Winter Menu
Winter Menu

Restaurant “Valle Verde”
Winter Menu

Starters

Our fishes:
Trout tartar with fennel and citrus fruit,
Marinated trout and pine smocked salmerine with “radic di mont”

 Cannoli filled with pumpkin mousse and
“cappuccino all’amaretto”

“Our forest tartars served on their wood”:
Beef with apple mustard, Hunter’s oil preserved venison with polenta, hare, venison “carpaccio” with ribes jam and chamois meat with trout caviar

“Toc in braide” with Camporosso apples, hay and cream cheese
Broccoli pie with cherry tomatoes, capers, Sicilian anchovies and Friulian pecorino cheese

Main Courses

Spaghetti with clams, saffron and broccoli

Pumpkin cream with pork pop corns and smoked ricotta cheese from Ugovizza

Refosco “Agnolotti” filled with game meat, with fresh ricotta cheese and lemon scent

Carob candies filled with pears and Montasio cheese with white foam and red beetroot

Potatoes and chestnut Gnocchi with stew ragù
Violet cabbage risotto with mountain (Malga) cheeses and polenta chips

Second Courses

Sturgeon slice in shallot sauce and flower petals with variation of salted pumpkins

Pine flavoured sliced fillet of steak served with “Pino mugo” (gentle mountain pine) aromas and mashed  potatoes

Ossobuco beef with vegetables and mashed potatoes

Beef tartar with red cloud and braided potatoes

“The Violin pumpkin” with walnuts, peanuts, raisins and crunchy vegetables

Venison fillet with small fruits and seasonal vegetables cooked in “fairy paper”

Cheeses variation with fruit mustards

Side Dishes

Vegetables from our buffet

Dessert

T
iramisù made in Friuli

Hazelnut “croccantino” (crunchy) with chocolate sauce

“Mille-Feuille” with Chantilly cream and small fruits

Variation of Strudels

Pumpkin and apple pie with Gin Tonic ice cream