We tell you about the menu
Our menu is so rich in proposals to satisfy various needs …
In addition to the classics, you will always find new ideas based on seasonal products of our areas , such as the radicchio di Chioggia IGP, mullets, clams, mussels with various PDO scard and eel from Po Delta.
The menu is mainly divided into three sections: fish, our specialty, meat and pizza:
- Among the appetizers: the chef’s fashionable mussels and clams, baby octopus, polenta with “schie” (lagoon shrimp), the Italian-style appetizer, Prosciutto Veneto Berico Euganeo PDO, porchetta alla trevigiana with grilled Asiago, but also new proposals that interpret the classics of Venetian cuisine in a modern key such as the Venetian appetizer and the peasant appetizer for two.
- Among the first spaghetti with seafood or clams bring the scents of our sea and our land, as well as tagliolini with lobster and gnocchetti with salmon . Chef Sandro recommends the fresh pasta of our production such as lasagnole, strozzapreti, maccheroncelli and spaghetti alla chitarra.
- Between the second you can range from grilled fish to baked fish, from crispy fried cuttlefish and stewed squid with polenta or from the tasty cut of beef Florentine steak served with potatoes and mixed vegetables.
If, on the other hand, you want something more particular, you will have the opportunity to taste raw fish or fresh and local fish such as turbot, sea bass and eels to be baked or grilled. - To conclude it is recommended to let yourself be tempted by the desserts of the chef : dark chocolate on zabaglione cream, tiramisu, mascarpone cup, English soup, Catalan cream, ricotta pie, amaretto semifreddo, coconut or limoncello and in the autumn season, fig, walnut, pear and chocolate tarts.