{"id":9666,"date":"2026-05-18T08:30:01","date_gmt":"2026-05-18T06:30:01","guid":{"rendered":"https:\/\/www.ristoranteducadaosta.it\/?page_id=9666"},"modified":"2026-06-09T15:55:10","modified_gmt":"2026-06-09T13:55:10","slug":"seasonal-menu","status":"publish","type":"page","link":"https:\/\/www.ristoranteducadaosta.it\/en\/seasonal-menu\/","title":{"rendered":"Seasonal menu"},"content":{"rendered":"\t\t
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\n Seasonal Menu <\/h1>\n <\/div>\n\t\t\t\t\t\t\t

\n\t\t\t\tThe dishes featured on the seasonal menu by Chef Alessandro Castelnuovo, created together with his team, follow the rhythm of the seasons, using only high-quality ingredients sourced from outstanding 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\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 Starter <\/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 Seafood Gratin <\/h6>\n
<\/div>\n \u20ac 30,00<\/span>\n <\/div>\n <\/div>\n
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\n Catalan-style Lobster <\/h6>\n
<\/div>\n \u20ac 30,00<\/span>\n <\/div>\n

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

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\n Dentex Carpaccio <\/h6>\n
<\/div>\n \u20ac 20,00<\/span>\n <\/div>\n

with pea and its sprouts<\/p>\n <\/div>\n

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\n Caramelized Octopus <\/h6>\n
<\/div>\n \u20ac 20,00<\/span>\n <\/div>\n

with zucchini and beurre blanc reduction<\/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 Starter <\/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
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\n WAGYU <\/h6>\n
<\/div>\n \u20ac 30,00<\/span>\n <\/div>\n

with fermented roots and a mosaic of tropical fruits<\/p>\n <\/div>\n

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

with melon, papaya, and spiced brioche bread<\/p>\n <\/div>\n

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\n Veal in giardiniera <\/h6>\n
<\/div>\n \u20ac 20,00<\/span>\n <\/div>\n <\/div>\n
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\n Farmyard terrine <\/h6>\n
<\/div>\n \u20ac 20,00<\/span>\n <\/div>\n

with corn sabl\u00e9 and citrus cr\u00e8me fraiche<\/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 Starter <\/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
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\n Mineral-style roots <\/h6>\n
<\/div>\n \u20ac 15,00<\/span>\n <\/div>\n

with kefir and Omani lime<\/p>\n <\/div>\n

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\n Puff pastry cannolo <\/h6>\n
<\/div>\n \u20ac 15,00<\/span>\n <\/div>\n

with chickpea hummus and guacamole<\/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 Course <\/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 Carnaroli acquerello riserva <\/h6>\n
<\/div>\n \u20ac 30,00 <\/span>\n <\/div>\n

with wakame pesto, imperial langoustine and cacio e pepe cream<\/p>\n <\/div>\n

\n \n
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\n Chitarrina pasta <\/h6>\n
<\/div>\n \u20ac 28,00<\/span>\n <\/div>\n

with fish stock, cuttlefish and caviar<\/p>\n <\/div>\n

\n \n
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\n Quadrello pasta <\/h6>\n
<\/div>\n \u20ac 25,00<\/span>\n <\/div>\n

with fasolari clams, oyster butter, citrus fruits, and pistachio<\/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 Course <\/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 Creamy Carnaroli from Riseria delle Abbadesse <\/h6>\n
<\/div>\n \u20ac 25,00 <\/span>\n <\/div>\n

with red curry and caramelized pigeon<\/p>\n <\/div>\n

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\n Pappardella with nettle <\/h6>\n
<\/div>\n \u20ac 25,00<\/span>\n <\/div>\n

with foie gras, and goose carpaccio<\/p>\n <\/div>\n

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\n Finanziera tortello <\/h6>\n
<\/div>\n \u20ac 20,00<\/span>\n <\/div>\n

with creamy red potato and pork "pops"<\/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 Course <\/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 Carnaroli ACQUARELLO riserva <\/h6>\n
<\/div>\n \u20ac 25,00<\/span>\n <\/div>\n

in Parmesan broth, acacia honey and pollen<\/p>\n <\/div>\n

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

with herbs, vegan ricottina with saffron zucchini heart and edible flowers<\/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 Cold Soups <\/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 Green Chilean tomato gazpacho <\/h6>\n
<\/div>\n \u20ac 20,00<\/span>\n <\/div>\n

