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Menu

Summer 2022

Did you know...?
The modern food cooking techniques: low temperature and the use of vacuum systems help to preserve the nutritional aspects of food, enhancing aromas and flavors.
In Piazzetta we use them in many preparations.
Come to us and discover the incredible taste!

The Menu

Tris di polenta
Stinco di agnello
Timballo di lenticchie rosse
Tagliata di manzo marinata nel gin
Mousse al cioccolato fondente
Polpo alla plancha
Tris di dolci
Mousse di zucca
Maccheroncini all'Ortolana
Millefoglie di meringa
Guancetta di manzo all'Amarone
Spaghettini con tartare di gamberi
Tortelli di zucca
Gamberi steccati al rosmarino
millefoglie di baccala mantecato
Sbrisolona con zabaione
Vellutata di Broccoli
Selezione di formaggi
Risotto Amarone
Selezione salumi
Tiramisu
Pasta e fagioli

Specialities

Creamed cod meatballs on braised radicchio
with Amarone della Valpolicella and horseradish mayonnaise - 15

 

Beef tartare (90 gr), Parmesan mousse, caramelized pumpkin
and crispy goose breast - 15 
 GF 

Marinated red tuna tartare (90 gr), goat cheese with llime and thyme,
cashews and pomegranate extract - 16 
 GF 

Escalope of foie gras on brioche bread, fried quail egg and cream
of taleggio cheese with black truffl e from Lessinia - 18

Cabbage rolls stuffed with purple potatoes and herbs on chickpea hummus - 14   V   GF 

First Courses

Traditional risotto made with Amarone DOCG wine sauce
creamed with Monte Veronese cheese (at least 2 persons - 18 minutes waiting) - 20 cad. 
 GF 
 

Amarone fresh pasta dumplings fi lled with boar stew
with aged Monte Veronese, chestnuts and currant coulise - 20

Wholewheat macaroni with turnip greens, chilli,
Taggiasca olives and crunchy onion - 16 
  V  

Fresh pasta fettuccine with cuttlefi sh ink with artichokes, baby squid,
confi t cherry tomatoes, lemon verbena and mullet bottarga
 - 22

Fresh pasta pappardelle with duck ragout and crispy black kale - 16

Main Courses

Scottona steak (500 gr) with baked cabrette potatoes - 28  GF 

Venetian quail on sautéed wild herbs, green apple and Recioto di Soave
DOCG wine sauce - 23 
 GF 

Lamb chops on buttered spinach and caramelized shallot - 26  GF 

“Wellington vegan beef”: red turnip in pastry,
rosemary pumpkin cream and celeriac sauce - 22 
  V  

Baked croaker steak in an almond crust on
crispy chicory and Jerusalem artichoke puree - 23 
 GF 

Sides

Baked potatoes - 6

Large plate of grilled vegetables - 12

Fresh mixed salad - 7

Desserts

Our homemade Tiramisù - 8

Pumpkin custard, cocoa crumble, milk chocolate mousse,
sablè hazelnuts and raspberry coulis - 8

 

Pavlova: artisanal meringue with whipped cream and fresh fruit - 8   V   GF 

 

Dark chocolate cake with a soft heart, vanilla cream and
pear cooked in the Recioto della Valpolicella sweet wine - 8

Trio of desserts: Tiramisù, Pavlova and Pumpkin custard - 12

  V  : Vegan

 GF  : Gluten Free

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