Our appetizers
Tasting of creamed cod: classic, curry, tomato with mini savory croissant
Smoked Black Angus carpaccio with sour porcini mushrooms
Parma ham aged 18 months with marinated Treviso radicchio
Smoked goose breast on salad with fried artichoke and pomegranate reduction
Beef tartare in Pove oil with antique mustard sauce and golden crouton
Late Treviso radicchio fried in Marano corn tempura with sweet and sour sauce
Tomino semi-melted with sautéed nails and crispy bacon
Our first courses
Our pastas are all composed of durum wheat semolina, fresh eggs and strictly bronze drawn
Pumpkin cream with seared octopus
Fresh pasta waistcoats stuffed with chanterelle mushrooms and fontina cheese Dop
Carnaroli risotto with Treviso radicchio and morlacco del Grappa (min. 2 people)
Tagliatelle with nails and gorgonzola cream
Pappardelle with Treviso radicchio and sausage
Pumpkin dumplings with venison ragout
Homemade bigoli with duck sauce
Our main courses
Bacalà alla Vicentina with Marano polenta
Heart of tuna on a bed of purple cap, walnuts and balsamic vinegar
Rabbit 'in tecia' with porcini mushrooms and polenta
Bondiola Polesana boiled with cren and vegetables
Sliced chicken on salad with shavings of Collina veneta and dried tomatoes
Chestnut stuffed guinea fowl roll with baked potatoes
Our grilled meats
Rib / Cut Limousine (France) cut min. 700/800 gr
Rib / Sliced OMEGA 3 (Italy) cut min. 800/900 gr
Tomahawk of Sorana Red Krowa (Poland) cut min. 1Kg
Beef fillet
Veal chop
Beef steak
Side Dishes
Baked potatoes / French fries
Grilled Treviso radicchio
Grilled seasonal vegetables
Mixed salad
For the little ones
Spaghetti or Potato Gnocchi with Bolognese sauce or fresh tomato
Milanese cutlet with fried potatoes
Chicken frankfurters with fried potatoes
Our sweet temptations
Millefeuille with chantilly cream and chocolate chips
Homemade tiramisu
Raspberry shortcrust pastry tartlet
Chocolate cabossa with caramel and hazelnut heart
Chocolate, caramel and nut brownies
Blueberry cheesecake
Caramel and coffee parfait
Cream ice cream with hot blueberry sauce
White or black truffle
We always prefer fresh. Some products may be frozen
if not available seasonally or for conservation needs.