Cocoradicchio 2020 menu Appetizer at the Brolo Radicchio finger food Selection of charcuterie De Stefani Soligo cheese selection Asolo Prosecco Superiore Brut Giusti Wine “Stop” cocktail with Grappa Suite n.5 Roberto Castagner At the Restaurant Spadone, root velluteé, apple and lemon jelly, toasted cread cubes and …
Menu conceived by Chef Marco Bortolini Valentine’s aperitif at the table Biancoperla, robiola, olives, pumpkin, vegetable charcoal briseé. Sweet pepper Cuttlefish Cappuccino, potato cream and milk foam Fried ravioli, ricotta, spring onion and pepper sauce “Bigoi al torchio”, broccoli sauce, vegetables and red …
Menu à la carte, New year’s eve 2019 Starters Montasio cheese Fondue, with egg yolk foam and white truffle Wild caught Fish tartare, guacamole sauce and tapioca cloud Veal fillet 65 ° on black Beluga lentil cream, currants and honey-puffed cereals Primi Fried dumplings with truffle fondue melting heart, on Radicchio crudité and edible flowers …
Christmas 2019 Menu Crema Trevigiana & banana bread Pumpkin Creme Brulé, scent of licorice, grilled Radicchio di Treviso and diced pumpkin Ravioli with Tardivo with walnut cream and crispy topinambur Semolina Gnocco, speck and spinacch on seared broccoli Stuffed Capon with plum&nuts served with rosemary potatoes Mascarpone mousse with Bronte’s …
Welcome to Ristorante da Gigetto Easter lunch Menu Marco Bortolini Welcome from the kitchen Crispy “Biancoperla” gnocchi and tarragon mayonnaise Starter Basmati Donut au gratin, 2-texute peas and Speck chips Primi Pink beetroot pasta stuffed with wild …
Welcome from the chef “Trevigiana” cheese cream with dehydrated banana chips Starter Beetroot burger, pumpkin mustard and vanilla bun Primi Ravioli “hugging” stuffed with Radicchio di Treviso and broccoli sauce Vellouté of celeriac with capasanta and veraci Main course Veal …
Menu à la carte Starters Soft egg, white truffle from S. Miniato on smoked vegetable puree Deer tartare, San Martino crispy waffles and raspberry reduction Foie gras “au torchom” with dried fruit and banana bread Primi Ravioli stuffed with scallops on broccoli sauce and raw …
Christmas 2018 Pumpkin “in saor”, green leafs and toasted bread Crispy hen, Radicchio tardivo and avocado sauce San Martino polenta raviolo, Taleggio cheese, chiodini mushrooms cream and fried leeks Home made rosette pasta with artichokes and ham, parsley artichokes, coffee perfume Stuffed Cappone, prunes …
Aperitif “al Brolo” with Autumn delights “Spontaneously black” Black finferla in carrazza, charcoal bread, squid ink and fermented black garlic Risotto semi-integrale with porcini mushrooms and veraci, orange gelly and vegetable caviar Doppio ravioli with barboni mushrooms, trombette powder stock Deer tartare with sweet …
The chef Marco Bortolini proposes: Liver pateé and banana bread Potato and white asparagus pot, dehydrated olives and chickpea and millet praline Lasagna with white meat ragu, wild herbs velouté Buffalo burrata Cappellacci, sautéed green asparagus Baked lamb with crispy biancoperla gnocchi Strawberry and ginger sorbet Gianduia mousse, …