Chef's Welcome

Crispy spring vegetable tempura served with Asian sweet and sour sauce.

Flavors of the Sea 
Smoked salmon, creamed cod, seared scallop, polenta, and scopetòn. 
A journey through smokiness, softness, and savoriness that tells the story of our connection to Venetian tradition.

Spring on the Table
Cecina de León with asparagus carpaccio, beef tartare with mustard, warm rabbit with wild hops, and Easter pie.
A combination of meat, wild herbs, and festive recipes celebrating the arrival of spring.

Risotto with Asparagus and Carletti
Creamed with burnt butter, topped with grated marinated egg yolk.

Braised Shank Tortello “Brenta”
Filled with braised veal shank “Brenta,” Jerusalem artichoke cream, marinated asparagus tips, sautéed artichokes with white truffle, and coffee foam.

Lamb Shepherd's Pie
Lamb stew with asparagus, wild herbs, and gratinated mashed potatoes.
Alternative: Sliced beef (for those who prefer a lamb-free option).

Easter Dessert
Toasted Colomba with hazelnut butter, almond milk gelato, bergamot crème anglaise foam, pink salt candied hazelnuts, Grand Marnier air, citrus gel, and Torcolato reduction.