Vegetable 

only for the whole table

Anna’s Garden

All Zucchini!!!

Stuffed pepper, capers, raspberry and tansy-herbs

“Petrilli” festoons with dog-rose, caper leaves and wild herbs

Leek, lemon grass and chickpea penne

Minestrone

Grilled nose tomato, nepetella and salmoriglio

Tropea red onion, saffron zabaglione, bay leaf

Marbled citrus, yuzu and cinnamon

Ravioli with burnt cream, strawberries and rhubarb

 per person: 180

Tracce

only for the whole table

Frost of tonic water, shellfish tartare and algae

“Alalunga” tuna salad, corn and sweet and sour cucumber ceviche

Tempura guinea fowl, aubergine and pepper caponata, cherry sauce

Chipotle pepper risotto, prawn crudités, morello-cherries and curry sour

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

Morone, smoked strawberries and wild garlic

Grilled “Nasone” tomato, nepetella and salmoriglio

Pork jack, red fruit peperonata, fennel seed jus

Marbled citrus, yuzu and cinnamon

Ravioli with burnt cream, strawberries and rhubarb

 per person:  195

Impronte

 only for the whole table

All Zucchini!!!

Colombaccio in anchovy and artemisia sauce

Stuffed pepper, capers, raspberry and tansy-herbs

Squid boom, fermented ricotta and sea fennel

Warm “Fracasso” spaghetti with tuna and hibiscus

“Petrilli” festoons with dog-rose, caper leaves and wild herbs

Liquid salad, seafood tagliatelle and sea herbs

Eel in the oven with embers, watermelon, angostura and fig

Pigeon, roasted mini leeks, blackberries and juniper

Tropea red onion, saffron zabaglione, bay leaf

Strawberries and lavender

“Viennetta” of yogurt, cherries and morello cherries

 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 zucchini!!! – 45

Frost of tonic water, scampi, red prawns, mantis shrimps and algae – 55

“Alalunga” tuna salad, corn and sweet and sour cucumber ceviche – 45

Tempura guinea fowl, aubergine and pepper caponata, cherry sauce – 45

Squid boom, fermented ricotta and sea fennel – 45

Colombaccio in anchovy and artemisia sauce – 48

First Courses

Stuffed crazy wheels “in summer” – 42

Chipotle pepper risotto. raw prawns, morello cherries and sour curry – 50

Wholemeal bigoli with anchovies, red onion ice cream, marinated anchovies and anchovy crostini – 45

Minestrone  – 40

Mini-plin of marine molluscs, cod and elecampane-herbs – 45

“Petrilli” festoons-pasta with wild rose, dandelion capers and wild herbs – 40

Spaghetti “Fracasso” lukewarm with tuna and hibiscus – 45

Second Courses

Upstream salmon, its eggs, fine herbs and yuzu – 60

Morone, smoked strawberries and wild garlic – 60

Eel in the oven with embers, watermelon, angostura and fig – 60

Pork jack, red fruit peperonata, fennel seed jus – 60

Venison in two variations, salt marsh pesto, melon and chanterelles – 60

Pigeon, roasted mini leeks, blackberries and juniper – 60

Desserts

Ravioli with burnt cream, strawberries and rhubarb – 26

“Viennetta” of yogurt, cherries and morello cherries – 24

Flaky and crunchy rose, spring flower ice cream, strawberries and damask rose – 29

Zuppa Inglese with spices and Rose – 24

Lemon tart with almond sorbet and salted almonds – 24

Passion fruit soufflé with pineapple and mint sorbet (minimum two people, 25 minute wait) -30

Sorbets

Raspberry – 13

Almond – 13

Bronte pistacchio – 16

Cocoa, bitter chocolate and orange – 13

 

 

 Ice creams

Coffee ice cream. apricot and peated whisky – 15

Laurel, extra virgin olive oil and black salt – 13

Vanilla and melted chocolate – 14

Dessert and meditation wines

I Capitelli 2020 – Anselmi – (Vr) – 10

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

Passito? 2018 – Santa Colomba (Vi) – 9

Recioto della Valpolicella 2017 – La Giuva (Vr) – 12

Magià – Daniele Garella (Bi) – 13

Don PX Cosecha 2018 – T. Albalà (Es) – 10

Porto Vintage 1994 – Quinta do Vesuvio – Foz Coa (Por) – 28

Sauternes 2015 – Domaine de L’Alliance (Fr) – 20

Sauternes 1998 – Chateau d’Yquem (Fr) – 85

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