Club del Doge - Vollständiges Menü

SALSA ALLA CACCIATORA, SOFFICE DI POLENTA ED ERBE DI MONTAGNA

CRUDO DI SCAMPI, LATTE DI MANDORLA, RADICCHIO ROSSO DI TREVISO E APTENIA CORDIFOLIA

AGLIO NERO, BIETA E TOPINANBUR

SALSA ALLA CACCIATORA, SOFFICE DI POLENTA ED ERBE DI MONTAGNA

COTTO, CRUDO, MARINATO E NOCCIOLE PIEMONTESI

Spider crab, sour cream reduction, bergamot caviar

Sheep ricotta, barena honey Alpago lamb ragu

With Fasolari ragu, celeriac seaweed

Gratin asparagus

50 GR. DI KRISTAL KAVIARI E LE SUE GUARNIZIONI

Eggplant parmesan

Stewed octopus

With “Cacciatora-style” sauce, soft polenta mountain herbs

With black garlic, beet topinambur

Cooked, raw, marinated Piedmont hazelnuts

Nicoise salad

Tiramisu

SELEZIONE STAGIONALE

Seasonal selection

With fiordilatte gelato chocolate or vanilla sauce. Paired with I Capitelli – Anselmi 14 €

CREMA AL MASCARPONE E PRALINATO AL CAFFÈ. Abbinamento consigliato: RECIOTO DELLA VALPOLICELLA CLASSICO ANGELORUM – Masi 16 €

MOUSSE E ZUPPETTA SPEZIATA. Abbinamento consigliato: BREGANZE TORCOLATO – Maculan 14 €

CON GELATO AL FIORDILATTE E SALSA CIOCCOLATO O VANIGLIA. Abbinamento consigliato: I CAPITELLI – Anselmi 14 €

GELATO AL MOSTO D’UVA

Mousse spicy soup. Paired with Breganze Torcolato – Maculan 14 €

Mascarpone cream coffee praline. Paired with: Recioto della Valpolicella Classico Angelorum – Masi 16 €

Gelato grape must. Paired with Recioto della Valpolicella Classico – Allegrini 20 €

Paccheri with seafood

CREMA ALL’ARANCIA, INSALATA DI PUNTARELLE E GERMOGLI INVERNALI, ERBETTE DI CAMPO

With lovage and ginger dip

AL RABOSO, PUREA DI PATATE E SCALOGNO FONDENTE

Turnip tops chiarano nuts

Bernaise sauce seasonal vegetables

Raw scampi, almond milk, Treviso red chicory Aptenia cordifolia

CIME DI RAPA E NOCI DI CHIARANO

RIDUZIONE DI PANNA ACIDA, BERGAMOTTO E CAVIALE

Millefeuille with Chantilly cream and berries

RAGÙ DI FASOLARI, SEDANO RAPA E ALGHE

AGLIO, OLIO E PEPERONCINO, SEPPIE E SENTORE DI ERBORINATO

CON SCAMPI CRUDI, PEPE TIMUT, LIMONE E BITTER SELECT

RICOTTA DI PECORA, MIELE DI BARENA E RAGU’ D’AGNELLO D’ALPAGO

PASTA SOFFIATA E “IL TARDIVO” DI TREVISO

AL FORNO CON SALSA AL GLERA, PATATE, OLIVE E POMODORINI

SEMI SELVATICI, ZUCCA E JUS VEGANO

SALSA BERNESE E VERDURE DI STAGIONE

E GRANCHIO BLU

and blue crab

Bread, viennoiserie, savory pastries, rustic

DOP cured meats, cold cuts and cheeses from our land

Cured ham “Cinta Senese DOP” 36 months old cut at sight

Fried artichokes from our garden with goat cheese and mint

Eggs and asparagus from Badoere

Burratina from Andria and selection of tomatoes

Egg with “Oro Rosso” cheese fondue and black truffle

Selection of raw and marinated fish from the Rialto market

Creamed cod and soft polenta

Savory pies with wild herbs

Beef tartare with asparagus salad

Caesar salad with seaweed and wild seeds

Castraure oil and lemon salad

Crepe lasagnette pasta with beef ragout and Asiago Dop

Fried castraure from our garden

Fried courgette flowers stuffed with mozzarella and anchovies

Carnaroli risotto with bruscandoli and silene salad

Lamb chops with mountain herbs

Organic veal fillet with green pepper

Salted sea bass with dill sauce

Jacket potatoes with sour cream and chives

Sautéed seasonal vegetables

Croqueline with cream and chopped pistachios

Strawberry and rhubarb sorbet

Shortcrust pastry tartlets with mountain butter and seasonal fruit

Naturally leavened Venetian Colomba and its sauces

Garlic, oil, chili pepper, cuttlefish hint of blue cheese

Puffed pasta red chicory from Treviso

With raw cooked scampi

Baked, with Glera sauce, potatoes, olives tomatoes

Wild seeds, pumpkin vegan jus

Orange cream, puntarelle salad, winter sprouts wild herbs

RAFANO, LINGUA DI VITELLO, SALSA VERDE E CAVOLO NERO

50 gr. of Kristal Kaviari its garnishes

Horseradish, veal tongue, green sauce black cabbage