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 sprouts, herbs, flowers and spring berries

Tagliatelle with peas and goat’s whey

Spring minestrone

Castraura with embers and marasca cherries

Toasted onion, soft potato with apricot and mugwort sourness

Lemon salad, radicchio and sweet and sour vinaigrette

Four variations of strawberries, almond sbrisolona and Marsala zabaglione

Tracce

only for the whole table

Red shrimp, apple and hibiscus lettuce cocktail

Venetian lagoon

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

Fake nori seaweed ravioli with seafood in cassopipa

Mallard ravioli in spiced consommé

Turbot, peas and morels

Castraura with embers and marasca cherries

Grilled pork pluma, lacquered with chipotle peppers, spring mixed salad

Flower ice cream and apple reduction

Ravioli with burnt cream and ancient citrus fruits

Impronte

 only for the whole table

White asparagus, lovage and magnolia flowers

Squid “cacciaroli”, unripe figs and marasca cherries

Grilled beetroot, pine nut cream, rocket and honey-blackened lime

Sleeping snails, pea escabeche, mint and aromatic herbs

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

Toasted onion, soft potato with apricot and mugwort sourness

Flower ice cream and apple reduction

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

White asparagus, lovage and magnolia flowers

Red shrimp, apple and hibiscus lettuce cocktail

Venetian lagoon

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

Squid “cacciaroli”, unripe figs and marasca cherries

Sleeping snails, pea escabeche, mint and aromatic herb

First Courses

Fake nori seaweed ravioli with seafood in cassopipa

Risotto with sprouts, herbs, flowers and spring berries

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

Turbot, peas and morels

Barbecued eel, radicchio, apple and horseradish

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

Lessini goat in tempura with artichokes and Cynar glaze

Grilled pork pluma, lacquered with chipotle peppers, spring mixed salad

Desserts

Dominican Chocolate Timut Pepper and Cereal Namelaka

Ravioli with burnt cream and ancient citrus fruits

Apple, mango and parsley cake

White-milk

Four variations of strawberries, almond sbrisolona and Marsala zabaglione

Almond brittle, hazelnut, cappuccino and Sherry

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