with sea bream ceviche and vegetable catalana<\/p>\n <\/div>\n

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\n Sicilian yellow datterino tomato <\/h6>\n
<\/div>\n \u20ac 20,00<\/span>\n <\/div>\n

with game tartare with spiced bread crumble<\/p>\n <\/div>\n

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\n Vesuvius cherry tomatoes <\/h6>\n
<\/div>\n \u20ac 15,00<\/span>\n <\/div>\n

spicy garden in diced form<\/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 Course <\/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 The Grilled of the Duca d\u2019 Aosta <\/h6>\n
<\/div>\n \u20ac 35,00<\/span>\n <\/div>\n <\/div>\n
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\n Caribbean red prawn <\/h6>\n
<\/div>\n \u20ac 30,00<\/span>\n <\/div>\n

with bone marrow and vegetable medley in osmosis<\/p>\n <\/div>\n

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\n Shi drum <\/h6>\n
<\/div>\n \u20ac 30,00<\/span>\n <\/div>\n

with coconut, mussels and vanilla<\/p>\n <\/div>\n

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\n Salt cod <\/h6>\n
<\/div>\n \u20ac 28,00<\/span>\n <\/div>\n

with saut\u00e9ed escarole in savor and Vicenza-style ice cream<\/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 Course <\/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 Blue cheese\u2013marbled fillet <\/h6>\n
<\/div>\n \u20ac 35,00<\/span>\n <\/div>\n

with alpine butter, cardoncello \u201ccigar\u201d and jus reduced with fermented green pepper<\/p>\n <\/div>\n

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\n Our veal cutlet \u201cMilanese-style\u201d <\/h6>\n
<\/div>\n \u20ac 25,00<\/span>\n <\/div>\n <\/div>\n
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\n Larded lamb loin <\/h6>\n
<\/div>\n \u20ac 25,00<\/span>\n <\/div>\n

with couscous tajine with umeboshi in raspberry vinegar reduction<\/p>\n <\/div>\n

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\n Pork pluma <\/h6>\n
<\/div>\n \u20ac 25,00<\/span>\n <\/div>\n

with shallot caramel and orange mostarda<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n Vegetarian Second Course <\/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 Puff pastry <\/h6>\n
<\/div>\n \u20ac 25,00<\/span>\n <\/div>\n

from our fields, stracciatella cream, tomato coulis and basil chlorophyll<\/p>\n <\/div>\n

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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 <\/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 Tacos Esotico <\/h6>\n
<\/div>\n \u20ac 15,00<\/span>\n <\/div>\n

crunchy chocolate, mango with thyme and lime cream<\/p>\n <\/div>\n

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\n L'integrale al parmigiano <\/h6>\n
<\/div>\n \u20ac 15,00<\/span>\n <\/div>\n

potato bread with caramel, Parmesan and apricot gel\u00e9e<\/p>\n <\/div>\n

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\n Morbidezza del sottobosco <\/h6>\n
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berry cake, strained yogurt with Tasmanischer pepper and basil velout\u00e9<\/p>\n <\/div>\n

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\n Duca tiramis\u00f9 <\/h6>\n
<\/div>\n \u20ac 15,00<\/span>\n <\/div>\n <\/div>\n
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\n 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
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Cover charge: \u20ac4.00<\/strong><\/p>\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

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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\tBOOK NOW<\/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
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\n\t\t\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":"

Seasonal Menu The dishes featured on the seasonal menu by Chef Alessandro Castelnuovo, created together with his team, follow the rhythm of the seasons, using only high-quality ingredients sourced from outstanding producers. Seafood Starter Seafood Gratin \u20ac 30,00 Catalan-style Lobster \u20ac 30,00 with Soybean Sprouts, Mango Salad Dentex Carpaccio \u20ac 20,00 with pea and its sprouts Caramelized Octopus \u20ac 20,00 […]<\/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-9666","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.ristoranteducadaosta.it\/en\/wp-json\/wp\/v2\/pages\/9666","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=9666"}],"version-history":[{"count":10,"href":"https:\/\/www.ristoranteducadaosta.it\/en\/wp-json\/wp\/v2\/pages\/9666\/revisions"}],"predecessor-version":[{"id":9729,"href":"https:\/\/www.ristoranteducadaosta.it\/en\/wp-json\/wp\/v2\/pages\/9666\/revisions\/9729"}],"wp:attachment":[{"href":"https:\/\/www.ristoranteducadaosta.it\/en\/wp-json\/wp\/v2\/media?parent=9666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}