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MENU RESTAURANT
The Gran Cart

Oliviana e Simone

Present

Our Menu

By Chef Cristina Milelli
e Chef Daniele Corradin

The Gran Cart – Starters

Starters

∂ San Daniele ham 24 months from “Leone Zuanon” selection served with mixed pickled vegetables 10,00
(wine suggest: Pomédes Friulano Toc Bas Doc Isonzo Ronco del Gelso)

∂ A plateu of cheese with cream sauce.
The best cheese from Friuli against the best cheese from Veneto
- Blu Ramandolo cheese vs Blu ’61 cheese
- Formadi Frant cheese vs Dolomitico cheese
- Canadou al rafano cheese vs Ubriaco secco cheese 12,50
(wine suggest: Refosco dal Pedoncolo Rosso Doc Colli Orientali Felluga Livio)

∂ Cracker of fillo pasta with aromatic spices served with a stew radicchio of Treviso and fondue (melted cheese) al “Basajo” (cream pasta with milk and sharped with red wine) 10,00
(wine suggest: Prosecco Doc Treviso Val d’Oca)

∂ “Pitina” of sheep from Valtellina Area lightly cooked and burned with “Asperum vinegar” of Friuli and red onion of Cavasso Nuovo served with polenta (cornmeal mush) 13,00
(wine suggest: Cabernet Doc Isonzo Ronco del Gelso)

∂ “Purpu rustutu” (octopus) lay down a broad bean purée – cream 12,50
(wine suggest: Fiano Roycello Igt Salento Tormaresca)

∂ Creamed stockfish Quenelle, chips of bread from Altamura area and capers from “ de la Turre” area 11,00
(wine suggest: Malvasia Doc Isonzo Borgo San Daniele)

The Gran Cart – First Courses

FIRST COURSES

∂ Cjalsons “Patriarca Style” stuffed with soft cheese Asìn , smoked goose Pitina from Valcellina, sprinked with friulan ricotta and drops of melted butter 9,50
(wine suggest: Refosco dal Peduncolo Rosso Doc Colli Orientali del Friuli Bastianich)

∂ Margherite ravioli prepared with durum wheat flour, cheese Friulan Frant and pears 10,00
(wine suggest: Schioppettino Doc Collio Ronco Scagnet )

∂ Hand – made tagliolini pasta spice with lemon, smoked salmon-trout fillet “ and savors 12,50
(wine suggest: Schioppettino Doc Collio Ronco Scagnet )

∂ Pumpkin potatoes dumplings with Blu Ramandolo cheese and waldnuts 10,50
(wine suggest: Rosso Brindisi Dop Cantine Due Palme)

∂ Homemade ravioli with “baccalà fish” lay down on a chickpea cream 12,50
(wine suggest: Pinot Bianco Doc Collio Castello di Spessa)

∂ Sagne “ncannullate” (a long and big pasta like a tagliatella) of chestnut flour, with a meat sauce “raguttino”, tomatoes and Apulia spinach 13,50
(wine suggest: Neprical gt Salento Tormaresca)

∂ Risotto “Carnaroli” with pomegranate, speck of Sauris and radicchio salad 12.00
(wine suggest: Calafuria Negroamaro Rosato Igt Salento Tormaresca)

∂ Borlotti beans cream soup with a shrimp rolled with bacon and fried tagliolino (for the gluten person without tagliolino) 12,00
(wine suggest: Terrano Doc Carso Castelvecchio)

The Gran Cart – Main Courses – The meat

MAIN COURSES – THE MEAT

∂ Rolled milk pork stuffed with brown chestnuts from Vito D’Asio and “Vecchia Trieste” ham with fresh spinach 12,50
(wine suggest: Cabernet Franc Bio Doc Grave Conte Bardolini d’Adda)

∂ Breast of duck with shaked red fruits 14,50
(wine suggest: Vespa Rosso Doc Colli Orientali del Friuli Bastianich)

∂ Hamburger of friulana red meat cooked with small egg of quail, black truffle, potatoes and sour cream sauce 15,00
(wine suggest: Merlot Vistorta Doc Grave Conte Bardolini d’Adda)

∂ Selected fillet of Irish beef with Montasio cheese shavings and wild roket 16,00
(wine suggest: Villa Antinori Chianti Classico Riserva Docg Chianti Antinori)

∂ Selected fillet of Irish beefsteack with leek and licorice 18,00
(wine suggest: Villa Antinori Chianti Classico Riserva Docg Chianti Antinori)

