The menu

Our culinary proposals for you

APPETIZERS

FIRST

SECONDS

DESSERT

TASTINGS

WINERY

APPETIZERS

French tartare: yolk, mustard, capers, anchovies, butter – 15

Quail breast with lard, Apulian broccoli, radicchio – 15

Pumpkin, cardoncello mushroom, Asiago cheese foam – 15

Bread cream, scallops, mullet, cherry tomato confit – 15

Creamed baccalà, avocado, fried sardines, red onion compote – 15

Pistachio – crusted turbot, sunchoke – 15

Raw seafood – 32

Tidbits tris “Shrimp and avocado, sea bream orange and yougurt, tuna pears and nuts“ -18

FIRST DISHES

Risotto creamed with cardoncello mushroom, bagos cheese, saffron  (min 2 pers.) – 15

Bigoli with pluma ragout – 15

Tortelli with braised beef, juniper sauce, vegetables of the garden – 15

Linguine fresh pasta, sea bass, black cabbage pesto – 15

Ravioli filled with codfish, broccoli rabe, cantabrian anchovies– 15

Gnocchi with lobster – 17

SECOND DISHES

Venison fillet, pomegranate, white cabbage – 23

Iberian piglet on the oven – 23 

The grilled scottona:

The fillet– 23

Sliced steak– 23

The rib eye steak– 5/hg

Tuna, swordfish, sunchoke– 23

Sea bream “on the hook“, pumpkin, Apulian burrata – 23

Roasted octopus, red fruit chutney, spinach timbale – 23

Our Vicenza-style cod with polenta– 23

DESSERT

Chocolate and coffee rocher with hazelnut ice cream lime - 8

Vanilla panna cotta, blackberry sorbet, buckwheat crumble - 8

Almond Bavarian cream, orange and ginger compote, cinnamon namelaka - 8

Yogurt and chocolate cream with wild berries- 8

Tarte tatin & vanilla  ice-cream - 8

 Bronte pistachio ice-cream – 6

Hay ice-cream – 6

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SEA TASTING

Tuna tartare, pears and nuts

~

Pistachio – crusted turbot, sunchoke

~
Creamed baccalà, avocado, fried sardines, red onion compote

~

Ravioli filled with codfish, broccoli rabe, cantabrian anchovies

~

Sea bream “on the hook“, pumpkin, Apulian burrata

~

Vanilla panna cotta, blackberry sorbet, buckwheat crumble

for the whole table

66 for person

MEAT TASTING

French tartare: yolk, mustard, capers, anchovies, butter

 ~

Quail breast with lard, Apulian broccoli, radicchio

~

Tortelli with braised beef, juniper sauce, vegetables of the garden

~

Venison fillet, pomegranate, white cabbage

 ~

Chocolate and coffee rocher, hazelnut ice-cream

for the whole table

59 for person

WINERY

Vin del sette  2016 Mizzon € 5,00

Dulcis Cicogna 2019 Cavazza € 5,00

Dindarello 2021 Maculan  € 5,00

Vin santo di Gambellara 2015 Vignato V.  € 5,00             

Sherry Don Zoilo € 5,00

☞ In our restaurant we chill fish according to the rules prescribed by EC regulation 853/2004 and subsequent additions.

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