News
31
Oct
Last eve day menu
Amouse bouche:
mazara del vallo shrimp, potatoes foam, taggiasche olives crumble
Hors d'oeuvres
stockfish mousse and corn chips
First courses:
red lentils creamy soup
Gobyfish risotto, cedars marmelade and herring caviar
Second courses:
croacker fish, cauliflower , cappers powder , lemon
DUCK BREAST, RED BEETROOTS, red ONIONs, herbal digestif reduction
Dessert:
beginnig with dark and white chocolate, then raspberry and cereal... and to finish min tea
€190 per person beverage not included
24
Apr
Quintessence by Antica Fratta, Formaggi freschi by il Tagliere
Un' occasione per reincontrarsi a di stanza di quattro mesi dall' apertura della prima Gastrosteria di Venezia.
