Menu

INGREDIENTS

Every ingredient that we propose is the result of an accurate choice: our fish is always fresh, mainly local, from the Adriatic and Mediterranean Sea, chosen respecting seasonality and depending on the daily of the market. We select our fish so that we can offer our customers only the best.

Appetizers

ANTIPASTI

Tartare di ricciola all’erba cipollina e finocchietto, salsa all’arancia e anice stellato cracker di segale
18.00

Amberjack tartare with chives and dill, orange and star anise sauce, rye flour crackers

Calamari alla barbabietola, cous cous e crema di cavolfiore, salsa al limone e capperi essiccati
18.00

Calamari marinated in beetroot juice, cauliflower cous cous & cream, lemon sauce, dried capers

Capesante e funghi champignon scottati, crema di sedano rapa, crumble di olive, salsa al prezzemolo, cavoletti di bruxelles
18.00

Grilled scallops and champignon mushrooms, celeriac cream, olive crumble, parsley sauce, Brussels sprouts

Baccalà mantecato, chips di polenta soffiata, pistacchi
18.00

Cream of codfish, puffed polenta and pistachios

Prosciutto cotto affumicato arrosto, puntarelle e formaggio cremoso al rafano
16.00

Prosciutto cotto affumicato arrosto, puntarelle e formaggio cremoso al rafano 16€ Roasted smoked ham, sweet and sour puntarella chicory sprouts, horseradish cream cheese

Uovo “The Garda Egg Co.” a 63°, verdurine autunnali, crema di cavolfiore, bieta essiccata
16.00

63° egg by “The Garda Egg Co.”, autumn vegetables, cauliflower cream, dried chard

First courses

PRIMI PIATTI

Linguine di Gragnano, cicale di mare a bassa temperatura e la loro bisque
22.00

Linguine from Gragnano, mantis shrimp slow cooked and their bisque

Spaghetto affumicato pastificio Verrigni, burro di montagna, acciughe del Cantabrico, crumble di pane, zest di limone
20.00

Smoked spaghetti by Verrigni, mountain butter, Cantabrian Sea anchovies, bread crumbs, lemon zest

Tortelli ripieni di patate ed erbette con aringa affumicata, mandorle tostate e salsa allo yogurt
22.00

Tortelli stuffed with potatoes and herbs, served with smoked herring, toasted almonds and yoghurt sauce

Risotto ai funghi con zucca allo zenzero, salsa al prezzemolo e crema di aglio nero di Voghiera DOP
22.00

Risotto with mushrooms, ginger aromatized pumpkin, parsley sauce, black garlic from Voghiera

Second courses

SECONDI PIATTI

Filetto di branzino, verdure croccanti, crema di zucca e zenzero, cipollotto marinato, chips di bieta
26.00

Seabass fillet, crunchy vegetables, ginger aromatized pumpkin cream, marinated spring onion, chard chips

*Piovra grigliata, variazione di finocchi, lamponi, prugne
26.00

*Grilled octopus, fennels, raspberries, plums

Bisatto grigliato, crema di peperoni affumicata, ananas, cipolle in agrodolce
28.00

Grilled eel, smoked pepper cream, pineapple, sweet&sour red onions

Tartare di scottona, pane carasau, ravanelli marinati, spuma di rafano
20.00

Scottona meat tartare, carasau bread, marinated radish, horseradish foam

Sides

CONTORNI

Contorni misti
5.00

Mixed sides

DESERT

DOLCI

Tiramisù “espresso”
8.00

“Made – to – order” Tiramisu

Panna cotta con frutta fresca
8.00

Panna cotta with fresh fruit

Semifreddo al caramello salato, crema di nocciola, salsa al cioccolato, crumble al cacao
10.00

Salted caramel parfait, hazelnut cream, chocolate sauce, cocoa crumble

Frolla con cremoso allo yogurt, lamponi, pan di yogurt e pistacchi
$ 10.00

Shortcrust pastry with yogurt cream, raspberries, yogurt sponge cake and pistachio

Selezione di formaggi con mostarde e chutney
15.00

Cheese board with chutneys

Pane e coperto
3.00

Bread and cover charge

Soft shell crab

Crabs that populate the Venetian lagoon all year long. At the beginning of fall and spring they go through a moulting process in which they build a new shell: in this period, they are soft and they can be tasted whole without difficulties.

Scampi

In their appearance, scampi are crustaceans similar to lobsters, though they are smaller. Their meat is exquisite and fancy, with a fine taste, perfect to be eaten raw or cooked in many different dishes.

Oysters

A precious shellfish with a unique taste. The local oyster, la Perla del Delta, with its pink shaded shell and its full and complex taste, is a worthy Italian ambassador of this shellfish all over the world.

Scallops

Bivalve shellfish whose fine meat has a unique sweet taste.

Codfish

Cleaned and stored under salt for 3 weeks codfish. It is believed that some whale hunters prepared it for the first time, since historically under salt technique has been used to store whale meat.

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