Starters

Traditional Baccala 'creamed with blown maionese di pinoli sweet and sour sardines with summer onions and pine nut mayonnaise

Six different fish tartares as many as the districts of Venice

Grilled sardines on pea cream, caper leaves, radishes in apple vinegar and anchovy sauce

Fondant artichoke, lagoon molluscs bourguignonne, mustard potato foam and sea fennel.

Beef sirloin carpaccio marinated in juniper and coffee, lagoon herbs, umeboshi sauce and water peanut mayonnaise.

Raw ham of our selection  with purple potato focaccia.

Zucchini Tatin glazed with saffron scapece and ricotta with courgette flowers.