Menu à la carte
Let our Culinary Ambassadors take you on a culinary journey throughout delicious Mediterranean flavors and oriental influences.
Water And Earth Appetizers
Hunter's style scallops, Montello potato cream
- 36
Home-marinated wild salmon, coconut milk and lemongrass soup, bergamot-flavored tapioca
- 34
Red prawn tartare, Treviso Casatella cheese cream, "nervetti" salad, horseradish, chicory hearts
- 42
Foie gras and apple terrine, its chutney, floral salad, grape must
- 42
Angus carpaccio, mushrooms confit, ficoide glaciale, Caesar sauce, cocoa grue
- 38
Vegetable garden plate, smoked broccoli, baba ganoush
- 32
Pasta, Rice, Soup
Goby "Acquerello" risotto, light parsley cream, sea scent
- 34
Kamut linguine with revisited scampi "busara"
- 36
Ossobuco filled "Ravioli del Plin" with roast dripping, morel mushrooms, Mount Grappa Morlacco cheese cream, black truffle
- 42
"Biancoperla" polenta gnocchi, carrot cream, smoked Jerusalem artichoke, Alpine ricotta
- 32
Winter vegetable canederli, soft red turnip cream, vegetable stock reduction
- 32
Pumpkin veloutée, dill-flavored sheep milk yogurt, linseed brittle, Indian cress
- 30
Fish
Scorpionfish fillet with artichokes, anchovy sauce, graptopetalum
- 66
Nordic cod, slowly cooked in oil, Vicentina-style baccalà, sauted chicory, spicy nduja scent
- 62
Vin brûlée-flavored deer loin, violet potato mille-feuille, pumpkin, Treviso radicchio compote
- 64
Meat
Organic veal fillet with pistachios, red onion au gratin, myrtle reduction
- 66
Chateaubriand cut of Beef fillet cooked in mountain hay, potatoes, sucrine, cardoncelli mushrooms cooked on charcoal
- 160
- for 2 people -
Vin brûlée-flavored deer loin, potato and Sauris bacon millefeuille, pumpkin, red fruit compote
- 64
Desserts
Tiramisù Danieli coffee sauce
- 22
Autumn fruit and vegetable Pollock, green apple sorbet
- 22
Vanilla puff pastry, rhubarb and strawberry winter compote
- 22
Cassis cheesecake, raspberry sorbet, pistachio crumble
- 22
Yogurt soft cream, candied pumpkin, almond crumble, Valrhona chocolate fondue
- 22
Cover Charge Not Included
Lunch Cover Per Person
- 12
Dinner Cover Per Person
- 16
Water and Earth Tasting Menu
A refined selection of culinary creations to take you on an epicurean journey.
Water And Earth Tasting Menu
Hunter's style scallops, Montello potato cream
-
Paired with Ferrari Perlé, Trentodoc, Ferrari Trento 1902. Trentino-Alto Adige
Goby "Acquerello" risotto, light parsley cream, sea scent
-
Paired with Malvasia, Doc Collio, Villa Russiz, Friuli Venezia Giulia
Nordic cod, slowly cooked in oil, Vicentina-style baccalà, sauted chicory, spicy nduja scent
-
Paired with Villa Margon, Trentino Chardonnay Doc, Tenute Lunelli, Trentino-Alto Adige
Organic veal fillet with pistachios, red onion au gratin, myrtle reduction
-
Paired with Caburnio Igt, Tenuta Monteti
Pre Dessert
-
Vanilla puff pastry, rhubarb and strawberry winter compote
-
Paired with Fior d'Arancio Colli Euganei Docg, Maeli, Veneto
6-Course Tasting Menu | 140€ Per Person
Lunch Cover Per Person
- 12
Dinner Cover Per Person
- 16
6-Course Tasting Menu With Wine Pairing | 190€ Per Person
Lunch Cover Per Person
- 12
Dinner Cover Per Person
- 16
Vegan tasting menu
Join us for a refined selection of 100% vegan and gluten free dishes for a unique culinary experience.
Tasting Menu
Vegetable garden plate, smoked broccoli, baba ganoush
-
Winter vegetable canederli, soft red turnip cream, vegetable stock reduction
-
Summer truffle-flavored chard and potato parcel, chickpea cracker, plum compote
-
Autumn fruit and vegetable Pollock, green apple sorbet
-
Price
Euro 115 per person
-
Cover Charge not included:
lunch / 12 per person, dinner / 16 per person