RISTORANTE IL FUOCO SACRO MENU

Transcription

1 RISTORANTE IL FUOCO SACRO MENU

2 THE FUOCO SACRO RESTAURANT The name Fuoco Sacro (Sacred Fire) that I chose for this Restaurant overlooking the sea refers to the Sacred Fire of Passion that inspires me, in my cooking, to seek out the best for my guests through the culture of dining, home-grown fruit and vegetables, wine, and traditional country fare. This search for the best (genuine and healthy) is for those attentive and passionate guests who come to visit us and to savour the flavours of the Sardinian Mediterranean agro-pastoral culture, a culture of olive oil, wine, grain, meat from grazing livestock and wild fish. OUR PRODUCE The dairy, sheep and goat produce comes directly from our own farm located a short distance from the Hotel. Fruit, vegetables and herbs are grown mainly in our organic vegetable garden. The seafood is almost exclusively from the seas of Sardinia and is obtained through ecologically sustainable fishing.

3 FISH AND SHELLFISH MENU Raw sea bass with ginger and goat s cheese Raw langoustine and burrata cheese with a date tomato fondue Mixed pasta with reef fish Sea scallops in a tropical sauce Blue lobster cocktail en croute Tonnarelli pasta with friarielli broccoli, clams and Bottarga Risotto with scorpion fish and citrus fruit Deep-sea sea bass with a bread, tomato and herb topping on a buffalo mozzarella sauce Black cod with Desulo cured ham and a vegetable julienne Grilled cuttlefish and green garden vegetables A rich selection of steamed shellfish and fish with baby vegetables and sauce MEAT MENU Beef tartar with capers, anchovies and spiny artichokes Tagliatelle pasta seasoned with roast sauce, sping onion and asparagus Pappardelle pasta with a baby goat ragu with Mediterranean bush herbs and salted ricotta Veal tonne millefeuille 2018 Roast suckling pig with rapini and fava beans purée Tender roast baby goat with spiny artichokes Veal cheek with potato foam and a celeriac crumble Sliced sirloin steak with beets, potatoes and truffle

4 VEGETARIAN DISHES Pecorino cheese soufflé, soft-cooked egg, asparagus and truffle Green peas terrine, rosemary sauce and beetroot Green ravioli filled with our own goat s ricotta and served with tomato and basil Spelt soup with cheek peas and zolfini beans Grilled vegetables Grilled eggplant with tomato and garlic sauce The classic pizza with tomato, mozzarella cheese and basil Pizza with Tomato, soft cheese, and courgette blossom added just before serving DESSERTS Ricotta and orange-scented mousse cake Chocolate gold bar, almond mousse and black garlic sauce Caramelised cream profiteroles Strawberry mille-feuille Cannolo of goat cheese, pear and Vernaccia wine Tropical fruit parfait with a passion fruit sauce Home-made ice-creams and sorbets

5 TASTING MENUS The same menu will be served at the all diners seated at the same FROM THE SEA 110,00 Raw langoustine and burrata cheese with a date tomato fondue Mediterranean langoustine meat and DOP burrata cheese Sea scallops in a tropical sauce Seared sea scallops, pineapple, coconut and lime Blue lobster cocktail en croute Blue lobster, roman lettuce, cocktail sauce in a crispy crust Mixed pasta with reef fish Gragnano pasta locally-caught small scorpion fish red mullet Atlantic stargazer and weaver fish Grilled cuttlefish and green garden vegetables Chargrilled cuttlefish stripes with peas, broad beans, courgettes and green beans Predessert - Dessert

6 TASTING MENUS The same menu will be served at the all diners seated at the same SIX SPECIALITIES OF THE CHEF 95,00 Raw sea bass with ginger and goat s cheese Fillet of 2-3 kg handline-fished sea bass and goat s cheese from our farm Blue lobster cocktail en croute Blue lobster, Roman lettuce, cocktail sauce in a crispy crust Green ricotta ravioli with tomato and basil Home-made spinach pasta ravioli, ricotta from our goats and vegetables from our garden Risotto with scorpion fish and citrus fruit Acquerello rice with ragu and fillets of local scorpion fish, orange and lemon Roast suckling pig with rapini and breadcrumb and herb-encrusted roast potatoes Suckling pig from our farm, vegetables from our garden Predessert - Dessert

7 HORS D OEUVRES Sea scallops in a tropical sauce 22,00 Seared scallops, pineapple, coconut and lime Pecorino cheese soufflé, soft-cooked egg, asparagus and truffle 22,00 A filo pastry basket filled with pecorino cheese from our own farm, Sardinian scorsone truffle, egg cooked at 63 C and a julienne of asparagus Beef tartar with capers, anchovies and spiny artichokes 20,00 Sardinian Limousine beef and griddle-cooked Sardinian spiny artichokes Raw sea bass with ginger and goat s cheese 20,00 Fillet of 2-3 kg handline-fished sea bass Goat s cheese from our farm Raw langoustine and burrata cheese with a date tomato fondue 25,00 Mediterranean langoustine meat and DOP burrata cheese Green peas terrine, rosemary sauce and beetroot 18,00 Cold green peas terrine and rosemary sauce Blue lobster cocktail en croute 28,00 Blue lobster, roman lettuce, cocktail sauce cover by brick dough crust Veal tonnè millefeuille ,00 Veal in tuna sauce with marinated vegetables

