Hostaria Uva Rara - Monticelli Brusati - Franciacorta

À la carte menu

À la carte menu

Fried and battered vegetables,
aromatic herbs
and Parmesan Cheese
with eggplant BBQ sause and radishes Ketchup
Vegetarian and lactose free
€13.00

Mullet sashimi on a thyme and lemon cracker,
with moscow mule, ginger and apple
Gluten and lactose free
€16,00

Lacqued grilled eel
with nasturtium salad with capper powder,
and red onion ice cream
Gluten and lactose free
€18,00

Duck tartare with borage and chervil salad,
and mint flavoured apricot
Gluten and lactose free
€18,00

“Stravecchio“ cheese made in Monticelli Brusati by “BiancoInsolito”
with bread-pan
and wasabi beer jelly made in Franciacorta by Birrificio Curtense
Vegetarian
€16,00

(all fish is bought fresh and cut down to -20 ° C for 24 hours)
(The shellfish are frozen on board freshly caught)

Risotto au Franciacorta with nettle,
and frog legs and their stock
Gluten free
€18,00 - 2 persons minimum

Black Tagliolino au Franciacorta Rosè,
char tartare and lemon from Garda Lake
Lactose free
€20,00

Raviolo on sea sauces and stock,
filled with scallop, sea urchin pulp and sea asparagus
€24,00

Fusillo with duck in orange sauce ragout and black truffle,
and its stock
Lactose free
€20,00

Grilled T-bone steak (c.ca kg.1,200)
mustard sauce, Grilled vegetables and potatoes
with butter and rosemary for 2 people
Gluten free
€ 58.00
Anchovies from Cantabrian Sea
with paccasassi herb pesto
butter and toasted "pan brioche"
€ 20.00

Tasting of “Biancoinsolito” cheeses made in Monticelli Brusati
Vegetarian and Gluten free
€22,00

Grilled char,
marinated  spring onion and lightly cooked leek
Gluten and lactose free
€20,00

Beef braised in oil
with red corn polenta
(typical dish)
Gluten and lactose free
€ 18.00

Portoguese Squid
with cappers and lemon from Garda Lake sauce,
and Tapioca wafer
Gluten free
€22,00

Pigeon with goat milk and camomile stock,
and potatoes and black truffle mille-feuilles
Gluten free
€28,00

Grilled Marchigiana Beef Fillet.
With Belgian endive, apples and almonds
Gluten and lactose free
€32,00

(The shellfish are frozen on board freshly caught)
(all fish is bought fresh and cut down to -20 ° C for 24 hours)

Lacqued grilled eel
with nasturtium salad with capper powder,
and red onion ice cream

Duck tartare with cress and chervil salad,
and mint flavoured apricot

Black Tagliolino au Franciacorta Rosè,
char tartare and lemon from Garda Lake

Risotto au Franciacorta with spring herbs,
and frog legs and their stock

Grilled char
with lightly cooked spring onion and herbs sauce,
and marinated spring onion

Beef braised in oil
with red corn polenta

Rose cake,
with espresso ice-cream and hot eggnog cream

65,00 € each - Available for the whole table | cover charge, wine and water excluded

Dessert of our production € 7,00

Rhum and Chocolate ice cream
with mix berries
Lactose free

Espresso Tiramisù

“Vegetable Garden”:
white chocolate and raspberry pannacotta, chocolate crumble, carrots pastry
cream, caramelized pumpkin ice-cream, meringa

Rose cake,
with espresso ice-cream and hot eggnog cream

Our territory, Franciacorta and Sebino, is the fulcrum of our cuisine.
An area
defined by an incredible morphological variety, which could only correspond to an equally great food and wine variety.

This is our origin, this is our starting point to create a cuisine faithful to traditions but also free to dare something new.

Raw materials from earth and fresh water are enhanced by the creativity of Alessandro, second generation chef, and his brigade. Our will is to give a simple but decisive imprint to the raw materials to enhance the territorial flavors to their maximum. We are talking about the typical lake sardine (agone), the tench, the char, the sparkling wines of Franciacorta, the stone-ground flours, the strictly homemade pasta and the meats such as the sweet and refined giant sheep of Bergamo or the more classic taste of beef.

There is also a dedication to sea fish with cruditè, steamed shellfish, and experimentations with high quality fish products such as the Cantabrian octopus.

A wide variety of proposals united by a single philosophy, that of respect for tradition and a passion for innovation.

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