La Locanda del Mirto
Starters
| € | |
|---|---|
| poached egg with bottarga (A:3-4) | 18 |
| Carpaccio di black Angus con rucola e Grana croccante ( A 7 ) | 24 |
| rolls of eggplant ( A: 1-3-12-7) | 22 |
| tasting of cured meats and cheeses ( A: 1-12-7) | 25 |
| tasting of sheep cured meats Goat ham, sheep ham, sheep fillet ( A: 1-12) |
24 |
| Wild boar salami tasting Filet, rump, wild boar , su sirboni ( A:1-12) |
24 |
| pecorino ice cream( A:1-7) | 8 |
| Gelato al pecorino ( A:1-7) | 8 |
| pecorino tasting ( A: 1-7) | 23 |
| pata negra ham Bellota. ( A: 1-12) | 35 |
| fried egg with bottarga( A: 3-4) | 18 |
| ham mangalica ( A:1-12) | 28 |
| ham sardo della Genuina di Ploaghe ( A: 1-12) | 25 |
| ham sardo di Villagrande Strisaili ( A: 1-12) | 28 |
| ham iberico Jamon Bellota Preto 40 mesi ( A: 1-12) | 40 |
| Carciofo cotto in olio cottura con tartare di agnello | 28 |
*the product may be frozen
Land First Course
| € | |
|---|---|
| meatballs from the inn ( A: 1-3-7) | 18 |
| Ravioli di ricotta galluresi°. ( A: 1-3-7) | 18 |
| Filindeu | 22 |
| island dumplings ( A: 1-12-7) | 20 |
| Culurgiones of potatoes ( A: 1-3-7) | 18 |
| Andarinos sardinian ragu ( A: 1-3-7) | 20 |
| gallura soup cuata)°. (A: 1-7-9) | 18 |
| Lados off wial boar saurs (A: 1-9-12-7) | 18 |
| Gramigna ai sapori di Sardegna. (A: 1-12-7) | 18 |
| Lorighittas with sheep sauce della Genuina di Ploaghe. (A: 1-12-7) | 20 |
| Zichi (pane-pasta) CON POMODORINI PICCADILLY mantecata con Fiore di Gavoi. ( A: 1-7-12) | 18 |
| frattau bread (A: 1-7-9) | 18 |
° Fresh pasta made in our development laboratories
Fish First Course
| € | |
|---|---|
| fish ravioli (A: 1-14-3-4-12-2) | 21 |
| cuttlefish ink tagliolini with seafood (A : 1-3-12-14) | 20 |
| sea cheese and pepper gnocchi (A: 1-12-14) | 20 |
| passatelli musselsand pecorino (A: 1-12-14) | 20 |
° Fresh pasta made in our development laboratories
Meats Second Course
| € | |
|---|---|
| meatballs in tomato sause (A: 1-3-7-12) | 18 |
| bundle of pecorino cheese (A: 1-7) | 18 |
| sliced in carassi bread crust (A: 1-10-12) | 38 |
| meet tartare (A: 1-3-12) | 30 |
| grilled meat rolls with mortadella and pecorino (A: 7-12) | 25 |
| tigrinto chop reared in the wild | 28 |
| Breaded Lamb Chops | 35 |
| Grilled Angus rib steak | 38 |
| Grilled beef “Bavetta” (cut of meat (350 gr) | 25 |
| Jappanese Wagyu (200/250 gr.) | 210 |
| Panada – Puff-pastry of lamb with artichokes and potatoes – reservation required for two people |
60 |
| spit – roasted suckling pig (1) | 38 |
| Tomahowk USA (per kg) | 95 |
| Pluma iberica of Patanegra | 35 |
| Segreto iberico di Pata Negra | 35 |
| Black Angus Australia sirloin waterfall | 38 |
| Picanha (per kg) | 75 |
| sliced picanha (350 gr.) | 32 |
| Tartare di bisonte | 40 |
| bistecca disossata di bisonte | 50 |
° Fresh pasta made in our development laboratories
*the product may be frozen
Dry aged beef
| € | |
|---|---|
| Loin of Black Angus – Spain (per kg) | 85 |
| Loin of Mertolenga – Portugal (per kg) | 75 |
