the seasonal menu
The dishes proposed by chef Alessandro and made together with his team follow the rhythm of the seasons, using only quality raw materials from excellent producers.
SEAFOOD STARTERS
Catalan-style Lobster
€ 30,00Soybean Sprouts, Mango Salad
Cooked/Raw Seabass
€ 20,00Beurre Blanc with Leche de Tigre, and Ceviche
Vicenza-style Baccalà
€ 20,00corn crackers
Seafood gratin
€ 30,00land food STARTERS
Caramelized Wagyu
€ 30,00Fermented Roots, Tropical Fruit
Osvaldo’s ham
€ 20,00Papaya and Winter Melon, Mentuccia, Habanero, and Spiced Brioche
Larded Lamb Loin
€ 20,00Melannurca Mustard, and House Sweet-and-Sour Giardiniera
Venison Tartare
€ 20,00in Goulash, Polenta
VEGETARIAN STARTERS
Chickpea Panelle
€ 15,00with Herb Pesto, Porcini Salad, and Salted Pine Nuts
Vegetable Puff Pastry Cannoli
€ 15,00Avocado, Seitan, and Soft Cannellini
SEAFOOD FIRST COURSES
“Marinara” style spaghetti
€ 25,00with clams, caramelised vesuvian cherry tomato salad and mullet bottarga
Carnaroli Acquerello Reserve 7 Years
€ 25,00with Bronte Pistachio Pesto with Marano Lagoon Razor Clams
King Crab raviolo
€ 28,00with Oyster-Infused Butter and Bisque Foam
LAND FOOD FIRST COURSES
Pappardelle pasta
€ 23,00with Juniper, Goose Leg with Acacia Honey, Smoked Beechwood Ricotta
Carnaroli Acquerello Reserve
€ 25,00with Saffron, Hare in Salmi, with Ecuadorian Cocoa
Tortello pasta from the Farm
€ 23,00Smoked Egg Yolk, and Crispy Suckling Pig
VEGETARIAN FIRST COURSES
Kale Crepe Roll
€ 20,00Fennel Cream with Licorice, and Castelmagno Cheese
Carnaroli Acquerello Reserve 7 Years
€ 20,00Pumpkin, amaretto, pine nuts, and raisins
Vegan Cheese Raviolo
€ 20,00Venetian-Style Bean Purée, and Garden Delight Russian Salad
SEAFOOD SECOND COURSES
Scampone
€ 30,00Pumpkin, Burrata, and Giardiniera
Hamachi amberjack
€ 30,00glazed with herbs, caramelized shallot, and Jerusalem artichoke
Cuttlefish in “Puccia” Bread
€ 30,00Spring Onion Parmentier, and Black Summer Truffle
The Grilled of the Duca d’ Aosta
€ 40,00with beurre blanc, fermented radicchio, passion fruit and raspberry
LAND FOOD SECOND COURSES
Filet Mignon
€ 35,00with “Hazelnut” Alpine Butter, Porcini Mushroom, and Fermented Green Peppercorn Sauce
Milk-Fed Veal
€ 30,00with Green Herb Trio Sauce, a Hint of Paprika, and Bagna Cauda
Duck Breast
€ 25,00with Orange Sauce, Tarte Tatin Brisée and Herbs
Terrine of Iberian Pig
€ 25,00Wild Berry Mustard, Red Onion in Apple Cider Vinegar Reduction, and Désirée Potato with Black Summer Truffle
VEGETARIAN SECOND COURSES
Spring Onion
€ 20,00with Vegan Frico
Venetian-Style Pea Cream
€ 20,00Beetroot gnocchi
Roasted King Oyster Mushroom
€ 20,00Lettuce with Braised Vegetables
dessert
La sicilia scomposta
€ 15,00ricotta mousse, Mediterranean candied fruits, and marzipan ice cream
L’integrale alle amarene
€ 15,00cinnamon Wholemeal Biscuit, Caramel Cream, and Cherries with Thym
Il bonet
€ 15,00warm Chocolate Mousse, Soft Chocolate Semispheres, Amaretti Crunch, and Amaretto Reduction