Minimum 2 servings per portion
with side dish
with daily side dish
preparata al tavolo
with the Day’s Contour and Polenta Bianco Perla
with Pearl White Polenta and Grilled Treviso Radicchio
with Baked Potatoes
International specialties that our restaurant offers. A recipe that satisfies the taste and the view, because the recipe is prepared right at the table and you will appreciate all the processing stages! It is a fresh beef filet that is flavored with a mix of vegetables, spices, sauces and some other ingredients that … you will discover at the time. May be more or less spicy depending on what you ask, Sergio mixed the ingredients just in front of you. It is enjoyed on hot bread accompanied by butter curls. The result is a specialty that you will look forward to try again! But be careful: each Tartar is unique and unrepeatable, the next you will taste a bit ‘different from the previous one, but certainly just as good!
Each season has its own specialty and our risotto welcomes seasonal changes becoming a different dish. In winter we offer risotto with radicchio from Treviso, in the spring risotto with wild herbs, in the autumn risotto with mushrooms and all year our famous risotto Prosecco DOCG!
This tender and tasty part of the beef is cooked over low heat and flavored strong flavor of Raboso, served with white polenta. This is a dish that warms up the gray days of autumn and winter.
Tender roast rabbit made as our grandmother taught us. The rabbit is cooked over low heat, flavored with lard, served with stringy white Polenta. A dish to savor our tasty and genuine family recipe
Soft cooked veal in prosecco and subsequently passed to the oven with a delicious layer of cheese, ham and local olives. Our reinterpretation of the Aosta Valley specialties with the products of our territory
with Polenta and Roast Potatoes and a choice of wine 1/4
with grilled Montasio cheese and Grilled Vegetables
with Pearl White Polenta and Mixed Salad +1/4 L of wine
Homemade with whipped Cream
with Vanilla Ice Cream
with Caramel Cabernet with Vanilla Ice Cream
with pomegranates coulis