Vegetable 

only for the whole table

 Anna’s garden

Spring 2022

Stuffed asparagus, macadamia nuts, aniseed panure

Tagliatelle “Fracasso” all peas and goat whey

Leek in leek soup

“Laura” potato gnocchi with spring sprouts and wormwood

Glazed morel, nori seaweed, almonds

Grilled castraura, nepetella, cherries

Peas, smoked strawberries and wasabi

Flowers, honey and almonds

 

 

The sea

only for the whole table

Territorial scallops in two textures, caramelized endive

Amberjack, artichokes, ginger and citrus

Local prawns, apple in kombucha and veal concentrate

Scampi soup and scallop button ravioli with broccoli

Fracasso tagliatelle with cabbage, squid, turmeric and Norcia black truffle

Grilled turbot, cauliflower milk with yuzu and bottarga

Lobster, tarragon broth and mango and curry burnt cream

Bergamot sorbet, tea and balsamic herbs

Mandorlato, gold and pears

 

The land and local territory

only for the whole table

Trevigiana gelato and Bitter

Snails with vegetable bourguignonne and broccolo fiolaro

Serafino’s cotechino, field radicchio, raspberries and creen

“Laura” potatoes gnocchi in Lagoon, Gorizia rose and Lemon grass

Duck ravioli, cashew milk, bitter herbs and “Vecchio Samperi”

Zeffiro’s dry-aged guinea fowl: breast and pak-choi raviolo

Grilled eel, shitake mushrooms and spicy daikon

Pear eggnog with pears, pumpkin and sweet spices

Millefeuille of crostoli, mascarpone mousse, mustard jelly, celery and lemon

  

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.

Tasting plus

only for the whole table

+4 suggestions chosen by the Chef to add to the tasting menu

 

Starters

Soft and crunchy with asparagus and eggs, spring mushroom juice and yolk bottarga

Amberjack, artichokes, ginger and citrus

“Sea game“ 2021

Territorial scallops in two textures, caramelized endive

Local prawns, apple in kombucha and veal concentrate

Cacciatora rabbit in 2 finishes

Cotechino reserve Serafino, in 3 versions

Guinea fowl salad, its katsuobushi and rosole

First courses

“Laura” potatoes gnocchi in Lagoon, Gorizia rose and Lemon grass

Scampi soup and scallop button ravioli with broccoli

Fracasso tagliatelle with cabbage, squid, turmeric and Norcia black truffle

Risotto with shellfish, citrus fruits and tripe juice

Duck ravioli, cashew milk, bitter herbs and “Vecchio Samperi”

Festoni Petrilli with game and oysters

Wholemeal bigoli with anchoives and onion ice-creams

Second courses

Lobster, tarragon broth and mango and curry burnt cream

Grilled eel, shitake mushrooms and spicy daikon

Grilled turbot, cauliflower milk with yuzu and bottarga

Zeffiro’s dry-aged guinea fowl: breast and pak-choi raviolo

Scottona, potato with saffron and fine black truffle

Saddle of hare alla saba, foie gras, cardoncelli and black cabbage chips

Desserts

Crostoli millefoglie, mascarpone mousse, mustard jelly, celery and lemon

Mandorlato, gold and pears

Langhe hazelnut, and cherries

Citrus festival: mandarin meringue, grapefruit chocolate, yuzu ice cream, lime and orange jelly

In front of fireplace : tobacco, coffee, cedar wood, pipe smoke, pumpkin and fondant chocolate

Ravioli with burnt cream in soup and citrus caviar

Chestnut cream “in babà” scented with rum, pomegranate and mascarpone

Lemon tart with almond sorbet and salted almonds

Chocolate-flavored drinks in matryoshka

Sorbets 

Almond

Bergamot, tea and balsamic herbs

Cocoa, bitter chocolate and orange

Ice creams

“A Bitter DiBaldo” orange zest ed dried olives

Bay leaf, evo oil, and black salt

Bronte pistachio

Vanilla and melted chocolate

Sweet wines by glass

I Capitelli 2015 – Anselmi – Monteforte (Vr)

Passito? 2016 Santa Colomba (Vi)

Moscato Passito 2017 Soc. Agr. Viola Saracena (Cs)

Sauternes 2015 Domaine de L’Alliance (Fra)

Vintage Port 1994 Dow’s Oporto (Por)

Chateau D’Yquem 1981

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