Home made bread, pasta, dessert and ice cream
Starters
Selection of mixed cured meats with polenta and marinated vegetables
Beef carpaccio marinated with mustard sauce
Octopus salad with wild sprouts and potatoes
Raw asparagus from Bassano with Vezzena cheese and lettuce salad
Fried white asparagus in tempura with zabaglione sauce and Vespaiolo wine from Breganze
Selection of traditional appetizers of Venice
Fillet of red mullet in curry crust and crispy celery
Soup and Pasta courses
Home made spaghetti with shrimps and spicy tomatoe sauce
Risotto with white asparagus from Bassano and prawns
Home made tagliatelle with white asparagus and eggs
Bigoli pasta with with duck ragout
Roll of polenta with goat cheese, nettles and saffron sauce
Black truffle and potatoes cream with crispy asparagus and fried egg
Main Courses
The Special ones
Baccalà in Vicentine style with polenta
Beef tartare
Breast of Guinea-fowl stuffed with wild sprouts and bier sauce
Grilled fillet of beef with white asparagus in the rustic style
Asparagus in Bassano style and eggs
Fillet of sea-bream with citrus, ginger and steamed vegetables
Tomino cheese breaded with dried apple and black truffle and braised endive
Our Desserts
Warm chocolate soufflè filled with cherries
Pineapple ravioli with sour cream and port strawberries marinated
Tiramisù in the glass
Bundle of Grand Marnier crepe with whipped vanilla and pistachio mousse
Bavarian cream with white asparagus and caramel grappa sauce
Fresh pineapple with Grand Marnier
Espresso coffee and selected tasting desserts
Lemon and prosecco wine sorbet