{"id":8626,"date":"2023-09-14T13:53:27","date_gmt":"2023-09-14T11:53:27","guid":{"rendered":"https:\/\/www.ducadaostagrado.it\/?page_id=8626"},"modified":"2026-04-03T20:03:06","modified_gmt":"2026-04-03T18:03:06","slug":"restaurant-menu","status":"publish","type":"page","link":"https:\/\/www.ducadaostagrado.it\/en\/restaurant-menu\/","title":{"rendered":"Menu"},"content":{"rendered":"\t\t
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Polpo ubriaco<\/div>
22<\/div> <\/div>
Octopus cooked in dark beer, mussel cream and cannellini beans<\/div> <\/div> <\/div>
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Tartare di mare<\/div>
25<\/div> <\/div>
Chef\u2019s daily fish tartare with mango and avocado<\/div> <\/div> <\/div>
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Carpaccio di tonno & cipolla<\/div>
18<\/div> <\/div>
Yellowfin tuna carpaccio, marinated and beechwood smoked, with rocket,
Tropea red onion mustard, capers and crispy bread chips<\/div> <\/div> <\/div>
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Cuore di Capesante<\/div>
19<\/div> <\/div>
Seared scallops on Jerusalem artichoke pur\u00e9e. Our chef recommends enhancing the dish with premium black truffle flake<\/div> <\/div> <\/div>
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Toc in Mar<\/div>
21<\/div> <\/div>
Soft polenta with boreto fish sauce and sea fennel (Lagunando Company) <\/div> <\/div> <\/div>
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Crudit\u00e8 \u201cIL DUCA\u201d<\/div>
32<\/div> <\/div>
Selection of raw shellfish and tartares by our Chef<\/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>
Soft polenta with porcini mushrooms and 24-month-aged \u201cSan Daniele Picaron\u201d prosciutto<\/div> <\/div> <\/div>
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Carpaccio di manzo<\/div>
20<\/div> <\/div>
Beef carpaccio with fennel, elderberry vinaigrette and Parmesan<\/div> <\/div> <\/div>
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La Piemontese<\/div>
21<\/div> <\/div>
Fassona beef tartare, Piedmontese cattle breed, burrata and leek crumble<\/div> <\/div> <\/div>
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San Daniele e Frico<\/div>
25<\/div> <\/div>
24-month aged \u201cSan Daniele Picaron\u201d prosciutto with Frico<\/div> <\/div> <\/div>
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Alcachofa & Pata Negra<\/div>
29<\/div> <\/div>
Pata Negra prosciutto served with golden artichoke heart<\/div> <\/div> <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Suitable for Vegetarians<\/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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Selection of fine cheeses served with mostarda<\/div>
24<\/div> <\/div>
Selection of fine cheeses served with fruit mostarda<\/div> <\/div> <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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First Dish<\/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>
Fresh ravioli stuffed with Boreto & polenta, served with Boreto sauce,
polenta chips and balsamic vinegar<\/div> <\/div> <\/div>
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Duca D\u2019Aosta 2008<\/div>
28<\/div> <\/div>
Fresh tagliatelle, *Prawns trio, shaded with brandy and white truffle cream\n& black truffle flakes<\/div> <\/div> <\/div>
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Il Gambero di Mazara<\/div>
28<\/div> <\/div>
Risotto with *red prawn tartare from \u201cMazara del Vallo\u201d refined with mascarpone<\/div> <\/div> <\/div>
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Paccheri Tonnati alla Mediterranea<\/div>
21<\/div> <\/div>
Paccheri with yellowfin tuna, olives, capers & cherry tomatoes<\/div> <\/div> <\/div>
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Spaghetti (100 % italian wheat bronze drawn) with clams, lime & Bottarga<\/div>
18<\/div> <\/div>
Spaghetti (100 % italian wheat bronze drawn) with clams, lime, Bottarga & yuzu pearls<\/div> <\/div> <\/div>
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Fish soup<\/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 with porcini mushrooms and crispy San Daniele ham<\/div> <\/div> <\/div>
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Il Masurin<\/div>
24<\/div> <\/div>
Gnocchi with \u201cMasurin\u201d ragout (knife tip ragout Local duck) and parmesan chips<\/div> <\/div> <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Suitable for Vegetarians<\/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 with courgette & basil cream, topped with crispy courgette flower<\/div> <\/div> <\/div>
