{"id":8625,"date":"2023-09-14T13:53:27","date_gmt":"2023-09-14T11:53:27","guid":{"rendered":"https:\/\/www.ducadaostagrado.it\/?page_id=8625"},"modified":"2026-04-03T20:09:08","modified_gmt":"2026-04-03T18:09:08","slug":"restaurant-menu","status":"publish","type":"page","link":"https:\/\/www.ducadaostagrado.it\/de\/restaurant-menu\/","title":{"rendered":"Menu"},"content":{"rendered":"\t\t
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VORSPEISEN<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Meer<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Polpo ubriaco<\/div>
22<\/div> <\/div>
Oktopus in dunklem Bier, Muschelcreme und Cannellini-Bohnen<\/div> <\/div> <\/div>
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Tartare di mare<\/div>
25<\/div> <\/div>
T\u00e4gliches Fisch-Tatar des K\u00fcchenchefs mit Mango und Avocad<\/div> <\/div> <\/div>
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Carpaccio di tonno & cipolla<\/div>
18<\/div> <\/div>
Gelbflossen-Thunfisch-Carpaccio, mariniert und \u00fcber Buchenholz ger\u00e4uchert,
mit Rucola, Tropea-Rotzwiebelsenf, Kapern und knusprigen Brotchips<\/div> <\/div> <\/div>
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Cuore di Capesante<\/div>
19<\/div> <\/div>
Gebratene *Jakobsmuscheln auf Topinambur-P\u00fcree (8,12)
Unser K\u00fcchenchef empfiehlt die Verfeinerung mit schwarzem Tr\u00fcffel (+ \u20ac10)<\/div> <\/div> <\/div>
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Toc in Mar<\/div>
21<\/div> <\/div>
Cremige Polenta mit Fisch in Boretto-Sauce und Meerfenchel (firma Lagunando) <\/div> <\/div> <\/div>
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CRUDIT\u00c8 \u201cIL DUCA\u201d<\/div>
32<\/div> <\/div>
Auswahl an rohen Schalentieren und Tatar vom K\u00fcchenchef<\/div> <\/div> <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Toc in Fri\u00fbl<\/div>
18<\/div> <\/div>
Weiche Polenta mit Steinpilzen und 24 Monate gereiftem Prosciutto \u201eSan Daniele Picaron\u201c<\/div> <\/div> <\/div>
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Carpaccio di manzo<\/div>
20<\/div> <\/div>
Rindercarpaccio mit Fenchel, Holunder-Vinaigrette & Parmesan<\/div> <\/div> <\/div>
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La Piemontese<\/div>
21<\/div> <\/div>
Fassona-Rindertatar, piemontesische Rinderrasse, Burrata und Lauchcrumble<\/div> <\/div> <\/div>
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San Daniele e Frico<\/div>
25<\/div> <\/div>
Prosciutto \u201eSan Daniele Picaron\u201c, 24 Monate gereift, mit Frico<\/div> <\/div> <\/div>
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Alcachofa & Pata Negra<\/div>
29<\/div> <\/div>
Prosciutto Pata Negra serviert mit Goldenes Artischockenherz<\/div> <\/div> <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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F\u00fcr Vegetarier Geeignet<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Vegetarian flan<\/div>
15<\/div> <\/div>
Zucchini-Basilikum-Ricotta-Flan auf K\u00e4sefondue<\/div> <\/div> <\/div>
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Degustazione di formaggio e Mostarde<\/div>
24<\/div> <\/div>
Auswahl feiner K\u00e4sesorten mit Fruchtmostarda<\/div> <\/div> <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Erste gang<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Meer<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Il Boreto rinchiuso<\/div>
24<\/div> <\/div>
Hausgemachte Eier-Ravioli gef\u2019llt mit \u2018Boreto\u2019 & Polenta, serviert mit Boreto-Sauce, knusprigen Polenta-Chips und Balsamico-Perlen<\/div> <\/div> <\/div>
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Duca D\u2019Aosta 2008<\/div>
28<\/div> <\/div>
Frische Tagliatelle mit einem Garnelen-Trio, flambiert mit Brandy, verfeinert mit wei\u00dfer Tr\u00fcffelcreme & schwarzen Tr\u00fcffelsp\u00e4nen<\/div> <\/div> <\/div>
