Vegetable
only for the whole table
Anna’s Garden
All about fennel!!!
Grilled beetroot, pine nut cream, rocket and honey-blackened lime
Tagliatelle “Fracasso” with mushrooms and blueberries
Leek, lemon grass and chickpea penne
Pasta and beans from Lamon
Roasted porcini-mushroom, strawberry grapes and calamint
Grilled pumpkin, mugwort, almond sorbet and tonka bean
Strawberry grape sorbet, hibiscus powder and pomegranate
Apple, mango and parsley cake
Tracce
only for the whole table
Frost of tonic water, shellfish tartare and algae
Venetian lagoon
Tempura guinea fowl, aubergine and pepper caponata, cherry sauce
Mini-plin of marine molluscs, cod and elecampane-herbs
Fusilloni “Fracasso -pasta” with ragù and shredded goat, blackthorn and spiced geranium
Amberjack with anchovy pil-pil, rocket pesto, pine nuts, candied lemon
Saddle of venison, tamarind, porcini mushrooms and black cabbage
Grilled pumpkin, mugwort, almond sorbet and tonka bean
Apple and wild rocket
Ravioli with burnt cream, plums and cinnamon
Impronte
only for the whole table
All about fennel!!!
Grilled cuttlefish, its paté and compote of clams with coriander oil
Grilled beetroot, pine nut cream, rocket and honey-blackened lime
Game tataki, barena pesto, cape-tonde, fermented mushroom and hazelnuts
Warm “Fracasso” spaghetti with tuna and hibiscus
Pasta and beans from Lamon
Strong seafood soup with squid tagliatelles
Barbecued eel, radicchio, apple and horseradish
Roasted porcini-mushroom, strawberry grapes and calamint
Nadia’s mallard, pumpkin, currant, burnt rosemary, dark chocolate and crispy thigh
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
White truffle
per gram*
Soft and egg bottarga, cabbage, juice and guinea fowl katsuobushi*
Carbonara of scallops*
Starters
All about fennel!!!
Frost of tonic water, scampi, red prawns, mantis shrimps and algae
Venetian lagoon
Tempura guinea fowl, aubergine and pepper caponata, cherry sauce
Grilled cuttlefish, its paté and compote of clams with coriander oil
Game tataki, barena pesto, fermented porcini mushrooms, cape-tonde and hazelnuts
First Courses
Tagliatelle “Fracasso” with mushrooms and blueberries
Risotto with guinea fowl, leek and Garganega grape must
Wholemeal bigoli with anchovies, red onion ice cream, marinated anchovies and anchovy crostini
Fusilloni “Fracasso” with ragù and shredded goat, blackthorn and spiced geranium
Mini-plin of marine molluscs, cod and elecampane-herbs
Spaghetti “Fracasso” lukewarm with tuna and hibiscus
Second Courses
Poached lobster, shellfish Béarnaise and raspberry endive
Amberjack with anchovy pil-pil, rocket pesto, pine nuts, candied lemon
Barbecued eel, radicchio, apple and horseradish
Pork jack, red fruit peperonata, fennel seed jus
Saddle of venison, tamarind, porcini mushrooms and black cabbage
Nadia’s mallard, pumpkin, currant, burnt rosemary, dark chocolate and crispy thigh
Desserts
Ravioli with burnt cream, plums and cinnamon
Apple, mango and parsley cake
White-milk
Like a clementine cassata with Bronte pistachio ice cream and dehydrated capers
Lemon tart with almond sorbet and salted almonds
Passion fruit soufflé with pineapple and mint 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)
Recioto della Valpolicella 2017 – La Giuva (Vr)
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