A journey through authentic flavors: pink beef, meatballs, cold cuts and cheeses, beef tartare, homemade pickled vegetables, artichokes and sun-dried tomatoes, olives, small focaccias.
A selection of vegetarian tastings: egg and asparagus flan on Grappa cheese fondue and truffle, mixed cheeses, artichokes, olives, polenta gratinated with Roquefort, sun-dried tomatoes, homemade pickled vegetables, potatoes, and herb cheese cream.
A harmony of aromas and contrasts: creamed cod, lemon-marinated anchovies, sesame soy smoked tuna with fermented apples, smoked salmon with turmeric cream cheese, beetroot swordfish, red prawn tartare, soy shrimp.
White asparagus tartare, raw Italian red prawn, wild garlic oil, warm miso broth with fermented asparagus, caviar, and katsuobushi.
A tribute to memory and craftsmanship: homemade bigoli with "double yolk," enriched by the addition of marinated egg yolk in the dough. Wrapped in the "memory consiero," a sauce that honors Vicenza's tradition with respect and creativity.
Grumolo delle Abbadesse rice selection «Nardotto», with asparagus and seasonal carletti erbs, creamed with burnt butter, marinated yolk. Spring on a plate, in an intense version.
(minimum two people, price per portion)
Veal shank braised in “Brenta” wine from Le Vie Angarano, stuffed tortello, Jerusalem artichoke cream, sautéed artichokes with white truffle, marinated asparagus tips, and coffee foam.
A bridge between tradition, aroma, and depth.
Vanilla asparagus cream, asparagus tagliatelle, charred tips, poached egg and salted lemon crumble.
Local beef steak, grilled, served with slightly smoked homemade BBQ sauce. Accompanied by a seasonal side dish, the tender and juicy meat embodies the essence of tradition, while the sauce adds a bold touch that enhances every bite.
Eggs and asparagus Bassano style, a dish that combines the elegance of white asparagus with the simplicity of eggs cooked according to tradition, respecting the historical recipe: pure identity.
Veal loin served with Grappa truffle jus and white asparagus, for a balance of flavors and textures. The golden crust preserves the tenderness of the meat, enriched by the aromatic notes of truffle and the delicate taste of white asparagus.
Baked sea bass fillet served on truffled Jerusalem artichoke cream, with artichokes and potatoes. The delicacy of the fish blends with the velvety creaminess of the Jerusalem artichoke and the fragrance of the artichokes, while the potatoes complete the dish.
Arachidi e prodotti a base di arachidi.
Grano, segale, orzo, avena, farro, kamut e prodotti derivati.
Crostacei e prodotti a base di crostacei.
Mandorle, nocciole, noci, pistacchi e prodotti derivati.
Latte e prodotti a base di latte.
Lupini e prodotti a base di lupini.
Molluschi e prodotti a base di molluschi.
Pesce e prodotti a base di pesce.
Sedano e prodotti a base di sedano.
Senape e prodotti a base di senape.
Semi di sesamo e prodotti a base di semi di sesamo.
Soia e prodotti a base di soia.
Anidride Solforosa e solfiti.
Uova e prodotti a base di uova.