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Il Gambero di Mazara<\/div>
28<\/div> <\/div>
Risotto mit rotem *Mazara-Garnelentatar, verfeinert mit Mascarpone<\/div> <\/div> <\/div>
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Paccheri Tonnati alla Mediterranea<\/div>
21<\/div> <\/div>
Paccheri mit Gelbflossenthun, Oliven, Kapern & Kirschtomaten<\/div> <\/div> <\/div>
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Spaghetti vongole & bottarga<\/div>
18<\/div> <\/div>
Spaghetti (100 % aus Bronze gezogener italienischer Weizen) mit Venusmuscheln, limette, Bottarga & Yuzu-Perlen<\/div> <\/div> <\/div>
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Fischsuppe<\/div>
19<\/div> <\/div> <\/div> <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Porcini & San Daniele<\/div>
22<\/div> <\/div>
Paccheri mit Steinpilzen und knusprigem San Daniele Schinken<\/div> <\/div> <\/div>
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Il Masurin<\/div>
24<\/div> <\/div>
Hausgemachte Kartoffelgnocchi mit handgeschnittenem \u2018Masurin\u2019-Wildentenragout und Parmesanchips<\/div> <\/div> <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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F\u00fcr Vegetarier Geeignet<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Risotto Estivo <\/div>
18<\/div> <\/div>
Risotto mit Zucchini-Basilikum-Creme, garniert mit einer knusprigen Zucchinibl\u00fcte<\/div> <\/div> <\/div>
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Saisonsuppe<\/div>
15<\/div> <\/div> <\/div> <\/div>
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Gnocchi tartufati<\/div>
23<\/div> <\/div>
Kartoffelgnocchi mit wei\u00dfer Tr\u00fcffelcreme und schwarzen Tr\u00fcffelsp\u00e4nen<\/div> <\/div> <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Hauptgerichte<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Meer<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Rosso di Sera<\/div>
28<\/div> <\/div>
Gegrillte *Calamari auf Caponata und knusprigem Bacon<\/div> <\/div> <\/div>
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Il Rombo<\/div>
26<\/div> <\/div>
\u201eSauber und serviert\u201c Steinbuttfilet auf Kartoffelp\u00fcree
Auf Wunsch mit schwarzem Tr\u00fcffel +\u20ac 10 <\/div> <\/div> <\/div>
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Mari del Nord<\/div>
22<\/div> <\/div>
Frittierte *Kabeljaufilets auf Krautsalat und unserer Ranch-Sauce<\/div> <\/div> <\/div>
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Frittura La Ducale<\/div>
28<\/div> <\/div>
Gemischte frittierte *Meeresfr\u00fcchte, paniertes Gem\u00fcse, Polenta und Tartarsauce<\/div> <\/div> <\/div>
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Il \u201cBoreto\u201d<\/div>
28<\/div> <\/div>
Typisches Gericht der lnsel: Fisch in einer Pfanne mit Essig gekocht und mit weicher Polenta serviert<\/div> <\/div> <\/div>
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Non solo Salmone<\/div>
26<\/div> <\/div>
Lachs und knackige Pistazien auf Kartoffelp\u00fcree<\/div> <\/div> <\/div>
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Gegrillter Fisch des Tages<\/div>
Ab \u20ac8 pro Hektogramm<\/div> <\/div> <\/div> <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Erde<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Black Angus steak<\/div>
35<\/div> <\/div>
Cube Roll (ausgel\u00f6ste Rinder-Costata) mit Maldon-Salz, Kartoffelp\u00fcree & Gravy-So\u00dfe
Auf Wunsch mit schwarzem Tr\u00fcffel +\u20ac 10<\/div> <\/div> <\/div>
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Guancetta al merlot<\/div>
26<\/div> <\/div>
Rinderbacke mit merlot, serviert mit Kartoffeln und Lauch-Pure\u00e8<\/div> <\/div> <\/div>
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Medaglione di Manzo<\/div>
38<\/div> <\/div>
Rinderfilet mit hausgemachter Kr\u00e4uterbutter und Gem\u00fcse der Saison.
