Appetisers
Sarde in Saor Sarde – Sardines marinated in vinegar and onions 7,00
Sopressa” (local salami) and polenta 8,00
Salmone – marinated salmon to orange and whit asparagus 12,00
Prosciutto Veneto Berico-Euganeo Dop – ham
and Asparagi fritti – White asparagus in batter 11,00
Cappuccino – Salted “Cappucino” : cheese fondue with eggs
and slices of local black truffe 12,00
Capesante – Scallops au gratin 15,00
Fresh home-made pasta
Bigoli – Local egg-spaghetti in a sauce of young pigeon 12,00
Linguine – Flat spaghetti with small spiny-lobster 15,00
Fettuccine asparagi – Tagliatelle with white asparagus 11,00
Ravioli – Ravioli stuffed with cheese fondue and local black truffles 13,00
Gnocchi asparagi capesante-
Potatoe dumplings with scallops and white asparagus 12,00
Tortelloni – Large ravioli with rabbit with butter and mushrooms 13,00
Meat and Fish
Scaloppine – Escaloppes of veal in a white wine, lemon or Marsala wine sauce 13,00
Scaloppine alla valdostana – Escaloppes of veal with fontina cheese
and black truffles 15,00
“Torresan” – Young pigeon on the spit with polenta 18,00
Baccalà A trio of cod in ‘ vicentina’ sauce,
creamed and grilled fresh cod with polenta 18,00
Orata o branzino – Roast gilt-head or bass with rosemary and baked potatoes 15,00
Scalzatine – Fried breaded lamb chops with 16,00
Asparagi bassanese – Local white asparagus with boiled eggs 14,00
Asparagi parmigiana –
Local white asparagus with melted butter and Parmesan chese 14,00
Asparagi Bismark – Local white asparagus with fried eggs 14,00
Filetto al pepe – Fillet coated with green pepper 22,00
Filetto alla brace – Fillet on the spit 20,00
Braciola agnello – Lamb chops on the spit 16,00
Tagliata – Rump steak on the spit with Rosemary 5,00/ 100grams
Mixed plate of local cheeses
Mixed plate of local cheeses: Asiago, Mezzano e Vezzena,
served with walnuts , pears and acacia honey On 12,00
Arrivare