Menu

A quality assurance of owner Stefania Martinato is to start the menu list with the subtitle “the taste of simplicity”, over there mentioning the names of all the strong staff.
The dishes proposed from Mauro Genero and Richard Guevarra Chefs, are mainly of fish, with attention to lesser-used types such as bluefish, which are offered in different variations.
You can start from grilled Scallops and Cappelunghe with crispy lobster because wrapped in bacon and pasta Kataifi.
To continue with Gragnano’s paccheri (a kind of pasta) and Sciacca’s sardines, fresh tomato and rustic bread.
For the meat, try the entrecote, here it’s of beef (Italian dappled quality) and served with a spicy sauce and black Norcia’s truffle.
Keep up the space to try the trifle or delicate express yarrow with fresh fruit. Ask to Stefania for advice on wine, he’s a good sommelier.
Recommended dishes:

• Selection of raw fish according to catch: carpaccio and tartares
• Spelt wholemeal noodles with avocado, shrimp and almond
• Great fried “Belle Parti” with artichoke hearts and tartar sauce
• Variations of bluefish: marinated,”in saor” (typical venetian recipe),fried and grilled.

Find the new spring menu.