Our Menu
La Locanda del Capitano Restaurant in Montone
Our “table” begins with our bread, baked daily and obtained from our careful selection of grains and mills and with the famous olive oils of Umbria. The menu changes often during the year reflecting the requirements of Mother Nature.
La nostra “tavola" parte dai nostri pani, sfornati giornalmente e ottenuti da Our “table” begins with our bread, baked daily and obtained from our careful selection of grains and mills and with the famous olive oils of Umbria.
The menu changes often during the year reflecting the need of Mother Nature.
Escape of the City
Tasting Menu
The menu must be ordered from all table components
and includes five courses created by the chef
The menu must be ordered from all table components and includes five courses created by the chef
Starters
Fried egg topped with truffle and mixed seasonal asparagus cream.
Our chianina tartare with crispy oyster and algae cream.
Low temperature cooked artichoke with pecorino cheese, mint and trout caviar.
Salt-brined roe deer blanced with mushrooms, wild herbs and red berries.
Our special reserve of umbrian ham, raised in the wild and sliced by hand.
Firts Course
Homemade cappellaccio with wood pigeon, Umbrian pecorino cheese,
refined with tobacco leaves and caramelized Cannara onions.
Homemade cappellaccio with wood pigeon, Umbrian pecorino cheese, refined with tobacco leaves and caramelized Cannara onions.
Durum wheat spaghetto with embered spring onions and mullet bottarga dusted with squid ink powder.
Traditional stone-ground polenta with fava beans and peas Vignarola topped with fresh goat cheese.
Home made fagottino stuffed with roasted rabbit, wild vegetables cream and finished with sea urchins.
Second Course
Herb-crusted lamb with juniper, friggitelli sauce and potatoes cooked under ash.
Twice-cooked umbrian pork capocollo served with tandori sauce, wild herbs and orange crisps.
BBQ pigeon with cherry coulis and hazelnut meatball.
Monkfish filet with peppered sauce of mussels, squid ink, and parsley oil.
Our umbrian veal reserve steak cooked on the coals.
Dulcis in Fundo
Chocolate tartellette with grand cru chocolate, saleted caramel, chili pepper and red berries.
Lemon tart with mixed berries.
Chilled gelèe with camomile crisp and floral pollen.
Custard-stuffed pastry with sour cherry coulis.
