The venetian apetizer: with baby prawns, red snapper mousse, cod-fish mousse and shrimps marinated with pickled onion on soft polenta;

As traditions: spider crab salad, pink baby prawns, small octopus and celery salad, cuttlefish eggs;

Tuna fish tartare with soia’s sphere, raw scampi, carpaccio of the day, salmon sashimi, cuttle fish and black berries, shrimps tartare with passion fruit sauce;

Oysters fine de claire ½ a dozen;

Grilled scallops flavored with Garda’s extra vergin olive oil (three pieces);

Caesar salad with chicken breast and crunchy bacon;

Parma ham special riserva, burratina cheese and olives;

First course:

Fresh long pasta with scalops, zucchini flower and poppy seeds;

Gragnano’s spaghetti with fresh clams;

Gragnano’s paccheri with shellfish in spiced tomato sauce;

Daily special risotto (min. 2 persons);

Our Lasagne with meat sauce;

Vegetable soup in season;

Fish dishes:

Grilled sea-bass with vegetables;

Grilled tuna steak yellow fin with sesame and balsamic sauce with garnish;

Mixed fried fish and crunchy vegetables;

Turbot baked with potatoes, olives and cherry tomatoes (min. two pax);

Grilled giant shrimps with sautè vegetables;

Meat dishes:

Rack of lamb with mustard and herb flavour served with vegetables;

Calf liver venetian style with  grilled polenta;

Grilled fillet steak with vegetables garnish;

Side vegetarian dishes:

Fresh green or mix salad;

Raw vegetables and olive oil side dressing;


Italian cheese selection with home made jams;

Dessert from our pastry:

Chef pastry with chantilly cream, meringue, raspberries and orange sauce;

Millefoglie pastry with chantilly cream and flakes of choccolate;

Chocolate mousse;

Chef’s tiramisu’;

Pannacotta with fresh berries;

Catalan creme;


the chef suggests

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