| Wagyu loin (per kg) – bred in Italy – |
150 |
| Loin steak Galiziana Roxa D’Ouro (per kg) | 98 |
| Loin steak Black Angus Australia (per kg) | 78 |
| Loin steak B/A nazionale extra marezzata (per kg) | 75 |
| Loin steak vacca stark polacca (per kg) | 65 |
| Dutch loin steak Red Queen (per kg) | 75 |
| Finnish sirloin choco line (per kg) | 78 |
| Galician ox (per kg) | 145 |
| Loin steak Swami (per kg) | 75 |
| Loin steak Red Queen (per kg) | 75 |
| Loin steak Vacca clandestina (per kg) | 85 |
| Loin steak Rubia Galega (per kg) | 98 |
| Vacca puta asturiana galiziana (per kg) | 83 |
| Loin steak Irish Marble (per kg) | 78 |
| Loin steak Sakura Hanami – Gentleman (per kg) | 88 |
| Loin steak Sakura Hanami – La nostra padovana (per kg) | 75 |
| Free-range pork tomahawk (per kg) | 50 |
| Free-range pork T-Bone (per kg) | 50 |
| Lombata di Bisonte | 180 |
| Lombata angus bellota | 82 |
| lombata galiziana | 75 |
| the meats have a bed of carasau bread and are accompanied with green sause (A 1-8-3 -12) |
Side Dishes
| € | |
|---|---|
| Mixed Salad | 6 |
| Verdure saltate. (8-4-12) | 7 |
| Patate fritte natur. (1) | 7 |
| Scarola. ( 8-12-4 ) | 8 |
| rocket tomatoes and pecorino (7) | 7 |
Desserts
| € | |
|---|---|
| S’aranzada ( A 8) | 8 |
| caramelized pineapple with cream ice cream( A 1-3-7) | 15 |
| Seadas ( A1-3-7) | 8 |
| Raviolone (A 1-3-7) | 8 |
| Crostata | 7 |
| Cheesecake ( A 1-7-3 ) | 7 |
| mixed homemade desserts ( A 1-3-8-12 ) | 15 |
| Pompia typical sweet Sardinian | 10 |
| Tiramisu artigianale ( A ( 1-8-3-12) | 7 |
Ice Cream ( A 7-1-3)
| € | |
|---|---|
| Gelato artigianale. ( A 12- 6 ) | 8 |
| Sordetto al limone artigianale ( no lattosio) | 8 |
Beverages
| € | |
|---|---|
| Water | 2 |
| Coffee espresso | 2 |
| Soft drinks | 3 |
| Beer 33 cl | 4 |
| Birra 500 cl | 6 |
| Birra artigianale sarda Dolmen 500 | 9 |
| Birra artigianale sarda Dolmen 750cl | 14 |
Drinks -Liquors
| € | |
|---|---|
| Homemade myrtle | 8 |
| Non-crafted myrtle | 5 |
| Filu e Ferru | 5 |
| Whisky Glen Grant, Jack Daniel’s |
6 |
| Whisky Laphroaig, Oban, Lagavulin |
9 |
| Cognac Hennessy XO | 25 |
| Grape brandy Aged in wood |
8 |
| Grappa OF Amarone Barrique Bonollo |
9 |
| Ron Zacapa XO Gran Riserva |
18 |
| Ron Don Papa – Ron Zacapa Sistema 23 Solera G.R. – | 15 |
| Ron Santiago de Cuba XO 25 years | 25 |
| Ron Santiago de Cuba Extra anejo 20 years | 18 |
| Hibicki Japanese Whisky – Nikka Japanese Whisky | 18 |
| Tequila Don Julio | 10 |
Sparkling wines and dessert wines
| € | |
|---|---|
| Sweet wine B69 | 28. bott |
| Moscato di Gallura | 18. bott |
| Passito (glass ) | 6 |
Service € 3,00
LISTA ALLERGENICI
1 Cereali contenenti glutine
2 Sedano
3 Crostacei
4 uova
5 Pesce
6 Frutta guscio ( mandorle noci pistacchio)
7 Lupini
8 Latte
9 Molluschi
10 Senape
11 Arachidi
12 Soia
13 Semi di sesamo
14 Anidride solforosa e solfiti
In caso di intolleranze allergiche ad uno o più prodotti riportati nella lista siete pregati di informare il personale di sala
Tell the staff if you have food intolerances. Thank you!