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.

RAW FISH, shrimp, prawn, tuna, salmon, squid, seabass / 30

FURLAN CROQUE MADAME with panettone, Pitina salami, egg toffee, mayonnaise with San Quirino beans, aged mountain cheese / 14

BURRATA AND PUNTARELLE tomato vinaigrette, Cantabrian Sea anchovies dip / 17

ROSA DI GORIZIA quail eggs, cicciole D'Osvaldo and Ribolla Gialla Sirk vinegar / 17

TOC IN VORE Varhackara, Frant cheese cream, smoked ricotta / 16

RIGATONI fresh tomatoes, salsiccia sauce, rosemary pesto / 13

BIGOLO PASTA anchovies from the Cantabrian Sea, capers, egg yolk emulsion and anchovy sauce / 17

SFREGOLOZ WITH PUMPKIN SEED FLOUR farmyard ragout, horseradish and Treviso radicchio / 14

OCIKANA polenta dumplings, smoked gorgonzola fondue, crunchy musetto and brovada / 14

RISOTTO WITH SAFFRON FROM SAN QUIRINO Fennel and white chocolate (minimum two persons) / 18

TUNA lentils and curry / 25

ASADO E ‘NDUJA coffee and cumin rub, baked potatoes / 28

CHICKEN WITH CASAMATTA BEER FROM ENEMONZO sauerkraut and apple / 18

BEEF ENTRECOTE with black truffle sauce and fried potatoes / 35

HARE LEG IN SALMI Pignolo Zorzettig red wine sauce and red fruits, liquorice powder, smoked potato purée / 25