MENU
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
150,00
Wine pairing selected by our sommelier
90.00
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
Quar petit Fours
Mediterranean Culture
80.00
Wine pairing selected by our sommelier
45.00
Amuse Bouche
Pressed mackerel, grapefruit cous cous, rugged maple gelé 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
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
Octopus tentacle, ginseng and guaranà, smoked citrus fruits pulp,
light seaweed dulse
25,00
Red prawns from Gallipoli with passion fruit, fritter cream of spinach and vanilla
29,00
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 gelé and black pepper,iodinated petals
23,00
Pasta and Rice
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
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
Fish and Meat
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
Slice of lamb cooked soft, natural parnsip puree, beans and chorizo, cips of tubers
30,00
Pigeon roasted on one side only, terrine of roots,
flower flavored fresh bean, roasted green peppers compote
33,00
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
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
Apricots in syrup with cocoa juice, ice cream with almonds
14,00
Fruit and vegetable soup with cardamom ice cream, raspberry soap
14,00
Cherry parfait, served with pistachio ice cream and bitter chocolate ice cream
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