CRUDO DI PESCE raw fish, seabass, shrimp, prawn, squid, tuna, salmon / 30
BURRATA AND PUMPKIN FLOWERS “scapece” courgettes and Cantabrian Sea anchovie / 18
ASPARAGUS SALAD, quail eggs, D’Osvaldo crunchy ham and Ribolla Gialla Sirk vinegar / 18
CUTTLEFISH MARSHMALLOW polenta foam with squid ink, broad beans, tarragon and herbal oil / 20
HERBS OMELETTE Friulian wild herbs, crème caramel with Montasio cheese, Midolini balsamic, caramelized onion gel / 18
RIGATONI fresh tomatoes, salsiccia sauce, rosemary pesto / 14
BIGOLI AGLIO OLIO E VONGOLE home made pasta, clams, sweet garlic cream, Cornetto pepper / 20
BORAGE VELVET SOUP barley, milk, Thai vegetables, pineapple chutney / 16
FURLAN DUMPLINGS grilled ravioli with potatoes, mint, Asin cheese, sclopit butter and asparagus / 18
RISOTTO WITH FRESH HERBS AND MUSHROOMS lemon balm, dill, fennel, mint, morel ragù (minimum two persons) / 18
TUNA TATAKI crunchy peanuts, wasabi cheesecake, anchovy tapioca, smoked aubergines / 25
CHICKEN IN TERIYAKI SAUCE FRIULIAN STYLE teriyaki sauce with Nonino prunella, lime stir-fried rice / 20
LAMB SHOULDER ROLL nettle and mustard sauce, dried apricots, beans for Carnia Friulian mountains / 22
BEEF ENTRECOT “BISMARK STYLE” potato Kipfel / 30
D’ORATA fried sea bream, wild garlic, pea puree, carrots in vinegar / 25
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Closed on Sundays
and Mondays
Summer time:
closed for lunch
on Saturday, Sunday and Monday
Compilate il formulario sottostante inserendo i vostri dati anagrafici, il numero di telefono, l’e-mail e la data in cui vorreste riservare un tavolo nel nostro ristorante. Sarà nostra premura ricontattarvi al più presto!
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