Summer Menù 2018
Summer Menù 2018

Restaurant  “Valle Verde”
Summer Menù

Starters

Spicy tomato soup with
Buckwheat with cucumbers and crispy purple potatoes

Allergeni

“The trout”
Trout carpaccio with flower petals, smoked char
with the radić di mont and the tartar with fennel

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Octopus in salad with potatoes, cherry tomatoes
cannellini and pesto drops

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La Rucola di Camporosso with
pears and montasio

Toć in Braide with montasio,
wild herbs and Sauris ham

Main Courses

The dumplings of rice flour with herbs
Montasio and saffron sauce

Allergeni

Tagliolini with crispy zucchini, anchovies and
pistachios

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Green agnolotti with montasio and mushrooms with
roast sauce

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The variation of “parmigiana according to us”
the classic, in a glass, fried and …

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Potato gnocchi with game ragout
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Spaghetti alla busera di Grado with
shelled scampi

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Rice with wild herbs, Montasio mousse and
petals of wildflowers

Second Courses

The variation of “Frico” with mushrooms
the classic frico, in the cup, the lollipop, in biscuit and sautéed mushrooms

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Fillet of deer with small fruits and thyme with
Potatoes In Tecia

Veal carpaccio with fresh vegetables
Camporosso and fresh fruit

Pork coast with honey, wild spices and
Potatoes In Tecia

“Sea fish soaking”
with zucchini, potatoes and carrots

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Side Dishes

Buffet vegetables

Dessert

Strawberries with small fruits
sugar and lemon

The crunchy with bitter cocoa sauce
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Our variation of Tiramisu
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Millefeuille with chantilly cream e
small fruits with drops of strawberries

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The tart with lime and cream
Italian meringue

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The trio of ice cream
with pirus grappa, pear and rosemary and small fruits

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Allergens –  The client is asked to inform the room staff of the need to consume foods without certain allergenic substances before ordering.
During cooking, cross-contamination can not be ruled out.
Therefore our dishes can contain the following allergenic substances according to Reg. UE 1169 / 11- all fresh products are subjected to rapid temperature abatement to guarantee the quality of safety-EC 852/04 and reg. EC 853/04