Our Menu
Few dishes, curated tasty and sincere…
ANTIPASTS
Beef tartare on cream of parmesan cheese13,00Lean beef, knife-cut, served raw on creamy Parmesan cheese sauce
Baked trevisana with ricotta cheese12,00Baked trevisana with hard ricotta cheese output and balsamic vinegar
Branda Cujon12,00Cod or stockfish mantecato with potatoes extra virgin olive oil and garlic.
Fried panissa9,00Typical dish made as a polenta of chickpea flour, left to cool and cut into cubes and then fried in oil.
FIRST
SECONDS
Crispy veal14,00The part of the belly with fat presence, cooked at high temperature soft inside and crispy outside.
Honey pork ribs14,00Baked pork ribs, tender and tasty with a drizzle of honey on the way out.
Stewed tripe13,00Stewed mixed tripe with carrots and onion, slightly spicy.
Baked sheep’s milk cheese13,00Toma di pecora Brigasca (local cheese) baked on cast iron plate with onion, cherry tomatoes and potatoes.
Snails15,00Stewed snails, in red wine and tomato, slightly spicy
- Pork knuckle14,00<p>
ANTIPASTS
Beef tartare on cream of parmesan cheese
13,00
Baked trevisana with ricotta cheese
12,00
<br />Baked Trevisana with hard ricotta cheese output and balsamic vinegar<br />
Branda Cujon
12,00
<br />Cod or stockfish mantecato with potatoes extra virgin olive oil and garlic.<br />
FIRST
- <br />
Lean tomato and marjoram ravioli12,00<br />Ravioli of borage and ricotta cheese, topped with cherry tomatoes and marjoram<br /><br />
Sugeli with venison ragout12,00<br />Typically shaped pasta topped with venison ragout.<br /><br />- Triora bean soup12,00<br />Triora bean soup, with fine skin and delicate taste.<br /><br />
SECONDS
- <br />
- Crispy veal14,00<br />The part of the belly with fat present, cooked at high temperature soft inside and crispy outside.<br /><br />
- Honey pork ribs14,00<br />Baked pork ribs, tender and tasty with a drizzle of honey on the way out.<br /><br />
- Stewed tripe13,00<br />Stewed mixed tripe with carrots and onion, slightly spicy.<br /><br />
- Baked sheep’s milk cheese13,00<br />Toma di pecora Brigasca (local cheese) baked on cast iron plate with onion, cherry tomatoes and potatoes.<br /><br />
- Snails15,00<br />Stewed snails, in red wine and tomato, slightly spicy<br /><br />
- Pork knuckle with polenta14,00<br />Baked glazed pork shank with greens and herbs, served with polenta.<br /><br />
DESSERT
- <br />
Chocolate cake5,00<br />Chocolate cake filled with cherry jam.<br /><br />
Panna cotta with coffee caramel5,00<br />Traditional, delicate and light recipe with coffee caramel.<br /><br />
Ice cream with caramel5,00<br />Vanilla-flavored ice cream served with caramel<br /><br />
Apple tart-tatin5,00<br />Caramelized apple pie, single-serving baked.<br /><br />
Triora Biscuits with Hippocrasus5,00<br />Plain cookies from Triora served with spiced wine, sweet scented with cinnamon and ginger.<br /><br />
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DESSERT
- Chocolate cake5,00Chocolate cake filled with cherry jam.
- Panna cotta with coffee caramel5,00Traditional, delicate and light recipe with coffee caramel.
- Ice cream with caramel5,00Vanilla-flavored ice cream served with caramel
- Apple tart-tatin5,00Caramel apple pie, single-serving baked.
- Triora Biscuits with Hippocrasus5,00Simple cookies from Triora served with spiced wine, cinnamon and ginger scented dessert.