Grande Carte
The Carignano restaurant, Grand Hotel Sitea
Appetizers
- Octopus Carpaccio and grilled cuttlefish served with caramelized red onion
- Breaded with nut red filet served with citrus salad and soy sprouts
- Cold veal Piedmont style in tuna sauce
- Tongue veal terrine, flavoured porto, served with apple and toast bread
- Castelmagno cheese bavarian, rolled in bread toast served with warm cream of artichokes
- Gratinated Leeks and Jerusalem artichokes
Soup, risotto and pasta
- Creamed risotto with baked egg plants and pistacchio nut
- Open large ravioli with sea food ragout, sautéed vegetable and saffron sauce
- Home made nodles served with local sausages, flavoured with white wine sauce
- Macaroni timbale with artichokes and tomato sauce served with buffalo’s mozzarella
- Home made rabbit ravioli served with butter and thyme sauce
- Barley soup with dry salted beef and fresh vegetable
Fish
- Turbot fillet in “venere” rice crust served with chick peas purée and rocket salad sauce
- Baked sea bream served with olives and sauted potato
- Grilled or steamed fish (as available)
Meat
- Breaded young chicken breast served with grilled tomato, bacon and artichoke
- Baked loin of lamb in sesame crust served with snow peas
- Ossobuco (braised shank veal) in gremolata sauce with potato and mushrooms pie
- Grilled sirloin of veal “Fassone” served with Barbera red wine sauce and sautéed vegetable
- Fillet chateaubriand with grilled vegetable and béarnaise sauce (for 2 persons)
- Raw fillet veal sesaoned to your liking with oil, lemon, capers, anchovies, onions, garlic, parsley, chilli and egg yolk
- Grilled vegetable with buffalo’s mozzarella cheese
- Selectoin of local chees