Daily tasting menu
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: 95,00
The sea
only for the whole table
Marinated mullet, pegs and lime powder
Dry-age croaker shabu-shabu with tomatoes and figs
Scallops, salty turnips and coral granita
Potato gnocchi, prawns and Roman broccoli
Fracasso spaghetti, spring onion juice, mullet in ceviche and made in “Peca” caviar
Lobster, its Bearnaise sauce, raspberries and finger-lime
Crunchy wild sea bass, lemon-grass icing and soft potato
Caribbean
Lemon tart with almond sorbet and salted almonds
per person: 165,00
The land and local territory
only for the whole table
Jerusalem artichokes, strawberry grapes and peanuts
Cabbage cream, eggs, guinea fowl juice and bottarga (white truffle*)
Passatelli the Peca way alla Chioggiotta
Duck risotto, leek and Garganega grape must
Grilled eel, teriyaki sauce and spicy daikon
Lamb and aromatic and vegetable herbs
Strawberry grape and hydromyel sorbet
Langhe hazelnut, olive oil candies, salted toffee and coffee
per person: 150,00
Degustazione plus
per il tavolo completo
+4 ssuggestions chosen by the Chef to add to the tasting menu.
per person: 40,00
Starters
The forest in autumn: mushrooms and undergrowth – 36,00
“Sea game“ 2020 – 50,00
Marinated mullet, pegs and lime powder – 35,00
Dry-age croaker shabu-shabu with tomato and figs – 36,00
Scallops, salty turnips and coral granita – 38,00
Cabbage cream, egg, guinea fowl juice and bottarga (white truffle*) – 30,00
Wild pigeon, pumpkin and pomegranate – 35,00
First course
Potato gnocchi, prawns and Roman broccoli – 35,00
Passatelli the Peca way alla Chioggiotta – 35,00
Fracasso spaghetti alla carbonara of scallops (white truffle*) – 34,00
Ravioli with hen essence, chestnut cream – 33,00
Duck risotto, leek and Garganega grape must – 35,00
Festoni Petrilli pasta: 5 interpretations of classic La Peca sauces – 40,00
Whole-wheat bigoli with marinated anchioves and red onion sorbet – 30,00
Second courses
Cod, cauliflower milk and black garlic (white truffle*) – 40,00
Lobster, its Bearnaise, raspberries and finger-lime – 60,00
Grilled eel, teriyaki sauce and spicy daikon – 45,00
Red mullet stuffed with bum mushrooms, juice of its tripe, lemon – 45,00
Crunchy wild sea bass, lemon-grass icing and soft potato – 50,00
Lamb with aromatic and vegetable herbs – 48,00
Ribs of veal “Milanese” style with hemp and braised shallots – 42,00
Beef with crispy Jerusalem artichoke, pumpkin, strawberry grape juice – 45,00
Mallard cooked in carob crust and garusoli snails 45,00
Addition of (White Truffle*) per gram 6,00
Desserts
Japanese style cheese-cake, pears, saffron and barley koji – 22,00
Lemon tart with almond sorbet and salted almonds – 20,00
Crème brûlée ravioli in orange and pineapple vanilla soup – 20,00
Langhe hazelnut, oil olive candies, salted toffee and coffee – 22,00
Caramelised figs, strawberry grape hydro-melon sorbet, blueberries, tannin meringue and namelaka – 22,00
Fried cream, passionfruit and mango sorbet – 22,00
In front of the fireplace: berry, tobacco, hot coffee, cedar wood and pipe smoke, pumpkin with spices and chocolate – 24,00
Like a tangerine cassata with Bronte pistachio gelato and dried capers – 22,00
Chocolate-flavored drinks in matryoshka – 24,00
Sorbets
Strawberry grape hydromyel – 12,00
Almond – 12,00
Green lemon, ginger and cane sugar crystals – 12,00
Passion fruit – 10,00
Cocoa, bitter chocolate and orange – 12,00
Ice creams
“A Bitter DiBaldo” orange zest ed dried olives – 12,00
Bay leaf, evo oil, and black salt – 12,00
Bronte pistachio – 15,00
Vanilla e chocolate sauce – 12,00
Sweet wines by glass
I Capitelli 2015 – Anselmi – Monteforte (Vr) – 9,00
Passito? 2016 Santa Colomba (Vi) – 8,00
Moscato Passito 2014 Cantina Viola (Cs) – 12,00
Sauternes 2015 Domaine de L’Alliance (Fra) – 18,00
Vintage Port 1994 Dow’s Oporto (Por) – 24,00
Chateau D’Yquem 1981 – 55,00
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.
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