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 140,00
Amuse Bouche Mediterranean sardines marinated with cloves, dense parsley emulsion, fresh tomato and coriander cream Strips of beef marinated in oil of cinnamon, dark yolk, cooked beet tartare Carnaroli Risotto cooked and row, hearts of wild celery Cannelloni pasta stuffed with lobster, puff pastry beet, black summer truffle, Armagnac foam and wild fennel Branzino back caught with dulse seaweed, chopped figs, glazed shitake mushrooms, black blown rice Stewed cheek of veal, Amarone chickpea, celeriac, green leek marinated first, then served in tempura Pre dessert Fennel royale, basil broadleaf sorbet, sweet tomato gazpacho Thyme mille-feuille, creamy blackberry and saffron, identical sorbet Quar petit Fours
Wine pairing selected by our sommelier 90.00
Mediterranean Culture 80.00
Amuse Bouche Shellfish salad with saffron, water and sea foam, sea grasses bisquit Spaghetti with creamy anchovy emulsion, lemon peel, Andria burrata Octopus tentacles from our seas cooked soft, fried okra, turmeric ratte potatoes, eggplants chips Pre dessert Black cherry parfait served with Bronte pistachio ice cream and bitter chocolate ice cream 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
Pressed mackerel, grapefruit black cous cous, jelly maple syrup, iodinated leaves 24,00
Strips of beef marinated in oil of cinnamon, dark yolk, beet tartare, served with stout 24,00 Vegetable experience 2012 22,00
Mediterranean sardines marinated with cloves, dense parsley emulsion, fresh tomato and coriander cream 22,00
Shellfish salad with saffron, water and sea foam, sea grasses bisquit 20,00
Pasta and Rice
Carnaroli Risotto cooked and row, hearts of wild celery 25,00
Four tomatoes tagliolino noodles, granules of basil 22,00 Ricotta ravioli with hint of Muscat, yellow pepper cream with peppermint 24,00 Spaghetti with creamy anchovy emulsion, lemon peel, Andria burrata 22,00
Cannelloni pasta stuffed with lobster, puff pastry beet, black summer truffle, Armagnac foam and wild fennel 28,00
Fish and Meat Stewed cheek of veal, Amarone chickpea, celeriac, green leek marinated first, then served in tempura 30,00
Octopus tentacles from our seas cooked soft, fried okra, turmeric ratte potatoes, eggplants chips 27,00 Normandy scampi with panko, tubes of orange squash, crispy ginger, Starch sour sauce 33,00 Branzino back caught with dulse seaweed, chopped figs, glazed shitake mushrooms, black blown rice 36,00 Pigeon breast roasted on one side, terrine of roots, flowers with a hint of bean, roasted green peppers compote 33,00
Sirloin of beef cooked in bacon, slices of red Tropea onion grilled soaking potatoes, lettuce hearts 30,00
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 gelé of lager beer Bu ffalo Taleggina (Verona craftsm anship w ith m ilk from Campania region), served with gelé of dark beer
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 All served w ith hom em ad e bread . Pan d 'ép ices, p an brioche, black rye bread with dried fruits
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 Gran Kinara (Piem onte region, cow s m ilk), u niqu e in the world with vegetable rennet, served with rhubarb compote
Desserts Black cherry parfait served with Bronte pistachio ice cream and bitter chocolate ice cream 14,00 Thyme mille-feuille, creamy blackberry and saffron, identical sorbet 14,00
Cocoa soufflĂŠ, served with cardamom ice-cream 14,00 Fennel royale, basil broadleaf sorbet, sweet tomato gazpacho 14,00 Delirium of strawberries and whipped cream. recom m end ed for tw o p ersons 25,00
Chef de Cuisine Gennaro Vitto