Polenta consà – fresh polenta topped with Caciotta dei Lessini, truffle, mushrooms and shelled sausage 12
Potato and aubergine muffins with Monte Veronese – potato and aubergine pie with red basil pesto 12
Beef – Beef tartare, walnuts and truffle cream 18
Polenta and bogoni – fresh polenta with snails in sauce 14
La Chioggiotta – warm seafood salad 16
Sarde in saor – Baked Mediterranean sardines marinated with onion, raisins and pine nuts 14
Il Senzaposate – chopped grouper, extra virgin olive oil from Garda with parsley, olives and capers 14
Baccalà mantecato del Mulin – more delicate fresh cod creamed with Garda oil 15
Tuna tartare 16
Salmon tartare with pears and pistachios 16
Prawn tartare with pomegranate and 72% dark chocolate 17
Risotto in Amarone and Monte Veronese sauce 16
La teieta – macaroni with duck ragout and cheese fondue 16
Le paparele al tastasal – fresh pappardelline with pepper cream and Venetian sausage paste 16
I picenini – small tortellini with meat filling 16
Milano Marittima – saffron and turmeric paraboiled rice with perch ragout 16
I sugosi – bigoli with sardines and mackerel with olives, capers and breadcrumbs 17
La pignata – macaroni with mollusc and crustacean sauce 20
Baciami ancora – (does not "perfume" the breath) linguine with black sauce and black garlic with prawn tartare 18
Stufato della Zia Jole – Slow cooked veal chunks, undergrowth and black truffle 17
Porco&Porcheta – roasted pork neck with bacon and spices 17
I filettini di manzo del Principe – filleted scottona, radicchio, braised meat, raisins, Monte and grape glaze 20
Baccalà del Mulin – fresh cod (more delicate) cooked with milk and anchovies 17
Sepie e calamari al pocio nero – Squid and cuttlefish tentacles in tomato sauce with cuttlefish ink 17
El cartoso – fSea bass bed with aubergine foil, baby peppers and pistachios 20
Pan e ton – fresh tuna, thin bruschetta, tomatoes, Nesente olives and capers 18
La brontolona – slow cooked shellfish and mollusc soup 20
El piaton de Re Teodorico – Selection of crustaceans, molluscs and fish fillets au gratin with our special light and crunchy breading, with surprises from the market 38
Sporta di Fata Matilde – Bronze-drawn linguine half-cooked in water finished in “Fata” paper foil with crustaceans and molluscs 20
El piaton del Molinar – Selection of crudités, crustaceans and molluscs with a trio of our fabulous tartares and surprises from the market 50
Price per person – minimum 2 people
La putanzza – yogurt sponge, cream, strawberry jam, chopped chocolate and cream as if there was no tomorrow 7
El dolce del sacrestan – pears in wine with ice cream and crumbled sbrisolona 8
Ritorno al futuro – the best dessert: chocolate salami 6
Sua Maestà – Giancarlo Perbellini's Millefeuille 10
Fig cream 6
Sbrisolona – dry almond cake flavored with grappa 7
Biscotti di Erbezzo – chocolate and hazelnut brittle with passito for dipping 8