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umbria gourmet cuisine

Slide I Rodella Fine Dining Restaurant

Tasting Menus

Elemento Menu
  • Cereal éclair with liver pâté
    pear and sweet sagrantino wine reduction
  • Noodles with garlic cream
    smoked butter and truffle
  • Veal fillet with toasted almond butter
    summer black truffle, spring onion and spinach
  • Madagascar vanilla cheesecake
    summer black truffle, coffee crumble and honey ice cream
  • 4 COURSES MENU
    € 65
    Tasting menu is served individually and for all guests of the table
Identità menu
  • Amberjack carpaccio with pink grapefruit
    kataifi, shredded burrata and citrus soy reduction
  • Pistachio fried rabbit lollipops
    with pepper, curry and wild fennel sauce
  • Spaghetti with black ink
    cuttlefish in porchetta, marinated egg yolk and samphire
  • Ravioli with soft yolk inside
    black truffle, porcini purée and foie gras mousse
  • Tuna with mayonnaise and veal sauce
    served with sweet and sour snow peas
  • Lavender flavoured pigeon
    served with dried plums breadcrumbs and endive
  • Tropical fruit salad with cocoa sponge
    Madagascar bourbon vanilla ice cream and coconut mousse
  • 7 COURSES MENU
    € 85
    Tasting menu is served individually and for all guests of the table
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A la carte Menu

Hors doeuvres
  • Candied tomato with burrata mozzarella and black sesame
    € 15
    on basil flavoured couscous with pine nuts and taggiasca olive wafer
  • Wagyu tartare, marinated eggplant
    € 18
    star anise flavoured dried cherry tomato and cheese breadcrumbs
  • Pistachio fried rabbit lollipops
    € 14
    with pepper, curry and wild fennel sauce
  • Cereal éclair with liver pâté
    € 15
    pear and sweet sagrantino wine reduction
  • Tuna with sour red onion
    € 16
    salty pine nuts waffle lime flavoured mascarpone mousse and balsamic vinegar
  • Amberjack carpaccio with pink grapefruit
    € 16
    kataifi, shredded burrata and citrus soy reduction
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Starters
  • “Frange” pasta made with beetroot
    € 15
    served with leek and poppy-seeds 1998
  • Broad bean gnocchi with pigeon
    18
    onion, sheep's cheese and honey
  • Ravioli with soft yolk inside
    € 18
    black truffle, porcini purée and foie gras mousse
  • Incense-scented risotto
    € 22
    with lime flavoured Mazara red prawns
  • Noodles with garlic cream
    € 18
    smoked butter and truffle
  • Spaghetti with black ink
    € 16
    cuttlefish in porchetta, marinated egg yolk and samphire
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Fine dining restaurant

Main courses
  • Shallot flavoured rabbit leg
    € 20
    with dehydrated green olives, Vermouth and potato pie
  • Lavender flavoured pigeon
    € 25
    served with dried plums breadcrumbs and endive
  • Tuna with mayonnaise and veal sauce
    € 22
    served with sweet and sour snow peas
  • Turbot in cooking oil
    € 24
    with pepper and ginger gazpacho and wild fennel flavoured potatoes
  • National cheese selection
    € 20
    served with honey and candied fruits
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Desserts
  • Tart with pecan praline
    € 10
    vanilla cream, figs and salted caramel
  • Tropical fruit salad with cocoa sponge
    € 10
    Madagascar bourbon vanilla ice cream and coconut mousse
  • Madagascar vanilla cheesecake
    € 10
    summer black truffle, coffee crumble and honey ice cream
  • Savoiardo biscuit, mascarpone with eggnog
    € 10
    dark chocolate and coffee mousse
  • Raspberry sponge cake
    € 10
    with Tonka beans flavoured rice cream and candied rhubarb
  • Homemade biscuits
    € 5
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