Seasonal menù

Our menu is enriched with recipes from the past, while exploring several new combinations, related to the territory and seasons.

Seasonal menù

The seasonal menu enhances flavors and aromas of the season, with a little touch of contemporary craziness.

CRUDO DI PESCE raw fish: seabass, shrimps, prawns, squid, tuna, scallops / 32

BURRATA Cantabrian Sea anchovies and pizzaiola-style Krapfen / 18

“SOTTOBOSCO” sautéed mixed mushrooms, potato cream, porcini, onion and parsley powder / 18

CHILI DI CARNE spiced rib ragù, Asino cheese, horseradish, San Quirino beans, and pan-fried polenta / 18

REGINA IN ZUCCA "Friultrota" smoked San Daniele trout, pickled pumpkin, raw pumpkin, pumpkin ice cream, Midolini vinegar / 20

TAVERNETTA’S RIGATONI since 2003 fresh tomatoes, sausage and rosemary pesto / 16

BIGOLI IN SALSA anchovies and black garlic butter, sweet pepper/ 20

CANEDERLI ALLA FRIULANA “Macino Fine Food” bread, Figomoro di Caneva, D’Osvaldo ham broth, chamomile / 18

PUMPKIN RAVIOLI with lamb ragù and pumpkin seed pesto / 20

WHITE RISOTTO finished with hazelnut oil and mixed mushroom ragù (minimum two persons) / 22

TUNA TATAKI turnip greens, raisins, pine nuts, and sunchoke purée / 28

CHICKEN CURRY celery and pineapple chutney, ginger and lime arancini / 22

WILD BOARD RIBS chestnut purée, poivrade sauce and Savoy cabbage / 30

BEEF ENTRECOTE mushroom sauce, baked potatoes / 34

VEAL SHANK Ossobuco sauce, lemongrass and coconut milk mashed potatoes / 30