CHRISTMAS EVE MENU
24.12.23
Dinner in the presence of the Gondoliers and traditional dishes

Starters
Venetian Lagoon prawns, purèe of dried cod fish with julienne vegetables, Decio apples and Divina sauce
Pumpkin flan with powder of its seeds, on Grana Padano cheese fondue and cardoons
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First Courses
Handmade tortelloni stuffed with shellfish and clams "Buranella" style
Risotto with baby squids, Prosecco of Valdobbiadene and confit cherry tomatoes
Taglierini with creamed white onions from Venice, scallops and Porcini mushrooms
Cappuccino del Doge with peas, and clouds of cream
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Second Courses
Fillet of sea bream from the Valleys of Chioggia with cuttlefish stew Venetian style
Sautéed beef tournedos with Rosso Friularo wine and black truffle on cauliflower mash
Venetian-style liver with white polenta
Cicchetto Veneziano "Ovo duro" with tuna belly and mullet roe
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Desserts
Soft mascarpone cream meets soft sponge cake, coffee and bitter cocoa
Fresh fruit with Amaro Montenegro ice cream and raspberry puree

CHRISTMAS MENU
25.12.23

Starters
Prosciutto crudo from Montagnana with broccoli gratin on cardoon fondue and drops of aged balsamic vinegar
Marinated ombrine tartare with broth of jujubes of Arquà Petrarca, diced Euganean Hills apples and flowers "apple blossom"
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First Courses
Cannoli filled with chestnuts from the Euganean Hills, radicchio Tardivo di Treviso and fresh cheese
Gnocchetti of potatoes grown at the foot of the hills with king crab meat and its essence
Bigoli trafilati al torchio with scampi, courgette strands and dried tomatoes in Arquà Petrarca’s evo oil
Christmas tortellini in reduced broth of Paduan chicken the old-fashioned way
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Second Courses
Turbot Slice Poached in a mantle of courgettes on a fine basil ratatouille
Roasted Guinea fowl in Casseruola with shallots and Acacia honey from Arquà Petrarca
Freshly seared beef Fracosta with a delicate pink berry sauce
Boiled Cotechino and corned tongue with Cremonese mustard and green sauce
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Side dishes
Stewed lentils and the flan of wild herbs from the hills will accompany the dishes
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Second Desserts and fruits
Mosaic of sliced fresh fruit with liquorice powder
"Atenea" white chocolate bavarois with raspberry heart on cocoa biscuit
Handmade Pandoro and Panettone with Vanilla sauce