Osteria Moderna – Ristorante e pizzeria




Shrimps tails with Kadaifi pasta and sweet-and-sour sauce

Stewed musky octopus “alla Luciana” with cannolo with ricotta cheese

Poached egg with caardoon fondue, parmesan cheese mousse and black truffle

Foie gras escalope with brioche bread, pumpkin chutney and balsamic vinegar drops

Cotechino with Fiolaro broccoli, Beluga lentils and Pennarone cheese drops

Chickpea hummus with olives and chestnut blinis

Cheese tasting “Selezione Chiomento” with fruit and vegetables compote

Sauris raw ham, aged 22 months

Bellotta “Blazquez” Patanegra, aged 40 months (50 gr)


Red cabbage risotto with cuttlefish carpaccio and turnip greens (minimum 2 persons)

Ravioloni filled with radicchio from Treviso and fontina cheese, with chopped guinea-fowl ragu

Tagliolino with scallops, artichokes and lardo

Bicolor soup with pumpkin and Fiolaro broccoli, served with crispy purple potatoes

Traditional bigoli with duck ragu

Pumpkin gnocchi with noisette butter and black truffle

Crispy vegetables ravioli “Gyoza” with soy sauce, sesame seeds and Romanesco broccoli “Vegan”


Salmon with bok choy, saffron cream and seared broccoli

Baccala alla vicentina with grilled polenta

Tuna tagliata with poppy seeds and crispy vegetables

Chopped tuna tartare “Pinne Gialle”, served with horseradish mayonnaise and Taggiasca olives tapenade

Sea bream fillet with purple potato cream, salmon eggs and vegetables

Seared quail breast with herbs with Fiolaro broccoli and lardo di Colonnata

Curry chicken stripes with black rice

Iberian pork fillet cooked at low temperature with marinated radicchio from Treviso, burrata cheese and turnip greens

Diced veal served with porcini mushrooms, thyme and polenta

Roastbeef tagliata (300 gr) with rosemary and Maldon salt

Chopped beef fillet tartare served with diced red onion, capers, horseradish mayonnaise and Dijon mustard

Beef fillet with green peppercorn

Dark red onion with couccous, with vegetables and raisins, curry sauce and Jerusalem artichokes “Vegan”

Beef rib eye 40 day Dry-Aged

Florentine beefsteak 40 day Dry-Aged


Mixed salad, chicken stripes, sauce made with yogurt and mayonnaise, sweet Asiago cheese, parmesan shavings, toasted bacon

Mixed salad, tomatoes, burrata cheese stracciatella, oregano, mixed grilled vegetables

Radicchio, speck, walnuts, gorgonzola cheese and pear cream


Roasted potatoes

Mixed grilled vegetables

Pan-cooked wild herbs

Mixed salad

Grilled radicchio from Treviso