Entrée
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Seared scallops with smoked cheek, white chocolate and nutmeg
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Parma raw ham with late-growing chicory marinated in juniper
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Purple carrots and ginger cream with chickpea balls lemon-flavored
First course
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Risotto with Treviso chicory stewed with Raboso wine creamed with Vezzena cheese
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Maccheroni fake \"Carbonara\" style - swordfish and mullet roe
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“Pasta and potatoes\" with veal stew strings and grated smoked ricotta cheese
Menus des restaurants aux alentours
Plat
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Mixed fried fish from the lagoon with vegetables and tartar sauce
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Venetian sytle veal liver with grilled polenta
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Warm fish salad with crunchy celery
Dessert
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Chocolate cake with pear sauce
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Mandarin parfait with pistachio sauce
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Tiramisu
Boissons
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Bouteille d'eau
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Café
