The pleasure of Mediterranean cuisine
in a palate pleasant journey
through the perfumes and aromas of Venice,
its lagoon and vegetable gardens.

Starters

Salted amberjack, Garda lemon coulis, radish, parsley water and red turnip cream

FISH – EGGS

€ 24

Cuttlefish pearls, purple potatoes and nutmeg from the Moulacche Islands, crispy cuttlefish caviar, pea shoots and Cantabrian anchovies

FISH – MOLLUSCS – MILK – NUTS

€ 26

Crispy Octopus, romaine lettuce heart, mascarpone, oyster sauce, wild mint of the Dolomites and katsuobushi

FISH – MOLLUSCS – NUTS – SOY 

€ 28

Knife beaten Fassona, mustard sauce in grains of Meaux, bown marrow and caviar

GLUTEN – FISH – MUSTARD

€ 29

Aubergine bites, hummus and Hungarian paprika, coral from red Cows Parmesan Reggiano 24 months

MILK – GLUTEN – NUTS

€ 22

Smoked duck breast, with star anise, juniper of the Sicilian mountains, cumin, elderberry, red Cows 24 months Parmesan crust and balsamic vinegar aged 18 years

MILK – SULPHITES – NUTS

€ 25

First Courses

Handmade Pici with five tomatoes qualities sauce and basil from Pra

GLUTEN – EGGS – SOY

€ 24

Handmade tortelli, creamed codfish, mascarpone, shellfish bisque, chives from the plain of Albenga and Jamon serrano

GLUTEN – EGGS – FISH – CRUSTACEANS – CELERY – MILK

€ 35

Risotto acquerello with cuttlefish ink, scallops, Belluno dill and dehydrated capers

FISH – MOLLUSCS – CELERY – MILK

€ 35

Rigatoni pasta with duck ragout sauce and foie gras parafit, citrus gremolata of Sicily and pecorino cheese

GLUTEN – EGGS – MILK – CELERY – SULPHITES

€ 32

Sardinian fregola with Navelli saffron, braised real octopus and mullet bottarga

FISH – MOLLUSCS – EGGS – GLUTEN

€ 28

Main Courses

Seabass in a rosemary from the Beigua mountains flavored salt, served with Jerusalem artichoke purée, roasted potatoes, radicchio flambéed –for 2 people- 800-1000 gr

FISH

€ 85

Shrimps with Serpillo thyme powder and red prawn elixir with Sicilian aubergine caponata

FISH – CRUSTACEANS

€ 39

Beef rib rangers Valley cooked at low temperature with sage from Molino Stucky, served with Jerusalem artichoke purée, roasted potatoes, radicchio flambéed

CELERY – SULPHITES

€ 46

Lamb loin, carrot cream, glazed carrots, mint jus and Indian cardamom

MILK – CELERY – SULPHITES – NUTS

€ 34

Iberic pork, egg yolk and Siberian tarragon sauce, pumpkin puree, roasted potatoes and courgettes

MILK – EGGS – CELERY

€ 34

Vegetable Wellington filled with courgettes, celeriac, sweet and sour peppers, soft cheese with extra virgin Taggiasca olive oil ice cream

MILK – GLUTEN – CELERY – EGGS

€ 30

Dessert

Chef’s Tiramisu

EGGS – MILK – GLUTEN – NUTS

€ 15

Handmade cassata semifreddo candied fruit, peach and red orange coulis and crunchy almonds

EGGS – MILK – GLUTEN – NUTS

€ 16

Black dark chocolate and raspberries mousse with crunchy white chocolate cover and amaretto crumble

EGGS – MILK – GLUTEN – NUTS

€ 18

Rum Babà

EGGS – MILK – GLUTEN – NUTS

€ 18

Sorbet

Please refer to the Restaurant Manager

€ 6 – € 12 – € 18

Two flavors ice cream

Please refer to the Restaurant Manager

€ 12

Cover Charge € 5

Guests with allergies or special dietary requirements
are invited to ask to the staff