Starters
MARINATED SALMON WITH RED TURNIP AND CARASAU BREAD 14
STOCKFISH CREAM WITH VEGETABLES AND TOASTED BREAD 14
WARM SALAD OF SHRIMPS AND ZUCCHINI 13
RAW BEEF FINELY CHOPPED WITH HERB ROBIOLA CHEESE AND BRIOCHE BREAD 14
CALF WITH TUNNY SAUCE AND CAPERS 13
VENETO RAW HAM WITH MELON 13
ZUCCHINI FLOWERS GRATIN WITH RICOTTA, PECORINO CHEESE AND PESTO 12
MIX TOASTED BRED WITH TOMATO, LARD, GARLIC AND OIL 11
First courses
EGG PASTA WITH SCAMPI AND TRUFFLE BUTTER 16
SPICY EGG PASTA WITH CUTTLEFISH AND SQUID 14
PACCHERI WITH EGGPLANTS, FOWL STRIPS AND BEEF JUICE 13
EGG PASTA WITH PADUA COURT WHITE RAGOUT AND PEAS 12
POTATO GNOCCHI WITH DATTERINO A ND BASIL SAUCE, RUCOLA SALAD AND REGGIANO CHEESE 12
LASAGNE WITH ZUCCHINI AND SMOKED PROVOLA CHEESE 12
BEAN’S SOUP WITH EGG PASTA 12
RISOTTO WITH ZUCCHINI FLOWERS, SAFFRON AND MASCARPONE 14
Second courses
FRIED FISH WITH POLENTA (CUTTLEFISH, SQUID, PRAWNS, SEA BREAM) 18
BAKED OCTOPUS TENTACLES WITH MASHED POTATOES AND PARSLEY 20
SEA BREAM FILLET IN POTATOES CRUST AND THYME PANURE 25
FOWL WITH POTATOES 17
ENGLISH ROASTBEEF 16
MILLEFOGLIE WITH EGGPLANTS ON ASIAGO CHEESE FONDUE 15
TOMINO CHEESE WITH GRILLED VEGETABLES 15
GRILLED:
SEABREAM GRILLED 25
TURBOT FISH / SEABASS GRILLED 32.5/p
CHOP CALF GRILLED 20
CHOP BEEF GRILLED 20
FILLED BEEF GRILLED 25
PICANHA CUTTED ON TOASTED BREAD 23
BEEF FLORENTINE STEAK 75
FOR INFORMATION ON ALLERGENS, REQUEST THE APPROPRIATE DOCUMENTATION
