Organic 62° soft egg with seasonal vegetables

Pumpkin and chestnut velouté with amaretto and balsamic vinegar

Octopus, sweet paprika and yellow pepper sauce

“Moeche in saor” Vetri style

Beef and pear carpaccio with Treviso chicory

First courses

Sautéed spaghetti with clams and cherry tomatoes

Fish carbonara linguine

Lamon beans cream and local pilgrim scallops stew

Amatriciana tagliatelle

Bigoli with valley duck ragù

Second courses

Seared red tuna on celeriac and toasted butter

Monkfish, potato fudge and parsnip

Sea bream, spinach, raw tomato emulsion and green sauce

Venetian style cuttlefish with smoked potato mousse

Grilled fillet and braised baby artichokes


Tiramisù in a glass

Coconut mousse with pineapple and mango heart

Three chocolate cubes: white, hezelnut and caramel

Homemade sorbets

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