appetizers
Sardines in saor, crunchy bread and purple onions
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appetizers
Parmigiana of pumpkin, zucchini and Asiago cheese with mountain chards
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appetizers
Frico 21 with fresh Montasio cheese and red onion
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first courses
Carnaroli Risotto with buffalo mozzarella, scampi and lemon powder
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first courses
Soup of Adriatic mollusks and crustaceans with bread chips
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second courses
Roasted octopus, stracciatella buffalo mozzarella and caramelized bell pepper
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second courses
Slices of bluefin tuna, mixed salad greens and berries
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second courses
Slow-cooked picanha beef rump cap, brown sauce with red wine and celeriac
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second courses
Baked glazed pork fillet with savory mille-feuille of potatoes and apples
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