Hotel Patriarchi - Ours menus

“Rich” hors d'oeuvres

Toc’ in braide – a simple dish of Friulian cooking (toc' in Friulian means to steep, braide of old in this land was a walled site or something meant for vegetable, orchard or vine cultivation, so the translation could be "steeped in the kitchen garden") – a crunchy chest of Montasio cheese with soft polenta on a base of Friulian cheese and hazelnut butter, to serve with Tocai Friulano or Merlot wine


Girello affumicato – veal rings cooked in the oven, smoked with juniper, rosemary, sage and other herbs from our kitchen garden, cut into slices and laid on a bed of mixed salad seasoned with olive oil and lemon, to serve with Pinot Grigio or Cabernet


Salame cotto all'aceto – typical dish of local cooking – home-made Friulian salami thickly cut and scorched on the grill, sprinkled with wine vinegar, served with a slice of roasted polenta, to serve with Tocai Friulano or Refosco dal Pedunculo Rosso.

“Light” hors d'oeuvres

Scampi gratinati al pane erborinato su crema di legumi – prawn tails wrapped in bacon fat, covered in breadcrumbs marbled with dill, marjoram and chives, browned in the oven and laid on a bed of puréed seasonal vegetables, served with Sauvignon or Cabernet Sauvignon
Carpaccio di pesce – filleted fish (chosen according to the season) flavoured with pepper and herbs from our kitchen garden, cut into thin slices and laid on a bed of green salad seasoned with olive oil and lemon, to serve with Pinot Grigio or Cabernet
Seppie al latte acido – a dish of ancient Roman cookery – boiled cuttlefish seasoned with a sauce based on natural yoghurt, mustard seeds, mayonnaise, leeks and celery, to serve with Traminer or Merlot

Meat first courses

Bòcuis – typical dish from Friulian cooking – pancake of soft wheat made in-house and filled with smoked ricotta cheese, stewed bacon and matured cheese, cooked au gratin and seasoned with béchamel sauce with leeks, to serve with Pinot Bianco or Merlot


Risotto con pitìna e primizie di stagione– – (pitìna is an archaic product of the Friulian pre-alpine valleys based on smoked lamb/goat/venison/chamois, amalgamated in the form of a meatball with salt, pepper, aromatic mountain herbs and rolled in yellow polenta flour; 'primizie' (first new season's produce) refer to what the kitchen garden and the fields guarantee on our table: radicchio, field herbs – sclopìt (bladder campion) and urtizzôn (hops) - asparagus, mushrooms, artichokes). The chopped vegetables are slowly braised together with rice and when half-cooked the minced pitìna is added. To serve with Tocai Friulano or Cabernet Franc


Cjarsôns – traditional dish of Carnia – pasta of potatoes and cinnamon in the shape of a turnover filled with fresh ricotta cheese, spinach, pine kernals, Montasio cheese, melted butter, potato, marjoram and garlic, seasoned with melted butter and smoked ricotta, to serve with Riesling or Refosco dal Peduncolo Rosso.

Meat main courses

Filetto di maiale in crosta di sesamo – fillet of pork coated with sesame, browned in a frying pan with olive oil and then cooked in the oven, served hot and thickly sliced with polenta and potatoes as a ”stew”, served with Tocai Friulano or Refosco dal Peduncolo Rosso.

Coscia di faraona farcita – leg of guinea-fowl cooked in the oven with the upper part boned, beaten and filled with mushrooms and bacon, basted and seasoned with the cooking gravy, served hot with polenta and sautéed carrots (or courgettes), to serve with Pinot Grigio or Cabernet Franc.

Tagliata di pollo in salsa piccante – thinly sliced grilled chicken breast seasoned with an onion, tomato and chilli sauce, served with seasonal raw vegetables, served with Sauvignon or Cabernet Sauvignon.

Fish main courses

Bocconcini di coda di rospo alle verdure di stagione – ngler fish and seasonal vegetables (asparagus, artichokes, radicchio) chopped and sautéed in a frying pan, browned and cooked slowly, served up with seasonal salad, served with Riesling or Merlot.

Boreto di rombo – traditional recipe of the Grado fishermen – slices of salted fresh turbot, peppered and cooked in steaming-hot oil and garlic, browned, cooked basting them in wine vinegar, served with soft polenta, to be accompanied by Tocai or Refosco dal Peduncolo Rosso.

Filetto di pesce in crosta di grissini– fish fillet (chosen according to the season) covered in flour, egg and crumbled grissini (bread sticks), fried and served with "gazpacho" sauce (beaten raw vegetables), to serve with Sauvignon or Cabernet Sauvignon.

Desserts

A feather in the cap of our cooking is the production of sweets to finish the meals and banquets of our guests.
We prepare various types of cakes, strudels and mousses among which we highlight:

Sacher Torte
Crostata con frutta di stagione –seasonal fruit tart
Mousse di ricotta – ricotta mousse
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