TheMenù
OUR MISSION IS TO SERVE TOP QUALITY FRESH LOCAL FISH AND PRODUCTS;
RESPECT FOR THE TERRITORY AND THE TRADITION HANDED DOWN BY OUR “VECI” (THE OLD GENERATIONS) COMBINED WITH MODERN COOKING TECHNIQUES MAKE THE OFFER OF THE VERY HIGH LEVEL.
A young and professional team strives to make guests feel at home. The Executive Chef creates dishes matching Adriatic and Lagoon fresh products from Rialto market, showing off original interpretations and unforgettable food pairings.
TheSTARTERS
Raw fishes of the day 34
The Classic venetian (pickled sardines and baccalà mantecato) 27
Crispy octopus and leek 27
Mazzancolle prawns with Mole sauce and cauliflowers 29
Sliced seared veal with tuna mayo and Salina capers 27
HOMEMADE PASTA
Ditalini in cacciucco of Lagoon fishes and clams 27
Spaghetti creamed with smoked butter and sardines garum 27
Octopus and nduja tortelli with broad beans and burrata sauce 27
Gnocchi with duck ragout, drops of Stilton fondue and Tropea onions sauce 27
MAINCOURSES
Croaker fish in cooking oil with celeriac cream and green asparagous 34
Baked Mackerel with Mediterranean flavors and local artichokes salad 34
Lackered grilled Monk fish with a season vegetable 34
Asado beef with mais cream and bbq carrot 34
OurDESSERTs
“El Vovo” 14
white chocolate mousse and passion fruit
“Caffelatte e biscotti” 14
Biscuits cream with milk foam and coffee sorbet
“Nocciole e popcorn” 14
finanziera waffle with hazelnuts cream, caramelized popcorn and lemon sorbet
“Voglia di cioccolato” 14
Chocolate brownie with dark namelaka and orange sorbet
Cheeses selections from soft fresh to hard aged with marmalade and fruit bread home made 18
TheTasting Menù
Fish of the day carpaccio in green tomatoes gazpacho
“Barena”
(different local clams on black garlic potato cream with lagoon herb sponge)
Squid ravioli in sea bream dashi
Lackered grilled Monk fish with a season vegetable
“Caffelatte e biscotti ”
Coffe sorbet with biscuit cream and milk foam
€95 pp
THE TASTING MENU IS AVAILABLE ONLY FOR ALL THE GUESTS PRESENT AT THE TABLE
