hors-doeuvre

Home made cold meats and salami (prosciutto - ham -, raw bacon, sausages), vegetables with oil (artichokes, courgettes, pepper, string beans, onions, tomatoes), cheese mix.

First Courses

Gnocchetti, ravioli filled with cottage cheese or with cheese, or panaffittas, or zuppa gallurese or pasta with seasonal vegetables.

Second Courses
Side Dishes

Roast pork, lamb with olives or lamb with wild fennel or roasted lamb or stewed pork, broad beans, seasonal vegetables: fresh or grilled.

Seasonal Fruit
and Dessert

Seadas or formaggelle or covazzeddas (typical sardinian sweets).

Drinks

Water, wine, espresso coffee, liqueurs.