Vegetale

for the whole table

Anna’s Garden

Whole fennel !!

“Caserecce Fracasso” pasta and Lamon beans

Potato gnocchi, mushrooms and hay

Jerusalem artichoke, pomegranate and forest concentrate

Minestrone

Red Tropea onion, peanuts and Parmigiano

Grilled pumpkin, mugwort, almond sorbet and spices

Marbled citrus fruits, yuzu ice cream and cinnamon

Semifreddo with green pepper, caramelized olives, orange, carrot and ginger

Traces

for the whole table

Venetian Lagoon

“Alletterato” tuna salad, corn ceviche, radicchio and apple

Minestrone

Guinea fowl risotto, Garganega grape must and mountain goat cheese

Spiced hunting sauce

Livorno style red mullet, barbecue leek and peanuts

Saddle of roe deer, tamarind, black cabbage and Jerusalem artichoke

Grilled pumpkin, mugwort, almond ice cream and sweet spices

Celery and green apple sorbet with ancient citrus fruits

Chestnuts, persimmons, mascarpone and pomegranate ice cream

Impressions

 only for the whole table

Cuttlefish on the plank, its pâté an

Cuttlefish on the plank, its pâté and amoli compote with coriander oil

Whole fennel !!

Pellestrina oyster in oyster and caviar essence “Cru Caviar”

Roe deer carpaccio, fermented porcini mushrooms and scallops

Warm “Fracasso” spaghetti with tuna and hibiscus

Pasta “Caserecce Fracasso” and Lamon beans

Strong seafood soup

Oven-roasted eel, shiitake, seaweed salad and daikon

Mallard, pumpkin and blackthorn

Tropea red onion, peanuts and parmesan

Marbled citrus fruits, yuzu ice cream and cinnamon

Semifreddo with green pepper, caramelized olives, orange, carrot and ginger

zed olives, orange, carrot and ginger

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 3 courses per person

White truffle

Dishes that pair with white truffles *

Starters

Whole Fennel!!

Soft cabbage, marinated yolk juice and guinea fowl roe *

Ice of tonic water with scampi tartare, red prawns, canoce, salt marsh herbs

Stuffed mussels with garusoli and scallops in salmoriglio sauce

Squid boom, fermented ricotta with fennel

“Alletterato” tuna salad, corn ceviche and sweet and sour cucumber

Asigliano radicchio, concentrate and Katsuobushi of pheasants, almonds and fermented plums

Roe deer carpaccio, fermented porcini mushrooms and scallops

First Courses

Guinea fowl risotto, Garganega grape must and mountain goat cheese

Spaghettoni “Cavalieri” with scallop carbonara and white truffle *

Minestrone

Pasta, scardovari clams, canestrelli and seaweed

Crazy wheels-pasta with tomatoes, basil, burrata, fermented plums and olives

Potato gnocchi, mushrooms and hay

Spaghetti “Fracasso” lukewarm with tuna and hibiscus

Second Courses

Grilled cuttlefish, Lamon beans, radicchio, fermented strawberry grapes

Livornese style red mullet, barbecue leek and peanuts

Oven-roasted eel, shiitake, seaweed salad and daikon

Mallard, pumpkin, blackthorn and rosemary

Zeffiro rabbit in tempura, chicory salad, grapefruit and coffee

Saddle of roe deer, tamarind, black cabbage and Jerusalem artichoke *

Desserts

Chestnuts, persimmons, mascarpone and pomegranate ice cream

Parfait au poivre vert, olives caramélisées, orange, carotte et gingembre

Ancient citrus baba, kalamansi namelaka, celery sorbet

Zuppa Inglese with spices and Rose

Langhe hazelnut, coffee, oil candies and Sherry shortening

Lemon tart with almond sorbet and salted almonds

Dark chocolate soufflé, coffee ice cream, apricot and peated whiskey  (minimum two people, 25 minute wait)

Sorbets

Almond

Bronte pistachio

Strawberry grape sorbet

Cocoa, bitter chocolate and orange

Ice Creams

“A Bitter DiBaldo” orange zest ed dried olives

Bay leaf, evo oil, and black salt

Vanilla and melted chocolate

Vini dolci al calice

I Capitelli 2020 – Anselmi – Monteforte (Vr)

Passito? 2018 Santa Colomba (Vi)

Recioto della Valpolicella 2017 La Giuva

Don PX Cosecha 2018 T. Albalà

Porto Vintage 1996 Quinta do Vesuvio Foz Coa (Por)

Sauternes 2015 Domaine de L’Alliance (Fra)

Sauternes 1994 Chateau d’Yquem

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