Hostaria Uva Rara - Monticelli Brusati - Franciacorta

À la carte menu

À la carte menu

Fried and battered vegetables
and Parmigiano Cheese
with beetroot BBQ sause and carrot Ketchup
Vegetarian
€ 12,00

Warm veal tongue
with truffle, pan brioche and dill oil
Gluten free
€ 18.00

Egg and spheres
61° egg with parsley potatoes mousse
and char eggs
Gluten Free and vegetarian
€ 15.00

Dry sardines from Montisola (Slow food Presidium)
with toasted red corn polenta
Gluten Free
€ 18.00

(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 and black truffle
with Grana Padano waffles
Vegetarian and Gluten free
€ 16.00

Dumpling filled with Bagoss cheese
on creamed chard
Vegetarian
€ 16.00

Homemade fresh tagliatella
with deer ragu', crispy vegetables and liquorice powder
€ 16.00

Spaghetto al torchio
with beurre blanc au Franciacorta and whitefish bottarga
Vegetarian
€ 16.00

Parsil dumpling
with monkfish and fresh tomato
€ 18.00

Great raw seafood dish
2 oysters,
2 red prawns and
2 scampi from Sicily,
2 blue New Caledonia prawns
with carpacci and tartare of sea bass, wild salmon and prawns
€ 50.00

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

Grilled T-bone steak
(c.ca kg.1,200) mustard sauce,
Grilled vegetables
and potatoes with butter and rosemary for
2 people
€ 58.00

Anchovies from Cantabrian Sea
with paccasassi herb pesto
butter and "pan brioche" toasted
€ 20.00

Suckling pork belly
cooked at low temperature
with baby carrots and BBQ beet sauce
Gluten Free
€ 22.00

Beef braised in oil
with red corn polenta (typical dish)
€ 18.00

Lamb ribs au Franciacorta Rosè
with buttered potatoes
Gluten Free
€ 20.00

Eel in harpoon
with Belgian endive scapece,
and red corn polenta
Gluten Free
€  25.00

Red Mullet
with mashed violet potatoes and katsuobushi
Gluten Free
€  26.00

Galician style octopus
with patatas bravas and bacon foam
Gluten Free
€ 24.00

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

Dry sardines from Montisola (Slow food Presidium)
with toasted red corn polenta
Gluten Free

Fried and battered vegetables and Parmigiano Cheese
with beetroot BBQ sause and carrot Ketchup
Vegetarian

Spaghetto al torchio
with beurre blanc au Franciacorta and whitefish bottarga
Vegetarian

Dumpling filled with Bagoss cheese
on creamed chard
Vegetarian

Eel in harpoon
with Belgian endive scapece, and red corn polenta
Gluten Free

Suckling pork belly
cooked at low temperature with baby carrots and BBQ beet sauce
Gluten Free

Chocolate ingot
with Rum Ice cream

60,00 € each | Drinks excluded/cover charge included

Dessert of our production € 7,00

Sweet Jamaica
Chocolate and chilli ganache on hemp biscuit , blackberry and passion fruit.

Greedy Sicily
White chocolate cream, fake almond amaretto, elderflower sauce and orange ice cream.

Crusted rhubarb
Tartlet with confit rhubarb, custard and Franciacorta Rosè ice cream.

Torta di Rose (typical cake)
Torta di Rose with zabaglione ice cream on salted butter sablè


Icecream and sorbets € 6,00

Berry ice cream - gluten and lactose free

Wild strawberry sorbet - gluten and lactose free

Coffee-drowned zabaglione ice 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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