Our menu changes frequently determined by seasonal availability, by the rotation of the items below and by any new daily inspiration.
Consequently it is subject to change without notice and it will always be an extract of the menu below.
If you would like to know specifically what is on a particular night, give us a call.
REGION : JULY : FRIULI
Bordering Veneto, Slovenia and Austria, this region shows its culinary influences from its neighbours and claiming originality in menus not overly fussed with pasta dishes but rather favouring other items such as barley, polenta and an array of dumplings both sweet and savoury.
As it gets cooler and we move to the more mountainous areas we can expect broths, bean soups, stewed meats, fermented vegetables spotted throughout the menu.
Adventurous use of mixed meats including game can all be found cured together in different sausages but Muset being the most well known as well as the Prosciutto San Daniele being a favourite all around Italy for its sweetness.
antipasto della casa 28
cured meats, grilled vegetables, grana padano cheese,
olives fresh home made bread (serves 2)
cozze alla busera 18
mussels, fresh tomato, garlic
capesante e funghi 18
baked scallops, mushrooms
All our pastas are freshly made on a daily basis
linguine col granchio 28
long pasta, blue swimmer crab, cherry tomato
blecs cul gial 24
unevenly cut traditional pasta, chicken ragout
risotto zucca, radicchio, salsiccia 24
risotto, pumpkin, radicchio, sausage
lasagna al montasio 26
vegetarian lasagna, bitter lettuce, montasio cheese
MEAT & FISH
muset e brovada 30
cooked cured pork, beetroots in red wine
capriolo in salmí 33
roasted deer, finished in a red wine-based thick sauce
costine di maiale, brodo di polenta 32
panfried pork ribs, soft polenta
market fish fillet with regional accompaniment
coffee soaked savoyard biscuits layered with mascarpone cream
set cream infused w/ grappa
nuts, raisins, sweet wine and chocolate semifreddo
coffee, vanilla gelato, frangelico