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Dining Menu

from 6:30 pm to 10:30 pm

▪ Starters 

Venetian Bocccon 18.50
Selection of Venetian starters

Fennel-marinated salmon 19.00
Salmon marinated with salt and spices scented with fennel served with avocado and yoghurt sauce and dried olives

Vernaccia Octopus 16.50
Octopus with reduction of Vernaccia wine from San Gimignano

Smoked Fish Carpaccio 18.00
Selection of smoked fish served with mixed berry sauce and lime

Caprese Salad 16.00
DOP buffalo’s milk mozzarella from Campania and tomato

Italian Ham and Melon 16.00
The most classic summer recipe

Our bruschettas 16.00
Classic bruschetta - bruschetta with zucchini, sliced tomato and smoked salmon - Bruschetta with sliced tomato, Cantabrian anchovies and cream of DOP buffalo mozzarella from Campania

Beef Carpaccio 18.00
Classic beef carpaccio with rocket salad, Grana cheese flakes and Taggiasca olive paté

Entrées 

Spaghetti al Bragosso 18.50
Typical Venetian spaghetti with mussels, clams and prawns

Tagliolini alla Busara 18.00
Thin tagliatelles with traditional Istrian sauce of scampi and tomato

Spaghetti in black ink 16.50
Spaghetti with classic Venetian cuttlefish in black ink

Risotto with Sicilian red prawns and chamomile 21.00 (min. 2 persons)
Risotto scented with chamomile infusion with red prawns from Mazara del Vallo

Bigoli in salsa 16.50
Typical Veneto dish with anchovies and onions

Garganelli alla crudaiola 16.00
Garganelli pasta with fresh cherry tomatoes, mozzarella, capers, oregano and basil

La Lasagna alla Bolognese 16.00
The classic lasagne with our homemade ragoût

Pappardelle alla ghiottona 18.00
Pappardelle with beef strips, capers, datterino tomatoes and Taggiasca olives

▪ Main courses 

Cuttlefish in black ink 18.00
Classic Venetian dish with cuttlefish in tomato and black ink sauce served with polenta

El Nostro Fritoin 22.00
Typical Venetian dish with mixed fried fish and vegetables

Stewed turbot 24.00
Turbot fillet stewed with cherry tomatoes, mussels, clams, prawns and saffron

Grilled fish of the day 24.00
From our lagoon to the table

Larded beef fillet 25.00
Larded Irish beef fillet with paté of oven-roasted champignons and rocket salad 

Marinated sliced chicken supreme 18.00
Slice of chicken supreme marinated with salt and spices, pesto of valerian and flakes of pecorino cheese aged with walnut leaves

▪ Desserts 

Tropical Panna Cotta 6.50
Mango panna cotta with coconut grains

Gianduja Sable 6.50
Sable with gianduja cream

Classic Sgroppino 6.00
Venetian lemon sorbet with alcohol

Summer Tiramisu 6.50
Summer reinterpretation with mixed berry fruits of the classic tiramisu

Gluten-Free Tiramisu 6.50
Gluten free tiramisu with coffee

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