Food & Drink
Corse
The fourth largest Mediterranean island with a rocky mountain terrain, is laced by four major rivers, and boasts 1,000 kms of rugged coastline. Generally mild wet winters and hot summers cool with altitude. Terrain, climate and French and Italian history have influenced local produce evolving into distinctive and complimentary north and south micro gastronomies. Rich, fragrant flora, wild game, olives and chestnuts feature in dishes along with ample fresh water and sea produce. Small wine production manages to create distinctive, highly quality wines.

Entrée: Soupe au Brocciu(cheese & onion soup), Soupe de Petits Pois et Menthe(pea & mint soup), Soupe  de l'Éméché (egg yolk enriched onion & vinegar soup), Salade de Jeunes Oignons(spring onion salad), Tianu di Linticce(pork, lentil & onion stew), Terrine de Sanglier(coarse boar paté), Tourte au Vert de Porto-Vecchio(spinach, leek & mint tart), Tourte aux anchois(anchovy tart), Inzuccate (pumpkin fritter), Incivulate(cheese & onion pasty), Mullate(cream cheese pancake), Omelette au Brocciu Frais et Menthe(cream cheese & mint omelette), Storzapreti(grilled cheese, chard & herb balls).

Plat Principal: Tianu d' Agneau aux olives(lamb, herbs & oilves), Côte de Veau (sautéed veal chop on macaroni & chopped tomato), Médaillon de Veau au Miel et Agrumes(honeyed veal medallions in citrus & sweet wine reduction), Stuffatu(beef & pork stew in tomato & wine sauce with pasta), Custigliole à l'Aiaccina(sautéed shaped minced beef with chopped tomato), Civet de Sanglier aux Châtaignes(boar stew with chestnuts), Médaillon de Marcassin aux Cèpes (wild boar medallion with mushrooms), Thon à la Bonifacienne(braised tuna in chopped tomato, anchovy & white wine), Langouste à la Corse (sautéed lobster in tomato sauce), Morue aux olives noires(cod with black olives), Aubergines Bonifacienne(aubergine with egg, bread milk purée & cheese stuffing),
Tourte aux Herbes(onion & mixed herb tart).
Stufatu
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Dessert: Tartelette au Brocciu Frais(cream cheese & orange flower water tart), Fiadone(cheesecake), Panzarotti(lemon rice fritter), Feuilléte Clementine(clementine flakey layered pastry), Pastizzu(caramelised lemon flavoured brioche), Soufflé à la Farine de Châtaigne(chestnut flour based vanilla & lemon soufflé), Crêpes de Farine de Châtaigne au Cédrat(chestnut flour citrus pancake),
Brocciu Beignets(cheese & lemon fritters), Oreilletes(sweet pastry fritters).

Fromage: Brocciu(soft, ewe's milk whey),
Tommette de Chèvre(semi firm goat's milk),
Niulincu(soft, goat or ewe's milk),
Corsu Vecchiu(semi firm sheep milk)
Bleu de Corse(blue semi soft ewe's milk).

Boisson: Eau Minérale: Orezza(sparkling),
Zilia (still & sparkling), St Georges(still).
Vin: Patrimonio Rouge(fresh. fruity aromatic, dry red), Rosé(light, crisp fruity rosé), Blanc(crisp, citrusy, white), Ajaccio Rouge (light, crisp fruity dry red), Rosé(crisp, acidic, fruity dry rosé),. Blanc(citrusy, balanced, full bodied white).
Bière: Brasserie Pietra: Colomba(wheat beer), Blonde(lager), Serena(pale ale).

IPA, Colomba and Blonde
Apéritif: Pastis(aniseed liqueur), Rappu(fortified red wine), Muscat du Cap Corse(fortified sweet dessert white wine), Cap Corse(wine, orange & aromatic herbs).
Spirit et Liqueur: Whisky de Corse(single malt whisky), Acquavita(pomace brandy),
Eau-de-vie Châtaigne(chestnut brandy),
Eau-de-vie Cedrat(lemon brandy),
Mirto(blueberry liqueur).