Vegetable 

only for the whole table

Carrot tart in various consistencies, extra virgin olive oil ice cream

Lentil tempeh, strawberry grapes, peanuts, and red lentil miso

Grilled beetroot, arugula, pine nuts and blackened lime

Mushroom raviolini, roasted potato broth, and pumpkin pesto with Scots pine

Autumn minestrone

Eggplant gnocchi, Calabrian-style eggplant, and Cuban oregano

Tempura-fried barbone-mushroom, with blueberries, parsley, and mountain pine

Millefoglie of onion, miso, Parmesan, bay leaves and coffee

Strawberry grape, pomegranate, and hibiscus sorbet

Pumpkin tartlet, sesame cremino, and vanilla ice cream

Tracce

only for the whole table

Wild sea bream carpaccio “acqua pazza” style

Grilled beetroot, arugula, pine nuts and blackened lime

Rabbit in oil, sweet and sour sardine and black garlic bagna cauda

Turbot ravioli, its buttermilk garum, sorrel, and seaweed pesto

Autumn minestrone

Duck confit tagliatelle, bitter medlar, and urfa biber chili pepper

Livornese-style red mullet, barbecued leek, and peanuts

Suckling pig pluma and cauliflower**

Apple and arugula sorbet

Ravioli with burnt cream and ancient citrus fruits

Impronte

 only for the whole table

Carrot tart in various consistencies, extra virgin olive oil ice cream

Scallops, coral beurre blanc and seasonal mushrooms

Octopus, vegetable ratatouille, and Mediterranean chimichurri

Wood pigeon, cranberries, trumpet zucchini, and tenerumi

Seaweed pappardelle, whole-wheat scallops, and pecorino cheese

Chipotle risotto, raw shrimp, sour curry cherries

Liquid fruit salad, almonds, and bitter herbs

Eel roasted over embers, with shiitake mushrooms, king oyster mushrooms, and leek.

Tempura-fried barbone-mushroom, with blueberries, parsley, and mountain pine

Saddle of hare, spiced strawberry grapes, and Jerusalem artichoke

Strawberry grape, pomegranate, and hibiscus sorbet

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

**piatti con aggiunta di tartufo 

Starters

Jerusalem artichoke foam, poached egg, and potato blinis   (3,9,16) **

Wild sea bream carpaccio “acqua pazza” style   (4,6,9,14)

Scallops, coral beurre blanc, and seasonal mushrooms   (2,4,6,14,15)

Octopus, vegetable ratatouille, and Mediterranean chimichurri   (4,6,11,14)

Rabbit in oil, sweet and sour sardine and black garlic “bagna cauda”   (4,7,9,12)

Wood pigeon, cranberries, trumpet zucchini, and tenerumi   (7,9)

First Courses

Spaghetti (Fracasso) with a scallop and white truffle carbonara   (1,3,4,7) **

Goat’s milk Parmesan “gnudi” with a celeriac jus brûlé   (7)

Seaweed pappardelle, whole-wheat scallops, and pecorino cheese   (1, 2, 4, 7, 14)

Whole-wheat bigoli with anchovies and red onion ice cream   (1,3,4,16)

Chipotle risotto, raw shrimp, sour curry cherries   (2,7,8,9)

 Second Courses

Spider crab salad, shellfish, fruit, dashi with crab croquette and caviar   (1,2,3,4,16)

Livornese-style red mullet, barbecued leek, and peanuts  (4,5,9)

Eel roasted over embers, with shiitake mushrooms, king oyster mushrooms, and leek   (3,4,6,11,14,15)

Mallard duck prepared two ways, with pomegranate and chestnuts   (4,9,16)

Mediterranean-style beef fillet with head in a liquid salad   (9)

Saddle of hare, spiced strawberry grapes, and Jerusalem artichoke – 60 (9.16)

Suckling pig pluma and cauliflower**  (6,9,16)

Desserts

Pumpkin tartlet, sesame cremino, and vanilla ice cream   (1,3,6,7,11)

Lemon tartlet and almond sorbet   (1,3,7,8)

Ravioli with burnt cream and exotic fruits – (1,3,7)

White-Milk – (3,7)

The lemon goes to the Riviera – (3.7)

Buddha’s hand soufflé, cassata ice cream and ivy honey (minimum two people to be ordered at the same time as other dishes)   (3,7)

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 2023 – Anselmi – (Vr)

Recioto di Gambellara – L’obelisco 2018 – Pieriboni (Vi) 

Passito? 2023 – Santa Colomba (Vi)

Magià – Daniele Garella (Bi)

Barolo Chinato Crissante Alessandria (Cn)

Don PX Cosecha 2018 – T. Albalà (Es)

Sauternes 2019 – Chateau Les Justices (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. Fava beans, Lupins and products based on lupins 14. Molluscs and products based on molluscs 15: Mushrooms and mushroom products 16: Lactose-free dairy products

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