New Year's Menu

2025 / 2026

Welcome

• Welcome canapè
• Seaweed tasting
• Seaweed croquettes

Starters

• Octopus salad with celery, potatoes and olives
• Venetian-style dried cod purée with grilled cuttlefish ink polenta
• Venetian “Saor” lagoon fish marinated in vinegar and onion

First Courses

• Orecchioni pasta with tub gurnard sauce and saffron from the Euganean Hills
• Potato gnocchi with local “Poro” crab sauce

Main Courses

• Freshly caught sea bass fillet baked and wrapped in puff pastry
• Octopus braised in red wine with white polenta

Desserts

• Dark chocolate fondant cake

Traditional Ending

• Cooked local “Musetto” sausage with lentils