The Menu

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