{"id":13994,"date":"2024-09-29T11:22:09","date_gmt":"2024-09-29T09:22:09","guid":{"rendered":"https:\/\/www.loriondet.it\/menu-estivo\/"},"modified":"2025-08-26T14:40:37","modified_gmt":"2025-08-26T12:40:37","slug":"menu-estivo","status":"publish","type":"page","link":"https:\/\/www.loriondet.it\/en\/menu-estivo\/","title":{"rendered":"Summer Menu"},"content":{"rendered":"\t\t
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\n\t\t\t\t\tOur summer menus\t\t\t<\/h1>\n\t\t<\/div>\n\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\tthe lunch menu\t\t\t<\/h3>\n\t\t\t

A culinary experience in the name of tradition and rusticity, immersed in nature among the valleys of Mt.\nWhite. An interesting and varied selection of proposals, combined with a wide selection of Aosta Valley wines, to\nfully enjoy a moment of true relaxation. <\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Hunter’s menu \u20ac33<\/b><\/h5>

Valdostana-style polenta with baked alpine cheese gratin [9].<\/p>

Chamois in civet with baked glazed apples [6, 9].<\/p>

The ragout with game “Tapelun” Signature [6].<\/p>

Sprint menu \u20ac23<\/b><\/h5>

Natural polenta<\/p>

Sausages with gravy [6]<\/p>

Signature Mixed Vegetable Ratatouille [6].<\/p>

Vegetarian trio \u20ac23<\/b><\/h5>

Vegan variant upon request<\/i><\/b><\/p>

Stone-ground natural whole grain polenta with:<\/i><\/p>

– Mushrooms trifoliated in tomato, garlic and parsley sauce<\/i><\/p>

– Mixed Vegetable Ratatouille [6].<\/i><\/p>

– Vegetable of the day<\/i><\/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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Montagnard menu \u20ac65 per person<\/b><\/h5>

The full traditional menu<\/i><\/b><\/p>

(minimum 2 people, price per person)<\/i><\/b><\/p>

The three polenta:<\/i><\/p>

– Valle d’Aosta style with baked alpine cheese gratin [9].<\/i><\/p>

– Al Bleu d’Aoste [9].<\/i><\/p>

– With porcini mushrooms and black truffle of Umbria Urbani Tartufi, Signature [9].<\/i><\/p>

Tasting of our meats and vegetables cooked the old-fashioned way:<\/i><\/p>

– the sausages with sauce<\/i><\/p>

– veal carbonadas in white wine<\/i><\/p>

– the beef bites<\/i><\/p>

– the mushrooms trifoliated in tomato, garlic and parsley sauce<\/i><\/p>

– the Ratatouille of mixed vegetables Signature Riondet [6].<\/i><\/p>

– the vegetable of the day<\/i><\/p>

Chamois in civet with baked glazed apples [6, 9].<\/i><\/p>

The ragout with game “Tapelun” Signature [6].<\/i><\/p>

Rib of pork cooked at low temperature and honey-apricot mustard * [7]<\/i><\/p>

Pastry cutter from the Riondet Patisserie served with whipped cream [5, 2, 9]<\/i><\/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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\n\t\t\t\t\tA LA CARTE MENU\t\t\t<\/h3>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Hors d’oeuvres from the chalet<\/b><\/h5>

– De Bosses ham with butter croutons [5, 9].<\/p>

– One <\/span>meter of crudo \u20ac38<\/strong><\/p>

– Half a <\/span>meter of crudo \u20ac21<\/strong><\/p>

The crudo board \u20ac18<\/strong><\/p>

– Assorted cold cuts With chestnuts with honey \u20ac18<\/strong><\/p>

– The “hard cheese” cheese plateau The plateau of local cheeses, honey and boiled potatoes [9] \u20ac20<\/strong><\/p>

– Green salad with buffalo mozzarella, black truffle of Umbria \u201cUrbani Tartufi\u201d and Bovio walnut breadsticks [5,9, 11] \u20ac22<\/strong><\/p>

