Starters

Scallops and red prawns tartare, lettuce cream and violet plums

“Moeche in saor” Vetri style

Prawns, Lamon beans and marinated radicchio salad

Raw tuna noodles, avocado cream and veal consommé

Organic 62° soft egg with fava bean cream and black truffle

 

First courses

Sautéed spaghetti with clams and sea urchin pulp

Fish carbonara linguine

Ravioli with scampi, mascarpone and lime 

Mezzi paccheri with “made by us” pesto, mixed fish ragout from the Rialto market and buffalo stracciatella

Creamy red turnips, squacquerone mousse and chicory hearts

 

Second courses

Seared red tuna on local artichoke bottom with katsuobushi and toasted butter

Turbot fish with spinach and seafood cream

“Bisato sull’ara by the Chef” Eel cooked at low temperature on bay leaves and coarse salt 

Venetian style cuttlefish with smoked potato mousse

Braised beef cooked 24 hours with wild broccoli

 

Desserts

Millefeuille with chiboust cream and tonka bean & orange ice cream

Babà with rum, cinnamon, licorice and mascarpone ice cream

Bonet and amaretti, 72% dark chocolate ice cream with barolo chinato

72% dark chocolate mousse with chocolate and salt sorbet                                                              
Homemade sorbets

 

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Local tasting menù

 

“Moeche in saor” Vetri style

Prawns, Lamon beans and marinated radicchio salad

Sautéed spaghetti with clams and sea urchin pulp

“Bisato sull’ara by the Chef” Eel cooked at low temperature on bay leaves and coarse salt 

Venetian style cuttlefish with smoked potato mousse

Babà with rum, cinnamon, licorice and mascarpone ice cream

 

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tasting menù

 

Scallops and red prawns tartare, lettuce cream and plums

Octopus, sweet paprika and yellow pepper sauce

Ravioli with scampi, mascarpone and lime 

Seared red tuna on local artichoke bottom with katsuobushi and toasted butter

Millefeuille with chiboust cream and tonka bean & orange ice cream

 

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