menu a la carte

Hot and cold appetizers of selected Adriatic fish

Sauté of mussels and caperozzoli with garlic, oil and parsley, blended with white wine

Venetian-style creamed cod mousse on toasted homemade black bread

Culatello of Zibello DOP aged 12 months and melon crescents of Cantalupo

Piedmontese scottona sirloin carpaccio with rocket leaves flavored with dill sauce

Spaghettoni with venetian caperozzoli cooked as a risotto with garlic and parsley, blended with white wine

Rolled tagliolini with a rolling pin, with browned lobster and garlic, Frantoio Pignatelli EVO oil and basil, shaded with cognac and white wine

Homemade rigatoni with cuttlefish ink with cuttlefish julienne and confit cherry tomatoes

Homemade tagliatelle rolled out with a rolling pin with Venetian porcini mushrooms and black truffle petals

Handmade fresh pasta ravioloni filled with ricotta, spinach, sautéed with butter and sage

Fried fish from the Adriatic Sea with Tartar sauce

Freshly caught fish cooked on the grill

Mixed grill of very fresh fish

Grilled or pan-fried fillet of pasture-raised Argentine beef with green pepper

Veal liver Venetian style with caramelized onion fondue and polenta medallions

Choice of: caramel, berries, dark chocolate

Lemon mousse with Sorrento lemon zest and crunchy biscuits

The Chef proposes the original version of his Tiramisu

Extra dark chocolate patty with warm heart and cream ice cream

A variety of 100% made in Italy artisan ice cream flavors are available