Venetian and Regional Italian Cuisine
Appetizers
Mosaico di Terra
Prawn and Vegetable Tempura with Sauces
Beef Tartare with Buffalo Colatura, Hazelnuts and Sun-Dried Tomato Mayonnaise
65°C Cooked Egg with Monteveronese Fondue and Spinach
Pinsa with Buffalo Mozzarella, Oven-Roasted Cherry Tomatoes and Basil
First Courses
Calamarata Pasta with Lobster, Stracciatella, Lemon and Pistachios
Spaghetti with Fresh Tomatoes
Linguine with Clams
Risotto with Pumpkin, Sausage and Mont Baldo Truffle
Maccheroncini Pasta Gricia - Style
Traditional Eggplant Parmigiana
Main Courses
Melt-in-the-Mouth Veal Cheek, Celeriac Cream and Chicory
Beef Fillet with Porcini Mushrooms and Mediterranean-Style Potatoes
Crispy Veal Chop with Wild Field Greens and Béarnaise Sauce
Grilled Octopus with Vegetable Caponata and Luciana Sauce
Meagre Fillet with Lemongrass Cream and Cooked Escarole
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Chateaubriand with Béarnaise Sauce, Beef Jus, Garden Vegetables and Potatoes
Sea Bass or Gilthead Bream in Salt with Garden Vegetables, Potatoes, and Yogurt Sauce
Turbot or Snapper Baked with Garden Vegetables, Potatoes and Yogurt Sauce
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Dessert
Annalisa's Tiramisù
Coconut, Passion Fruit and Mango
The Three Chocolates Treats
Millot Dark Chocolate, Bourbon Vanilla Mousse and Coffee
Selection of Local Cheeses from Valpolicella with Mustards
Bistrò service from 7 to 9 p.m.