8 FIRST COURSES Tagliatelle pasta with meat gravy sauce, spring onion and asparagus 18,00 Home made pasta, beef, veal and pork gravy sauce and vegetables Spelt soup, cheek peas and zolfini beans 18,00 Vegetables soup with spelt, cheek peas and special beans from tuscany Green ricotta ravioli with tomato and basil 20,00 Home-made spinach pasta ravioli, ricotta from our goats and vegetables from our garden Pappardelle pasta with a baby goat ragu with Mediterranean 20,00 bush herbs and salted ricotta Homemade salted and smoked ricotta cheese from our goats Mixed pasta with reef fish 25,00 Gragnano pasta locally-caught small scorpion fish red mullet Atlantic stargazer and weaver fish Risotto with scorpion fish and citrus fruit 25,00 Acquerello rice with ragu and fillets of local scorpion fish, orange and lemon Tonnarelli pasta with friarielli broccoli, clams and Bottarga 23,00 Homemade tonnarelli pasta with bitter broccoli, clams and grated cured grey mullet roe

9 MEAT DISHES Sliced sirloin steak with salted shallots, pumpkin and truffle 26,00 Entrecote of Sardinian Limousine beef beets sautée and Sardinian scorsone truffle from Oristano Veal cheek with potatoe foam and crumble of celeriac 24,00 Locally-bred veal slow-cooked at low temperature with its own gravy, Potato foam and celeriac Tender roast baby goat with spiny artichokes 28,00 Baby goat from our farm, cooked boned, egg and lemon sauce, charcoal-grilled Sardinian artichokes Roast suckling pig with rapini and fava beans purée 32,00 Suckling pig from our farm cooked at low temperature, vegetables from our garden FISH DISHES A rich selection of steamed shellfish and fish with baby 35,00 vegetables and sauces Lobster, sea bass, scorpion fish, mackerel, octopus Deep-sea sea bass with a bread, tomatoes and herb topping 32,00 on a buffalo mozzarella sauce Handline-fished sea-bass steak, DOP buffalo mozzarella and a bread, tomato, anchovy and herb topping Black cod with Desulo cured ham and a julienne of garden vegetables 28,00 Atlantic black cod, Sardinian farmed ham, julienne of garden vegetables Grilled cuttlefish and green garden vegetables 30,00 Chargrilled cuttlefish stripes with peas, broad beans, courgettes and green

10 VEGETARIAN DISHES Green peas terrine, rosemary sauce and beetroot 18,00 Cold green peas terrine and rosemary sauce Pecorino cheese soufflé, asparagus and truffle 22,00 A filo pastry basket filled with pecorino cheese from our own farm, Sardinian scorsone truffle and a julienne of asparagus Spaghetti with tomatoes and dwarf basil 18,00 Gragnano pasta, bosana extra-virgin olive oil, tomatoes and fresh basil from the vegetable garden Spelt soup, cheek peas and zolfini beans 18,00 Vegetables soup with spelt, cheek peas and special beans from Tuscany Green ricotta ravioli with tomato and basil 20,00 Home-made spinach pasta ravioli, ricotta from our goats and vegetables from our garden Grilled mix vegetables with capers and anchovies sauce 12,00 Grilled Eggplant with a garlic and tomato sauce 12,00 La Pizza della Regina Margherita 18,00 The classic pizza with tomato, mozzarella cheese and basil La Pizza con fiori di zucca e stracchino 20,00 Tomato, soft cheese, and Cantabrico sea anchovies and courgette blossom added just before

11 GRILL MEAT Charcol-roast baby goat with potatoes and rocket 30,00 Beef tenderloin steak with a truffle and foie-gras sauce 35,00 FISH Catch of the day grilled and served with sautèe vegetables 9,00/hg Grilled sword fish steak with a oregano sauce 28,00 VEGETABLES Grilled mix vegetables with capers and anchovies sauce 12,00 Grilled Eggplant with a garlic and tomato sauce 12,00

12 THE FUOCO SACRO PIZZA Our pizzas are prepared with top-quality flour and left to rise naturally for 48 hours, making them tasty, light and easy to digest. La Pizza della Regina Margherita 18,00 The classic pizza with tomato, mozzarella cheese and basil La Pizza con carciofini spinosi e mortadella 20,00 Tomato, artichokes and Mortadella salami added just before serving La Pizza con fiori di zucca, stracchino e acciughe del Cantabrico 20,00 Tomato, soft cheese, and Cantabrico sea anchovies and courgette blossom added just before La Pizza con Taleggio, uovo morbido tartufo e Bottarga 22,00 Tomato, Taleggio cheese, soft boiled egg, and flakes of cured grey mullet roe added just before serving La Pizza con Bufala DOP e crudo di Gamberi rossi locali al lime 25,00 Tomato, buffalo mozzarella and raw lime-marinated red shrimps La Pizza con Pata Negra e Bufala DOP 28,00 Tomato, Buffalo mozzarella cheese, and 5Jota Pata Negra ham added just before serving

13 DESSERTS Chocolate gold bar, almond mousse and black garlic sauce 15,00 Dark chocolate bar made of Equatoriale Valrhona 55 %, local almonds and black garlic sauce Cannolo of goat cheese, pear and Vernaccia wine 12,00 Crunchy cone filled with creamy goat cheese from our farm, cooked pear and vernaccia wine Ricotta and orange-scented mousse cake 12,00 A light cream with ricotta cheese and grain scented with citrus fruit and blossom Caramelised cream profiteroles 12,00 Small fried profiteroles filled with zabaglione cream, sugar-coated and caramelised Strawberry mille-feuille 12,00 A classic of our restaurant: crumbled caramelised filo pastry with Chantilly cream and strawberries Tropical fruit parfait with a passion fruit sauce 12,00 Pineapple passion fruit mango orange semifreddo Ice-creams and sorbets 10,00 All home-made with milk from our goats or fruit from our orchards CHEESES Selection of Italian cheeses 14,00 Selection of goat s cheese from our farm 18,00