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