Darì Ristorante & Enoteca (Cardápio)

Starter

Culatello from Zibello (special cured meats made from the hearth of Ham)

Scallops au gratin & Brandy CORVI RONDI 2003 Rubinelli Vajol by Villa Zarri

Egg 5:10, King trumpet mushroom, cream of Potatoes, Parmesan cheese crumble & Foie gras sauce

Beef Tartare, Horseradish flavoured Soy Mayonnaise, dehydrated Capers & Katsoubushi

Gazpacho cold soup, edible Crab, shredded Mozzarella cheese with Oregano & sundried red Peppers Oil

28.5

Guinea Fowl Terrine, its Livers, Apricots compote, Mustard seeds & Juniper

Pasta & Risotto

Tiny homemade Egg Pasta balls creamed with Blue Crab bisque & sautèed Mussels marinara style

24.5

Flour Venetian style Dumpling ( ancient recipe of the twentieth century ) with churn Butter & Summer Truffle

Risotto with Amarone wine, Recioto wine & Cherries (min. 2 pax)

Square shaped home made Spaghetti , Ewe’s Cheese, wild Pepper, real Clams, Grey mullet eggs & crispy Leek

26.5

Tortelli pizzicati alla Robiola, Mazzancolle, Summacco, Vellutata di Piselli di Colognola e Menta

26.5

Meat & Fish

Dried Cod prepared in the traditional style of the Vicenza Fraternity & Polenta

28.5

Cuttlefish in black sepia sauce Venetian style & white Polenta

28.5

Amberjack lacquered with fermented Garlic, Vegetables Sicilian style, Pine-seeds & Anchovy flavoured Breadcrumbs

Braised Beef Cheek in Amarone wine souce,crispy Onion & mashed Potatoes

Loin of Veal, Mille-feuilles Potatoes & Swiss chard with Butter

Dessert

Chokolate Marquise

Roses cake & Custard

Pistachio cake, salad Caramel & Raspberry

Tiramisù 2.0

Soft chocolate & Hazelnuts

Elder bush Sorbet

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