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.
A la Carte Menu

A la Carte Menu


HORS D’HOEUVRE
Beef (Chianina) carpaccio with fennel julienne and pomegranate
Grits and ricotta pie with ewe’s milk cheese fondue, wild mushroom and summer truffle
Purple potato cream with grille polenta and creamed codfish
Bluefin tuna tartare with avocado quenelle and mustard-grain emulsion
Aubergines in “parmigiana” style

FIRST COURSES
Risotto “Carnaroli” with cream of chicory and sweet “caciotta” cheese
Home-made green large noodles with game ragout
Ricotta cheese “malfatti” with duck breast and Marsala sauce and summer truffle flakes
Home-made noodles with wild mushrooms and sausage
Cannara onion soup with toasted bread

SECOND COURSES
Omelette with smoked scamorza cheese, dried broad bean cream and summer truffle
Cut of sirloin with stew red chicory and summer truffle fondue
Wild boar nuggets with artichokes in whole wheat pasta brisè basket
Stew veal cheek with red wine and mushroom served with polenta with Parmesan cheese
Marinated sea bass on a bed of aubergines and gazpacho

OUR MAITRE’s SHOW COOKING
Umbrian ham and mixed salami with “Torta al Testo”                                                      
Angus tartare with bread thin slices                   
Beef fillet with green pepper                                                                                                
Crepes Suzette or Crepes on “Hotel Maitre” style                                

DESSERT HOME MADE BY OUR CHEF MARCO
Short pastry tartlet with lemon cream and fresh fruit in season
Anise waffle with whipped cream and gianduia cream
White chocolate cake with pistachio soft heart and berries ice cream
Apple wrapped in shortcrust pastry with vanilla custard
Norwegian omelette with “cappuccino” ice cream
“Tozzetti” (dry almod and aniseed biscuits) with Vin Santo

Sliced pineapple salad
Fresh fruit salad
Home-made ice cream

 

OUR DELICIOUS CHOCOMENU

  • Orange marinated duck with crunchy bacon and flakes of dark chocolate
  • Cocoa noodles with white guinea fowl lemon sauce
  • Pork fillet with Williams pears, chestnuts  and cocoa
  • Apple and ricotta cheese filled puff pastry with dark chocolate cream

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
Cut of sirloin with stew red chicory and summer truffle fondue
Marinated sea bass on a bed of aubergines and gazpacho
Omelette with smoked scamorza cheese, dried broad bean cream and summer truffle
Purple potato cream with grilled polenta and creamed codfish
Wild boar nuggets with artichokes in whole wheat pasta brisè basket
Chianina pralines stuffed with broad beans with cress “pesto”
Poached eggs with grilled asparagus and truffle
Trasimeno lake queen carp balls in “porchetta style” with “scafata”(stew of broad beans)
Pan seared tuna marinated in lime with fennel and citrus fruits salad
Ricotta cheese dumplings with lamb ragout and fresh peas
Fresh noodles filled with turnip tops with bread crumbs, anchovies and truffle
Cream of fennel and Colfiorito red potato soup with toasted marjoram breads pieces
“Tortelli” stuffed with potato and spring onion in mullet and purple cabbage stew and flakes of eve’s milk cheese aged in barrel
“Carnaroli” risotto with smoked tench, vegetables and queen carp eggs
Cut of French beef on a bed of bitter chicory, cured bacon and Parmesan cheese waffle
Lamb shank braised with red wine and raisin served with artichoke filled with bread and sweet herbs