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

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

Hand-cut Scottona beef tartare with caper pesto, Taggiasca olives, Cantabrian anchovies, wholegrain mustard mayonnaise and sesame puff pastry breadstick
22

Cheese 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

Bluefin tuna carpaccio, baby spinach salad, black truffle petals, Pecorino Romano shavings and Tommasi extra virgin olive oil & lemon emulsion
24

Steamed tropical prawn tails, wild smoked salmon carpaccio, arugula salad, green apple, Grana Padano cheese shavings and Cantabrian anchovies
34

Carrot and beetroot salad with salted hazelnut cream
18

Sautéed mixed vegetables with soybean sprouts and barley
16

Small chickpea patties served on a beetroot velouté
16

Homemade potato dumplings in a cheese fondue with Italian black truffle
20

Fresh tagliatelle with duck ragout and crispy raspberry crumble
24

Swordfish and potato stuffed tortelloni, mussel broth and yellow cherry tomatoes on smoked provola fondue
20

Gragnano paccheri pasta with yellow and red tomatoes, burrata stracciatella cheese and basil emulsion
22

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

Carnaroli rice by Melotti with roasted red and yellow peppers and buffalo blue cheese fondue
24 – minimum for two people

Green asparagus cream with mimosa egg and 24-month aged Grana Padano crumble
16

Venere black rice with Mediterranean caponata
20

Lentil casarecce pasta with rocket pesto and sun-dried tomatoes
20

Borgo Antico vegetable minestrone
16

Grilled beef tenderloin from Veneto in Amarone wine sauce, potato millefeuille gratin, Italian-style braised spinach with raisins and toasted pine nuts
30

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

Roasted lamb rump with thyme and mint jus, served with sautéed asparagus and baby tomatoes
28

Brandy flambéed chateaubriand with béarnaise sauce and sautéed seasonal vegetables
11 / 100 g (minimum 600 g · minimum for two people)

Grilled T-bone steak and sautéed seasonal vegetables
9 / 100 g (1,100 kg · minimum for two people)

Celeriac from Verona braised in Amarone wine served on soft polenta from Storo
22

Legume cutlets with flavoured mayonnaise and sautéed courgettes
22

Summer garden vegetables on grilled aubergine
22

Stewed cod Vicentina style served with polenta croutons
20

Bluefin tuna cutlet, avocado cream and vegetable crisps
32

Livornese-style red mullet with sautéed “ratte” potatoes
26

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

Delicate coffee Bavarian cream on almond biscuit with pistachio and coconut, coffee gel and red currants
10

White chocolate and yogurt mousse, blueberry coulis, fresh blueberries and liquorice meringue flakes
10

Soft carrot cake, Grand Marnier scented orange chantilly cream and homemade toasted almond gelato
10

Passion fruit mousse with mango pulp on a biscuit base
10

Cheese mousse glazed with dark chocolate and hazelnut crumble
10

Carrot cake with raspberry coulis and mandarin pulp
10

Millefeuille with zabaione light cream and chocolate sauce
9

Our own Tiramisù
9

Crunchy almond tuile basket served with ice cream and wild berries marinated with Maraschino liquor
9

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

Sliced pineapple with sage ice cream and candied citron
9