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THE STARTERS
- The salumetherapy (selection cold cuts)
- Raw meat variations and different sauces
- Roast pork loin and "cotechino" (boiled pork sausage) over lentils
- Venison carpaccio with foies gras over pomegranade, candied citron salad
- Crispy "nuvola" (backed egg) with Monte Veronese cheese, black truffle from Lessinia over onions cream
- The scallops roasted with Mediterranean sauces
THE PASTA (FIRST DISHES)
- Risotto with Amarone red wine and pumpkins (min. 2 pax 20')
- Agnolotti (ravioli) stuffed with Grana Padano cheese and black truffle from Lessinia
- Flat spaghetti from Gragnano with anchovies, confit tomatoes, cappers from Salina and bread crumb
- Ravioli stuffed with piglet over pears sauce and Castelmagno cheese
- Beens soupe with calamari, sea food and rosemary spice
- Ravioli stuffed with guinea-fowl, pumpkin, mutard and foies gras
- Black spaghetti with calamari, zucchini and sea- urchins
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THE MAIN COURSES
- The typical tripe from Veneto style
- Braised beef cookeed with Amarone red wine, polenta and onions caramelized
- Guinea-fowl supreme with porcini mushrooms over smoked potatoes purè
- Leg of lamb pie roasted with potatoes and rosemary
- Roast sucking-pig (different preparation)
- The "Baccalà" (salt fish) from Venezia style on broth warm seafood cooked and polenta
- Angler fish with shrimps from Sicily over lentils soupe
- Turban turboton potatoes purè, confit tomatoes, olive and basil sauce
-The selection cheese from Verona and home made jams
Cover change Euro 5,00 |
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