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Seasonal Vegetable SoupVellutata<\/div>
15<\/div> <\/div> <\/div> <\/div>
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Gnocchi tartufati<\/div>
23<\/div> <\/div>
Gnocchi mit frisch Tr\u00fcffelcreme und frisch Tr\u00fcffelflocken<\/div> <\/div> <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Main Course<\/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>
Grilled baby squid with caponata and crispy bacon<\/div> <\/div> <\/div>
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Il Rombo<\/div>
26<\/div> <\/div>
Turbot fillet with truffle puree and black truffle flakes
On request with black truffle flakes +\u20ac 10 <\/div> <\/div> <\/div>
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Mari del Nord<\/div>
22<\/div> <\/div>
Fried *cod fillets and coleslaw salad with our ranch sauce<\/div> <\/div> <\/div>
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Frittura La Ducale<\/div>
28<\/div> <\/div>
Mixed *seafood fry with vegetable tempura, polenta and tartar sauce<\/div> <\/div> <\/div>
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Il \u201cBoreto\u201d<\/div>
28<\/div> <\/div>
Typical dish of the island, fish cooked in a pan with vinegar and served with soft polenta<\/div> <\/div> <\/div>
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Non solo Salmone<\/div>
26<\/div> <\/div>
Salmon & crunchy pistachios on potato puree<\/div> <\/div> <\/div>
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grilled fish of the day<\/div>
Starting from \u20ac8 per hectogram a partire da \u20ac8 all\u2019etto<\/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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Meat<\/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 (boneless ribeye) served with Maldon sea salt, mashed potatoes and gravy sauce
On request with black truffle flakes +\u20ac 10<\/div> <\/div> <\/div>
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Guancetta al merlot<\/div>
26<\/div> <\/div>
Beef cheek with Merlot, served with potatoes and leek<\/div> <\/div> <\/div>
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Medaglione di Manzo<\/div>
38<\/div> <\/div>
Beef fillet with herb butter and seasonal vegetables.
Our chef recommends enhancing the dish with premium black truffle flake (+ \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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Side Dishes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Fried potatoes<\/div>
7<\/div> <\/div> <\/div> <\/div>
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Spinach with butter and Parmesan<\/div>
7<\/div> <\/div> <\/div> <\/div>
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Caponata<\/div>
7<\/div> <\/div> <\/div> <\/div>
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Seasonal vegetables<\/div>
7<\/div> <\/div> <\/div> <\/div>
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Mixed salad<\/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>

PINSE ROMANE<\/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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Margherita<\/div>
9<\/div> <\/div>
Tomato sauce, fior di latte mozzarella cheese, basil and evo oil<\/div> <\/div> <\/div>
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Vegetariana<\/div>
16<\/div> <\/div>
Tomato sauce, seasonal vegetables, Buffalo Mozzarella PDO, oregano and extra virgin olive oil<\/div> <\/div> <\/div>
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La Piccante<\/div>
13<\/div> <\/div>
Tomato sauce, fior di latte mozzarella, spicy salami, basil, extra virgin olive oil & hint of chili pepper<\/div> <\/div> <\/div>
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Tonno & cipolla <\/div>
14<\/div> <\/div>
Tomato sauce, fior di latte mozzarella cheese, Tuna, onion, oregano and evo oil<\/div> <\/div> <\/div>
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Siciliana<\/div>
15<\/div> <\/div>
Tomato sauce, fior di latte mozzarella cheese, Taggiasca olives,\nanchovies from the Grado lagoon (Lagunando Company), capers, oregano, garlic and evo oil<\/div> <\/div> <\/div>
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Capricciosa<\/div>
15<\/div> <\/div>
Tomato sauce, fior di latte mozzarella, cooked ham, porcini mushrooms, artichokes,
fresh basil and extra virgin olive oil<\/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>
Tomato sauce, fior di latte mozzarella, \u201cSan Daniele Picaron\u201d raw ham 24 months, burrata stracciatella, oregano and extra virgin olive oil<\/div> <\/div> <\/div>
