SOSTANSA

MENU & WINES

As Chefs we love the product and we respect it completely.

Our menu is strictly seasonal. Our gastronomic offers have a contemporary flavour. The dishes we offer are the marriage between the territory and our past experiences. The ingredients are not necessarily local or traditional, they reflect our strong culinary knowledge.

The cellar is consistent with the culinary adventure that you can experience with us and distinguished by wines linked to the territory and abroad, to always create the right pairing.

STARTERS

Melanzana "incaponata"
16€

fried "perline" aubergines, peeled, classic Sicilian "caponata", olives, pine nuts, raisins, Greek basil, tomato distillate.

Spaghettino Pietro Massi
26€

served cold with cream of white marinara clams, sea urchin, grated Cabras bottarga.

Seppia o lardo?
22€

cuttlefish, only white part, natural, finely cut, seasoned with a smoked herring fondant, its caviar.

Chiocciole del Tagliamento
20€

snails cooked in red cocotte, river herbs, wild garlic emulsion and watercress.

Foie gras d’anatra
28€

duck foie gras marinated with armagnac and spices, cooked in "torcione", pan-fried plums.

MELANZANA "INCAPONATA"
16€

fried "perline" aubergines, peeled, classic Sicilian "caponata", olives, pine nuts, raisins, Greek basil, tomato distillate.

SPAGHETTINO PIETRO MASSI
26€

served cold with cream of white marinara clams, sea urchin, grated Cabras bottarga.

SEPPIA O LARDO?
22€

cuttlefish, only white part, natural, finely cut, seasoned with a smoked herring fondant, its caviar.

CHIOCCIOLE DEL TAGLIAMENTO
20€

snails cooked in red in cocotte, river herbs, wild garlic emulsion and watercress.

FOIE GRAS D’ANATRA
28€

duck foie gras marinated with armagnac and spices, cooked in "torcione", pan-fried plums.

MAINS - PRIMI

Asparagiotto
18€

like a risotto, but with diced white asparagus, creamed with farm egg, mill pimento.

Raviolone aperto
22€

open raviolo with double egg, lightly seared red tuna, conci datterini tomatoes, saline capers, local teriyaki.

Mezzi paccheri
18€

those of Pietro Massi, mixed cold with malga butter and anchovies from Cetara, black garlic with hazelnut, spicy crumbs.

Tortelli di primizie
16€

stuffed with crushed peas in a mortar, marjoram and pecorino, carletti and chard with sour, baby leek oil.

ASPARAGIOTTO
18€

like a risotto, but with diced white asparagus, creamed with farm egg, mill pimento.

RAVIOLONE APERTO
22€

open raviolo with double egg, lightly seared red tuna, conci datterini tomatoes, saline capers, local teriyaki.

MEZZI PACCHERI
18€

those of Pietro Massi, mixed cold with malga butter and anchovies from Cetara, black garlic with hazelnut, spicy crumbs.

TORTELLI DI PRIMIZIE
16€

stuffed with crushed peas in a mortar, marjoram and pecorino, carletti and chard with sour, baby leek oil.

MAINS -SECONDI

Branzino di lenza
32€

Sea bass gently cooked in olive oil, marinated courgettes from Cavallino, courgette flowers, rocket juice, ginger and lime.

Polpo cick & ciack
26€

Octopus cooked in cast iron, slightly spicy, melting of new potatoes, reduction of mulled Pignolo wine.

Agnello osso lungo
32€

Lamb browned loin in casserole, served rose, mustard juice, honey and rum aged to glaze.

Maialino di 3 mesi
28€

Baby pig only the roasted shoulder, overcooked, frayed then breaded Milanese style, acidified peppers, tzatziki.

DESSERT

Il Preferito
12€

70% Venezuelan single-origin chocolate, light crunchy, raspberries

Fragole lucane
12€

marinated in their sauce, granita with tonka beans, crumbled Neapolitan sugared almonds.

Un sorso di Friuli
14€

Glass of passito from the Colli with Venetian biscuits, sabayon .

Resentin
6€

Our own take on Irish coffee.

O‘fiore mio
10€

Sorrento lemon, avola almond, jasmine.

Gran gelato Gubana
10€

Gubana from Patrizia with aged grappa and filling crumb.

Blu 61
12€

blue cheese from Treviso area, served with pan polenta.

Il Preferito
12€

70% Venezuelan single-origin chocolate, light crunchy, raspberries.

O’fiore mio
10€

Sorrento lemon, avola almond, jasmine.

Fragole lucane
12€

marinated in their sauce, granita with tonka beans, crumbled Neapolitan sugared almonds.

Gran Gelato Gubana
10€

Gubana from Patrizia with aged grappa and filling crumb.

Un sorso di Friuli
14€

Glass of passito from the Colli with Venetian biscuits, sabayon.

Resentin
6€

Our own take on Irish coffee.

Blu 61
12€

Blue cheese from Treviso area, served with pan polenta.

If you trust us, we make a

TASTING MENU

3 COURSES PLUS A DESSERT
68€

……… and more

Edy's pairings
18€

3 glasses........ and more

4 COURSES PLUS A DESSERT
88€

……… and more

Edy's pairings
26€

4 glasses........ and more

Wine list

Cover charge 3€. Our dishes contain allergens and homemade products.