MENU (Saturday 6 and Friday 12 of February 2010)

the 2011 menu is not available yet

Shrimp cocktail
celery and pink sauce

Sea-bass and shrimp ravioli
with cherry tomatoes and marjoram

Angler-fish slice
with shell dish sauce

White and dark chocolate Parfait,
raspberry sauce

Frittelle e Galani (Carnival pastries)

Coffee

Wines: Pinot Grigio (tenuta Villanova), Cabernet Sauvignon (tenuta Villanova)
Dindarello F. Maculan (for the pastries)
 

MENU (Sunday 7 and Sunday 14 of February 2010)

Herbs seared tuna, Madagascar vanilla,
cardamom with vegetables and raspberries

Trofie pasta with crab meat
and porcini mushrooms

Turbot and Salmon with eggplant caponata,
red pepper sauce with cumin and mint,
Pantelleria Island capers and Taggiasche olives

Venetian parfait, Grand Marnier sauce

Frittelle e Galani (Carnival pastries)

Coffee

Wines: Pinot Grigio (tenuta Villanova), Cabernet Sauvignon (tenuta Villanova)
Dindarello F. Maculan (for the pastries)
 

BOOKING FORM >>>