My most frequent thoughts are those related to the ability to make concepts concrete, seemingly distant worlds together is to me a desire to create the true luxury
MEN U RESTAURAN T ARQUADE
Executive Chef Gennaro Vitto
Tasting menu 150,00
Amuse Bouche Strips of beef marinated in oil of cinnamon, dark yolk, beet tartare, served with a glass of lager beer Red prawns from Gallipoli with passion fruit, fritter cream of spinach and vanilla Risotto Carnaroli with saffron Black puff pastry with chanterelles, creamed corn and Mediterranean prawns with basil leaves Fried prawns with chopped zucchini, crispy rice, shallots sauce with lemon leaves Pigeon roasted on one side only, terrine of roots, flower flavored fresh bean, roasted green peppers compote Pre dessert Fruit and vegetable soup with cardamom ice cream, raspberry soap Cherry parfait, served with pistachio ice cream and bitter chocolate ice cream
Wine pairing selected by our sommelier 90.00
Quar petit Fours
Mediterranean Culture 80.00
Amuse Bouche Pressed mackerel, grapefruit cous cous, rugged maple gelĂŠ and black pepper, iodinated petals Four tomatoes tagliolino noodles, warm basil granita Mediterranean seafood casserole to the bridge, served with mayonnaise oyster, lime vinaigrette Pre dessert Apricots in syrup with cocoa juice, ice cream with almonds Quar petit Fours
Wine pairing selected by our sommelier 45.00
Tasting menu are served only for all the guests at the table
Menu « Sublitis » 130,00
Amuse Bouche Small yellow peppers stuffed with peppermint scented courgette, Toasted homemade bread Small yellow ravioli stuffed with beef, curry celeriac milk, tart dried seeds, stalks of fresh parsley Sirloin steak raw cooked with grilled fine slice Tropea onions, crisp bacon and lettuce Chocolate soufflé with passion fruit ice cream Camembert served with strawberry and black pepper compot, spiced bread
0,375 ml Vino Sublitis IGT Veneto 2008 Agricola Leopoldo Montresor included
Cacao and chocolate fantasy
Hors d oeuvre
Strips of beef marinated in oil of cinnamon, dark yolk, beet tartare, served with stout 24,00 Vegetable experience 2012 spring edition 22,00 Pressed mackerel, grapefruit cous cous, rugged maple gelĂŠ and black pepper,iodinated petals 23,00
Octopus tentacle, ginseng and guaranĂ , smoked citrus fruits pulp, light seaweed dulse 25,00 Red prawns from Gallipoli with passion fruit, fritter cream of spinach and vanilla 29,00
Pasta and Rice Double lobster cannelloni, chard pastry, black summer truffle, Armagnac foam and wild fennel 28,00 Carnaroli Risotto with saffron 23,00 Four tomatoes tagliolino noodles, warm basil granita 23,00
Yellow ravioli handmade with dark heart of roasted eggplant with mint,fresh veal broth with extra virgin olive oil , tapioca pearls 24,00 Black puff pastry with chanterelles, creamed corn and Mediterraneanprawns with basil leaves 28,00
Fish and Meat Slice of lamb cooked soft, natural parnsip puree, beans and chorizo, cips of tubers 30,00
Mediterranean seafood casserole to the bridge, served with mayonnaise oyster, lime vinaigrette 33,00 Fried prawns with chopped zucchini, crispy rice, shallots sauce with lemon leaves 32,00 Baked sea bass in broth of chamomille, taggiasche olives soufflè, sorrel topped with sardines pesto 36,00 Beef sirloin red cooked, grilled red onion from Tropea, crispy bacon and lettuce 30,00
Pigeon roasted on one side only, terrine of roots, flower flavored fresh bean, roasted green peppers compote 33,00
Cheeses 35,00
Brie d e Meau x (french, Brie region AOC cow m ilk), served with nougat and nuts Eu Monte Veronese (Veneto Dop , cow s m ilk), served with gelĂŠ of lager beer Bu ffalo Taleggina (Verona craftsm anship with milk from Campania region), served with gelĂŠ of dark beer Tris m ilk (Verona craftsm anship w ith d ifferent qu alities of m ilk from Piem onte region, 30% cow s milk, 30% goat, 40% sheep) covered with ginger and lime
Dom iniqu e (Verona craftsm anship w ith french m ilk 70% cow s m ilk and 30% goat) coated w ith cacao powder Cam em bert (french, N orm and y region AOC, cow s milk), served with strawberries compot Roqu efort (french, Mid i Pyrenees region AOP, sheep), served with dried fruit
Gran Kinara (Piem onte region, cow s m ilk), u niqu e in the world with vegetable rennet, served with rhubarb compote
Desserts Apricots in syrup with cocoa juice, ice cream with almonds 14,00
Cherry parfait, served with pistachio ice cream and bitter chocolate ice cream 14,00
Fruit and vegetable soup with cardamom ice cream, raspberry soap 14,00
Mille-feuille with thyme, blackberries and saffron creamy, identical sorbet 14,00 White chocolate soufflè, warm heart coffee 14,00
Chef de Cuisine Gennaro Vitto