Seasonal menù


Starters by Giulia

“Dalla Mena” appetizer: Smoked Black Angus with marinated asparagus, Capicollo Lucano with buffalo mozzarella morsel from Campania, Parma ham and melon, Tempura Mushrooms from Valbrenta with sweet and sour sauce and Flan ai Bisi di Borso on cheese cream. The dish will be paired with a glass of Ferrari Maximum Brut Blanc de Blancs

Quenelle of creamed cod on toasted bread (4 pieces)

Sautéed mussels * and clams *

Culatello di Sauris with Bassano asparagus marinated in Breganze Cabernet

Buffalo carpaccio with Bastardo del Grappa flakes and cherry tomatoes

Piedmontese adult bovine tartare and its condiments

Parma ham aged 18 months with melon

Grappa cheese platter with honey and asparagus jam

Tempura mushrooms from Valbrenta with sweet and sour sauce

First courses by Patty

Spaghetti allo scoglio (clams *, mussels * and scampi)

Spaghettone with lobster (min.2 pax)

Risotto with Bisi di Borso (min.2 pax)

Fresh pasta tortelli stuffed with porcini mushrooms with butter and sage

Pappardelle with wild boar raguttino * with a knife and smoked ricotta flakes

Tagliolini with Bisi di Borso and pancetta

Homemade bigoli with duck sauce *

Fettuccine with rocket pesto and cherry tomatoes

Potato gnocchi with gorgonzola and smoked bacon

Historic dish of Grappa dedicated to Luigi Agnolin

Gnocchi with bacon and gorgonzola, house roast and baked potatoes

Giulia's second courses

Vicentina-style cod with soft polenta

Mediterranean-style sea bass fillet *

Sliced tomato with Caprese buffalo mozzarella from Campania

Beef roast-beef with Apulian burratina

Turkey escalope with Bisi di Borso

Sliced chicken with rocket, corn, cherry tomatoes and Grana flakes

Sandwich with 180gr. of Scottona burger, melted cheese and fried potatoes *

Grilled meat

Polish "Premium Krowa" Sorana Tomahawk (minimum cut of 1kg)

Rib / Sliced beef selection "Da Claudio" (minimum cut 7 / 800gr.)

Rib / Sliced Irish "Green Land" beef (minimum cut 7 / 800gr.)

Scottona fillet

Lamb ribs*

Mixed grilled meat (chicken, sausage, pork chop and bacon)

Chicken / turkey breast

Side dishes

Baked potatoes

Fried potatoes*

Grilled vegetables

Mixed salad

Beans in sauce

Grilled Bassano asparagus

Gluten free menu

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

Desserts by Giulia

Coppa della Mena: amaretti dipped in Baiyleis with chantilly cream and whipped cream

Semifreddo with white asparagus of Bassano Dop

Chocolate cabossa with caramel and hazelnut heart

Chocolate Chunky Brownie with salted Mou glaze

Homemade tiramisu

Rubi Chic with yogurt with red fruits heart

Puff pastry with chantilly cream and strawberries

Gelato alla nocciola in cialda con cioccolato

White or black truffle... coffee or Cointreau/Grand Marnier drowned

Natural pineapple

Lemon sorbet