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