Seasonal menù

Dear customer, if you have any food allergies or food intolerances, ask for information about our food and our drinks or consult our diary. We are prepared to advise you on what can be most appreciated.

 

Starters by Giulia

Dish dedicated to Flavio Baggio: radicchio fried in Maranese batter, culatello di Sauris, sweet and sour artichokes, puff pastry with mushrooms, polenta from Marano and Morlacco del Grappa Sauris culatello with marinated Grana Padano wafer and radicchio
Grappa cheese platter with honey and radicchio jam
Champignon mushroom crudités with walnut crumble and apple slices
Black Angus with smoked burratina and sweet and sour porcini mushrooms
Bassano broccoli soufflé wrapped in speck on morlacco cream

First courses by Patty

Risotto with Treviso radicchio and Grappa morlacco
Egg noodles with porcini mushrooms and white truffle oil
Bean cream with crispy radicchio
Potato gnocchi with bacon and gorgonzola
Spaghetti with tomato and basil
Porcini mushrooms crescents with butter and sage
Bigoli with Bassanese broccoli and bacon
Canovian gnocchi with tacks and sausage

Second courses

Sliced chicken with citrus fruit on pistachio pesto
Beef entrecôte with ancient mustard and champignon mushrooms from Valbrenta
Venetian-style veal liver with Marano polenta
Radicchio di Treviso au gratin with morlacco
Baked veal shoulder with rosemary potatoes
Bassano broccoli and eggs
Mixed boiled meat with horseradish, green sauce and vegetable garden

Fish second courses

Bacalà alla vicentina with polenta from Marano
Sea bass fillets with pistachio
* Sliced yellow Mediterranean tuna fin with sesame

Grilled meat

Grilled beef rib B.A.S.A.N.I.N.A.A
Beef tagliata B.A.S.A.N.I.N.A.A with rosemary oil
Mixed grilled meat (chicken, sausage, pork chop and bacon)
Beef fillet B.A.S.A.N.I.N.A.A with grilled Treviso radicchio

Historic dish of Grappa dedicated to Luigi Agnolin

Polenta, sopressa nostrana and beans in sauce and morlacco del Grappa cheese

Single Valley Dish dedicated to Mena

Gnocchi with Guanciale (cheeck lard) and Gorgonzola cheese, Roasted veal shoulder with potatoes

Side dishes

Baked potatoes, grilled vegetables, mixed salad, cooked vegetables, baked beans, fried potatoes, sautéed mixed mushrooms, grilled porcini mushrooms.

Gluten free menu

Our cuisine offers also gluten free dishes. See the menu >>

 

Desserts by Giulia

Panna cotta with figs
Coppa della Mena: amaretto macaroons with chantilly cream and whipped cream
Dark chocolate profiteroles
Homemade tiramisu
White or black truffle or coffee or Cointreau drowned
Cream ice cream with hot blueberries
Lemon sorbet
Puff pastry with chantilly cream and mandarin
Pineapple at the Grand Marnier
Catalan cream