FRESHNESS IN EVER SEASON

All products are fresh and the kitchen follows the rhythm of the seasons, the chef Loris Bezzon combines fish of the lagoon with typical vegetables different of every season. The menu a la carte
goes around 40/45 € excluding the wines that are a vast choice of red and white and desserts with national etiquette

 

 

APPETIZERS

Gran antipasto di pesce (seafood appetizer)
Carpaccio di tonno e pesce spada e piovra (carpaccio of tuna and swordfish )
Baccalà mantecato
Sarde in “saor”
Granseola

FIRST DISHES

Pasticcio of shrimps and season vegetables
Spaghetti with vongole veraci (shellfish)
Spaghetti with shrimps rucola and tomato
Tagliolini alla granseola
Paglia e fieno with crab
Filled agnolotti of aragostine with turbot sauce and artichoke

 

Prices a la carte around 40/45 euro

SECOND DISHES

Mixed frying of the lagoon with fried vegetables
Mixed grill of seafood
Fillet of bass with vegetables
Fillet San Pietro with pore mushrooms
Grilled eel with polenta
Venetian squid

DESSERTS

Venetian typical cookies
Tiramisù
Panna cotta with soft fruits

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