– Meat messata on salad and parmesan cream [9] \u20ac22<\/strong><\/p>

– Fassona Piemontese tartare (gr 150) served with oil, lemon, sauce and sweet and sour vegetables * [6] \u20ac22<\/strong><\/p>

Extra buffalo +\u20ac5 – Extra burrata +\u20ac5 – Extra truffle +\u20ac5<\/strong><\/p>

Polen…I love you!<\/b><\/h5>

– Stone-ground natural whole grain polenta<\/p>

– with <\/span>porcini mushrooms, black truffle of Umbria – “Urbani Tartufi,” Parmesan cheese and Signature juniper Lo Riondet<\/p>

[9] \u20ac26<\/strong><\/p>

– Bleu d‘ <\/span>Aoste cheese [9] \u20ac18<\/strong><\/p>

– with <\/span>game ragout “Tapelun” Signature Lo Riondet [6] \u20ac20<\/strong><\/p>

– alla <\/span>Fonduta Valdostana [9] \u20ac15<\/strong> with added black truffle from Umbria “Urbani Tartufi” +\u20ac5<\/strong><\/p>

Polenta alla valdostana with baked gratin alpine cheese \u20ac15<\/strong> <\/p>

– Trio of Polentiamo<\/p>

– alla <\/span>valdostana with baked gratin alpine cheese [9] \u20ac35 <\/b>– at <\/span>Bleu d’Aoste [9] \u20ac35<\/b><\/p>

– with <\/span>porcini mushrooms and black truffle of Umbria “Urbani Tartufi” [9] \u20ac35<\/b><\/p>

Chalet fondues<\/b><\/h5>

– The Fonduta with black truffle of Umbria “Urbani Tartufi” Signature Lo Riondet. Fontina DOP with cream of <\/p>

milk, black truffle and boiled potatoes [9] \u20ac26<\/strong><\/p>

– Riondet’s fondue, cheese with milk cream and bread croutons[5, 9] \u20ac20<\/strong><\/p>

with added black truffle of Umbria Urbani truffles +\u20ac5<\/strong><\/p>

– La Raclette Savoyarde (on request), minimum two people accompanied by local cured meats by the slice,<\/p>

Garden compotes in oil and vinegar, boiled potatoes [9] \u20ac38<\/strong> per person<\/p>

The First Dishes<\/b><\/h5>

– Egg noodles with porcini mushrooms and black truffle of Umbria \u201cUrbani Tartufi\u201d [5, 9, 2,6] \u20ac26<\/strong><\/p>

– Fresh egg pasta with game ragout “Tapelun” Signature Lo Riondet [5, 9, 2, 6] \u20ac19<\/strong><\/p>

– The spaghetti with burrata tomato and fresh basil \u20ac20 <\/strong>[5, 6].<\/span><\/p>

The spaghetti bolognese \u20ac16<\/strong><\/span><\/p>

– The Pasta Trio min. 2 people \u20ac35<\/strong> per person<\/p>

-Egg tagliatelle with<\/span> porcini mushrooms and black truffle of Umbria “Urbani Tartufi” [5, 9, 6].<\/p>

-Fresh egg pasta with game ragout “Tapelun” Signature Lo Riondet [2, 5, 6].<\/p>

Extra buffalo +\u20ac5 <\/i>Extra burrata +\u20ac5 <\/i>Extra truffle +\u20ac5<\/i><\/strong><\/p>

Chalet Secondi<\/b><\/h5>

Meats and vegetables cooked the old-fashioned way with stone-ground whole-grain Aosta Valley polenta.<\/strong><\/p>

Valdostana polenta is prepared with baked grated alpine cheese.<\/strong><\/p>

Natural polenta is available upon request.<\/strong><\/p>

– Valdostana polenta with trio of meats cooked the old-fashioned way [6, 9] Sausages with gravy,<\/p>

veal carbonada with white wine, beef bites \u20ac26<\/strong><\/p>

– Valdostana polenta with trio of vegetables [6, 9] Vegetables of the day, mixed vegetable ratatouille<\/p>

