{"id":6764,"date":"2022-08-27T10:18:53","date_gmt":"2022-08-27T08:18:53","guid":{"rendered":"https:\/\/www.ristoranteducadaosta.it\/?page_id=6764"},"modified":"2025-10-17T15:21:09","modified_gmt":"2025-10-17T13:21:09","slug":"the-seasonal-menu","status":"publish","type":"page","link":"https:\/\/www.ristoranteducadaosta.it\/en\/the-seasonal-menu\/","title":{"rendered":"The Seasonal Menu"},"content":{"rendered":"\t\t
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\n the seasonal menu <\/h1>\n <\/div>\n\t\t\t\t\t\t\t

\n\t\t\t\tThe dishes proposed by chef Alessandro and made together with his team follow the rhythm of the seasons, using only quality raw materials from excellent producers.\t\t\t<\/p>\n\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n SEAFOOD STARTERS <\/h4>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n Catalan-style Lobster <\/h6>\n
<\/div>\n \u20ac 30,00<\/span>\n <\/div>\n

Soybean Sprouts, Mango Salad<\/p>\n <\/div>\n

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\n Cooked\/Raw Seabass <\/h6>\n
<\/div>\n \u20ac 20,00<\/span>\n <\/div>\n

Beurre Blanc with Leche de Tigre, and Ceviche<\/p>\n <\/div>\n

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\n Vicenza-style Baccal\u00e0 <\/h6>\n
<\/div>\n \u20ac 20,00<\/span>\n <\/div>\n

corn crackers<\/p>\n <\/div>\n

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\n Seafood gratin <\/h6>\n
<\/div>\n \u20ac 30,00<\/span>\n <\/div>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n land food STARTERS <\/h4>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n Caramelized Wagyu <\/h6>\n
<\/div>\n \u20ac 30,00<\/span>\n <\/div>\n

Fermented Roots, Tropical Fruit <\/p>\n <\/div>\n

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\n Osvaldo\u2019s ham <\/h6>\n
<\/div>\n \u20ac 20,00<\/span>\n <\/div>\n

Papaya and Winter Melon, Mentuccia, Habanero, and Spiced Brioche<\/p>\n <\/div>\n

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\n Larded Lamb Loin <\/h6>\n
<\/div>\n \u20ac 20,00<\/span>\n <\/div>\n

Melannurca Mustard, and House Sweet-and-Sour Giardiniera<\/p>\n <\/div>\n

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\n Venison Tartare <\/h6>\n
<\/div>\n \u20ac 20,00<\/span>\n <\/div>\n

in Goulash, Polenta<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n VEGETARIAN STARTERS <\/h4>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n Chickpea Panelle <\/h6>\n
<\/div>\n \u20ac 15,00<\/span>\n <\/div>\n

with Herb Pesto, Porcini Salad, and Salted Pine Nuts<\/p>\n <\/div>\n

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\n Vegetable Puff Pastry Cannoli <\/h6>\n
<\/div>\n \u20ac 15,00<\/span>\n <\/div>\n

Avocado, Seitan, and Soft Cannellini<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n SEAFOOD FIRST COURSES <\/h4>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n \u201cMarinara\u201d style spaghetti <\/h6>\n
<\/div>\n \u20ac 25,00<\/span>\n <\/div>\n

with clams, caramelised vesuvian cherry tomato salad and mullet bottarga<\/p>\n <\/div>\n

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\n Carnaroli Acquerello Reserve 7 Years <\/h6>\n
<\/div>\n \u20ac 25,00<\/span>\n <\/div>\n

with Bronte Pistachio Pesto with Marano Lagoon Razor Clams<\/p>\n <\/div>\n

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\n King Crab raviolo <\/h6>\n
<\/div>\n \u20ac 28,00<\/span>\n <\/div>\n

with Oyster-Infused Butter and Bisque Foam<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n LAND FOOD FIRST COURSES <\/h4>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n Pappardelle pasta <\/h6>\n
<\/div>\n \u20ac 23,00<\/span>\n <\/div>\n

with Juniper, Goose Leg with Acacia Honey, Smoked Beechwood Ricotta<\/p>\n <\/div>\n

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\n Carnaroli Acquerello Reserve <\/h6>\n
<\/div>\n \u20ac 25,00<\/span>\n <\/div>\n

with Saffron, Hare in Salmi, with Ecuadorian Cocoa<\/p>\n <\/div>\n

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\n Tortello pasta from the Farm <\/h6>\n
<\/div>\n \u20ac 23,00<\/span>\n <\/div>\n

Smoked Egg Yolk, and Crispy Suckling Pig<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n VEGETARIAN FIRST COURSES <\/h4>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n Kale Crepe Roll <\/h6>\n
<\/div>\n \u20ac 20,00<\/span>\n <\/div>\n

Fennel Cream with Licorice, and Castelmagno Cheese<\/p>\n <\/div>\n

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\n Carnaroli Acquerello Reserve 7 Years <\/h6>\n
<\/div>\n \u20ac 20,00<\/span>\n <\/div>\n

Pumpkin, amaretto, pine nuts, and raisins<\/p>\n <\/div>\n

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\n Vegan Cheese Raviolo <\/h6>\n
<\/div>\n \u20ac 20,00<\/span>\n <\/div>\n

