Vegetable 

only for the whole table

Anna’s Garden

All about fennel!!!

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

Tagliatelle “Fracasso” with mushrooms and blueberries

Leek, lemon grass and chickpea penne

Fusilli “Fracasso”, oyster leaf melon and pepper

Roasted cardoncello, strawberry grapes and calamint

Grilled pumpkin, mugwort, almond sorbet and tonka bean

Strawberry grape sorbet, hibiscus powder and pomegranate

Apple, mango and parsley cake

 per person: 180

Tracce

only for the whole table

Frost of tonic water, shellfish tartare and algae

Venetian lagoon

Tempura guinea fowl, aubergine and pepper caponata, cherry sauce

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

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

Amberjack with anchovy pil-pil, rocket pesto, pine nuts, candied lemon

Pork jack, red fruit peperonata, fennel seed jus

Grilled pumpkin, mugwort, almond sorbet and tonka bean

Apple and wild rocket

Ravioli with burnt cream, plums and cinnamon

 per person:  195

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

Fusilli “Fracasso”, oyster leaf melon and pepper

Strong seafood soup with squid tagliatelles

Barbecued eel, radicchio, apple and horseradish

Roasted cardoncello, strawberry grapes and calamint

Pigeon, roasted mini leeks, blackberries and juniper

Apple and wild rocket

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 about fennel!!! – 48

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

Venetian lagoon – 48

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

Grilled cuttlefish, its paté and compote of clams with coriander oil – 45

Game tataki, barena pesto, cape-tonde,fermented mushroom and hazelnuts – 48

First Courses

Tagliatelle “Fracasso” with mushrooms and blueberries – 45

Risotto with guinea fowl, leek and Garganega grape must – 50

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

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

Fusilloni “Fracasso -pasta” with ragù and shredded goat, blackthorn and spiced geranium– 42

Spaghetti “Fracasso” lukewarm with tuna and hibiscus – 45

Second Courses

Poached lobster, shellfish Béarnaise and raspberry endive – 85

Amberjack with anchovy pil-pil, rocket pesto, pine nuts, candied lemon – 60

Barbecued eel, radicchio, apple and horseradish – 60

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

Saddle of venison, tamarind, porcini mushrooms and black cabbage – 60

Pigeon, roasted mini leeks, blackberries and juniper – 60

Desserts

Ravioli with burnt cream, plums and cinnamon – 27

Apple, mango and parsley cake – 27

White-milk – 26

Like a clementine cassata with Bronte pistachio ice cream and dehydrated capers  – 27

Lemon tart with almond sorbet and salted almonds – 26

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