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Estiva<\/div>
16,5<\/div> <\/div>
Tomato sauce. Once cooking is complete, add arugula, datterini cherry tomatoes, diced Buffalo Mozzarella PDO,
Parmigiano flakes, basil and extra virgin olive oil <\/div> <\/div> <\/div>
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La Regina di Bologna<\/div>
15<\/div> <\/div>
White pizza, Fior di latte mozzarella cheese, pistachio mortadella, Burrata cheese, pesto & crunchy pistachio, basil and evo oil<\/div> <\/div> <\/div>
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Don Antonio<\/div>
14<\/div> <\/div>
Fior di latte mozzarella cheese, Bolognese sauce, Parmesan flakes,\nbechamel, rosemary and evo oil<\/div> <\/div> <\/div>
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La Bud Spencer<\/div>
18<\/div> <\/div>
Fior di latte mozzarella cheese, onion, beans, spicy salami, bacon, oregano and evo oil<\/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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Cackes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Trio of small pastries & Espresso coffee<\/div>
9<\/div> <\/div> <\/div> <\/div>
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Vanilla & exotic fruit<\/div>
7,5<\/div> <\/div> <\/div> <\/div>
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Strawberry tart<\/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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\u201cLa Gubanetta\u201d traditional dessert<\/div>
7,5<\/div> <\/div> <\/div> <\/div>
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Mille-feuille<\/div>
7,5<\/div> <\/div> <\/div> <\/div>
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Apple tart<\/div>
7,5<\/div> <\/div> <\/div> <\/div>
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Sour cherry & white chocolate treasure<\/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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Lemon & meringue<\/div>
7,5<\/div> <\/div> <\/div> <\/div>
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Sacher<\/div>
7,5<\/div> <\/div> <\/div> <\/div>
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Mango & coconut (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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Ice cream<\/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>
Ice cream, crunchy chocolate, whipped cream & Nutella<\/div> <\/div> <\/div>
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Nafta<\/div>
10<\/div> <\/div>
Ice cream, whipped cream & sour cherries in syrup<\/div> <\/div> <\/div>
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La Rossa<\/div>
10<\/div> <\/div>
Ice cream, whipped cream & red berries<\/div> <\/div> <\/div>
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Sere d'estate<\/div>
15<\/div> <\/div>
Fresh fruit salad with ice cream topped with Prosecco<\/div> <\/div> <\/div>
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Eis Caff\u00e8<\/div>
10<\/div> <\/div>
Ice cream, coffee & whipped cream<\/div> <\/div> <\/div>
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Affogato style ice cream with espresso.<\/div>
7<\/div> <\/div> <\/div> <\/div>
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Artisan ice cream \u201cLa Gioiosa\u201d<\/div>
5<\/div> <\/div> <\/div> <\/div>
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Lemon & vodka 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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(*) 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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COVER CHARGE PER PERSON<\/span> Prices are expressed in Euro. (\u20ac)<\/p>

We apologize for any possible transcription mistakes <\/span><\/i>The updated menu is always available inside the restaurant.<\/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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view all menu<\/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":"

Starter Sea Polpo ubriaco 22 Octopus cooked in dark beer, mussel cream and cannellini beans Tartare di mare 25 Chef\u2019s daily fish tartare with mango and avocado Carpaccio di tonno & cipolla 18 Yellowfin tuna carpaccio, marinated and beechwood smoked, with rocket,Tropea red onion mustard, capers and crispy bread chips Cuore di Capesante 19 Seared […]<\/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-8626","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\/en\/restaurant-menu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Menu - 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