Entrée
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Salmon and avocado tartare, caramelized tomato sauce and Martini Vermouth salmon foam
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Octopus thinly cut with sweet and sour vegetables and lemon shrimps
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Thin sliced king prawns with aromatic herbs, strawberries salad and drop of balsamic vinegar
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Beef tartare, fried rice leaf and quail egg
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Burrata cheese, zucchini, “taggiasche” olives and “datterino” tomatoes
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Eggplant Parmigiana
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Poached Eggs, Green Asparagus Salad and Parmesan Sauce
Plat
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Risotto with cuttlefish ink sauce and sauteed prawns
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Bigoli with sardine sauce and confit onion
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Cod fish Vicenza-style, revisited in a cooking pot with olives, capers and anchovies
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Cuttlefish stewed with peas and polenta creamed with organic virgin olive oil
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Carnaroli rice made by “La Fagiana” Farm, zucchini and citrus marinated raw king prawn
Menus des restaurants aux alentours
Main courses
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Monkfish, creamy potatoes with saffron
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Gratin seabass with aromatic herbs crust, composition of vegetables and extra virgin olive oil
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Tuna with sesame crust, fresh sour spinach and creamy peppers
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Rack of lamb with mustard and pistachio from Bronte mint flavored, potatoes with thyme extract
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Beef fillet, rocket, “datterino” Tomatoes and balsamic vinegar
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Cheese selection with honey and chutney
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Calf’s Liver Venetian-Style with Grilled Polenta
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Chicken Breast,Vegetables Ratatouille and Taleggio Cheese Fondue
Boissons
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Bouteille d'eau
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Demi-bouteille d'eau
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Café
