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Menu'

 

HERE IS OUR MENU

 

Our menu offers a lot of courses to satisfy different requests....
Beside classic dishes you will always find new ones according to the seasonal and local products and ingredients, such as the Lisetta potato, PGI chicory from Chioggia, mullets, cross-cut carpet shell, PDO mussels from Scardovari and the conger-eel from the Po Delta.

 

The menu is divided in tre sections: fish dishes, which is our speciality, meat dishes and pizza:

 

Starters: mussels and carpet shell in the chef way, Dublin bay prawns with bacon-fat, “polentina” with lagoon sand shrimps, “’antipasto all’italiana”, ham with figs, whole roasted pig with grillled asiago cheese but also traditional venetian dishes converted in new and modern culinary creations such as the starter“antipasto alla veneziana” and the starter after the manner of country folks “antipasto alla contadina” for two.

 

First courses: seafood spaghetti or cross-cut carpet shell spaghetti that spread the flavour of our sea and our territory, as also crayfish taglioni pasta and shrimp,courgette gnocchetti pasta do. Chef Sandro suggests our fresh homemade egg pasta like lasagnole, strozzapreti, maccheroncelli and spaghetti alla chitarra and his last creations "La Lisetta in valle", potato pasta gnocchi with carrots, mullet and chicory sauce. Thanks to this dish we won the contest "A dish for Rosolina...it's up to you".

 

Main courses include grilled or oven-baked fish, crunchy fried fish, squids or calamari stew with polenta or beef meat Tagliata, entrecôte alla fiorentina served with potatoes and mixed vegetables.
But if you would like to have something special you'll have the opportunity to taste raw fish or local fresh fish catch of the day such as oven-baked or grilled rhombus, bass and conger-eel.

 

To end the meal properly we suggest you to be tempted by the chef desserts: chocolate fondant cake with zabaglione cream, tiramisù, mascarpone cheese bowl, trifle, catalan cream, ricotta cheese cake, semifreddi with amaretto biscuits, coconut or limoncello liqueur and during Fall time we also suggest: figs pie, walnuts pie or chocolate pear pie.

 

 

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