apetizers
tuna tartare with cherry tomatoes, burrata cheese, and basil pesto
creamed cod with fried polenta and caramelized purple onion
Grilled porcini mushrooms with Asiago cheese, crispy pumpkin, and chicory
Radicchio and pumpkin timbale
Our aged lard with toasted bread crostini.
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
Pumpkin and mushrooms
sausage and red onion
mortadella and pistachio
mortazza and pistachio
Cured ham and artichokes
first courses
Square spaghetti with bolognese tuna ragout
cod ravioli with mussels, clams and cherry tomatoes
Pumpkin cappellacci with chanterelle mushrooms and crispy guanciale
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
Pistachio, chocolate, and black cherry semifreddo
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
