Veneto ham 20 months PDO, gratinated red radicchio with Monte Veronese cheese, Valpolicella wine sauce, chestnut honey and Grana Padano fonduee
18

Culatello ham aged in Amarone wine with dried grapes, Amarone jus and brioche bread
24

Scottona beef tartare on green gazpacho (cucumber, dill, Greek yogurt) and polenta chips
22

Red tuna carpaccio, summer salad, black truffle, Pecorino shavings, Tommasi EVO oil and lime emulsion
24

Warm and Cold seafood platter: Steamed tropical prawn tails, wild smoked salmon carpaccio, arugula salad, green apple, Grana Poadano cheese shaves and Cantabrian anchovies
34

Cheeses selection from Verona alpine huts served with mustard, Amarone jam and honey
20

Selection of cold cuts from the Lessinia region served with pickled vegetables and rosemary focaccia
20

Homemade potato dumplings in a cheese fondue with black truffle from Lessinia region
18

Carbonara-style tagliatelle with smoked trout and crispy sturgeon caviar
24

Parmigiana-style tortelloni filled with eggplant, tomato sauce, basil and burrata cheese
18

Felicetti short pasta with Adriatic seafood ragù
22

Carnaroli rice by Melotti with Amarone wine sauce – minimum for two people
18

Carnaroli rice by Melotti with fine herbs and seared scallops- minimum for two people
24

Pea and mint soup with wholemeal croutons
16

Meat Courses

Grilled beef tenderloin from Veneto in Amarone wine sauce served with potatoes millefeuille gratin, Italian-style braised spinach with raisins and toasted pine nuts
28

Braised beef with Ripasso wine sauce served with polenta from Storo
22

Roasted lamb rump with its thyme-infused jus served with summer vegetables
28

Brandy flambéed Chateaubriand with béarnaise sauce and sautéed seasonal vegetables (minimun for 2 people – min. 600 g)
euro 11 all’etto /100g

Grilled T-Bone Steak and sautéed seasonal vegetables (1,100 kg – minimun for 2 people)
euro 9 all’etto /100g

Fish Courses

Stewed cod vicentina style served with polenta croutons
22

John Dory fillet with basil butter and summer vegetables
36

Cod fillet cooked low temperature in olive oil, aioli sauce and horseradish carrot purée
26

All Desserts will be anticipated by a pre-dessert: Pinot Nero Brut Caseo granita on an orange coulis

PLASIR AL LIMONE
Light lemon mousse scented with Limoncello, strawberry jelly, butter crumble and melissa jelly
10

VIOLET
Almond shortcrust pastry, goat ricotta chantilly cream, violet sponge, blueberry coulis and blackcurrant sorbet
10

CHEESECAKE ESOTICA
Vanilla cheesecake on coconut biscuit base, with its mango and passion fruit jelly
10

 … the sweet tradition

Millefeuille with zabaione light cream and chocolate sauce
9

Our own Tiramisù
9

Crunchy almond tuille basket served with ice cream and wild berries marinated with maraschino liquor
9

Dark chocolate flan with a white chocolate soft heart and served with a toffee sauce
10

Sliced ​​ pineapple with sage ice cream and candied citron
9