The Restaurant

Fortebraccio Restaurant


The genuine taste of traditional Umbrian cuisine is served with skill in the refined elegance of the "Fortebraccio" Restaurant, which is featured in the best gastronomic guides such as the Guide Michelin, Touring Club and Espresso, and it is often one of the reason why people chooses the Hotel.


OUR CHOICE OF BEEF TARTARE & CARPACCIO
Fabrizio Tartare - Cooking show
(Classic Beef Tartare, seasoned with egg yolk, anchovies, capers, onion, mustard,
tabasco, worcester sauce, parsley, Umbrian EVO oil, salt and pepper)
Beef tartare with Parmesan cheese and truffle quenelle
Beef tartare seasobìned with umbrian EVO oil, salt , pepper and à l'Ancienne mustrad
Beef and pear tartare with blue cheese mousse and walnuts
Beef tartare with buffalo's milk mozzarelle mousse, wilted little tomatoes and Cantavìbrico anchovy
Flamed beef carpaccio with ewe's milk cheese and truffle cream
VEGETERIAN TARTARE
Pan-fried vegetables tartare with gazpacho sauce
OUR CHOICE OF FIH TARTARE & CARPACCIO
Tuna Tartare on a bed of purple potatos flavored with rosemary
Salmon tartare wirh fennel julienne, radish sprouts and orange citronette
Shrimp tartare wirh avocado quenelle and vegetanìble s in season
Sea bass carpaccio with pink grapefruit and rosemary
Sea bream carpaccio with Catalan sauce
 

APPETIZER
Poached egg with broccoli sauce and truffle
Phyllo  pastry  casket with porcini mushrooms on parmesan fondue and julienne of Norcia prosciutto ham
"Tagliere Umbro" : a selection of cold cuts and cheeses with typicall Umbrian bread
(a kind of thick piadina)
Prawns wrapped with radicchio (red cabbage) and bacon served with purple potato pureé
Creamed salt cod on soft polenta and botargo (salted mullet roe)

FIRST COURSES
Tortelli stuffed with radicchio (red cabbage) served gorgonzola cheese and nuts
Egg "Umbricelli" pasta with Chianina white ragout
Green tagliolini with smoked salmon and saffron
Home made tagliatelle pasta with porcini mushrooms and sausage
Carnaroli rice with yellow pumpkin, Taleggio cheese and rosemary

SECOND COURSES
Leg of lamb bites with radicchio (red cabbage) and pecorino cheese fondue
Braised cheeke with sweet and sour red onion
Pork fillet wrapped with bacon served with red plums sauce and chstnuts
Beef fillet with green pepper – Cooking Show
Salt cod with stewed potatoes
Octopus tentacles served with «pappa al pomodoro» (traditional dish made with bread and tomato)

FROM THE GRILL
Veal lion
Cut of sirloin with Himalaya pink salt
Beef entrecôte
Beef fillet
Lam cutlet
Sea Bream
Sea Bass
                                                          Prawn                                                       

THE DESSERT OF CHEF MARCO ANDREA
Tiramisù – Italian dessert made with creamy cheese, ladyfingers anf coffee
Zuppa Inglese - Trifle (sponge cake  soaked in liqueur with layers of custard)
Baked cheesecake with wild berries
Creme-brulè with caramel
Apple tarte tatin
Crepes suzette or "Hotel Maitre” style crepes– Cooking show 
Nougat “torrone” parfait coated with pistachios and served with dark chocolate sauce 
«Crescionda spoletina», typical chocolate and amaretti biscuits pudding with whipped cream and English cream
Pineaple slices
Fresh fruit salad
Ice- Cream (with a choice of flavours)

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La nostra Tavola per le tue Occasioni


Il nostro accogliente Ristorante, dove i sapori tipici della Cucina Umbra vengono abilmente rivisti dall'estro del nostro Chef, ed i suoi molteplici spazi sia interni che esterni, vi aspettano per qualsiasi occasione:

  • Cene aziendale o colazioni di lavoro
  • Feste di Compleanno
  • Feste di Laurea
  • Anniversari
  • Battesimi
  • Cene di San Valentino
  • Veglioni di Capodanno

ed ogni altra occasione vogliate festeggiare in un ambiente raffinato ed unico.
A disposizione per predisporre menù in base alle vostre specifiche esigenze, vi aspettiamo per farvi assaporare la nostra cucina.

La nostra Tavola per le tue Occasioni