The menu

APPETIZERS

Beef tartare, agretti, dehydrated blueberries, almonds – 15

Warm rabbit, mountain morels, crispy spinach – 15

Rotzo potato with salt, marinated asparagus, fried egg yolk, parmesan foam – 15

Creamed cod, taggiasca olive beat, confit cherry tomatoes, tempura cod --15

Steamed crab, avocado, Cantabric anchovies, mango --15

Cream of green asparagus, squid, red mullet, roasted octopus, maracuja --15

Raw seafood – 32

Tuna cheesecake “tuna tartare, lime ricotta, red prawns, crushed seeds” -18

FIRST DISHES

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Creamed rice with mountain morels, baby goat (min 2 pers) - 15

Ravioli with asparagus, pecorino cheese, ham flavored with Amarone wine -15

Potato gnocchi with turnip tops, guinea fowl ragù -15

Venetian-style bigoli, sardines, raisins, pine nuts – 15

Fresh tagliolini pasta, bruscandoli, lemon-scented Mediterranean scampi – 15

Tortelli with silene, roasted scallop nuts, pistachio – 15

SECOND DISHES

Oven cooked baby goat -23

Deer fillet, artichoke compote – 23

Oven cooked iberian piglet, agretti, bacon powder – 23

The grilled scottona:

The fillet– 23

Sliced steak– 23

The rib eye steak– 5/hg

Tuna in a bread crust, bruscandoli – 23

John Dory “on the hook“, asparagus, raspberries – 23

Fried sardines, red onion compote, almond mayonnaise – 23

Our cod Vicenza style with polenta – 23

DESSERT

Chocolate and coffee rocher with hazelnut ice cream lime - 8

Vanilla panna cotta, blackberry sorbet, buckwheat crumble - 8

Hazelnut and pears cake, caramel mousse and Berici black truffle - 8

Yogurt and chocolate cream with wild berries- 8

Lemon cheesecake, strawberries and meringue - 8

Bronte pistachio ice-cream – 6

Hay ice-cream – 6