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Sommer 2020
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Die moderne Art zu kochen mit geringer Temperatur sowie der Benutzung der Vakuumstechnik, welche eine Konservierung des Essens ermöglicht, ohne dabei den Nahrungsmitteln ihren Geschmack und den Duft zu entziehen.
Wir benutzen diese Technik in vielen unserer Gerichte. Kommen Sie zu uns und entdecken Sie in welchen.
Menu
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Specialities
Cantabrian Sea anchovies with burrata cheese and bread croutons
Local charcuterie and cheese board served with homemade pickles and candied fruits
Lessinia hen with sàor (bittersweet oninon and pine nuts) with crispy polenta - Gluten Free
Eggplant Parmigiana on tomato coulis with fresh basil - Gluten Free
Octopus salad with almond slices and diced Verona peaches with basil- Gluten Free
First Courses
Homemade fettuccine (fresh egg long ribbon pasta) with scallops and fresh chanterelles
Traditional risotto made with Amarone DOCG wine sauce (at least 2 persons - 20 minutes waiting) - Gluten Free
“Verona Cacio e Pepe” homemade bigoli (fresh egg long pasta) with local cheeses and pepper
Durum wheat paccheri (pasta) with marinated cherry tomatoes
and coulis of Taggiasca olives on eggplant cream - Vegan
Homemade fresh egg long pasta with stracciatella cheese, tomato sauce, marinated cherry tomatoes and basil
Main Courses
Sea catch of the day with side dish
Grilled beef rib with baked potatoes - Gluten Free
Beef fillet cooked in Amarone wine on marjoram flavored mashed potato - Gluten Free
Lessinia Beef tartare with stracciatella cheese, toasted hazelnuts
and crunchy caramelized onion petals - Gluten Free
Quinoa salad with basil and confit cherry tomatoes on chickpeas hummus
and crumbled peanuts - Vegan / Gluten Free
Sides
Baked potatoes
Big mixed salad
Grilled vegetables
Desserts
Our homemade tiramisù
Verona peach parfait with Lessinia yogurt and honey - Gluten Free
Milk chocolate cremino with raspberries and hazelnut sablè - Gluten Free
Dark chocolate mousse with peach coulis - Gluten Free
Trio of desserts: Tiramisù, Peach parfait and Dark chocolate mousse