Vegetable 

only for the whole table

Anna’s Garden

Spring

Asparagus, elderberry and lovage

“Petrilli” festoons with wild rose, dandelion capers and wild herbs

Leek, lemon grass and chickpea penne

Minestrone

Trevigiana, coriander, lime, coconut and curry

Cabbage matured in osmosis, black garlic, peanuts and fermented lemon

Celery and calamansi sorbet

Ravioli with burnt cream, strawberries and rhubarb

 per person: 180

Tracce

only for the whole table

Spring

Humpback prawns, cauliflower and caviar

Croaker, calamondin artichokes and ginger

Risotto with black cabbage, horseradish and mountain goat cheese

Spiced broth and mallard raviolini

Morone, smoked strawberries and wild garlic

“Zeffiro” guinea fowl with turmeric and spinach in two consistencies

Cabbage matured in osmosis, black garlic, peanuts and fermented lemon

Celery and calamansi sorbet

Ravioli with burnt cream, strawberries and rhubarb

 per person:  195

Impronte

 only for the whole table

Asparagus, elderberry and lovage

Colombaccio in anchovy and artemisia sauce

Snails, “scapece-pea” shells and mint

Squid boom, fermented ricotta and sea fennel

Warm “Fracasso” spaghetti with tuna and hibiscus

“Petrilli” festoons with wild rose, dandelion capers and wild herbs

Strong seafood soup

Oven-roasted eel, shiitake, seaweed salad and daikon

Trevigiana, coriander, lime, coconut and curry

Dry-age hare saddle, buds and spring grasses

Marbled citrus, yuzu and cinnamon

Parfait with green pepper, caramelized olives, orange, carrot and ginger

 per person:  235

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.

per person: 130

A la Carte

Minimum 2 courses (excluding dessert) per person

alternatively the €30 cover item will be added

Starters

Spring – 43

Asparagus, elderberry and lovage – 45

Croaker, calamondin artichokes and ginger – 50

Humpback prawns, cauliflower and caviar – 55

Squid boom, fermented ricotta and sea fennel – 45

Snails, “scapece-pea” shells and mint – 45

Colombaccio in anchovy and artemisia sauce – 48

First Courses

Risotto with black cabbage, horseradish and mountain goat cheese – 45

Spaghettoni “Fracasso” with red onion juice, red mullet in ceviche and smoked caviar – 50

Minestrone  – 40

“Petrilli” festoons with wild rose, dandelion capers and wild herbs – 40

Maruzzelle and beet ravioli with garlic and chilli pepper – 45

Spaghetti “Fracasso” lukewarm with tuna and hibiscus – 45

Second Courses

Upstream salmon, its eggs, fine herbs and yuzu – 58

Morone, smoked strawberries and wild garlic – 65

Oven-roasted eel, shiitake, seaweed salad and daikon – 55

Spicy suckling pig, hazelnut and bread brittle, BBQ asparagus, kiwi compote – 55

“Zeffiro” guinea fowl with turmeric and spinach in two consistencies – 55

Dry-age hare saddle, buds and spring grasses – 58

Desserts

Ravioli with burnt cream, strawberries and rhubarb – 26

Parfait with green pepper, caramelized olives, orange, carrot and ginger – 24

Flaky and crunchy rose, spring flower ice cream, strawberries and damask rose – 29

Zuppa Inglese with spices and Rose – 24

Lemon tart with almond sorbet and salted almonds – 24

Dark chocolate soufflé, coffee ice cream, apricot and peated whiskey – 30 (minimum two people, 25 minute wait)

Sorbets

Almond – 13

Bronte pistacchio – 15

Cocoa, bitter chocolate and orange – 13

 Ice creams

 “Un Bitter DiBaldo” dehydrated orange zest and olives – 15

Laurel, extra virgin olive oil and black salt – 13

Vanilla and melted chocolate – 14

Dessert and meditation wines

I Capitelli 2020 – Anselmi – (Vr) – 10

Recioto di Gambellara – L’obelisco 2018 – Pieriboni (Vi) – 10

Passito? 2018 – Santa Colomba (Vi) – 9

Recioto della Valpolicella 2017 – La Giuva (Vr) – 12

Magià – Daniele Garella (Bi) – 13

Don PX Cosecha 2018 – T. Albalà (Es) – 10

Porto Vintage 1994 – Quinta do Vesuvio – Foz Coa (Por) – 28

Sauternes 2015 – Domaine de L’Alliance (Fr) – 20

Sauternes 1991 – Chateau d’Yquem (Fr) – 85

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