MENU AND OFFERINGS

Starters

  • WARM SALAD OF SHRIMPS, ASPARAGUS AND EGGS
  • TUNA CARPACCIO RAW MARINATED 
  •  STOCKFISH CREAM WITH VEGETABLES AND TOASTED BREAD
  • ASPARAGUS AND BACON GRATIN ON TOASTED BRED
  •  SPRING CAKE WITH CREAZZO BROCCOLI AND GORGONZOLA CHEESE
  •  ASPARAGUS WITH BOTTARGA, PECORINO CHEESE AND EVO OIL
  •  PORK SALAME WITH POLENTA
  •  MIX TOASTED BRED WITH TOMATO, LARD, GARLIC AND OIL

First courses

  • EGG PASTA WITH ANCHOVY
  • EGG PASTA WITH TUNA, EGGPLANT AND STRACCIATELLA CHEESE
  • EGG PASTA WITH ROSOLE, RICOTTA, FISH CREAM AND SEA VEGETABLES
  • POTATO GNOCCHI WITH PADUA COURT WHITE RAGOUT
  • EGG PASTA WITH ASPARAGUS, TOASTED PINE NUT AND EGGS
  • EGG PASTA WITH DUCK RAGOUT AND PEAS
  • LASAGNE WITH SPRING VEGETABLES AND SMOCKED CHEESE
  • SOUP WITH PASTA AND GOOSE LIVER
  • TRIPE SOUCE
  • BEAN’S SOUP WITH EGG PASTA AND TRIPE
  • BEAN’S SOUP WITH EGG PASTA
  • RISOTTO WITH SPRING VEGETABLES
  • RISOTTO WITH ASPARAGUS

Second courses

  • MONK FISH WITH SPRING VEGETABLES
  • SEA BREAM FILLET COOKED BY OVEN WITH SHRIMPS, CLAMS AND MUSSELS
  • VENETA STOCKFISH
  • BEEF TARTARE WITH TARTARA SOUCE AND TOASTED BREAD
  • PARMIGIANA TRIPE
  • FOWL WITH POTATOES
  • VITTELLUS SHOULDER WITH ASPARAGUS SOUCE
  • TOMINO CHEESE WITH ASPARAGUS GRATIN
  • BASSANESE ASPARAGUS


GRILLED:

  • SEABREAM
  • TURBOT / SEA BASS 
  • CHOP CALF
  • CHOP BEEF
  • FILLED BEEF
  • CHOP BEEF CUTTED ON RUCOLA SALAD

FOR INFORMATION ON ALLERGENS, REQUEST THE APPROPRIATE DOCUMENTATION

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