Apettizers
Grilled calamari with Treviso radicchio and aged balsamic vinegar
Vegetarian alternative: "Carpione" of vegetables, Treviso radicchio and balsamic vinegar
Paired with: Pinot Grigio Anfora, Castello Santanna - 2018 FRIULI DOC
First course
Bigoli venetian pasta with anchovies sauce and toasted pinenuts.
Paired with:
TREBBIEN IGT TREBBIANO 2019, VALTER MATTONI. MARCHE
Main course
Baccala’ (Aged air-dry Cod fish) alla vicentina Style with polenta and saute’ chicories'.
Vegetarian alternative: burrata with warm potato and chicory salad.
Paired with:
Monti Lessini , Metodo Classico Spumante DOC 60 Month on east, Sparkling, Cantina Sandro De Bruno. Veneto
Dessert
Semifreddo al limone
Lemon parfait and red berries.