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