Starters

Traditional Creamed cod wafer,sardines in saor and toasted pine nut sauce

Six different fish tartares as many as the districts of Venice

White squid cooked at 60°C, crispy tentacles, octopus mayonnaise, and vegetable cream.

Cooked shoulder fillet, pink at the heart, with romaine lettuce, Caesar sauce, Parmigiano Reggiano flakes and summer truffle  

Raw ham of our selection  with purple potato focaccia.

Porcini mushroom puff pastry, celeriac flans with truffle, Wild mushroom soup and lagoon herb powder.