Menu

❖ Carpaccio di Manzo alla Cipriani

Thinly-sliced raw beef tenderloin with the classic Venetian aioli.

Featured in countless menus around the world, the original beef carpaccio was born at the historic Harry’s Bar in Venice. Invented in 1950, it was a creation of the affable restaurateur Arrigo Cipriani to please Countess Amalia Nani Mocenigo. The colors of the dish resembled those in paintings by local artist Vittore Carpaccio (1465-1526), and so it was named after him.

Schie con Polenta alla Laguna Veneziana

Venetian-style sautéed tiny sweet shrimp with oven-baked polenta.

❖ Zucca in Saor alla Chioggiotta

Sweet and sour-roasted acorn squash with pine nuts, raisins, candied red onions

Insalata Mista

Field greens with fresh vegetables, olive oil, red wine vinegar

❖ Sbroeton di Verza

Countryside savoy cabbage and potato soup.

“Culinary archaeologist” Davide Veneri found this almost forgotten peasant recipe from the lower Veronese countryside. The ancient sbroeton soup is a testimony to the frugal life of the poor in need of a low-cost but nutritious meal.

❖ Tagliatelle Enbogone

Hand-cut wide ribbon pasta with braised borlotti beans, rosemary, pork rind, Grana Padano cheese.

“Enbogone” (snailed), The classic bean ragu of the Valpolicella area north of Verona, makes a reference to local escargots, as they are both braised in a similar manner. This local pasta dish can only be found in the most authentic trattorias of the territory.

❖ Casunziei all’Ampezzana

Cortina d’Ampezzo-style beetroot-ricotta filled ravioli with sweet butter, sour cream, aged Grana Padano cheese, poppy seeds

❖ Spaghetti al Nero di Seppia con Frutti di Mare

Venetian-style cuttlefish ink spaghetti with sautéed clams, mussels, pink shrimp, and fish with garlic, white wine, cherry tomatoes ($5 supplemental)

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❖ Riso alla Sbirraglia

Creamy Carnaroli rice with braised chicken, butter,
Grana Padano cheese.

“Sbirraglia” was a derogatory term given to the Austro-Hungarian soldiers who occupied the Veneto area from the end of the 19^th century until the end of the First World War. People referred to them as “cops” (sbirri), who were not loved by the Venetian population. The occupying soldiers often came to steal chickens while demanding hospitality from local peasant families. To prevent all the chickens from being stolen, the women added rice to the chicken to make a heartier meal, satiating the soldiers’ hunger with a single dish.

❖ Bigoli col Anara

House-made thick spaghetti with duck ragù 
($5 supplemental)

In 1604 a pasta maker from Padova, called “Abbondanza,” was granted the patent of a machine of his own invention. Abbondanza produced different types of pasta, but the people adopted the rough spaghetti as their favorite. 

Grigliata Mista di Carne

Mixed grill: beef strip loin, pork ribs, lamb chop and Italian sausage, garlic-rosemary roasted potatoes
($7 supplemental)

❖ Lesso e Peara

Traditional Veronese boiled beef, chicken, and cotechino sausage with classic “pearà” sauce.

In Verona, a mix of boiled meats with Pearà is the quintessential dish for special celebrations. Pearà (peppery) is a sauce made with breadcrumbs, beef broth, bone marrow, and an abundant addition of black pepper. According to legend, this recipe was created by the court cook of Alboin, king of the Lombards, in ‘572 AD. Alboin, after defeating Cunimondo, king of the Gepids, married Cunimondo’s own daughter, Rosmunda, and celebrated the victory with a banquet. During the festivities, the king made Rosmunda drink wine from her father’s skull. The grief-stricken bride fell into depression with the intention of allowing herself to starve. The court cook, hard at work, invented the peara sauce for Rosmunda to “heal her.” The queen, thanks in part to the irresistible pearà, recovered from her pain and took revenge on Alboin, becoming the lover of Elmichi (a young warrior) and arranging with him to murder her hated husband.

❖ Orata “Mare e Monti”

Oven-baked Mediterranean gilthead sea bream with Soave white wine sauce and assorted wild mushrooms

❖ Tachinella al Melograno (Paeta Rosta al Malgaragno)

Roasted turkey with pomegranate and pumpkin purée 

❖ Coniglio alla Bellunese

Belluno-style braised rabbit leg with bitter green

Torta Russa

Veronese almond cake in puff pastry crust.

Legend has it that this cake was invented by a pastry chef from Verona who worked on cruise ships. While sailing in the northern seas, near Odessa, he fell in love with a beautiful Russian girl and created this cake in her honor.

Macedonia di Frutta con Zuppa di Mele Cotogne

Chilled quince soup with fresh fruit

Torta di Cioccolato Amaro

Flourless chocolate cake with vanilla bean crème anglaise

Panna Cotta

Classic Piemontese milk custard with marinated berries

Classico Tiramisu’ del Ristorante dal 1993

Our signature version of this classic dessert of layered mascarpone mousse, savoiardi cookies, espresso, cocoa