Menu

Tavolara Terrace Antipasti

 Different kinds of finger food antipasti will be displayed on a buffet
by the pool so the guests can help themselves and tables and chairs
will be spread around the terrace so people will have somewhere
to sit and put their plates,glasses
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Island of Sardinian Flavours

Sesame-flavoured breadsticks wrapped in wild boar ham
Pane Carassau (thin crispy Sardinian bread) with fresh tomato and Pecorino cheese
Selection of Sardinian cheeses together with different kinds of honey
(acacia, strawberry tree, eucalyptus and thistle)
Cones of Mustella (smoked salami) filled with herb-flavoured ricotta cheese
Sausage and Pane Guttiau
(thin crispy bread sprinkled with olive oil, salt and rosemary)
“Pane e suppas”
(small slices of bread soaked in broth and then cooked in the oven)
Millefeuilles pastry parcel filled with cherry tomatoes, fennel and fresh Pecorino cheese
Bruschetta topped with cream cheese and sun-dried tomatoes
****
Island of the Sea

Small basket of prawns and oranges
Bruschetta topped with cherry tomatoes, celery and petals of mullet roe
Mussels and clams (served raw) or venus clams and oysters (served raw)
Medallions of lobster
Stuffed tomatoes with seafood
Tuna tartare with onion and lime
Scallops in a vegetable sauce
Carpaccio of swordfish with a fig sauce
Prawn tail kebabs with a variety of different sauces
****
Fried Dishes

Hot fried dishes served at the end in woven asphodel leaf baskets and
wrapped in sheets of bread: Cones filled with prawns in tempura
Small squid and baby octopus
Fried vegetables: onion rings, courgettes, carrots, celery and aubergines

Star Fish

Variety of canapés
Baby Mozzarellas with cherry tomatoes
Ham and melon
****
Mussels au gratin
Carpaccio of octopus served on a bed of rocket lettuce
Swordfish served on a bed of mixed salad leaves with wholemeal bread
Steamed king prawns in a lemon sauce
Crispy millefeuilles pastry with a vegetable pesto sauce
Selection of Sardinian salamis
Small crepes au gratin with an aubergine mousse
Pasta sautéed with scampi and cherry tomatoes
****
Seabream with a hint of Mirto (myrtle liqueur) Gabbiano Azzurro sorbet
****
Tenderloin in balsamic vinegar with red chicory
****
The wedding cake
****
A rainbow of fresh fruit salad

Tastes & Flavours of Sardinia

Aperitif with finger food, salamis and cheeses
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Carpaccio of scallops on a bed of vegetables marinated with truffles
Pane Frattau (bread soaked in broth and covered with a tomato sauce, cheese and a poached egg)
Bruschetta topped with sausage and lard
Cooked thistles with capers and anchovies
Pane Guttiau (thin crisp bread sprinkled with olive oil, salt and rosemary) and aromatic dried sausage
Wild boar ham
Broad beans with bacon and fennel
Ricotta cheese cooked in the oven with poppy seeds
Selection of Sardinian cheeses
Carpaccio of Mustella (smoked salami) with rocket salad and Pecorino cheese
Crunchy vegetables
****
Typical Sardinian malloreddus pasta with a sausage and tomato sauce
Sardinian-style couscous with a porcini mushroom and saffron sauce
Pasta with a hare sauce
****
Lamb in a fricassee of egg and lemon
Wild boar in a Cannonau red wine sauce with myrtle berries
Traditional suckling pig with baked potatoes and grilled vegetables
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The wedding cake
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Fruit and dessert buffet