Unser K\u00fcchenchef empfiehlt die Verfeinerung mit schwarzem Tr\u00fcffel (+ \u20ac10)<\/div> <\/div> <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Beilagen<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pommes frittes<\/div>
7<\/div> <\/div> <\/div> <\/div>
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Gebratener Spinat mit Butter<\/div>
7<\/div> <\/div> <\/div> <\/div>
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Caponata<\/div>
7<\/div> <\/div> <\/div> <\/div>
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Gebratenes Gem\u00fcse der Saison<\/div>
7<\/div> <\/div> <\/div> <\/div>
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Gemischter Salat<\/div>
7<\/div> <\/div> <\/div> <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Menu<\/span><\/div>

UNSERE R\u00d6MISCHE PINSA<\/span><\/h3><\/span><\/span><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Margherita<\/div>
9<\/div> <\/div>
Tomatensauce, Fior di Latte Mozzarella, Basilikum und natives Oliven\u00f6l extra<\/div> <\/div> <\/div>
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Vegetariana<\/div>
16<\/div> <\/div>
Tomatensauce, saisonales Gem\u00fcse, B\u00fcffelmozzarella DOP, Oregano und natives Oliven\u00f6l extra<\/div> <\/div> <\/div>
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La Piccante<\/div>
13<\/div> <\/div>
Tomatensauce, Fior di Latte Mozzarella, scharfe Salami, Basilikum,\nnatives Oliven\u00f6l extra & eine Prise Chili<\/div> <\/div> <\/div>
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Tonno & cipolla <\/div>
14<\/div> <\/div>
Tomatensauce, Fior di Latte Mozzarella, Thunfisch, Zwiebel, Oregano und natives Oliven\u00f6l extra<\/div> <\/div> <\/div>
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Siciliana<\/div>
15<\/div> <\/div>
Tomatensauce, Fior di Latte Mozzarella, Taggiasca-Oliven, Sardellen aus der Lagune von Grado (Firma Lagunando), Kapern, Oregano, Knoblauch und natives Oliven\u00f6l extral<\/div> <\/div> <\/div>
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Capricciosa<\/div>
15<\/div> <\/div>
Tomatensauce, Fior di Latte Mozzarella, gekochter Schinken, Steinpilze,
Artischocken, frisches Basilikum und natives Oliven\u00f6l extra<\/div> <\/div> <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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La San Daniele & Burrata<\/div>
16,5<\/div> <\/div>
Tomatensauce, Fior di Latte Mozzarella, Rohschinken \u201cSan Daniele Picaron\u201d 24 Monate gereift DOP,
Burrata-Stracciatella, Oregano und natives Oliven\u00f6l extra<\/div> <\/div> <\/div>
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Estiva<\/div>
16,5<\/div> <\/div>
Tomatensauce. Nach dem Garen kalt hinzuf\u00fcgen: Rucola, Datterini-Kirschtomaten, gew\u00fcrfelter B\u00fcffelmozzarella DOP, Parmesansp\u00e4ne, Basilikum und natives Oliven\u00f6l extra <\/div> <\/div> <\/div>
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La Regina di Bologna<\/div>
15<\/div> <\/div>
Wei\u00dfe Pizza, Fior di Latte Mozzarella, Pistazien-Mortadella, Burrata-Stracciatella, Pesto & gehackte Pistazien, natives Oliven\u00f6l extra<\/div> <\/div> <\/div>
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Don Antonio<\/div>
14<\/div> <\/div>
Fior di Latte Mozzarella, Bolognese-Ragout, Parmesansp\u00e4ne, B\u00e9chamelsauce,\nRosmarin und natives Oliven\u00f6l extra<\/div> <\/div> <\/div>
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La Bud Spencer<\/div>
18<\/div> <\/div>
Tomatensauce, Fior di Latte Mozzarella, Zwiebel, Bohnen, scharfe Salami, Speck, Oregano und natives Oliven\u00f6l extra<\/div> <\/div> <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Menu<\/span><\/div>

DESSERT<\/span><\/h3><\/span><\/span><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Kuchen<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Trio kleiner Patisserie & Espresso<\/div>
9<\/div> <\/div> <\/div> <\/div>
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Vanille & exotische Fr\u00fcchte<\/div>
7,5<\/div> <\/div> <\/div> <\/div>
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Erdbeertarte<\/div>
