Dinner

Veneto is best known for its elegant yet comforting cuisine, where risotto takes center stage alongside dishes like baccalà mantecato, sarde in saor, and bigoli. The region is also celebrated for iconic ingredients such as Prosecco, radicchio, and Asiago cheese, all deeply rooted in its terroir. Shaped by a varied climate—ranging from cool mountain air to fertile plains and coastal influences—Veneto’s agriculture produces a wide range of high-quality ingredients, allowing for both hearty, rustic dishes and lighter, more delicate preparations, often balanced with subtle acidity and sweetness.

BACCALA MANTECCATO

Whipped salt cod with olive oil on a toasted baguette

PASTA E FAGOLI ALLA VENETA

Borlotti beans, pasta, rosemary

POLENTA AL RAGU DI CERVO

Venison ragu over polenta

BIGOLI AL RAGU D'ANATRA

Venetian pasta tossed in a slow braised duck ragu

RISOTTO AL NERO DI SEPPIA

Carnaroli rice infused with cuttlefish ink, tender squid, garlic essence and white wine

GNOCCHI ALLA GORGONZOLA

Homemade gnocchi with gorgonzola dolce & radicchio

FEGATO ALLA VENEZIANO

Sauteed provimi calf’s liver in white wine with caramelized onions and potato mash

SCAMPI ALLA BUSCARA

Sauteed langoustines with garlic essence, white wine, light tomato finished with herbs and lemon over polenta

PETTO D'ANATRA ALL ARANCIA

Crispy duck breast with a delicate orange juice served with seasonal vegetables