Venetian-Style Bean Pur\u00e9e, and Garden Delight Russian Salad<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n SEAFOOD SECOND COURSES <\/h4>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n Scampone <\/h6>\n
<\/div>\n \u20ac 30,00<\/span>\n <\/div>\n

Pumpkin, Burrata, and Giardiniera<\/p>\n <\/div>\n

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\n Hamachi amberjack <\/h6>\n
<\/div>\n \u20ac 30,00<\/span>\n <\/div>\n

glazed with herbs, caramelized shallot, and Jerusalem artichoke<\/p>\n <\/div>\n

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\n Cuttlefish in \u201cPuccia\u201d Bread <\/h6>\n
<\/div>\n \u20ac 30,00<\/span>\n <\/div>\n

Spring Onion Parmentier, and Black Summer Truffle<\/p>\n <\/div>\n

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\n The Grilled of the Duca d\u2019 Aosta <\/h6>\n
<\/div>\n \u20ac 40,00<\/span>\n <\/div>\n

with beurre blanc, fermented radicchio, passion fruit and raspberry<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n LAND FOOD SECOND COURSES <\/h4>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n Filet Mignon <\/h6>\n
<\/div>\n \u20ac 35,00<\/span>\n <\/div>\n

with \u201cHazelnut\u201d Alpine Butter, Porcini Mushroom, and Fermented Green Peppercorn Sauce<\/p>\n <\/div>\n

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\n Milk-Fed Veal <\/h6>\n
<\/div>\n \u20ac 30,00<\/span>\n <\/div>\n

with Green Herb Trio Sauce, a Hint of Paprika, and Bagna Cauda<\/p>\n <\/div>\n

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\n Duck Breast <\/h6>\n
<\/div>\n \u20ac 25,00<\/span>\n <\/div>\n

with Orange Sauce, Tarte Tatin Bris\u00e9e and Herbs<\/p>\n <\/div>\n

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\n Terrine of Iberian Pig <\/h6>\n
<\/div>\n \u20ac 25,00<\/span>\n <\/div>\n

Wild Berry Mustard, Red Onion in Apple Cider Vinegar Reduction,\n and D\u00e9sir\u00e9e Potato with Black Summer Truffle<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n VEGETARIAN SECOND COURSES <\/h4>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n Spring Onion <\/h6>\n
<\/div>\n \u20ac 20,00<\/span>\n <\/div>\n

with Vegan Frico<\/p>\n <\/div>\n

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\n Venetian-Style Pea Cream <\/h6>\n
<\/div>\n \u20ac 20,00<\/span>\n <\/div>\n

Beetroot gnocchi<\/p>\n <\/div>\n

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\n Roasted King Oyster Mushroom <\/h6>\n
<\/div>\n \u20ac 20,00<\/span>\n <\/div>\n

Lettuce with Braised Vegetables<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n dessert <\/h4>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n La sicilia scomposta <\/h6>\n
<\/div>\n \u20ac 15,00<\/span>\n <\/div>\n

ricotta mousse, Mediterranean candied fruits, and marzipan ice cream<\/p>\n <\/div>\n

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\n L\u2019integrale alle amarene <\/h6>\n
<\/div>\n \u20ac 15,00<\/span>\n <\/div>\n

cinnamon Wholemeal Biscuit, Caramel Cream, and Cherries with Thym<\/p>\n <\/div>\n

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\n Il bonet <\/h6>\n
<\/div>\n \u20ac 15,00<\/span>\n <\/div>\n

warm Chocolate Mousse, Soft Chocolate Semispheres,\n Amaretti Crunch, and Amaretto Reduction<\/p>\n <\/div>\n

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\n DUCA ICE CREAM <\/h6>\n
<\/div>\n \u20ac 8,00<\/span>\n <\/div>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tRESERVE YOUR TABLE<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

the seasonal menu The dishes proposed by chef Alessandro and made together with his team follow the rhythm of the seasons, using only quality raw materials from excellent producers. SEAFOOD STARTERS Catalan-style Lobster \u20ac 30,00 Soybean Sprouts, Mango Salad Cooked\/Raw Seabass \u20ac 20,00 Beurre Blanc with Leche de Tigre, and Ceviche Vicenza-style Baccal\u00e0 \u20ac 20,00 corn crackers Seafood gratin \u20ac […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-6764","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.ristoranteducadaosta.it\/en\/wp-json\/wp\/v2\/pages\/6764","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ristoranteducadaosta.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ristoranteducadaosta.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ristoranteducadaosta.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ristoranteducadaosta.it\/en\/wp-json\/wp\/v2\/comments?post=6764"}],"version-history":[{"count":54,"href":"https:\/\/www.ristoranteducadaosta.it\/en\/wp-json\/wp\/v2\/pages\/6764\/revisions"}],"predecessor-version":[{"id":9084,"href":"https:\/\/www.ristoranteducadaosta.it\/en\/wp-json\/wp\/v2\/pages\/6764\/revisions\/9084"}],"wp:attachment":[{"href":"https:\/\/www.ristoranteducadaosta.it\/en\/wp-json\/wp\/v2\/media?parent=6764"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}