7,5<\/div> <\/div> <\/div> <\/div>
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Foresta nera<\/div>
7,5<\/div> <\/div> <\/div> <\/div>
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Tiramis\u00f9<\/div>
7,5<\/div> <\/div> <\/div> <\/div>
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Rocher al caramello<\/div>
7,5<\/div> <\/div> <\/div> <\/div>
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Pistacchio & lamponi<\/div>
7,5<\/div> <\/div> <\/div> <\/div>
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\u201eLa Gubanetta\u201c traditionelles Dessert<\/div>
7,5<\/div> <\/div> <\/div> <\/div>
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Millefeuille<\/div>
7,5<\/div> <\/div> <\/div> <\/div>
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Apfeltarte<\/div>
7,5<\/div> <\/div> <\/div> <\/div>
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Sauerkirsche & wei\u00dfe Schokoladenkreation<\/div>
7,5<\/div> <\/div>
\n<\/div> <\/div> <\/div>
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Cr\u00eapes<\/div>
9<\/div> <\/div> <\/div> <\/div>
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Zitrone & Baiser<\/div>
7,5<\/div> <\/div> <\/div> <\/div>
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Sacher<\/div>
7,5<\/div> <\/div> <\/div> <\/div>
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Mango & Kokosnuss (vegan)<\/div>
7,5<\/div> <\/div> <\/div> <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Eiscreme<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cuore nero<\/div>
10<\/div> <\/div>
Eiscreme, knusprige Schokolade, Schlagsahne & Nutella<\/div> <\/div> <\/div>
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Nafta<\/div>
10<\/div> <\/div>
Eiscreme, Schlagsahne & Sauerkirschen in Sirup<\/div> <\/div> <\/div>
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La Rossa<\/div>
10<\/div> <\/div>
Eiscreme, Schlagsahne & rote Beeren<\/div> <\/div> <\/div>
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Sere d'estate<\/div>
15<\/div> <\/div>
Frischer Obstsalat mit Eiscreme und Prosecco<\/div> <\/div> <\/div>
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Eis Caff\u00e8<\/div>
10<\/div> <\/div>
Eiscreme, Kaffee & Schlagsahne<\/div> <\/div> <\/div>
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Eiscreme mit Espresso<\/div>
7<\/div> <\/div> <\/div> <\/div>
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Hausgemachtes Eis \u201eLa Gioiosa\u201d<\/div>
5<\/div> <\/div> <\/div> <\/div>
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Zitronen-Wodka-Sorbet<\/div>
10<\/div> <\/div> <\/div> <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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(*) GLUTEN FREE<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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GEDECK PRO PERSON EUR 4<\/span> | \u201cDie Preise sind in Euro angegeben (\u20ac)<\/p>

F\u00fcr m\u00f6gliche \u00dcbertragungsfehler bitten wir um Entschuldigung. <\/span><\/i>Die aktuelle Speisekarte ist immer im Restaurant verf\u00fcgbar.<\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Weinkarte<\/span><\/div><\/a><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

VORSPEISEN Meer Polpo ubriaco 22 Oktopus in dunklem Bier, Muschelcreme und Cannellini-Bohnen Tartare di mare 25 T\u00e4gliches Fisch-Tatar des K\u00fcchenchefs mit Mango und Avocad Carpaccio di tonno & cipolla 18 Gelbflossen-Thunfisch-Carpaccio, mariniert und \u00fcber Buchenholz ger\u00e4uchert,mit Rucola, Tropea-Rotzwiebelsenf, Kapern und knusprigen Brotchips Cuore di Capesante 28 Gebratene *Jakobsmuscheln auf Topinambur-P\u00fcreeAuf Wunsch mit frischem schwarzen Tr\u00fcffel […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-8625","page","type-page","status-publish","hentry"],"yoast_head":"\nMenu - Duca D'Aosta Grado<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ducadaostagrado.it\/de\/restaurant-menu\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Menu - 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