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 branzino alla menta, melanzana, frutto della passione, cracker di segale
18.00

Seabass tartare with fresh mint, eggplant, passion fruit, rye flour crackers

Calamari alla barbabietola, robiola, crumble di capperi, limone
18.00

Calamari marinated in beetroot juice, robiola cheese, caper crumble, lemon zest

Capesante scottate, passata di pomodoro, yogurt, terra di olive, crumble di pane, basilico
18.00

Grilled scallops, tomato sauce, yoghurt, dried black olives, bread crumble, basil

Baccalà mantecato, chips di polenta soffiata, pistacchi
18.00

Cream of codfish, puffed polenta and pistachios

Prosciutto crudo di parma, puntarelle e crema di robiola
16.00

Raw Parma ham, chicory sprouts and robiola cheese cream

Melanzana affumicata, passata di pomodoro, panna acida
16.00

Smoked eggplant, tomato sauce, sour cream

First courses

PRIMI PIATTI

Linguine di Gragnano, crudo di *gamberi rossi e la loro bisque
22.00

Linguine from Gragnano, *raw red shrimps and their bisque

Spaghetto affumicato pastificio Verrigni, vongole veraci, ‘nduja di Spilinga, zest di limone
20.00

Smoked spaghetti by Verrigni pasta makers, clams, ‘nduja spicy salami, lemon zest

Fusilloni al pesto di prezzemolo, menta, mandorle, peperone, pecorino
18.00

Fusilloni pasta, parsley pesto with mint and almonds, peppers, pecorino cheese

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 con ragù di seppie in nero, melone piccante, panna acida, menta
22.00

Risotto with minced cuttlefish in their black ink, spicy melon, sour cream, mint

Second courses

SECONDI PIATTI

Filetto di branzino, verdure croccanti, crema di melanzana, cipollotto marinato
26.00

Seabass fillet, crunchy vegetables, eggplant cream, marinated spring onion

*Piovra grigliata, finocchi, lamponi, pesche allo zenzero
26.00

*Grilled octopus, fennels, raspberries, ginger aromatized peaches

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

Coperto
3.00

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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