Signature Lo Riondet and mushrooms trifoliated in tomato, garlic and parsley sauce \u20ac23<\/strong><\/p>

– Valdostan polenta with chamois in red wine civet [6, 9] \u20ac22<\/strong><\/p>

– Valdostana polenta with a choice of meat [6, 9]: sausages with sauce\/ veal carbonada with wine<\/p>

white\/beef chops \u20ac19<\/strong><\/p>

– Aosta Valley polenta with mushrooms trifoliated in tomato sauce [6, 9] with garlic and parsley \u20ac20<\/strong><\/p>

– Valdostan polenta with Signature Lo Riondet mixed vegetable Ratatouille [6, 9] or with the<\/p>

vegetable of the day \u20ac18<\/strong><\/p>

– Rib of <\/i>pork cooked at low temperature * [7] and Signature Lo honey-apricot mustard.<\/p>

Riondet with baked potatoes \u20ac25<\/strong><\/p>

Pastries from the Riondet bakery<\/b><\/h5>

– Homemade apple pie with whipped cream [5, 9, 2] \u20ac12<\/strong><\/p>

– Homemade chocolate cake with whipped cream [5, 9, 2] \u20ac12<\/strong><\/p>

– Apple strudel with whipped cream [5, 9, 2] \u20ac12<\/strong><\/p>

– Honey chestnuts with whipped cream [9] \u20ac12<\/strong><\/p>

– Valley Tiles with whipped cream [5, 9, 2, 11] \u20ac12<\/strong><\/p>

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Riondet Artisan Ice Cream<\/b><\/h5>

The sundae of homemade fior di panna ice cream served with:<\/p>

– Aosta Valley genepi and honey [5, 9, 2] \u20ac12<\/strong><\/p>

– Black cherries in <\/span>syrup [5, 9, 2] \u20ac12<\/strong><\/p>

– Smarties [5, 9, 2] \u20ac12<\/strong><\/p>

– espresso affogato<\/span> [5, 9, 2] \u20ac12<\/strong><\/p>

– Hot chocolate and honey [5, 9, 2] \u20ac12<\/strong><\/p>

– The board of artisanal fior di panna ice cream from the Riondet Patisserie with honey and gourmandises from the<\/p>

day [5, 9, 2] minimum 2 people<\/strong>, price per person \u20ac18<\/strong><\/p>

Riondet ice cream sundae with blueberries in syrup and whipped cream \u20ac14<\/b><\/p>

Mont Blanc bowl of artisanal fior di panna ice cream with “Agrimontana” marron glac\u00e9 cream, meringues and whipped cream \u20ac14<\/strong><\/p>

To ensure the integrity of the products, all the food we cook is rigorously culled. In the absence <\/i><\/strong><\/p>

of availability of fresh, all products used may be frozen, we will be sure to give <\/i>information to the user.<\/i><\/strong><\/p>

Covered \u20ac3<\/b><\/p>

Allergens<\/i><\/b><\/p>

1. Shellfish 2. Eggs 3. Soy 4. Peanuts 5. Gluten 6. Celery 7. Mustard 8. Sesame seeds 9. Milk 10. Fish 11. Nuts 12. Lupins 13. Shellfish 14. Sulfur dioxide <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Our summer menus the lunch menu A culinary experience in the name of tradition and rusticity, immersed in nature among the valleys of Mt. White. An interesting and varied selection of proposals, combined with a wide selection of Aosta Valley wines, to fully enjoy a moment of true relaxation. Hunter’s menu \u20ac33 Valdostana-style polenta with […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-full-width.php","meta":{"footnotes":""},"class_list":["post-13994","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.loriondet.it\/en\/wp-json\/wp\/v2\/pages\/13994","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.loriondet.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.loriondet.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.loriondet.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loriondet.it\/en\/wp-json\/wp\/v2\/comments?post=13994"}],"version-history":[{"count":0,"href":"https:\/\/www.loriondet.it\/en\/wp-json\/wp\/v2\/pages\/13994\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.loriondet.it\/en\/wp-json\/wp\/v2\/media?parent=13994"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}