Menu of our Restaurant
The restaurant is open ONLY for events on reservation
Due to the Covid-19 Pandemic, the whole Menu is published to be read on every portable device, avoiding contact with the paper Menu.
If you have food allergies or intolerancies, ask more precise informations about our recipes and beverages. We are ready to suggest the best for you.
All of our dishes could contain traces of contamination from: Cereals containing gluten, crustaceans and products thereof, Eggs and products thereof, Peanuts and products thereof, Soybeans and products thereof, Milk and products thereof (including lactose, Nuts, Celery and products thereof, Mustard and products thereof, Sesame seeds and products thereof, Sulphur dioxide and sulphites, Lupin and products thereof, Molluscs and products thereof
The allergens of the packaged products can be found on the packaging of them
Some products or ingredients (marked with *) could have been frozen.
Sarde in Saor
Typical dish from Venice. Fried sardine fish cured with onion and vinegar for at least 2 days.
Crouton with Lard
Toasted bread with thin slices of flavoured lard.
Polenta e Scopetón
Dish from the Veneto tradition. Grilled salted herring, kept in olive oil and a little wine vinegar. Served on yellow polenta.
Polenta e Formajo
Yellow polenta with a sauce of melted Asiago DOP and Conca cheese
Cheese Board, with Jams and Honey
Conca cheese and Sopressa (typical salami) Board
Small homemade egg Maccheroni with red Radicchio from Treviso cream, and crispy Speck.
Bigoli co l’Arna*
Typical Veneto Homemade egg Pasta named Bigoli, which are similar to spaghetti, but with a larger diameter. Served with a Duck ragout [Arna in Veneto dialect].
Charcoal Tagliatelle* with fried vegetables, slightly spicy.
Pasta made using charcoal, which gives the typical black colour, served with pan fried and slightly spicy vegetables.
Gnocchi con la Fioretta DE.CO.
Traditional dish of Recoaro. The Fioretta is similar to a liquid ricotta cheese, which is mixed with wheat flour to make the gnocchi, then served with melted butter from a Malga (typical alpine farm)
Gnocchi made from corn flour and ricotta, served with melted butter, smoked ham, and Conca cheese pieces.
Risotto of the Day
At least 2 portions order
Green Casarecce with Rabbit ragout
Casarecce is a short pasta. Here it is made using spinach, which gives the green colour. It is served with a Rabbit meat Ragout.
Cut of Beef
Ca 200gr. It’s served medium, if not otherwise requested
Guinness beef stew, served with mashed potatoes*
This dish is cooked using the irish beer Guinness, which is famous for its black colour and its coffey and liquoricey flavour. Served with mashed potatoes.
Slices of polenta with molten cheese on top and covered with Sopressa.
Grilled salmon Trout Fillet*
Bovine tripes with tomato sauce, following the recipe of Grandpa Remo. Served with Homemade Crouton.
Escalope with Marsala
White meat escalope cooked with Marsala
Polenta e Baccalà*
Traditional dish of Vicenza. The dried Cod fish is rehydrated and then cooked slowly with milk, olive oil, and onion, so the fish becomes soft and the it creates a creamy and flavoury gravy.
Torta Putana with Grappa cream
Literally “Whore cake”, typical dessert in Vicenza, known also with other names. The dough is made with bread, milk, raisins, apples, dried fruit, and grappa.
Crepes with Rigoni’s Nocciolata
Nocciolata is a hazelnut cream (similar to Nutella)
Cake of the day
Coffee affogato Icecream*
Chocolate liqueur affogato Icecream*