Veneto ham 20 months PDO, gratinated red radicchio with Monte Veronese cheese, Valpolicella wine sauce and chestnuts honey on a Grana Padano cheese fondue
18

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

Beef tartare, chive custard and fried caper
22

Crab mille-feuille, russian salad and saffron mayonnaise
24

Pulled pork tacos, spring mix salad, grilled friggitello pepper and greek yogurt
20

Fried eggplant, garlic “aioli” sauce, chopped tomato and eggplant umami
18

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

Vertical tasting of fresh PDO cheeses with seasonal accompaniments
16

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

Rabbit and cinnamon tagliatelle pasta
18

Bigoli with sardines, grilled escarole cream, parsley crumble and tuna bottarga
20

Buffalo ricotta cheese and nettle filled pasta, smoked tomato jus and mint-flavored extra virgin olive oil
18

“Cavalieri” short pasta, mountain dairy butter, Monte Veronese aged mountain cheese cloud and toasted hazelnut crumble
18

Risotto with Amarone wine sauce – minimum for two people
18

Lobster risotto with bee pollen and rosehip – minimum for two people
28

Warm potato velouté with basil, green beans and pecorino cheese salt
16

MEAT COURSES

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

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

Lamb rump, asparagus in tempura and tonka bean
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 8 all’etto /100g

FISH COURSES

Stewed cod vicentina style served with polenta croutons
20

Red mullet on pea cream, Gin Tonic mayonnaise and citrus aroma
26

Cod fillet cooked in oil, garlic “aioli” sauce and steamed saffron potatoes
26

Crispy tuna, cucumber gazpacho and seasonal garnish
30

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

PLAISIR AL LIMONE
Light lemon mousse flavored with Limoncello, lime and anise strawberry compote and vanilla crumble
10

PESCANTINA
Vanilla and pistachio Bavarian cream with a peach insert
10

ROSEMARY
Chocolate tart with rosemary apricots, frangipane cream and almond praline yogurt mousse
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