Club Del Doge - Fuld menu

SALSA ALLA CACCIATORA, SOFFICE DI POLENTA ED ERBE DI MONTAGNA

CRUDO DI SCAMPI, LATTE DI MANDORLA, RADICCHIO ROSSO DI TREVISO E APTENIA CORDIFOLIA

AGLIO NERO, BIETA E TOPINANBUR

COTTO, CRUDO, MARINATO E NOCCIOLE PIEMONTESI

SALSA ALLA CACCIATORA, SOFFICE DI POLENTA ED ERBE DI MONTAGNA

Gratin asparagus

Eggplant parmesan

50 GR. DI KRISTAL KAVIARI E LE SUE GUARNIZIONI

Stewed octopus

With black garlic, beet topinambur

With “Cacciatora-style” sauce, soft polenta mountain herbs

Cooked, raw, marinated Piedmont hazelnuts

Turnip tops chiarano nuts

With Raboso sauce, potato purée stewed shallot

Sheep ricotta, barena honey Alpago lamb ragu

With Fasolari ragu, celeriac seaweed

Spider crab, sour cream reduction, bergamot caviar

AL RABOSO, PUREA DI PATATE E SCALOGNO FONDENTE

Raw scampi, almond milk, Treviso red chicory Aptenia cordifolia

IL SUO INTINGOLO AL LEVISTICO E GINGER

Millefeuille with Chantilly cream and berries

Nicoise salad

Paccheri with seafood

CREMA ALL’ARANCIA, INSALATA DI PUNTARELLE E GERMOGLI INVERNALI, ERBETTE DI CAMPO

RIDUZIONE DI PANNA ACIDA, BERGAMOTTO E CAVIALE

Bernaise sauce seasonal vegetables

SELEZIONE STAGIONALE

Seasonal selection

Mousse spicy soup. Paired with Breganze Torcolato – Maculan 14 €

Mascarpone cream coffee praline. Paired with: Recioto della Valpolicella Classico Angelorum – Masi 16 €

With fiordilatte gelato chocolate or vanilla sauce. Paired with I Capitelli – Anselmi 14 €

Gelato grape must. Paired with Recioto della Valpolicella Classico – Allegrini 20 €

CON GELATO AL FIORDILATTE E SALSA CIOCCOLATO O VANIGLIA. Abbinamento consigliato: I CAPITELLI – Anselmi 14 €

MOUSSE E ZUPPETTA SPEZIATA. Abbinamento consigliato: BREGANZE TORCOLATO – Maculan 14 €

CREMA AL MASCARPONE E PRALINATO AL CAFFÈ. Abbinamento consigliato: RECIOTO DELLA VALPOLICELLA CLASSICO ANGELORUM – Masi 16 €

GELATO AL MOSTO D’UVA

Tiramisu

CIME DI RAPA E NOCI DI CHIARANO

RAGÙ DI FASOLARI, SEDANO RAPA E ALGHE

Garlic, oil, chili pepper, cuttlefish hint of blue cheese

With raw cooked scampi

Puffed pasta red chicory from Treviso

Strawberry and rhubarb sorbet

Croqueline with cream and chopped pistachios

Shortcrust pastry tartlets with mountain butter and seasonal fruit

Naturally leavened Venetian Colomba and its sauces

Wild seeds, pumpkin vegan jus

Baked, with Glera sauce, potatoes, olives tomatoes

AGLIO, OLIO E PEPERONCINO, SEPPIE E SENTORE DI ERBORINATO

CON SCAMPI CRUDI, PEPE TIMUT, LIMONE E BITTER SELECT

RICOTTA DI PECORA, MIELE DI BARENA E RAGU’ D’AGNELLO D’ALPAGO

PASTA SOFFIATA E “IL TARDIVO” DI TREVISO

SALSA BERNESE E VERDURE DI STAGIONE

AL FORNO CON SALSA AL GLERA, PATATE, OLIVE E POMODORINI

SEMI SELVATICI, ZUCCA E JUS VEGANO

and blue crab

DOP cured meats, cold cuts and cheeses from our land

Cured ham “Cinta Senese DOP” 36 months old cut at sight

Eggs and asparagus from Badoere

Fried artichokes from our garden with goat cheese and mint

Egg with “Oro Rosso” cheese fondue and black truffle

Selection of raw and marinated fish from the Rialto market

Savory pies with wild herbs

Beef tartare with asparagus salad

Burratina from Andria and selection of tomatoes

Creamed cod and soft polenta

E GRANCHIO BLU

Bread, viennoiserie, savory pastries, rustic

Caesar salad with seaweed and wild seeds

Castraure oil and lemon salad

Fried courgette flowers stuffed with mozzarella and anchovies

Carnaroli risotto with bruscandoli and silene salad

Fried castraure from our garden

Crepe lasagnette pasta with beef ragout and Asiago Dop

Salted sea bass with dill sauce

Organic veal fillet with green pepper

Jacket potatoes with sour cream and chives

Lamb chops with mountain herbs

Sautéed seasonal vegetables

With “Cacciatora-style” sauce, soft polenta mountain herbs

Horseradish, veal tongue, green sauce black cabbage

Orange cream, puntarelle salad, winter sprouts wild herbs

50 gr. of Kristal Kaviari its garnishes

RAFANO, LINGUA DI VITELLO, SALSA VERDE E CAVOLO NERO