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, 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