Menu

Antipasti:

marinated sardines, peanut butter, radish, whole grain bread and rucola                       

corned tongue, wasabi mayonnaise, marinated pears na dred onion

octopus, potatoes, "agretti" wild shoots, fried seaweed and parsley

fennel, red radicchio, celery, gorgonzola blue cheese, cornmeal polenta chips

Apparentely crispy egg with potatoes’ foam and anchovies

 

Primi piatti:

Spaghetti garlic oil and chily pepper with parmigiano cheese fondue

Ravioli stuffed with strachino cheese, spinach cream, nut butter anc capers

green peas and mint soup

sage risotto with red mullet (min 2 pers)

nettles gnocchi with pork cheek lard and smoked herring

Secondi piatti:

catch of the day with spring vegetables

wild salmon in paprika, carrot and cumin cream

cod fish in coconut and lemon grass soup

LAMB CHOP, curcuma flavoured yogurt, red beetroots

cockerel braised in red wine

Special of the season:

HAMBURGER

(BEEF BURGER, "chioggia" red radicchio, grilled cheeseand mustard mayonnaise)
 

Dessert:

Chocolate interpretations

candied celery, curry sponge cake, mascarpone cheese foam, and almond buiscuits

total white: milk panna cotta, geleè, cream and icecream, merengues and marshmallows

Mix fruit sorbets

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