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Starters

Cheese


Friable Frico (Crispy Cheeese)


Sliced rolled Ham


Ham from Sauris


Local Salami


Quiches


Sweet and sour vegtables



First courses

Filled pancakes with spinach and ricotta-cheese


Breaddough Gnocchi with speck


Gnocchi with saussage-souce


Pumpkin Gnocchi with smoked ricotta-cheese


Green Gnocchi with smoked ricotta-cheese


Traditional-Lasagna with Bolognese-sauce


Aubergine-tomato-cheese pie


Barley-bean soup


Pasta with vegtable-souce (seasonal)


Asparagus-Lasagna


Mashroom-Lasagna


Leek-Lasagna


Lasagna with red radicchio (salad)



Main Course

Pork loin in the oven


Veal tidbits with mashroom sauce


Veal stew


“brovade and muset” – cooked pork sausage accompanied by in the vernasse fermented and then shredd turnips


Roe dear stewed


Sauteed rabbit


Guinea-hen in the oven


Pork filet with nut-sauce


Frico (potato cheese cake) with Polenta


Omelette with herbs


Goulash


Pork cheeks from the pan


Salami in vinegar with onions


Salami and pork saussage cooked in the ashes


Saussage cooked in white wine


Shank of pork in the oven


Donkey stew



Side dishes

Card


Brovada – in the vernasse fermented and then shredd turnips


Beetroot


Boiled or gratined fennel


Oven potatoes


Cooked peppers


Fresh radicchio with crispy fried fat


Spinach


Mixed fresh salad



Sweets

Grandma’s biscuittes


Custard in Catalan style


Jam tart


Almond tart


Ramandolo-wine Mousse


Panna cotta


Appel-Strudel


Grandma’s cake


Nut and almond cake


Pear and chocolate cake



To close

Caffè


Digestive


Lemone sorbet



Wines

Ramandolo


Ramandolo Ronc de Madalene


Friulano


Pinot grigio


Refosco


Merlot


Cjavalgjan


Cabernet Sauvignon


Cabernet franc


Spumante white


Spumante rosé