Cooking Venetian Style

ENTREE

Sardines “in saor ” and creamed cod with polenta
Venetian mixed appetizer
Octopus roasted with vegetables

FIRST COURSE

Linguine with cuttlefish in black ink
Potato gnocchi with crab and cherry tomatoes
Spaghetti with clams
Creamy fish with crostini
Seafood risotto chioggiotta style


SECOND COURSE

Mixed fried fish and crispy vegetables
Cuttlefish in ink with white pearl of polenta
Sea bass with rock salt or grilled
Calf liver venetian style

Cooking Ribot

ENTREE

Beef carpaccio and pecorino
Bufala's mozzarella with tomatoes
San Daniele ham and parmesan
Grilled octopus with confit tomatoes, capers and olives, potato purée
Marinated salmon with citrus fruits
Terrine of guinea fowl with celery


FIRST COURSE

Ravioli sea bass with cream of shrimps
Garganelli (fresh pasta) with octopus and pumpkin sauce
Black hand-made tagliatelle with scampi and julienne of zucchini
Pumpkin ravioli with melted butter and poppy seeds



SECOND COURSE


Sliced beef with herbs and potatoes rosti
Guinea fowl breast with potatoes purea and ribes sauce
Fillet of john dory with lemon citroned
Turbot's ribes and seasonal vegetables
Sliced tuna with cous cous pie

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Cover and sevice € 2