Vegetable 

only for the whole table

Anna’s garden

Spring

Turnip petals, goat kefir, licorice and peanuts

Tagliatelle “Fracasso” all peas and goat whey

Leek in leek and lemon grass soup

Artichoke, chocolate, licorice

Grilled pumpkin, almond sorbet, candied lemon, mugwort

Noodle, Trevigiana, uva fragola fermentata, melograno e pepe rosa

Ice cream and rosemary flowers, limequat and green tea

Burnt cream ravioli with strawberries, rose and rhubarb

The sea

only for the whole table

Oyster in oyster essence and Caviar “Crù Caviar”

Amberjack, artichokes and ginger

Squid boom, fermented ricotta with fennel

“Fracasso” needles with red onion juice, red mullet ceviche and smoked caviar

Caserecce “Fracasso” fifth quarter of tuna and lemon-grass

Salmon “Upstream”, its roe, fine herbs and ancient citrus fruits

Eel, cabbage, bergamot and mustard

Marbled citrus, yuzu and cinnamon

Burnt cream ravioli with strawberries, rose and rhubarb

The land and local territory

only for the whole table

Venetian Lagoon 2022

Sleeping snails, black cabbage, salsify turnip and goat kefir

Cotechino di Serafino, dried tongue, raspberries and horseradish

Tagliatelle “Fracasso” all peas and goat whey

Burnt cream ravioli with strawberries, rose and rhubarb

Heage-heart, nespole, bitter, scorzonera and amaranto

Artichoke, chocolate, licorice

Citrus, yuzu and cinnamon

Hazelnut from the Langhe, coffee, Sherry sauce and extra virgin olive oil granita

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

Spring

Gobbetti prawn, Cru Caviar caviar and cauliflowe

Squid boom, fermented ricotta with fennel herbs

Amberjack, artichokes and ginger

Wood pigeon in “saor” anchovy and artemisia

Sleeping snails, black cabbage, salsify turnip and goat kefir

Tempura guinea fowl, shitake and field radicle

First courses

Second courses

Grilled turbot, fresh yuzu, botargo and Timut pepper

Salmon “Upstream”, its roe, fine herbs and ancient citrus fruits

Eel, cabbage, bergamot and mustard

Poached lobster, citrus fruit Béarnaise and Gorizia rose radish

Zefiro’s guinea fowl: his chest with chamomile and Burmese curry, pak-choi ravioli – 48.00

Roasted lamb cutlet, salt marsh salad and “karasumi” with seaweed

Heage-heart, nespole, bitter, scorzonera and amaranto

Desserts

Fried cream puffs glazed with orange and lemon grass

Burnt cream ravioli with strawberries, rose and rhubarb

In front of the fireplace: cremino with pears and spices, mascarpone, rum, coffee and pipe smoke

Rose rose cake with absinthe ice cream

Hazelnut from the Langhe, coffee, Sherry sauce and extra virgin olive oil granita

Lemon tart with almond sorbet and salted almonds

Chocolate and ancient citrus fruit

Sorbets 

Almond

Hydromel of strawberry grapes

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 2020 – Anselmi – Monteforte (Vr) – 10,00

Passito? 2018 Santa Colomba (Vi) – 9,00

Recioto della Valpolicella 2017 La Giuva – 12,00

Don PX Cosecha 2018 T. Albalà – 10,00

Porto Vintage 1996 Quinta do Vesuvio Foz Coa (Por) – 25,00

Sauternes 2015 Domaine de L’Alliance (Fra) – 20,00

Sauternes 1997 Chateau d’Yquem – 85,00

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.

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