APPETIZERS Raw scampi (4 pcs.), burrata, lime Red prawn (4 pcs.), mango, mint, EVO oil and ricotta cheese from Monte Baldo Tuna tartare and amberjack tartare, avocado and lime Sliced cuttlefish, fennel, lemon emulsion Kys oysters (price per piece Plateau Royal Cantabrian anchovies, burrata and lime Red prawn parfait, bisque gel and Osietra caviar Salted tongue, oyster, salicornia green saucer Scallop with passion fruit, white chocolate and Tabasco Egg cooked at low temperature, goat cheese cream and truffle Dry marinated venison, berries, rosemary EVO oil and lemon zest Classic beef tartare Beef tartare with Osietra caviar FIRST COURSES Bavette pasta with garlic, oil and chilli, sea urchin and toasted bread crumble Paccheri with seafood ragout Tagliolini with squid ink, yellow small tomatoes and raw red Sicilian prawns Gnocchi with Atlantic scallops and Monte Baldo truffle Lasagna Carbonara ravioli with cheese fondue Monte Baldo truffle SECOND COURSES Octopus tentacle with artichokes cream and fried artichokes Baked amberjack steak, potatoes, cherry tomatoes and black olives Monkfish tail cooked at low temperature, vegetable caponata, seared San Marzano tomato Tuna tataki with sesame and seared endive English-style roast beef, Amarone and juniper sauce, shallot potato pie Venetian-style veal liver with polenta Beef Entrecôte 300 gr. with rosemary potatoes DESSERT Babà with cream Typical soft cake of Mantua with cream Hot chocolate soufflé with salted caramel “Torta delle rose” with chantilly cream Millefeuille cake with berries Mango or mandarin sorbet Salted pistachio ice cream (price per scoop)
