HOTEL RESTAURANT PIGNA
Menu
A CARTA
À la carte
All our dishes are prepared in the kitchen using local produce, sourced from short distribution channels and, wherever possible, from our own gardens in Pigna.
The menu is subject to change with the seasons. In summer, gourmet suggestions from the chef. Meat and fish grilled over a wood fire in the evening only.
OUT OF SEASON - SELECTION ON THE SLATE
Lunch - reduced menu
Evening - menu below
[See all our menus at the bottom of the page]
Starter
Caponata (14 €)
Salad of aubergines and onions caramelised in honey vinegar
Octopus Salad (17 €)
with citrus fruits, beefsteak tomato carpaccio
Aguachile (14 €)
watermelon, melon, cucumber, green oil
Lemon hummus (14 €)
assortment of crunchy vegetables & toasted bread
Plate of Prisuttu by Jean-Jacques Grimaldi (16 €)
produced in Sidossi, in the Niulu region
Main Courses
Lamb confit Parmentier (24 €)
Vitellu Tagliattu (24 €)
grilled vegetables, pine nuts
Linguine with bottarga (27 €)
Linguine with garden pesto (22 €)
stracciatella au salinu, fresh tomatoes
Truffle risotto (24 €)
and shavings of Parmesan
Grilled vegetable platters (20 €)
fresh herb sauce and Greek yoghurt, Parmesan crumble
Le Grill (- €)
A Carne :
Lamb chops (25€)
Veal Rib (10€ / 100g)
Beef Rib (10€ / 100g)
U Pesce :
Sea bass (9€ / 100g)
Sea bream (9€ / 100g)
Capon (10€ / 100g)
All our meat and fish dishes are served with roasted vegetables and salad
(sourced from France / Corsica)
Desserts
A Misgetta (10 €)
Verbena whipped cream, lime cat’s tongue biscuits, fresh strawberries & red berry coulis
The Two-Nut Brownie (12 €)
Praline ganache & garden chillies
La Bergerie (12 €)
Raspberry and beetroot panna cotta, sheep’s milk coulis by Antoine Salvatori
Ice cream Parfait (€10)
with Balagne honey
Cheeses (12 €)
by Antoine Salvatori: sheep’s milk Tomme & Casgiu Vechju
