Antipasti:
Marinated sardines, raspberry butter, radish, wholegrain bread
Octopus, potatoes, glasswort, deep fried seaweed and parsley oil
beef tataki and yuzu mayonnaise
apperently crispy egg with potato foam and anchovy
Primi piatti:
Spaghetti garlic oil and chily pepper with parmigiano cheese fondue
paccheri pasta, chard and ricotta cheese
green peas and mint soup
venetian lagoon game birds and castelrosso cheese (min 2 pers)
potato gnocchi, mussels, asparagus and crispy veal tendens
Secondi piatti:
Cod fish in ccconut and lemon grass spicy soup
umbrine fish and spring vegatbles
mackerel, asparagus, almonds and raspebrry
lamb shank, potatoes, black cabbage
baby pork belly , leek , parsnip, oyster mayonnaise
Special of the season:
HAMBURGER
(BEEF BURGER,egg, bacon, tomato and lettuce)
Dessert:
Chocolate interpretations
total white
candied celery, curry spongecake, mascarpone cheese and almonds biscuits
CREME BRULè
fruit sorbet