Vegetable 

only for the whole table

All about “fennel”

Variations and textures of carrot with its miso and ACE juice

Leek and chickpea penne with lemongrass

Risotto with black cabbage, horseradish, and goat’s cheese

Winter minestrone

100% cauliflower

Black cabbage, leche de tigre, and cardamom

Fried artichoke stuffed with prized black truffle, with coffee and licorice salad

Pineapple and coconut

Brutally apple

 per person: 180

Tracce

only for the whole table

Ikejime amberjack, puntarelle, saffron and kumquat

Carrot variations and textures with its miso and ACE juice

Serafino’s cotechino, crispy tongue, raspberries, horseradish, and herb pesto

Turbot ravioli, its buttermilk garum, sorrel, and seaweed pesto

Duck confit tagliatelle, bitter medlar, and urfa biber chili pepper

Salmon upstream, salsify, salmon roe and crispy skin tacos

Fried artichoke stuffed with prized black truffle, with coffee and licorice salad

Pork belly with seeds and herbs, broccoli fiolaro with hazelnuts and cranberries

Hay stracciatella ice cream

Ravioli with burnt cream and ancient citrus fruits

 per person:  195

Impronte

 only for the whole table

All about “Fennel”

Oyster, pomegranate with elderflower, marigold, and Osietra caviar

Baby octopus, salt marsh pesto, and fermented yuzu

Venison carpaccio, fermented porcini mushrooms, scallops, and fir

Seaweed pappardelle, whole-wheat scallops, and pecorino cheese

Caserecce “Fracasso” pasta, pepper, fennel, and Lamon beans

Strong seafood soup and squid tagliatelle

Grilled eel with carrot and bergamot meringue

100% cauliflower

Saddle of hare, chocolate, artichoke, and prized black truffle

Hay stracciatella ice cream

White – milk

per person:  235

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.

per person: 130

A la Carte

Minimum 2 courses (excluding dessert) per person

alternatively the €30 cover item will be added

Starters

All “Fennel” – 45 (1,3,7,8)

Pink shrimp in pink – 55  (2,4)

Ikejime amberjack, puntarelle, saffron and kumquat – 48 (4,6,8,14)

Baby octopus, salt marsh pesto, and fermented yuzu – 50   (4,6,10,14)

Serafino’s cotechino, crispy tongue, raspberries, horseradish, and herb pesto – 45 (16)

First Courses

Seaweed pappardelle, whole-wheat scallops, and pecorino cheese – 50   (1, 2, 4, 7, 14)

Potato gnocchi, Norcia black truffle, fiolaro broccoli, black garlic, cape-ricce, and Vezzena cheese – 50 (1.7)

Warm “Fracasso” spaghetti with tuna and hibiscus – 45   (1,4)

Risotto with black cabbage, horseradish, and goat cheese – 48  (6,7,8)

Caserecce “Fracasso” pasta, pepper, fennel, and Lamon beans – 45  (1,6,7)

 Second Courses

Poached lobster, potato millefeuille, and lobster roll – 88  (2, 3, 7, 8, 10, 14*)

Salmon Upstream, salsify, salmon roe and crispy skin tacos – 60 (4.7)

Grilled eel with carrot and bergamot meringue – 60  (4,9)

Nadia’s guinea fowl, creamed corn soup, and escarole stuffed with her own ragù – 60 (3,16)

Dry-age beef and gin with Treviso, grapefruit and thyme marrow Bernese – 60  (1,9)

Saddle of hare, chocolate, artichoke, and prized black truffle – 60 (16.9)

Pork belly with seeds and herbs, broccoli fiolaro with hazelnuts and cranberries – 55  (6,8,11)

Desserts

Brutally apple – 26  

Like a peanut “Sacher” and ghital ice cream – 30   (3,7,11)

Ravioli with burnt cream and ancient citrus fruits – 27   (1,3,7)

White-Milk   26 (3,7)

The lemon goes to the Riviera – 28   (3.7)

Buddha’s hand soufflé, cassata ice cream and ivy honey (minimum two people 25 min. wait) – 30 (3.7)

Sorbets

Raspberry – 13

Almond – 13 (8)

Bronte pistacchio – 16 (8)

Cocoa, bitter chocolate and orange – 13

 Ice creams

Coffee ice cream. apricot and peated whisky – 15 (7)

Laurel, extra virgin olive oil and black salt – 13 (7)

Vanilla and melted chocolate – 14 (3,7)

Dessert and meditation wines

I Capitelli 2023 – Anselmi – (Vr) – 10

Recioto di Gambellara – L’obelisco 2018 – Pieriboni (Vi) – 10

Passito? 2023 – Santa Colomba (Vi) – 9

Magià – Daniele Garella (Bi) – 13

Don PX Cosecha 2018 – T. Albalà (Es) – 12

Porto Vintage 2000 – Quinta dos Corvos – Allijo (Por) – 28

Sauternes 2019 – Chateau Les Justices (Fr) – 20

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 15: Mushrooms and mushroom products 16: Lactose-free dairy products

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