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 branzino,raw fish, shrimp, prawn, tuna, scallops, squid, seabass / 30

BURRATA AND PUNTARELLE tomato vinaigrette, Cantabrian Sea Anchovy bath / 18

ROSA DI GORIZIA quail eggs, D’Osvaldo crunchy ham and Ribolla Gialla Sirk vinegar / 18

TOC IN BRAIDE soft polenta, morchia, vinegar salami, Cavasso onion and Frant cheese cream / 16

HOT-SMOKED TROUT FROM STERPO salsa agrodolce al sweet and sour date sauce, cauliflower / 20

RIGATONI fresh tomatoes, salsiccia sauce, rosemary pesto / 14

CHITARRINE WITH TOASTED BREAD leek cream, sour grape juice, scallop tartare, bergamot / 22

“JOTA CARNICA” typical soup with sauerkraut, chickpeas, black cabbage and Varhackara / 16

BUCKWHEAT MACCHERONI Napolitan Genoese sauce, Fumantà cream cheese and horseradish / 18

JUNIPER RISOTTO chard cream, Nonino Moscato grappa vaporisation / 18

CRUNCHY TUNA TATAKI Jerusalem artichoke variation, peanut butter sauce / 28

ASADO E ‘NDUJA Coffee and cumin rub, baked potatoes / 30

QUAIL stuffed with sausage, licorice, olives, gratinated fennel / 28

BEEF ENTRECOTE green pepper sauce, smoked potato puree, D’Osvaldo bacon / 32

“MUSETTO ALLA ROSSINI” pork boiled sausage, foie gras, brioche bread, brovada, black truffle, dark fig sauce from Caneva / 28