MENU
FRIULI ON THE PLATE
Acetaia Sirk della Subida – Cormons
Azienda Agricola Luigi Faleschini – Pontebba
Azienda Agricola Vuerich – Malborghetto
Azienda Agricola Morassi – Cedarchis
Azienda Ittica Valle del Lovo – Carlino
Borgo delle Mele – Pinzano al Tagliamento
Malga Alta Carnia – Sauris
Salumi Molinari – Zuglio
Jolanda de Colò – Palmanova
TASTING MENU
AROUND HERE
Mountain pasture egg, sprouts, wild herbs,
San Daniele salt, aged Montasio cheese, asparagus water ( 3, 7 )
Salted sheep cheese (Farm “Gambon di Tramonti”) in raviolo, elderflower broth ( 1, 7 )
Slow-cooked veal, Belgian endive with hazelnut, “béarnaise in form”, morels ( 3, 8 )
RASPBERRY, VANILLA, HIBISCUS ( 3, 7)
3 pairings: € 25
The menu is intended for the entire table
€ 80
THE CLOCK GOES TICK TOCK
Inspired by ceviche…
From the garden: seawater, sea pike, red shrimp, scampo and avocado ( 4, 2 )
Amberjack belly, “mugnaia d’Amoli”, smoked burrata, basil essence
Corn “soil” ( 4, 7 )
White pasta tortelli, peas, mint, toasted eel
Crustacean broth with bergamot andjalapeño ( 1, 2, 4 )
“Grano arso” tagliolini, venison tataki tartare, butter and honey soup ( 1, 7 )
“Pulled Beef” (tribute to street food)
Buckwheat tortillas, BBQ sauce, sweet-and sour onion, caper leaves ( 1, 3, 6, 12 )
Local rabbit, toasted corn flour, mustard
carrot, turmeric, dressed green beans, smoked extra virgin olive oil ( 7, 10 )
ASPARAGUS ( 1, 3, 7, 8 )
6 pairings: € 50
The menu is intended for the entire table
€ 125
STARTERS
Mountain pasture egg, sprouts,
wild herbs, San Daniele salt, aged Montasio cheese, asparagus water ( 3, 7 )
€ 24.00
Amberjack belly, “mugnaia d’Amoli”, smoked burrata, basil essence.
Popcorn soil ( 4, 7 )
€ 25.00
Inspired by ceviche…
From the garden: seawater, sea pike, red shrimp, scampo and avocado ( 4, 2 )
€ 25.00
Timut pepper ( 4, 2 )
€ 25.00
Pigeon roast beef, foie gras, creamy texture.
Wild herbs, snow peas, veal reduction ( 12 )
€ 28.00
FIRST COURSES
White pasta tortelli, peas, mint, toasted eel.
Crustacean broth with bergamot and jalapeño ( 1, 2, 4 )
€ 32.00
Green creamed risotto: Noto almonds.
Delicate herbs, cold-cooked asparagus, green olives, lemon caviar, dandelion extract,
hint of anise ( 7, 12, 8 )
€ 30.00
“Grano arso” tagliolini, venison tataki tartare, butter and honey soup ( 1, 7 )
€ 28.00
Salted sheep cheese (Farm “Gambon di Tramonti”) in raviolo, elderflower broth ( 1, 7 )
€ 28.00
A must-have…! Spaghetti and spaghetti
(Mancini Agricultural Pasta Factory), agretti, sea urchins, mild garlic ( 1, 7, 14 )
€ 32.00
MAIN COURSES
yuzu zabaglione, sweet-and-sour chamomile gel ( 3, 4, 12 )
€ 37.00
Bluefin tuna belly, verbena, capers, salted
lemon cream, pickled vegetables ( 4, 12, )
€ 40.00
carrot, turmeric, dressed green beans, smoked extra virgin olive oil ( 7, 10 )
€ 30.00
Chickpeas, seaweed, artichokes, mulletbottarga
€ 28.00
Forever at Hammerack.
Slow-cooked veal, Belgian endive with hazelnut, “béarnaise in form”, morels ( 3, 8 )
€ 33.00
DESSERTS
ASPARAGUS ( 1, 3, 7, 8 )
€ 16.00
RASPBERRY, VANILLA, HIBISCUS ( 3, 7)
€ 16.00
“Saint Honoré… BIZARRE!” (1,3,7)
€ 16.00
KIWI, SHISO, GREEN APPLE ( 7 )
€ 16.00
LIKE A MILLEFEUILLE ( 1, 3, 7 )
€ 16.00
Followed by
OUR CHEESE CART
ALLERGENS
This menu includes ingredients listed in Annex II of
EU Regulation No. 1169/2011 – “substances or products causing allergies or intolerances”.
1. Cereals with gluten
2. Crustaceans
3. Eggs
4. Fish
5. Peanuts
6. Soy
7. Milk
8. Nuts
9. Celery
10. Mustard
11. Sesame seeds
12. Sulphites (>10 mg/kg)
13. Lupin
14. Molluscs
Fresh products may be vacuum-treated and flash-frozen to -20°C per EU Reg. 853/2004.
RESTAURANT HOURS
MONDAY AND TUESDAY: half-board service for hotel guests
WEDNESDAY TO SUNDAY: 7:00 PM – 10:00 PM
SATURDAY, SUNDAY AND PUBLIC HOLIDAYS: 12:00 PM – 2:00 PM / 7:00 PM – 10:00 PM
WIFI
Password: Guest@24