apetizers
tuna tartare with cherry tomatoes, burrata cheese, and basil pesto
creamed cod with fried polenta and caramelized purple onion
Fried zucchini flowers with burrata and anchovies
Zucchini flan with tomato and basil.
chianina beef tartare with olives, capers, and carasau bread
PDO Veneto raw ham with big fried breadsticks
Tasting of cured meats and cheeses
beef tenderloin carpaccio with caramelised figs and pecorino cheese
Sweet-and-sour harvest from our garden
focaccia bread
margherita
Parmigiana
roast porchetta with capers and Taggiasca olives
buffalo mozzarella with cherry tomatoes
mortazza and pistachio
zucchini flowers and anchovies
first courses
Square spaghetti with bolognese tuna ragout
cod ravioli with mussels, clams and cherry tomatoes
tagliolini with scampi in a spicy tomato sauce
Green strigoli with zucchini and flowers in toasted pumpkin cream
Handmade agnolotti filled with tender braised beef, delicately tossed in a sage-infused butter sauce
Fresh tagliatelle served with a rich wild boar ragù
from the sea
tuna roastbeef and roasted vegetables
Baked turbot fillet with potatoes cherry tomatoes and capers
Salted cod Vicenza-style, slow-cooked and served with creamy polenta
from the land
grilled heifer rib-eye steak
grilled heifer T-bone steak
heifer slices with potato pie
Guinea fowl with lemon liqueur and licorice, served with aromatic potatoes
Char-grilled lamb chops ‘alla scottadito,’ served with tender sautéed Swiss chard
Eggplant burger accompanied by seasonal vegetables
Braised osso buco served with creamy polenta and tender peas
desserts
puff pastry with custard and chocolate flakes
our biscuits with custard
hot chocolate cake with crème anglaise and berries
Apple and cinnamon cake with vanilla ice cream
sbrisolona pie and English cream with a glass of Malvasia
our daily spoonable sorbet.
bread and service
