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 Menù - Autumn 2019


HORS D’HOEUVRE
Polenta (corn porridge) and ricotta cheese flan with wild mushrooms and milk and ewe’s milk cheese cream
Puff pastry filled with “Taleggio” cheese and pumpkin and truffle fondue
Brustengo (local flour and water fritter) with Norcia’s prociutto ham
Sea bass tartare with orange slices and artichoke salad
Tile of ice with raw fish (salmon, king prawns, tuna, oyster, scampi)

FIRST COURSES
Home made large noodles with wild boar ragout
Carnaroli rice creamed with duck white ragout and wrapped with Savoy cabbage leaf
Filled with cheese potato dumpling served with pumpkin and truffle sauce
Stuffed with salmon candy-shaped fresh egg pasta wrapped with local bacon, served with broccoli fondue
Cuttlefish ink, flour and water local noodles with saffron, shrimps and aubergine cream

OUR SOUPS and CREAMS OF SOUP IN SEASON

SECOND COURSES
Veal fillet with local cheese fondue and truffle on a bed of baked potatoes
Braised beef cheek with wild mushrooms and julienne of steamed vegetables
Jugged roe bites with “Taggiasche” olives (from western Liguria) in a bread crust
Soft “Polenta” ( corn porridge) with creamed salt cod and cauliflower soup
Turbot with herring smoked chard

CREATE YOUR SALAD

OUR MAITRE’s SHOW COOKING
Umbrian prosciutto 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
Cheesecake with caramelized pears 
Soft heart white chocolate pie served with chocolate icecream ball
Bignet stuffed with cream covered in warm dark chocolate fondue
Apple puff pastry served with vanilla icecream
 “Tozzetti” (dry almod and aniseed local biscuits) with Vin Santo (local sweet wine) glass

Sliced pineapple salad
Fresh fruit salad

Chocomenu

Chocomenu


During Eurichocolate Festival, come and taste our delicious chocmenu:

  • Orange marinated duck breats with local bacon and flakes of dark chocolate
  • ​Cocoa noodles with white guinea fowl ragout
  • ​Pork fillet with Williams pears and cocoa fondue
  • ​Soft heart chocolate pie served with vanilla icecream

Eur 32,00 per person, beverages excluded

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