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, cracker di segale, salsa all’arancia e anice stellato
18.00

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

Seppie scottate, crema di piselli, salsa alla menta, crumble al nero di seppia, limone
18.00

Grilled cuttlefish, peas cream, mint sauce, squid black ink crumble, lemon

Capesante scottate, champignons, maionese all’uovo e ricci di mare, guanciale croccante, salsa al caffè
18.00

Grilled scallops, champignons, egg and sea urchin mayo, crunchy guanciale, coffee sauce

Baccalà mantecato, chips di polenta soffiata, pistacchi 18€
18.00

Cream of codfish, puffed polenta and pistachios

Coppa stagionata di Valdobbiadene, puntarelle e crema di robiola
16.00

Cured pork coppa, puntarelle chicory sprouts and robiola cheese cream

Uovo poché, crema di Morlacco, primizie di primavera, crumble di pane integrale
16.00

Poached egg, Morlacco cheese cream, early spring vegetables, wholemeal bread crumble

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, acciughe del Cantabrico, burro trentino di montagna, crumble di pane, zest di limone
18.00

Smoked spaghetti by Verrigni pasta makers, anchovies, Italian alpine butter, bread crumble, 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 cacio e pepe con carciofi, salse al frutto della passione e menta, polvere di liquirizia
22.00

Risotto “cacio e pepe” with artichokes, passion fruit and mint sauces, liquorice powder

Second courses

SECONDI PIATTI

Trancio di pesce del giorno in crosta di friscous agli agrumi con crema di patate, pomodorini arrosto e bieta
28.00

Fish of the day fillet with friscous and critrus crust, potato cream, roasted cherry tomatoes and chard

*Piovra grigliata, crema di fagiolo Bala Rossa, carciofi, salsa all’aglio nero
26.00

*Grilled octopus, local Bala Rossa bean cream, artichokes, black garlic sauce

Merluzzo, crema di asparago bianco, verdurine primaverili, chips di guanciale
26.00

Cod fish, white asparagus cream, early spring vegetables, guanciale chips

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 cioccolato, noci e crumble al cocco
8.00

Panna cotta with chocolate, walnuts and coconut crumble

Cremoso allo yogurt, pan di lime, crumble al cocco, gelée di prosecco e fiori di sambuco, acqua di fragole e menta
10.00

Yoghurt cream, lime sponge, coconut crumble, prosecco and elderflower jelly, strawberry and mint water

Crema di ricotta di pecora, lingue di gatto al cacao, salsa al caffè, albicocche ai fiori di cannella
$ 10.00

Sheep’s milk ricotta, cocoa langues de chat cookie, coffee sauce, cinnamon flower aromatised apricots

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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