Tasting menus are for the enjoyment of the entire table.
The prices indicated in the following menu refer to à la carte portions and tasting portions.

FROM YESTERDAY TO TODAY

Tubers, roots and leaves 26 | 18
Codfish gnocchi with capers and onion broth 32 | 20
Sea bass marinated in spirulina, smoked potato cream 38 | 26
Fusilloni pasta with squid ink sauce, grilled cuttlefish
and snails with green sauce 36 | 28
Risotto with guinea fowl alla cacciatora 34 | 22
Berbecued Garronese Veneta belly, swiss chard sage and lemon 42 | 28
Iced coffee mousse, white chocolate with grapefruit tonic water 22 | 16

The entire menu 150

SPAZIO LIBERO

A carte blanche where the chef will devise a menu for you
of 5 or 10 courses to let you into his world

5 course 120
10 course 190

WHITE TRUFFLE

Creamy egg Gellivs 2025 50
Garronese Veneta tartare, foam of bagna cauda 50 | 35
Risotto with mountain parmesan cheese and salted hazelnuts 60 | 40
Tagliolini alla chitarra with 3 butters 50 | 35
Shallot tarte tatin, Comtè zabaione 45
Kisses!!!!!! 30 | 22

The entire menu 220

The eggs used are laid by hens raised in Friuli among
the vineyards, to the sound of classical music.

BRAINSTORMING

King trumpet mushrooms, apple tarte tatin and hazelnut 30 | 20
Grilled Caorle oyster, capricciosa salad 30 | 20
Squid in zimino sauce with scarpetta 36 | 25
Fresh pasta lasagne with Wagyu Bolognese sauce 34 | 22
Spit-roasted pigeon, sour cherries, lard and bay leaves 44 | 32
Figs, yogurt, sunflower seeds 20 | 14

The entire menu 130



DESSERTS

Iced coffee mousse, white chocolate with grapefruit tonic water 22 | 16
Figs, yogurt, sunflower seeds 20 | 14
Bread Millefoglie, salt and chocolate 22 | 16
Peach Melba meringue 20 | 14



CHEESES

Comtè 30 months 12
Bagos 12