Menu of Don Carlo Restaurant
Raw Fish and more
Marinated
Myrtle tuna, fennel salmon, juniper swordfish served on a bed of lettuce and fresh cucumber with tomato coulis and fresh fennel -
(1,4,9)
Shrimp tartare with avocado, lumpfish roe, mussels and lime
(1,2)
Swordfish tartare with diced peaches, sun-dried tomatoes, orange sauce, and timut pepper
(1,4,12)
Salmon ceviche with tomato water, watermelon and lime
(1,4,9)
Oysters from Tortolì
(upon availability)
Starters
Seafood caponata
Octopus, cuttlefish, shrimp tails and cherry tomatoes -
(1,2)
Steamed mussels cooked in white wine
(1,9,12,14)
Beef Tartare finely hand-chopped with egg, parsley, scallion greens, capers and rosemary
flavoured Guttiau bread
(1,3)
Jamón ibérico “Cebo de Campo” with figs and peaches
(1)
First Courses
Linguine with split lobster and fresh tomato sauce
(1,4,9,14)
Spaghetti with clams and bottarga
(1,4,12,14)
Tagliolini with shrimp cream and lemon-timut pepper marinated cuttlefish
(1,2,4,12)
Fregola (traditional Sardinian handmade pasta grains) with lamb sauce and pecorino cheese
(1,9,10,12)
Culurgiones with mozzarella cream, cherry tomatoes with marjoram and bottarga crumble
(1,4,7)
Spaghetti with fresh tomatoes from Pula
(1,9)
Second Courses
Squid and shrimp with zucchini, eggplants and peppers
(1,9,12,14)
Grilled seabream in herb-infused oil with vegetable caponata and potatoes
(4,7,12)
Sliced red tuna from Sardinia tuna fisheries with local herbs, eggplants, grilled sweet and sour peppers
(1,4,8,10,11)
Fried tuna logs from Sardinia tuna fisheries with sweet and sour sauce and Mediterranean pesto
(4,9,12)
Beef fillet with Sardinia salt, gratin potatoes, cannonau and myrtle sauce
(1,12)
Duck breast with balsamic vinegar, figs, walnuts and eggplant caviar
(1,8,12)
Lobster from Sardinia
(reservation required)
Giant Red Shrimps from Mazara del Vallo
(upon availability)
Scampi
(upon availability)
Fish of the day from Sardinia
(upon availability)
Deep Fried
Deep fried seafood
Calamari rings and tentacles, shrimp tails, mixed fried fish, vegetables with yogurt and port sauce -
(1,2,4,7,14)
Don Carlo Squid with Pane Guttiau, sweet and sour onions and fried capers
(1,12,14)
Sliced red tuna from Sardinia tuna fisheries with local herbs, eggplants, grilled sweet and sour peppers
(1,4,8,10,11)
Side Plates
Sautéed artichokes
(1,7)
Spinach with oil and pepper
(1)
Stewed potatoes with olives and onions
(1, 7)
Green beans, olives, and pilarda
(1)
French fries
(1, 8)
Grilled vegetables
(1)
Mixed salad
Salads – for lunch only
Shepherd’s Salad
sweet Gorgonzola, arugula, walnuts, pears with Cannonau wine and pecorino -
(1,3,7,8,12)
Greek salad
Green salad with feta, cucumbers, tomatoes, red onions, red and yellow peppers, olives, / mint and oregano -
(1,7,8,12)
Caesar Salad
Lettuce, chicken, shaved Parmesan, hard-boiled eggs, cherry tomatoes and Guttiau aroma with tartar sauce -
(1,3,7,8)
Caprese
Buffalo mozzarella, tomatoes from Pula and basil oil -
(1,7)
Cold Cut Platter
Fresh and aged Pecorino cheese; sausage, guanciale and cured ham from Oliena,
Chia figs and crunchy walnuts
(1,7,8)
Dessert
Pistachio Semifreddo with chocolate and raspberry sauce
(1,3,7,8)
Lemon Cream with coconut crumble and strawberry-basil coulis
(1,3,7,8)
Melon Parfait with seasonal fruit
(1,3,7,8)
Seadas
Typical sardinian dessert: crisp, deep fried pastry filled with lemon, cheese and soaked in warm honey -
(1,3,7)
Raspberry Mousse with a hint of lime
(1)
1) Cereals and Derivates
2) Crustaceans
3) Egg
4) Fish
5) Peanuts
6) Soj
7) Milk
8) Fruit in shell
9) Celery
10) Mustard
11) Sesam
12) Sulphur
13) Lupin
14) Molluscs
