Dear Customer, if you have food allergies or intolerances, ask for information on our food and drinks or consult our allergens agenda. We are prepared to advise you in the best way.
The starters of Fabrizio
Culatello di Sauris with porcini mushrooms in agretto
Parma ham Prosciutto
Local Sopressa with pumpkin marinated in pink Bassano onion
Fried mushrooms with sesame batter and sweet and sour prosecco sauce
Puff pastry top with radicchio from Treviso and chestnuts on velvet with Grappa cheeses
Salted codfish with croutons of Marano polenta
Smoked tuna leaves on a bed of Treviso radicchio and toasted almonds
Cheese board of Caseificio San Rocco with jam and honey
Marco's first dishes
Pasta and beans from the Veneto region served on mess tin
Homemade macaroni with swordfish * and cherry tomatoes
Tagliatelle with Treviso radicchio and prawns *
Carnaroli risotto with porcini mushrooms creamed with Grana Padano
Butter tagliolini with black truffle from our hills
Fusilli with Mantovana pumpkin and Asiago speck
Homemade Bigoli with duck ragù
Potato gnocchi with gorgonzola cream and walnuts
Spaghetti with tomato and basil
Lisa's main courses
Unique plate dedicated to Gigi Agnolin
Tagliatelle with porcini mushrooms and walnuts, veal shoulder and baked potatoes
Rabbit roll stuffed with nails and almonds with Marano polenta
Grilled beef fillet with grilled Radicchio di Treviso
Veal cheek in white wine on a bed of potatoes and Mantuan squash
Corn flan with cheese mousse and rosemary, sopressa nostrana e
chanterelle mushrooms
Venetian venison liver
Grilled meats
The restaurant at Pioppeto and the butcher Dal Monte have selected a scottona of adult bovine with slaughter of less than 24 months of age and subsequently a guaranteed hanging of at least 5 weeks.
Grilled basaninaa beef fillet
Costata (min.0,800 / 900kg cut) / Cut from Costata (recommended for 2 pax / min.1kg cut)
Grilled veal cutlet
Grilled chicken / turkey breast
Grilled pork chop
Our proposals with fish
Baked orange-scented sea bass with cherry tomatoes and green olives
Vicentina Bacalà with Marano polenta
Side Dishes
Mixed forest mushrooms
Baked potatoes / fried potatoes *
Grilled seasonal vegetables
Mixed house salad
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*frozen product
The dining service is supervised by Matteo, Dorina, Marco, Maxim, Mariarita, Sabina