OUR SEASON MENU
APPETIZERS
- San Daniele ham with melon or figs
- Cured and marinated meats and in oil from our cellar
- Burrata with Sicilian anchovies, tomato fillets with Pesto sauce
- Citrus-marinated chicken with purple cabbage and crispy Speck ham rinds
- Millefoglie pastry, goat cheese and stewed vegetables
- Polenta mashed with mushrooms
- Puff pastry pie with porcini mushrooms on a Montasio cheese fondue
FIRST COURSES
- A classic dish: risotto with mixed mushrooms, creamed with parmesan and mountain butter (min. 2 persons)
- Egg pasta tagliolini with porcini mushrooms
- Semi-whole meal pasta fettuccine with chanterelle mushrooms and crispy Speck ham
- Cappellacci with buffalo mozzarella and Frant cheese, confit tomato sauce and extra virgin olive oil
- Grandma Giuditta lasagna with meat sauce
- Crepes with zucchini, flowers, zucchini and saffron
- Parmigiana-style aubergines
- Warm vegetable garden soup
SECOND COURSES
- Rabbit leg stuffed with crunchy vegetables
- Traditional free-range duck
- Milanese veal cutlet with chips
- Veal meatballs with porcini mushrooms
- Mixed mushrooms sautéed in Montasio fondue and polenta
- The Friuli on the table: frico with potato and onion
- Veal with tuna sauce with caper flowers and leaves
- Caprese roast beef with tomato and mozzarella
- Pezzata rossa tartare, butter and croutons
- Steamed vegetables or mixed salads
- Baked potatoes
- Ratatouille
GRILLED MEAT
- Scottona steak with or without bone
- Sliced Scottona steak
- Fiorentina Scottona steak
- Beef fillet
- Veal scallop
- Homemade sausage
- Pepper roasted chicken
- Spiced pork ribs
- Lamb ribs with thyme and rosemary
Our meats are the result of a meticulous search for niche quality. The cooking is made on beech, holm oak and oak charcoal on soft iron grill.
Some of our products may be blast-chilled or frozen by us for a better storage.
