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CRUDITÉS
The pure essence of the sea
Sensations
Seabass Carpaccio, Langoustine, Scallop, Tiger Prawn, Mantis Shrimp, Tuna, Red King Prawn, Squid, Caviar, and Swordfish
Red King Prawn, Goat Cheese, and Liquorice
Red King Prawn tartare, burrata heart, fresh goat cheese, liquorice powder, and crispy bread
Tuna Tartare
Bluefin Tuna tartare au naturel with fleur de sel and monocultivar extra virgin olive oil
22
28
26
ELEMENTS
Pink Adriatic Oyster
Goro Mignon Oyster
Royal Langoustine
Sicilian Red King Prawn
7
2
5
5
THE SEA
A journey through premium catch and handmade pasta
APPETIZERS
7Mari Squid
With potato velouté, black truffle, and egg yolk
Adriatic Seafood Stew
Selection of local crustaceans and molluscs in San Marzano tomato essence
Seallops Nature
Four seared sea pearls grilled to perfection
16
Cod and Onion
Venetian-style creamed cod with caramelized onion
14
Seafood Charcuterie
The meeting of sea, cheese, and vegetables
20
Mixed Poached Seafood
According to tradition
18
Spider Crab
The essence of crab with olive oil and lemon
17
18
25
Saffron Paccheri
Handmade Paccheri with crustaceans, molluscs, saffron, and herring caviar
Tagliolini with Treasures of the Adriatic
Handcrafted Tagliolini with scallops, baby squid, spider crab, and cherry tomato confit
Potato Gnocchetti with Scampi and Clams
Handcrafted Gnocchetti with langoustines, clams, and bottarga on cherry tomato sauce
Seafood Risotto
With langoustines and a selection of molluscs
Gragnano PGI Spaghetti
The essence of tradition: with carpet clams
Dry-Aged Catch of the Day
Selected catch-of-the-day fillet, dry-aged for 7–12 days and finished over charcoal with its own seafood demi-glace
Rosemary King Crab
Grilled King Crab with rosemary-infused melted butter
Grilled Crustaceans
Composition of Langoustines, Tiger Prawns, Scallops, and Queen Scallops
The Selection of the Day
Mixed grill according to the daily catch
Grilled Eel
The Gold of the Delta: slow-cooked over embers with polenta
Adriatic Mixed Fried Seafood
Golden crispness and light "paranza" catch
Local Cuttlefish
Seared on the grill according to tradition
SEAFOOD PASTA
MAIN COURSE: FISH
18
18
16
38
30
25
28
18
18
18
16
26
THE LAND
A journey through selected pastures and handmade pasta
APPETIZERS
Black Angus Carpaccio
Black Angus carpaccio, wild arugula, and strawberries with Balsamic Vinegar
30-Month Aged Parma Ham
Reserve Selection
Symphony of Cheeses
Selection of fresh cheeses, honey, jams, and walnuts
12
MEAT PASTA
Burrata Ravioli, tomato and basil
Fresh pasta filled with Apulian burrata, tomato, and fresh basil
14
Gnocchi with Bolognese Meat Sauce
Handcrafted gnocchi, whose softness embraces the authentic traditional recipe
14
Tagliolini with White Asparagus
The seasonal simplicity of PGI White Asparagus expressed in our egg pasta
12
14
14
MAIN COURSE: MEAT
Fiorentina or Bone-in Ribeye (per kg)
Dry-aged meat, grilled to order over embers
Fillet Prepared in Two Ways
With Gorgonzola and walnuts or seasonal Porcini mushrooms
Sliced Steak with Arugula and Parmesan
With wild arugula and shavings of Parmigiano Reggiano
24
Milanese Cutlet
With French Fries
12
7
25
SIDE DISHES
Grilled Vegetables
Roasted Potatoes
Potato Chips
Mixed Salad
5
5
5
5
Prices are expressed in Euro.
In case of allergies or intolerances, please consult our staff. The allergen register (EU Reg. No. 1169/2011) is available upon request.
Should fresh products be unavailable, frozen products or products frozen at the source may be used.
DESSERTS
A journey through the sweet creations of our artisanal production
Contemporary Mille-feuille
Hand-crafted crispy puff pastry with a light vanilla pastry cream
Lava Cake with a Melting Heart
Dark chocolate soufflé with wild berry coulis
Zuppa Inglese (Traditional Italian Trifle)
A tribute to tradition according to our ancient recipe
Wild Berry Tartlet
Artisanal shortcrust pastry, chantilly cream, and wild berries
Dessert of the Day
The daily inspiration from our pastry kitchen
Fruit Eclipse
Composition of fresh seasonal fruit
Lemon Sorbet
The essence of Sicilian lemon
7,5
7,5
7,5
6
3,5
7,5
7,5
THE EXPRESSION OF OUR CUISINE
“I cook what I know.
The sea, the land:
they are the ones who write the menu,
I listen to them.”
CHEF RAFFAELE POLETTO
An excellent culinary experience in the Delta
under the guidance of the Poletto Family, already guardians of the tradition
at Ai Dogi in Chioggia and at Medioevo in Rosolina
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