Veneto ham 20 months PDO, Valpolicella wine braised radicchio, chestnuts honey on a Grana Padano cheese fondue
18

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

Knife-cut Garronese beef tartare, Grana Padano cheese fondue, black truffle from Lessinia and toasted hazelnuts
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

Pumpkin Flan, porcini mushrooms, Grana cheese crisp, pumpkin oil and toasted pumpkin seeds
20

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

Pacchero pasta with farmhouse red sauce, artichokes, creamy pumpkin and hazelnut crumble
22

Filled pasta with braised beef and porcini mushrooms served on a Grana Padano cheese fondue
20

Tagliatelle with chestnut flour, hare ragout, candied citron and cocoa nibs
18

Risotto with Amarone wine sauce – minimum for two people
18

Artichoke risotto topped with red prawn tartare, Tommasi extra virgin olive oil and fleur de sel – minimum for two people
22

Pumpkin soup with stracciatella cheese and rosemary crumble
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

Venison cooked at low temperature, blueberries reduction, braised pumpkin slices and pumpkin chips
28

Brandy flambéed Chateaubriand with béarnaise sauce and sautéed seasonal vegetables (minimum for 2 people – min. 600 g)
euro 11 per 100g

Grilled T-Bone Steak and sautéed seasonal vegetables (1,100 kg – minimum for 2 people)
euro 9 per 100g

Fish Courses
Stewed cod vicentina style served with polenta croutons
22

Seared Scallop with chickpea purée, crispy guanciale and Tommasi extra virgin olive oil
26

Turbot Fillet served with a beurre blanc-style fish broth and seasonal vegetables
32

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

FRA-PECAN
Light pecan bavarois on a rolled concord grape sponge and chocolate crumble
10

VANILLA
Delicate vanilla-infused white chocolate mousse with a dark chocolate pear gelée center and Breton sablé
10

WINTER FRESHNESS
Late-season mandarin cream with spiced floral grapefruit jelly, mandarin sponge and passion fruit caramel
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
9

Sliced pineapple with sage ice cream and candied citron
9