The menù of restaurant l’Esagono BOOK NOW Raw Seafood Starters First courses Main courses Side Dishes Dessert Raw Seafood THE GRAND RAW (min x2)Raw scampi and shrimp, fish carpaccio, Oysters and Exotic Fruit Sardinian oysters, raw langoustines, and raw prawns Starters TUNA PANZANELLA REVISITED ON A BED OF GAZPACHO OCTOPUS FILLED WITH SEEDS AND FRIED ON A CREAM OF POTATOES AND SAFFRON MUSSELS AND CLAMS IN SPICY RED SAUCE PAN FRIED PRAWNS WITH SWEET AND SOUR LIME SAUCE SARDINIAN COLD CUTS AND CHEESES BOARD MARINATED BEEF CARPACCIO WITH ROCKET, PECORINO CHEESE FLAKES AND SUMMER TRUFFLE GRILLED BELGIAN ENDIVE WITH GOAT CHEESE FOAM AND CARAMELIZED RED ONIONS GRILLED EGGPLANT AND RICOTTA TART WITH TOMATO AND BASIL CREAM First courses CULURGIONES OGLIASTRINI (Fresh stuffed pasta) WITH POTATOES AND MINT SPAGHETTI WITH CLAMS AND BOTTARGA HANDCRAFTED FREGOLA FROM ORISTANO WITH SEAFOOD BLACK TAGLIOLINI WITH PRAWNS AND SAFFRON CREAM MACCARONES TIPYCAL PASTA WITH SAUSAGE AND TOMATO SAUCE CALAMARATA TYPICAL PASTA OF CAROB FLOUR, WITH DATTERINI TOMATOES AND BURRATA CHEF PROPOSAL OF THE DAY Side dish FIELD SALAD With mixed greens and cherry tomatoes VEGETABLE FRY From the garden potatoes ROSEMARY VEGETABLE RATATOUILLE SAUTÉED SWISS CHARD With garlic, oil, and chili flakes Main courses FRY MIX Calamari, shrimp, and octopus MIXED GRILLED FISH Minimum x2 CRISPY CITRUS-FLAVORED LOBSTER SALAD CATCH OF THE DAY Chef’s recipe CRISPY PIGLET COOKIE WITH MYRTLE On vegetable ratatouille and green sauce PICANHA STEAK IN CHIMICHURRI SAUCE ROAST PORK STEAK CHEF PROPOSAL OF THE DAY Dessert PASTRY CHEF’S DESSERT ESPRESSO TIRAMISU’ FRIED RICOTTA RAVIOLI WITH ORANGE ZEST AND HONEY THE NOUGAT SEMIFREDDO STRAWBERRY CUP WITH MANGO PUREE
