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