Sardinia Enoteca Ristorante

Sardinian couscous, baby clams, saffron broth.

Parma prosciutto, pesto burrata.

Octopus carpaccio, arugula, cherry tomatoes & olives.

Quail egg.

Veal sweetbreads, pancetta, sage & brussels sprouts.

Baby octopus, celery, black olives, tomatoes.

Di castelvetrano.

Steamed mussels, fava beans.

Fennel and orange.

Baby artichokes, egg, sage, e caprino.

Veal meatballs, braised fennel.

Tuna, anchovies mayo, capers.

Baked sausages with beans.

Fregola lamb meatballs.

Wrapped with guanciale and broccoli rabe.

Beets, romaine, cherry tomatoes, onions, parmesan, honey.

Classic caesar, shaved parmesan.

Rughetta, radish, celery, olives.

Tomatoes, cucumber, red onions, basil.

Radicchio, fennel, endive, orange, rughetta.

Rughetta, potatoes, tuna, string beans, onions.

Burrata, sfoglia di burrata, stracciatella, treccione, fior di latte, affumicata.

Extra virgin olive oil.

Goat cheese, honey.

Tomato sauce, pecorino, poached egg.

Sea salt, extra virgin olive oil.

Prosciutto, tomatoes & arugula.

With fresh seafood.

With black ink cuttlefish & baby octopus.

Guanciale amatriciana.

Tomatoes, basil, mozzarella.

Sausages, peas, saffron.

Baby clams, fresh tomatoes, basil.

Boar sausages, rapini finely chopped, & pinenuts.

Lamb sugo.

Veal meatballs, tomato asparagus.

Goat cheese, spinach in tomato sauce or butter and sage.

Pancetta, baby artichokes.

24 oz. free range cornish hen.

Veal medallions, mushrooms, port, sage.

Rabbit, brussel sprouts, scallions, pancetta, olives.

24 oz bone in rib eye steak.

16 oz bone in center cut veal chop.

Lamb, porcini, cannonau risotto.

With garlic spinach.

Over pesto fregola and crispy greens.

Baked in a salt crust.

Grilled white prawns.

Grilled octopus, grilled vegetables.

With porto cervo salad.

12 oz bone in chicken breast parmigiana.

Appetizers: polpo carpaccio - octopus carpaccio, arugula, cherry tomatoes, olives or arancini - fregola lamb meatballs or quail - wrapped with guanciale and broccoli rabe. Main course: malloreddos - teardrop Sardinian pasta with sausages, peas, saffron or scaloppine - veal medallions, mushrooms, port, sage or cartoccio - fish baked in parchment. Desserts: chef’s selection