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RESTAURANT ARQUADE

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

Executive Chef Gennaro Vitto

Tasting menu

140,00

Wine pairing selected by our sommelier

90.00

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

Mediterranean Culture

80.00

Wine pairing selected by our sommelier

45.00

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

Tasting menu are served only for all the guests at the table

Menu «

Sublitis

»

130,00

0,375 ml Vino Sublitis IGT Veneto 2008 Agricola Leopoldo Montresor included

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

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

22,00

Pressed mackerel, grapefruit black cous cous, jelly maple syrup, iodinated leaves

24,00

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

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

Carnaroli Risotto cooked and row, hearts of wild celery

25,00

Cannelloni pasta stuffed with lobster, puff pastry beet, black summer truffle, Armagnac foam and wild fennel

28,00

Fish and Meat

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

Stewed cheek of veal, Amarone chickpea, celeriac,

green leek marinated first, then served in tempura

30,00

Sirloin of beef

cooked in bacon, slices of red Tropea onion grilled soaking potatoes, lettuce hearts

30,00

Cheeses 35,00

Dominique (Verona craftsmanship with french milk 70% cow s milk and 30% goat) coated with cacao powder

Camembert (french, Normandy region AOC, cow s milk), served with strawberries compot

Roquefort (french, Midi Pyrenees region AOP, sheep), served with dried fruit

All served with

homemade bread . Pan d 'épices, pan

brioche, black rye bread

with dried fruits

Brie de Meaux (french, Brie region AOC cow milk),

served with nougat and nuts

Eu Monte Veronese (Veneto Dop, cow s milk), served with gelé of lager beer

Buffalo Taleggina (Verona craftsmanship with milk from Campania region), served with gelé of dark beer

Tris milk (Verona craftsmanship with d ifferent qualities of milk from Piemonte region, 30% cow s milk, 30% goat, 40% sheep) covered with ginger and lime

Gran Kinara (Piemonte region, cow s milk), unique 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 soufflé, served with cardamom ice-cream

14,00

Fennel royale, basil broadleaf sorbet, sweet

tomato gazpacho

14,00

Delirium of

strawberries and whipped cream. recommended for two persons

25,00

Chef de Cuisine Gennaro Vitto