The Gran Cart – Main Courses – The fish and Vegetarian Corses

MAIN COURSES – THE FISH

∂ Roll swordfish with “surprise” of olives from Celline Salentine, wild fennel with drops of oil from Tergeste Dop 14,00
(wine suggest: Arbis Blanc Igt Venezia Giulia Borgo San Daniele)

∂ Yellowfin tuna marinated with pink pepper, browned, with Chicory from the field, mousse of goat cheese and bread’s chips from Altamura 15,00
(wine suggest: Chardonnay Pietrabianca Bio Doc Castel del Monte Tormaresca)

∂ Seabass fillet with crispy potatoes from “De La Turre” with violet salt 13,00
(wine suggest: Chardonnay Pietrabianca Bio Doc Castel del Monte Tormaresca)

MAIN COURSE – VEGETARIAN

∂ Frico with love 10,00
(wine suggest: Friulano Doc Collio Subida di Monte)

The Gran Carte – Side dish and vegetables

SIDE ORDER AND VEGETABLES

∂ Green salad seasonal 3,50
∂ Mixed seasonal salad 3,50
∂ Julienne carrots 3,50
∂ Spinach with butter 3,50
∂ Mixed boiled vegetables 4,50
∂ Mixed grilled vegetables 5,00
∂ Roasted potatoes with rosemary 3,50
∂ Beansandonions 3,50
∂ Delicious mixed vegetables of Salento 6,00
The Gran Cart – Desserts, fancies, trubles, crushes

DESSERT

∂ Pyramid of goat cheese from Ovaro, dried figs, almonds and melted chocolate with a cookie called Esse di Raveo 6,50
(wine suggest: Ramandolo Docg Ramandolo Castelcosa by Furlan)

∂ Tarte-tatin with apples and pears, cinnamon and vanilla ice-cream 6,50
(wine suggest : Ucelùt L’Autoctono Igt Ronco Cliona)

∂ Tiramisù dessert prepared by own manner 6,50
(wine suggest: Moscato d’Asti Docg Moscato d’Asti Prunotto)

∂ “Pasticciotto” from Salento with cream and cherry and wine cooked sauce of Primitivo di Manduria 6,50
(wine suggest: Passo de Le Viscarde Igt Salento Agricola Vallone)

∂ Hot and raw fruit served with ice-cream 6,50
(vino consigliato: Ambar Moscato Secco Igt Sicilia Florio)

∂ Small and hot pie with a soft heart of hot chocolate 6,50
(vino consigliato: Prosecco Bioldo Bio Doc Treviso Val d’Oca)

Autumn ideas – The Porcino mushroom and more

AUTUMN PROPOSAL: PORCINO “THE KING OF MUSHROOMS” AND MORE

The “King” of mushrooms available in many original creative styles made to bring out the maximum taste and flavor every time. At the end, a special dessert, limited edition, all home made with pumpkin. Take the spirit of autumn at the table.

∂ Porcini mushroom cappuccino with Parmesan cheese cookie 9,9,00
∂ Porcini mushroom cappuccino with soy milk and Parmesan cheese cookie 9,50
(wine suggest: FriulanoToc Bas Doc Isonzo Ronco del Gelso)

∂ Porcini mushroom from Asiago breaded and cooked without eggs 10,00
(wine suggest: P.R. Brut Blanc de Blanc Docg Franciacorta monterossa)

∂ Swirl of fresh pasta home made with Porcini mushrooms and Gruyere mousseline served on Dardago saffron sauce with its precious pistils 12,00
(wine suggest: Chardonnay Igt Puglia Tormaresca)

∂ Thigh of free-range Guinea fowl cooked low temperature with Ovoledo potatoes, chestnuts and mixed mushrooms with Porcini 12,50
(wine suggest: Neprica Igt Puglia Tormaresca)

∂ ZZZ Top: pumpkin, pumpkin, pumpkin 2015 limited edition 7,00
- Pumpkin cheesecake
- Pumpkin and Notella muffin with English cream
- Pumpkin and almond tart flavored with Amaretto of Saronno
PS: the flour used is a rice organic flour
(wine suggest: Moscato Igp Sicilia Florio)

The Gran Cart – Information note

INFORMATION NOTE

Dear customer, if you have allergies and/or intolerances, and information about the ingredients in foods and beverages served in this exercise, please ask before ordering a meal or drink, information to our staff or in the ingredients cart. The restaurant La Piramide respect the directive of allergen 2003/89/C.E. and the rules of U.E. 1169/2011

La Piramide Restaurant uses products of high quality and carefully selected. The fresh food undergoes treatment of abatement to protect the quality of biology food.
In case of absence of fresh product, we could make use of some frozen products.

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