Vegetable 

only for the whole table

White asparagus, lovage and magnolia flowers

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

Potato, hay and rosemary

Risotto with sprouts, herbs, flowers and spring berries

Tagliatelle with peas and goat’s whey

Spring minestrone

Castraura with embers and marasca cherries

Toasted onion, soft potato with apricot and mugwort sourness

Lemon salad, radicchio and sweet and sour vinaigrette

Four variations of strawberries, almond sbrisolona and Marsala zabaglione

 per person: 180

Tracce

only for the whole table

Pink shrimp, cauliflower and caviar

Venetian lagoon

Seasoned rabbit, Jerusalem artichoke and its juices in “tecia”

Fake nori seaweed ravioli with seafood in cassopipa

Mallard ravioli in spiced consommé

Turbot, peas and morels

Castraura with embers and marasca cherries

Grilled pork pluma, lacquered with chipotle peppers, spring mixed salad

Apple and wild rocket

Ravioli with burnt cream and ancient citrus fruits

 per person:  195

Impronte

 only for the whole table

White asparagus, lovage and magnolia flowers

Zotoli shabu-shabu with its black on vegetable dripping

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

Sleeping snails, pea escabeche, mint and aromatic herbs

Spaghettoni “Fracasso” red onion juice, red mullet in ceviche and smoked caviar

Corn gnocchi with rabbit ragù, sage chips and chard

Strong seafood soup with squid tagliatelles

Barbecued eel, radicchio, apple and horseradish

Veal sweetbreads with fir shoots, sorrel zabaglione, mushroom base

Toasted onion, soft potato with apricot and mugwort sourness

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

White asparagus, lovage and magnolia flowers – 45

Pink shrimp, cauliflower and caviar – 55

Venetian lagoon – 48

Seasoned rabbit, Jerusalem artichoke and its juices in “tecia” – 45

Zotoli shabu-shabu with its black on vegetable dripping – 50

Sleeping snails, pea escabeche, mint and aromatic herbs – 45

First Courses

Fake nori seaweed ravioli with seafood in cassopipa – 48

Risotto with sprouts, herbs, flowers and spring berries – 45

Pacchero “Fracasso”, sea urchins, shellfish, mackerel mascarpone – 45

Spaghettoni “Fracasso” red onion juice, red mullet in ceviche and smoked caviar – 50

Corn gnocchi with rabbit ragù, sage chips and chard – 44

Mallard ravioli in spiced consommé – 45

Second Courses

Carabineros prawns, asparagus, shellfish Béarnaise, almond and saffron sorbet – 85

Turbot, peas and morels – 60

Barbecued eel, radicchio, apple and horseradish – 60

Lessini goat in tempura with artichokes and Cynar glaze – 60

Saddle of venison, tamarind, spinach and herb dressing – 60

Grilled pork pluma, lacquered with chipotle peppers, spring mixed salad – 58

Desserts

Dominican Chocolate Timut Pepper and Cereal Namelaka – 30

Ravioli with burnt cream and ancient citrus fruits – 27

Apple, mango and parsley cake – 27

White-milk – 26

Four variations of strawberries, almond sbrisolona and Marsala zabaglione – 27

Almond brittle, hazelnut, cappuccino and Sherry – 27

Carrot and coconut soufflé with ACE 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

Ben Ryé 2015 – Passito di Pantelleria _ Donnafugata – (Tp) – 15

Magià – Daniele Garella (Bi) – 13

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

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

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

Sauternes 2004 – 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