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 black cabbage, horseradish and goat cheese

Leek, lemon grass and chickpea penne

Pasta and beans from Lamon

Radicchio di Asigliano, cashew legumes, plums and rosemary

Cabbage matured in osmosis, black garlic, peanuts and fermented lemon

Lemon salad, radicchio and sweet and sour vinaigrette

Apple, mango and parsley cake

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

Livorno-style red mullet, grilled leek and crispy capers

Radicchio di Asigliano, cashew legumes, plums and rosemary

Saddle of venison, tamarind, spinach and herb dressing

Apple and wild rocket

Ravioli with burnt cream and ancient citrus fruits

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

Serafino’s Cotechino 2025

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

Cabbage matured in osmosis, black garlic, peanuts and fermented lemon

Apple and wild rocket

White-milk

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.

A la Carte

Minimum 2 courses (excluding dessert) per person

Starters

All about fennel!!!

Pink shrimp, cauliflower and caviar

Venetian lagoon

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

Zotoli shabu-shabu with its black on vegetable dripping

Serafino’s Cotechino 2025

First Courses

Fake nori seaweed ravioli with seafood in cassopipa

Risotto with black cabbage, horseradish and goat cheese

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

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

Corn gnocchi with rabbit ragù, sage chips and chard

Mallard ravioli in spiced consommé

Second Courses

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

Livorno-style red mullet, grilled leek and crispy capers

Barbecued eel, radicchio, apple and horseradish

Zefiro rabbit in tempura, puntarelle with anchovies, persimmons and coffee

Saddle of venison, tamarind, spinach and herb dressing

Zeffiro Guinea Fowl Poached, Yogurt with Curry and Dandelion

Desserts

Dominican Chocolate Timut Pepper and Cereal Namelaka

Ravioli with burnt cream and ancient citrus fruits

Apple, mango and parsley cake

White-milk

Tagliatelle with pear and mustard ragù and grappa cream

Lemon tart with almond sorbet and salted almonds

Carrot and coconut soufflé with ACE sorbet (minimum two people, 25 minute wait)

Sorbets

Raspberry

Almond

Bronte pistachio

Cocoa, bitter chocolate and orange

Ice Creams

Coffee ice cream. apricot and peated whisky

Laurel leaf, evo oil, and black salt

Vanilla and melted chocolate

Vini dolci al calice

I Capitelli 2020 – Anselmi – (Vr)

Recioto di Gambellara – L’obelisco 2018 – Pieriboni (Vi) 

Passito? 2018 – Santa Colomba (Vi)

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

Magià – Daniele Garella (Bi)

Don PX Cosecha 2018 – T. Albalà (Es)

Porto Vintage 1994 – Quinta do Vesuvio – Foz Coa (Por)

Sauternes 2015 – Domaine de L’Alliance (Fr)

Sauternes 1998 – Chateau d’Yquem (Fr)

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