starters
- Sea bass carpaccio marinated23€with stracciatella cheese and figs salad
- Mediterranean amberjack sashimi22€with julienned vegetables and boiling sesame oil
- Seared scallops22€with green beans and cherry tomatoes foam
- Seared cuttlefish21€potato foam and vegetable of the day
- Beetroot marinated salmon carpaccio21€with burrata, avocado and citrus fruits
- Soft and crunchy egg17€on parmesan cream and pumpkin soufflé
- Piedmontese beef tartare22€egg cooked at low temperature, bread brunoise and Fresh black truffle
- Fried porcini mushroom21€low temperature egg and pink lentil cream
- Seared scallops24€with Jerusalem artichoke cream and seasonal mushrooms
- Amberjack tartare23€porcini mushroom salad and leek mousse
- Beetroot marinated salmon carpaccio23€with burrata and mango guacamole
- Piedmontese beef tartare22€egg cooked at low temperature, bread brunoise and black truffle
- Soft and crunchy egg18€on parmesan cream and vegetables soufflé
first-courses
- Black Spaghetti with black ink cuttlefish21€cream of potatoes with saffron and red prawn tartare
- Risotto of the day21€(minimum order of 2 portions)
- Red Beetroot Spaghetti with marinated prawns20€herring eggs and cream burrata cheese
- Linguine “Benedetto Cavalieri”18€with Turpin top pesto and ricotta flakes
- Home made Tagliatelle20€with knife-cut steak ragout
- Spaghetti with cacio e pepe22€smoked paprika and tuna tartare
- Black Spaghetti with black ink cuttlefish24€cream of potatoes with saffron and red prawn tartare
- Risotto of the day (minimum order of 2 portions)25€
- Red Beetroot Spaghetti with marinated prawns23€herring eggs and cream burrata cheese
- Linguine “Benedetto Cavalieri” with Turpin top pesto19€and smoked ricotta flakes
- Home made Tagliatelle with knife-cut steak ragout22€
- Spaghetti with cacio e pepe23€smoked paprika and tuna tartare
main-courses
- John Dory fillet28€with fried vegetables and hollandaise sauce
- Pistachio crusted Swordfish fillet29€aubergine cream and coconut milk
- Slow cooked octopus29€potatoes cream, grilled escarole and sweet pepper
- Veal liver “alla Veneziana” with polenta26€
- Mixed fried fish and vegetables30€
- Roasted eel,28€sautéed spinach and caramelized onion sauce
- Flank steak marinated and slow cooker29€with potatoes and sauce its brown sauce
- John Dory fillet29€with fried vegetables and hollandaise sauce
- Pistachio crusted Swordfish fillet29€aubergine cream and coconut milk
- Slow cooked octopus29€potatoes cream, grilled escarole and sweet pepper
- Veal liver “alla Veneziana” with polenta27€
- Mixed fried fish and vegetables30€
- Roasted eel29€sautéed spinach and herbs sauce
- Flank steak marinated30€and slow cooker with potatoes and its brown sauce
Free hand tasting menu conceived and created by the Chefs consisting of 5 courses.
(the path is served for the full table)
based on typical products of the Venetian land:
from the rich traditional appetizers passing from tortelli, risotto and homemade pasta, and then to the tasty main courses of meat or fish and finally to the delicious desserts, all accompanied by bread and breadsticks of our production.