Vegetable
only for the whole table
Anna’s garden
Spring
Turnip petals, goat kefir, licorice and peanuts
Tagliatelle “Fracasso” all peas and goat whey
Leek in leek and lemon grass soup
Artichoke, chocolate, licorice
Grilled pumpkin, almond sorbet, candied lemon, mugwort
Noodle, Trevigiana, uva fragola fermentata, melograno e pepe rosa
Ice cream and rosemary flowers, limequat and green tea
Burnt cream ravioli with strawberries, rose and rhubarb
per person: 170,00
The sea
only for the whole table
Oyster in oyster essence and Caviar “Crù Caviar”
Amberjack, artichokes and ginger
Squid boom, fermented ricotta with fennel
“Fracasso” needles with red onion juice, red mullet ceviche and smoked caviar
Caserecce “Fracasso” fifth quarter of tuna and lemon-grass
Salmon “Upstream”, its roe, fine herbs and ancient citrus fruits
Eel, cabbage, bergamot and mustard
Marbled citrus, yuzu and cinnamon
Burnt cream ravioli with strawberries, rose and rhubarb
per person: 190,00
The land and local territory
only for the whole table
Venetian Lagoon 2022
Sleeping snails, black cabbage, salsify turnip and goat kefir
Cotechino di Serafino, dried tongue, raspberries and horseradish
Tagliatelle “Fracasso” all peas and goat whey
Grilled lamb ravioli, lemongrass consommé and fermented limequat
Heage-heart, nespole, bitter, scorzonera and amaranto
Artichoke, chocolate, licorice
Citrus, yuzu and cinnamon
Hazelnut from the Langhe, coffee, Sherry sauce and extra virgin olive oil granita
per person: 180,00
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: 120,00
Tasting plus
for the full table, not available for the “Vegetable and Day by Day” menus
+4 suggestions chosen by the Chef to add to the “Land and Territory and Sea” tasting menus
per person: 40,00
White Truffle
With the addition of white truffle to the dishes marked ** 7,00 per gram
Starters
Spring – 40.00
Gobbetti, Cru Caviar caviar and cauliflower – 50,00
Squid boom, fermented ricotta with fennel – 45.00
Amberjack, artichokes and ginger – 45.00
Wood pigeon in “saor” anchovy and artemisia – 42,00
Sleeping snails, black cabbage, salsify turnip and goat kefir – 40,00
Tempura guinea fowl, shitake and field radicle – 40,00
First courses
Caserecce “Fracasso” fifth quarter of tuna and lemon-grass – 40.00
Tagliatelle “Fracasso” with spider crab, coconut and lime- 45.00
“Fracasso” needles with red onion juice, red mullet ceviche and smoked caviar – 50,00
Spaghettoni “Cavalieri” carbonara with scallops and white truffle – 42,00 **
Grilled lamb ravioli, lemongrass consommé and fermented limequat – 40.00
Guinea fowl risotto, chicken and Garganega grape must – 40.00
Tagliatelle “Fracasso” all peas and goat whey – 40.00
Wholemeal bigoli with anchovies, marinated anchovies and red onion ice cream – 40.00
Second courses
Grilled turbot, fresh yuzu, botargo and Timut pepper – 58,00
Salmon “Upstream”, its roe, fine herbs and ancient citrus fruits – 55.00
Eel, cabbage, bergamot and mustard – 50.00
Poached lobster, citrus fruit Béarnaise and Gorizia rose radish – 80.00
Zefiro’s guinea fowl: his chest with chamomile and Burmese curry, pak-choi ravioli – 48.00
Costoletta di agnello arrosto, misticanza di barena e “karasumi” alle alghe – 55.00
Heage-heart, nespole, bitter, scorzonera and amaranto – 52,00
Desserts
Burnt cream ravioli with strawberries, rose and rhubarb – 22,00
Fried cream puffs glazed with orange and lemon grass – 24,00
In front of the fireplace: cremino with pears and spices, mascarpone, rum, coffee and pipe smoke – 28.00
Rose rose cake with absinthe ice cream – 22.00
Hazelnut from the Langhe, coffee, Sherry sauce and extra virgin olive oil granita – 24.00
Lemon tart with almond sorbet and salted almonds – 22.00
Chocolate and ancient citrus fruit – 26.00
Sorbets
Almond – 13,00
Hydromel of strawberry grapes – 12,00
Cocoa, bitter chocolate and orange – 13,00
Ice creams
“A Bitter DiBaldo” orange zest ed dried olives – 15,00
Bay leaf, evo oil, and black salt – 13,00
Bronte pistachio – 15,00
Vanilla and melted chocolate – 14,00
Sweet wines by glass
I Capitelli 2020 – Anselmi – Monteforte (Vr) – 10,00
Passito? 2018 Santa Colomba (Vi) – 9,00
Recioto della Valpolicella 2017 La Giuva – 12,00
Don PX Cosecha 2018 T. Albalà – 10,00
Porto Vintage 1996 Quinta do Vesuvio Foz Coa (Por) – 25,00
Sauternes 2015 Domaine de L’Alliance (Fra) – 20,00
Sauternes 1997 Chateau d’Yquem – 85,00
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