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.
STARTERS
Raw fishes of the day 34
The Classic venetian (pickled sardines and baccalà mantecato) 26
Local clams on black garlic potatoes sauce and miso and lemongrass broth 26
Local baby cuttle fish on Mole and ink sauce 26
Sliced veal with tuna sauce and Salina capers 26
HOMEMADE PASTA
Risotto of “Go” (small lagoon fish) 27
Spaghetti with Garusoli (local sea snails) and candy peppers 26
Lagoon blu crab ravioli in pumpkin infusion 26
Gnocchi with duck ragout, fondue of herbal cheese and Tropea onions sauce 26
MAINCOURSES
Ombrina in cooking oil with scarola salad with olives 34
Crispy fried red mullet with myso mayonese and BBQ fennel 34
Lackered Monk fish with satay sauce 34
Braised veal cheek in red wine sauce 32
DESSERT
“Il Bombamisù” 14
“El Vovo” white chocolate egg with passion fruit 12
Cookie with namelaka and cramelized popcorn 12
Zabaione mousse with nugget and orange sorbet 12
OUR CHEESES SELECTION 14,00
Served with marmelade and home made brioche.
