The menù of restaurant l’Esagono

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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 WITH MYRTLE FLAVOR

BREADED AND FRIED OCTOPUS
On soft squid ink potatoes, lime, stracciatella cheese, and ketaifi

MUSSELS IN SPICY RED SAUCE
 With bread crostini

MARINATED BEEF
With wild rocket, burrata heart, and cherry tomatoes

EMMER AN SOYA BEANS SALAD, BEETROOT CREAM AND PUMPRIN OIL

SICILIAN-STYLE EGGPLANT MILLEFEUILLE

SHRIMP TARTARE
 With yogurt, sautéed chard, and lentisk oil

SARDINIAN COLD CUTS & CHEESES BOARD

First courses

CULURGIONES OGLIASTRINI (Fresh stuffed pasta)  WITH POTATOES AND MINT
 With toasted pistachios, pecorino cheese, and thyme

SPAGHETTI
 Bronze-drawn with our Sardinian queen, the clam, and mullet bottarga

HANDCRAFTED FREGOLA FROM ORISTANO
 With seafood delicacies

GREEN TAGLIOLINI 
 With pecorino cheese and pepper, topped with red shrimp crudaiola and summer truffle

SARDINIAN RED WILD RICE
 With basil and goat cheese creams

HOMEMADE PAPPARDELLA
 With garlic butter and anchovies, served with thyme-marinated beef

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

THE CATALAN STYLE LOBSTER WITH TOMATO, TROPEA ONION AND PURE MANGO

CATCH OF THE DAY
 Chef’s recipe

CRISPY PIGLET COOKIE WITH MYRTLE
 On vegetable ratatouille and green sauce

ROAST BEEF FILLET
 On slow-cooked potatoes and reduction of Cannonau di Sardegna wine

ROAST PORK STEAK

CHEF PROPOSAL OF THE DAY

Dessert

PASTRY CHEF’S DESSERT

ESPRESSO TIRAMISU’

FRIED RICOTTA RAVIOLI
 With orange zest and asphodel honey

GALTELLÌ VERMOUTH CREAM
 With papassina crumble

STRAWBERRY CUP WITH MANGO PUREE