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