Menus


Starters
Buffalo mozzarella, tomatoes and taggiasche olives
Hand cut raw ham from san daniele “riserva 18 months”
Selection of italian cured meat with mixed pickled
Beef carpaccio of chianina on rucola salad and flakes of parmesan cheese
The venetian apetizer with: lagoon baby prawns, cod-fish mousse and shrimps sweet and sour on soft polenta
Oysters fine de Claire
Tuna fish tartare, raw shrimps and sword-fish carpaccio marinated with extra vergin olive oil
Lobster salad “catalana style” mixed thinly sliced fresh raw vegetables
Spider crab salad on his own shell with green garden salad

Pasta and rice
Fettuccini pasta with fresh seasonal vegetables or tomato sauce
Sea-food or clams spaghetti
Fettuccini pasta with shrimps and fresh seasonal vegetables
Linguine pasta with lobster sauce
Risotto prepared with sea food and vegatables in season

Fish dishes
John dory fish fillet saute’ with local artichokes
Grilled tuna steak “yellow fin” with sesame and balsamic sauce
Mixed fried fish selections and crunchy vegetables
Venetian style turbot baked with potatoes, olives and cherry tomatoes (min. 2 pax)
Shrimps on curry sauce served with pilaw rice
Selection of local grilled fish
Grilled lobster butter sauce and ratatouille

Meat dishes
Grilled italian sirlion steak with potatoes
 grilled lamb chop served mustard and herb flavour
Duck breast cooked with “amarone” wine sauce
Chateaubriand served deep fried vegetables platter and bernaise sauce (min.2 pax)

Dessert
Vanilla ice-cream and warm mixed berries
Cruncy baked chocolate cake with strawberry sauce
Grand marnier souffle’ vanilla and chocolate sauce
Cakes selections from our pastry



THE TRUFFLE

the chef suggests

Starter
Smoked duck breast with truffle sauce
Fried eggs with truffle
Chianina beef carpaccio with truffle

Pasta and rice
Ravioli with pumpkin parmesan cheese and truffle
Fresh pasta tagliolini with butter and truffle
Parmesan cheese risotto and black truffle (min 2 pax)

Meat (served with saute potatoes)
Fillet steak with porcini mushrooms and truffle
Veal loin with truffle sauce
Rack of lamb with truffle sauce and truffle



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