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

“Vinappeso” 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
22
  
Stewed cod Vicentina style served with polenta croutons
20

Phyllo pastry millefuille with saffron crab meat and classic Russian salad
24

Sliced tuna fillet flavored with orange on a creamy pumpkin base and crispy pumpkin seeds
22

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

Fusillone pasta with farmhouse red sauce, artichokes, creamy pumpkin and hazelnut crumble
18

Pumpkin tortelloni with amaretto, Cremona mustard and balsamic vinegar powder
20

Tagliatelle with chestnut flour, hare ragout, candied citron and Amarone wine reduction
18

Risotto with Amarone wine sauce – minimum for two people
18

Lemon risotto with Timut pepper and red prawn – minimum for two people
20

Carrot soup, grilled leek and pumpkin bread crostini
16

Meat Courses 

Grilled beef tenderloin from Veneto in Amarone wine sauce served with grated potato millefeuille and sautéed spinach with raisins and pine nuts                          
28

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

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

Brandy flambéed Chateaubriand with béarnaise sauce and sautéed seasonal vegetables
(minimun for 2 people – min. 600 g)                             
euro 11 /100g
  
Grilled T-Bone Steak and sautéed seasonal vegetables
(1,100 kg – minimun for 2 people)   
euro 8 /100g

Fish Courses
  
Fillet of sea gurnard, red turnip and Lugana wine chestnuts
26

Mediterranean John Dory fish, cauliflower cream cooked in saffron-infused milk and fresh coriander emulsion
36

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

LE POIRE
Moscato wine Bavarian cream, Java long pepper pear compote and vanilla biscuit
10

PEPITA
Light caramel chocolate mousse, hazelnut cream and praline chocolate sponge cake
10

JAMAICA
Dark chocolate eclair, pastry cream and small Jamaican rum babas
10

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