Hostaria Uva Rara - Monticelli Brusati - Franciacorta

À la carte menu

À la carte menu

Fried and battered vegetables, aromatic herbs
and Parmesan Cheese
with beetroot BBQ sause and carrot Ketchup
Vegetarian
€ 13,00

Snails in fried tempura au Franciacorta
with dark stock, dark bread crumble,
parsil clorofilla and black truffle
€ 18,00

Marinated char au sage, with plums,
sage sponge cake, marinated onion and lemon grass scented milk
€ 16,00

Smocked rosemary octopus
with burnt pepper sauce and Pequillo peppers
Gluten free
Lactose free
€ 18,00

“Stravecchio“ cheese from Monticelli Brusati,
with bread-pan and wasabi beer jelly by Birrificio Curtense
€ 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 (min. 2 pax)
with “Stravecchio” cheese from Monticelli Brusati
and black cabbage
Gluten free
€ 16,00

Stuffed pasta filled with bread and cheese
with pumpkin and rosmary sauce,
prown roasted in bacon scented butter
€ 16,00

Chesnut tagliatelle with hare ragù,
chanterelle mushrooms and liquorice powder
Lactose free
€ 20,00

Home made spaghetti with beurre blanc au Franciacorta,
prowns tartar and black truffle
€ 26,00

Home made small maccheroni in lake amatriciana style
with sardines from Monteisola ‘s colatura
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 "pan brioche" toasted
€ 20.00

Tasting of Local Salami and local sausege
by “Macelleria Martinelli” and tasting
of “Biancoinsolito” cheeses from Monticelli Brusati
€ 26,00

Beef braised in oil
with red corn polenta
(typical dish)
Gluten free
Lactose free
€ 18,00

Chicken with poplar mushrooms stock ,
nuts and saffran mayo
€ 18,00

Grilled entrecote steak (prussian beef)
with grilled vegetable and buttered potato
Gluten free
€ 28,00

Grilled lavaret fillet
with Jerusalem artichok sauce and its chips
Gluten free
€ 20,00

Amberfish
in Mediterranean deconstructed stewed
Gluten Free
€ 28,00

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

Marinated char au sage,
with plums, sage sponge cake, marinated onion
and lemon grass scented milk

Snails in fried tempura au Franciacorta
with dark stock, dark bread crumble, parsil clorofilla and black truffle

Small Home made maccherone
in lake amatriciana style, and sardines from Montisola’s colatura

Chestnut tagliatellawith hare ragù,
chanterelle mushroom and licorice powder

Grilled lavaret fillet
with Jerusalem artichok sauce and its chips

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

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

60,00 € each - min 2 pax | cover charge, wine and water excluded

Dessert of our production € 8,00

Boom! What a Surprise!
Cocoa sponge cake, chocolate namaleka and passion fruit and passion fruit crumble

Rhum and Chocolate ice cream
dark chocolate ice cream (lactose free) with rum cream
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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