Welcome. It is possible to choose one of two guided tastings (one menu for the whole table)
or you can choose from the a la carte proposal.
For tables of 8 people, we ask you to determine a customized menu beforehand as well.
SEASONALITY
( for the whole table )
Cucca Veneta poached egg, sparesina mousse, seed crisp, raw and marinated asparagus
Upper Chiampo salmon trout and its caviar, orange carrots, alliaria, rue grass oil
Buttons stuffed with goat’s blue, morels and figs
Palladio whole wheat garibaldini with cornette tiles, herb tea and garden flowers
Sheep brogna lamb: pan seared with grilled bruscandoli, pine nut sauce, and Alder powder; sautéed with fenugreek, génépie, béarnaise sauce, fermented currants, and bear radicchio
– or –
Our pigeon in two cooking and stuffed morels
Strawberries and basil: poppy crisp, strawberry compote and jelly, basil ganache
– or –
Licorice mousse, pai mu tang white tea mousse, salt breton,
marjoram and mint, chocolate glass
€ 125,00
Sommelier-selected pairings:
Full – 4 glasses of wine (3 with savory and 1 with dessert) including topping up € 50.00
Half – 4 ½ glasses of wine (3 with savory and 1 with sweet) without topping up € 25.00
THE OTHER MENU.
( for the whole table)
Flan of farinello and Buon Enrico, purple cabbage and elderberry miso, Jerusalem artichoke, vegetable bottom
Mountain fry, saor and silene, lichen crepe, dill yogurt
Venison, larch cones, our preserves, and aromatic herbs
Orzotto with hare in sauce and beaten, blackcurrant
Roe, berries and herbs, spring onion, carnelian jam
– or –
Wild boar with elderberries, rowanberry, lard radicchio, plum vinegar,
And its Venetian-style liver with crispy polenta
On caramel: almond and chocolate crisp, vanilla ganache, frosting and raspberry
– or –
Hazelnut and lemon: pebble with gianduja and lemon log
On hazelnut ganache and crunchy crumble
€ 125,00
Sommelier-selected pairings:
Full – 4 glasses of wine (3 with savory and 1 with dessert) including topping up € 50.00
Half – 4 ½ glasses of wine (3 with savory and 1 with sweet) without topping up € 25.00
A’ LA CARTE
( min. 3 courses including any dessert )
ANTIPASTS
Flan of farinello and Buon Enrico, purple cabbage and elderberry miso, Jerusalem artichoke, vegetable bottom € 35.00
Cucca Veneta poached egg, sparesina mousse, seed crisp, raw and marinated asparagus € 35.00
Venison, larch pinecones, our preserves, and aromatic herbs €35.00
Snails in herb cream, bread with thyme and onion € 35.00
FIRST DISHES.
Stuffed buttons with goat’s blue, morels and figs € 35.00
“Caciopepe” in Altissimo, smoked pepper, radish, crumbled sweet bread € 35.00
Palladio whole wheat garibaldini with cornette tiles, herb tea and garden flowers € 35.00
Golden gnocchi, giblets, bear garlic and bergamot € 35.00
MAIN DISHES.
The wild boar with elderberries, rowan, lard radicchio, plum vinegar, and its Venetian-style liver with crispy polenta € 40.00
Royal veal, China Carlotto, cocoa, Jerusalem artichoke, almond and black truffle € 40.00
Our pigeon in two cooking and stuffed morel € 40.00
Sheep brogna lamb: pan seared with grilled bruscandoli, pine nut sauce and Alder powder;
in sausage with fenugreek, génépie, béarnaise sauce, fermented currants and bear radicchio € 40.00
DESSERT
Hazelnut and lemon: pebble with gianduja and lemon log on hazelnut ganache and crunchy crumble € 20,00
Crispy chocolate sphere, meringue and yogurt parfait, passion fruit,
raspberry, lavender, mint and rosolio € 20,00
On caramel: almond and chocolate crunch, vanilla ganache, frosting and raspberry € 20,00
Strawberries and basil: poppy crisp, strawberry compote and jelly, basil ganache € 20,00
Licorice mousse, pai mu tang white tea mousse, salt breton, marjoram and mint, glass of chocolate € 20.00
Carlotto rosolio hazelnut cake, gianduja mousse € 20.00
Our herb sorbets: 3 samples € 15.00
* Products marked with an asterisk are sourced from frost at origin.
