Carte dei vini
Our wine lists
Menu alla carta
Our à la carte menu is now enriched with the Hostaria's Tasting Menu, a culinary experience that will guide you through the discovery of the flavors of our most iconic dishes offered over the years.
Antipasti
Fassona beef tartare with Piquillo peppers, Seirass and basil oil
Our tartare is made exclusively from the rump of Piedmontese cattle from Dal Maslè farm
Blonde onion from Cureggio and Fontaneto gratinated with Mottarone toma fondue and herb bread
Slow Food presidium onion steamed and then gratinated with parmesan and herb bread
Whipped salted cod with sweet potato puree and chips
Salted cod cooked in milk then whipped with only extra virgin olive oil flavored with garlic
Primi piatti
Pumpkin agnolotti with butter, sage and crispy amaretti
Delica pumpkin is the filling of this classic autumn agnolotto
Risotto with parmesan and thyme with quail and their sauce (minimum 2 people)
Barone rice is a carnaroli with double certification, both DOP and from Riso di Baraggia biellese and vercellese
Tagliatelle with monkfish ragù and broccoli
Fresh housemade pasta paired with monkfish ragù, fish with tasty and firm flesh
Secondi piatti
Braised Irish beef with thyme crushed potatoes
Cut from the front part rich in collagen that dissolves during cooking making the meat tender
Lamb cutlets(*) breaded in Fongo breadsticks and green beans
Rack cooked at low temperature then breaded with breadsticks and fried
Golden drum fish steak with cauliflower cream, mint and crispy cauliflower
Italian caught drum fish fillet seared on the grill
Hereford beef sirloin with roasted potatoes and bbq sauce
Hereford cattle are pasture-raised and then fed only corn during the last 6 months of their lives, resulting in bright red meat that is very tender with a sweet flavor due to the corn-based diet
Cheese tasting with housemade preserves
Our selection is constantly changing: we select cheeses based on their aging to offer them at the peak of their potential
Dolci
Martin Sec pears cooked in red wine and chocolate with orange custard
Pears cooked in red wine with cinnamon and cloves then served with their chocolate reduction sauce
New York cheesecake with apricot and passion fruit sauce
The cheesecake in its original version, that is baked in the oven
Classic tiramisu
Eggs, mascarpone and cream for the cream layer, ladyfingers and coffee for the filling
Menu degustazione
We have gathered some of our most iconic dishes into a single menu so you can experience a broader journey of flavors.
Fassona beef tartare with Piquillo peppers, Seirass and basil oil
Our tartare is made exclusively from the rump of Piedmontese cattle from Dal Maslè farm
Pumpkin agnolotti with butter, sage and crispy amaretti
Delica pumpkin is the filling of this classic autumn agnolotto
Lamb cutlets(*) breaded in Fongo breadsticks and green beans
Rack cooked at low temperature then breaded with breadsticks and fried
Martin Sec pears cooked in red wine and chocolate with orange custard
Pears cooked in red wine with cinnamon and cloves then served with their chocolate reduction sauce
€55
Although not mandatory, we recommend the tasting menu for the entire table.
For further information, please do not hesitate to ask us.
Warnings
In case of intolerances, food allergies or for information regarding allergenic ingredients present in the menu, we invite you to speak to the dining room staff before ordering.
For information purposes, we would like to point out that all our menu items may contain traces or all of the allergens as ingredients.
Any raw fish products served are subject to mandatory "sanitary preventive blast chilling" treatment under the Ministry of Health ordinance of 12/05/92 and Reg. CR853/2004.
Some products may be frozen at the source or frozen on site by rapid temperature reduction as described in the hygienic self-control manual procedures under EC Reg. No. 852/04.
Frozen or blast chilled products on the menu are indicated by the following symbol (*).
Our fresh pasta is made in-house and is always served after being subjected to freezing.
Preparations that involve the use of raw eggs are subjected to blast chilling in advance.