Sunset on the Sea

Alcoholic Gabbiano Apertif
Prosecco
Non-alcoholic fruit Aperitif
****
Deepfried stuffed olives and little fried mozzarellas
Assorted mini pizzas.
Little bruschettas with olive oil and fresh tomatoes
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Hors-d’oeuvres buffet:
Flavours of the countryside:
Wrapped Parma ham served around bread-sticks
Marinated salmon flavoured with pink grapefruit
****
Buffalo mozzarellas on a bed of basil leaves
Slivers of pecorino-cheese flavoured with strawberry tree honey
Mixed Sardinian salamis with sundried tomatoes and Carassau bread
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Flavours of the Sea:
Various varieties of seafood salad
Octopus carpaccio with raw vegetables and balsamic vinegar
Little parcels filled with Sword fish, Pecorino cheese and cherry tomatoes.
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First course:
Cheese crêpes with Spring vegetables
Cannelloni with a king prawn sauce
Lime sorbet
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Main course
Pastry filled with lamb fillet and green pepper wrapped in Parma ham
Sea Bass with a fragrant basil and olive sauce
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Dessert:
Wedding cake
One Red, one White and one Rose wine

Loving the Sea

Goat’s cheese roulade coated with aromatic herbs
Filo pastry nests filled with Dolce Sardo cheese on a mango coulis
Parcels of salted meat with ginger-flavored ricotta
Cherry tomatoes filled with mixed seafood
Chickpea mousse with prawns
Swordfish carpaccio with a fig spring salad
Lobster au gratin on a bed of wild rocket
Catalan style scampi with tomatoes and red onions
Salmon triangles coated with sesame and poppy seeds
****
Spring rolls with melted Dolce Sardo cheese and green shallot bows
Tagliatelle nests filled with prawns and courgettes
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King prawn kebabs grilled on hot coals with seasonal vegetables
Fillet of amberjack fish flavoured with Vernaccia wine and potatoes
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Limoncello and Sardinian sparkling wine sorbet
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Prime beef steak with strawberry and rocket tartare
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Wedding cake
****
Individual bowls of diced fresh fruit and various delicacies
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"Buio" Carignano del Sulcis D.O.C. delle Cantine Mesa Sant'Anna Arresi (CA)
"Giunco" Vermentino D.O.C. delle Cantine Mesa
Sant'Anna Arresi (CA)'
"Veuve Clicquot Ponsardin" Champagne Brut
À Reims, France

Deep Waters

Warm Pecorino cheese soufflé with mushrooms and beans
Leafy salad with a dash of balsamic vinegar and sprinkled with sheep’s cheese
Matured Mustela salami flavoured with lemon and artichokes
****
Potato cake with salted cod and a hint of chilli pepper
Scampi and bacon served with baby onions on a chickpea purée
Swordfish carpaccio with a pineapple salad
Baby spiny lobsters in a coral sauce with basil-flavoured croutons
Catalan-style lobster with celery and red onions
Salmon with a fennel and orange salad
****
Flan filled with vegetables, Dolce Sardo cheese and a touch of truffles
Semolina with mussels, courgette pesto and grey mullet roe
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Capo Figari prawns with a touch of lemon and courgettes flavoured with mint
Amberjack roasted with thyme and rosemary-flavoured potatoes
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Limoncello and dry white wine sorbet
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Slices of Aberdeen Angus steak in balsamic vinegar with a strawberry and rocket tartare
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The wedding cake
****
Fresh fruit salad and other sweet delicacies

True Blue

Millefeuilles pastry filled with vegetables, Scamorza cheese and a hint of coriander
Pastry parcel of air-dried beef, lemon, rocket salad and goat’s cheese
Borlotti bean soufflé with warm mushrooms cooked in thyme
****
Baby spiny lobsters in a coral sauce with basil-flavoured croutons
Smoked swordfish served with celery and melon
Tartare of sea bass with ginger, baby onions and oranges
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Seafood and asparagus risotto
Pastry parcel filled with Taleggio cheese, red chicory and a touch of truffle
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Capo Figari prawns with a touch of lemon and courgettes flavoured with mint
Roast gilt-head with olives, potatoes and wild fennel
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Limoncello and dry white wine sorbet
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The wedding cake
****
Fresh fruit salad and other delicacies