Vegetable 

only for the whole table

All about fennel!!!

Grilled beetroot, pine nut cream, rocket and honey-blackened lime

Radicchio di Asigliano, cashew legumes, plums and rosemary

Tagliatelle “Fracasso” with mushrooms and blueberries

Leek, lemon grass and chickpea penne

Pasta and beans from Lamon

Roasted porcini-mushroom, strawberry grapes and calamint

Grilled pumpkin, mugwort, almond sorbet and tonka bean

Lemon salad, radicchio and sweet and sour vinaigrette

Apple, mango and parsley cake

Tracce

only for the whole table

Frost of tonic water, shellfish tartare and algae

Venetian lagoon

Seasoned rabbit, Jerusalem artichoke and its juices in “tecia”

Mini-plin of marine molluscs, cod and elecampane-herbs

Fusilloni “Fracasso -pasta” with ragù and shredded goat, blackthorn and spiced geranium

Livorno-style red mullet, grilled leek and crispy capers

Saddle of venison, tamarind, porcini mushrooms and black cabbage

Grilled pumpkin, mugwort, almond sorbet and tonka bean

Apple and wild rocket

Ravioli with burnt cream and ancient citrus fruits

Impronte

 only for the whole table

All about fennel!!!

Grilled cuttlefish, its paté and compote of clams with coriander oil

Grilled beetroot, pine nut cream, rocket and honey-blackened lime

Game tataki, barena pesto, cape-tonde, fermented mushroom and hazelnuts

Warm “Fracasso” spaghetti with tuna and hibiscus

Pasta and beans from Lamon

Strong seafood soup with squid tagliatelles

Barbecued eel, radicchio, apple and horseradish

Roasted porcini-mushroom, strawberry grapes and calamint

Nadia’s mallard, pumpkin, currant, burnt rosemary, dark chocolate and crispy thigh

Apple and wild rocket

White-milk

Day by day

only for the whole table

This menu consists of appetizer, first course, main course and dessert, the dishes are decided daily and chosen exclusively by the chef.

A la Carte

Minimum 2 courses (excluding dessert) per person

White truffle

per gram*

Soft and egg bottarga, cabbage, juice and guinea fowl katsuobushi*
Carbonara spaghetti with scallops*

Starters

All about fennel!!!

Frost of tonic water, scampi, red prawns, mantis shrimps and algae

Venetian lagoon

Seasoned rabbit, Jerusalem artichoke and its juices in “tecia”

Grilled cuttlefish, its paté and compote of clams with coriander oil

Game tataki, barena pesto, fermented porcini mushrooms, cape-tonde and hazelnuts

First Courses

Tagliatelle “Fracasso” with mushrooms and blueberries

Risotto with guinea fowl, leek and Garganega grape must

Wholemeal bigoli with anchovies, red onion ice cream, marinated anchovies and anchovy crostini

Fusilloni “Fracasso” with ragù and shredded goat, blackthorn and spiced geranium

Mini-plin of marine molluscs, cod and elecampane-herbs

Spaghetti “Fracasso” lukewarm with tuna and hibiscus

Second Courses

Poached lobster, shellfish Béarnaise and raspberry endive

Livorno-style red mullet, grilled leek and crispy capers

Barbecued eel, radicchio, apple and horseradish

Zefiro rabbit in tempura, puntarelle with anchovies, persimmons and coffee

Saddle of venison, tamarind, porcini mushrooms and black cabbage

Nadia’s mallard, pumpkin, currant, burnt rosemary, dark chocolate and crispy thigh

Desserts

Mont-blanc with chestnuts, green tea and white truffle

Ravioli with burnt cream and ancient citrus fruits

Apple, mango and parsley cake

White-milk

Like a clementine cassata with Bronte pistachio ice cream and dehydrated capers

Lemon tart with almond sorbet and salted almonds

Passion fruit soufflé with pineapple and mint sorbet (minimum two people, 25 minute wait)

Sorbets

Raspberry

Almond

Bronte pistachio

Cocoa, bitter chocolate and orange

Ice Creams

Coffee ice cream. apricot and peated whisky

Laurel leaf, evo oil, and black salt

Vanilla and melted chocolate

Vini dolci al calice

I Capitelli 2020 – Anselmi – (Vr)

Recioto di Gambellara – L’obelisco 2018 – Pieriboni (Vi) 

Passito? 2018 – Santa Colomba (Vi)

Recioto della Valpolicella 2017 – La Giuva (Vr)

Magià – Daniele Garella (Bi)

Don PX Cosecha 2018 – T. Albalà (Es)

Porto Vintage 1994 – Quinta do Vesuvio – Foz Coa (Por)

Sauternes 2015 – Domaine de L’Alliance (Fr)

Sauternes 1998 – Chateau d’Yquem (Fr)

Allergens
Peca implements a management procedure according allergens Regulation EC 1169/2011. If the customers require it, it is available the list both allergenic products used in this place.

List of ingredients or adjuvants considered allergens used in this exercise are present in a separate menu that is presented at the request of the persons concerned – “Substances or products that cause allergies or intolerances” Reg.CE 1169/2011 1. Cereals containing gluten and derivatives (wheat, rye, barley, oats, spelled and kamut) 2. Crustaceans and products based on crustaceans and their derivatives 3. Eggs and egg products 4. Fish and fish products 5. Peanuts and peanut-based products 6. Soy and soy products 7. Milk and milk products (including lactose) 8. Nuts (almonds, hazelnuts, walnuts, acagiu, pecan, brazil, pistachios and macadamia nuts) 9. Celery and celery products 10. Mustard and mustard-based products 11. Sesame seeds and seed products 12. Sulfur dioxide and sulphites in concentrations higher than 10mg / kg 13. Lupins and products based on lupins 14. Molluscs and products based on molluscs

Reclamation procedure

Some food we buy fresh suffer a reduction to -35 °

for safety reasons and to be able to be eaten raw.

Reg. (EC) 853/2004, Annex 3rd Section 4th Letter D Step 3