The Grande Carte
In season flavours at Le Maschere Restaurant
Starters
- Pan fried Foie Gras scallop on crunchy Altamura bread and pineapple chutney
- Basket of crab meat with light basil sauce, radicchio salad seasoned with Garda lake citron
- Roulade of swordfish filled with anchovies and capers, green sauce and crispy olives bread leaves
- Rock lobster tail with celery, red Tropea onion and fresh tomatoes
- Beef carpaccio and tartare with artichokes and black truffle cream sauce
- Crunchy vegetables scented with sesame and aromatic sauce
Pasta and soups
- Cream of carrots scented with fresh ginger and roasted skate wings with chervil
- “Paccheri” pasta with light smoked red tuna ragout
- Potatoes dumplings with eggplant caviar, clams and sweet garlic
- Home made pasta with chicken ragout seasoned with sweet cicely and fried zucchini straws
- Home made ravioli filled with lamb mousse and spring vegetables with creamy salted butter seasoned with lamb stock
- Creamy risotto with “Montine” asparagus tips served with lukewarm poached egg and parmesan cheese
Fish
- Broiled sea scallops and baby cuttlefish on the skewer served with marinated fennels and red onion tempura
- Scorpion fish fillet wrapped in “Colonnata bacon fat” on asparagus salad with egg and lime sauce
- Shrimp tails with spring salad and marinated fruit
- Stewed octopus with Modena balsamic vinegar and sweet peppers scented with chives
Meat and Poultry
- Pan fried fillet of beef stuffed with vegetables, pepper and basil sauce, sautées potatoes
- Broiled veal cutlet with stewed cherry tomatoes, sautés eggplants with Savory herb
- Roasted suckling pig with “ peverada “ sauce and vegetables
- Oven baked duck with stewed shallots
Cheeses
- Selection of Italian cheeses from our Cheese Master
Dessert
- Nougat creamy parfait with bourbon vanilla sauce
- Chocolate ice parfait with mint sauce
- Pastry shell with chantilly and strawberries, red berries sauce
- “Millefeuille” with zabaione, cream of sour cherries and Grand Marnier
- Venetian Tiramisù San Clemente style
VENETIAN MENU
Appetizer
- Cremy codfish and gray lagoon shrimps with grilled corn meal
- Typical onions marinated scampi and fillet of sole
- Sautées of mussel and clams with bread croutons
First Courses
- Pasta and beans soup Venetian style
- Home made egg noodles with lobstaer tail and “buzera fish sauce“
- Risotto with “bosega fish” and prosecco wine
Main Courses
- Deep Fried assorted Adriatic fish with creamy corn meal
- Fillet of mackerel with laurel and sweet garlic
- Pan fried Calf liver with onions Venetian style
Dessert
- Venetian tiramisù San Clemente style
- “Pincia” bread tart with raisins and pineseeds