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Starter

Raw pink shrimp, bufala cheese and creamy with broccoli ~ 15

Small tartare of sea bass and smoked salmon Balik, black rice and mango ~ 15

Fish sole with vegetables, beet extract ~ 15

Pecorino flan, radicchio trevigiano sauce and rye wafers ~ 13

Battuta di Fassona, salted almonds and roasted tomatoes ~ 15

Fresh duck foie gras, caramelized apples and brioche bread ~ 18

First Courses

Homemade eggplant ravioli with parmesan cheese ~  12

Black tagliolini with cuttlefish sauce and dried tomatoes ~ 12

Risotto with clams, pistachio and anchovy sauce ~  12

Small cannelloni with ricotta, vegetables and light pesto ~ 12

Tomato gazpacho, prawns and vegetables, olive oil ~  12

Second Courses

Turbot white with pancetta, green beans and potatoes in flavored cream ~ 22

Bream escalope with grissini, capers and olives sauce ~ 22

Sea hen fillets, citrus and basil sauce ~ 22

Cut off Angus in poppy seed crust and caramelized shallot ~ 20

Lamb with herb crust, potato pie ~ 20

Veal carpaccio, vegetables, crunchy salad and olive pesto ~ 20

Local and Traditional Dishes

“Bresaola” air dried cured beef with salad and apple slices ~ 12

Sciattini buckwheat and cheese fritters and salad ~ 12

Buckwheat noodles with butter, potatoes, green cabbages and garlic ~ 12

Risotto with  “Sassella” local wine and a “Casera” local cheese cream ~ 12

Different years of “Bitto” local cheese ~ 12

Dessert

Cheese selection ~ 10

Strawberry Bavarian cream, crunchy chocolate biscuit and Greek yogurt ~ 10

Coffee cooked cream ~ 10

Vanilla semifreddo, peanut crumble and mou sauce ~ 10

Blueberry tegamino with caramelized eggnog ~ 10

Slice of lemon cake and custard ~ 10