Menu del ristorante da gerry Monfumo Italy taste experience dining delights fresh local ingredients hilltop cuisine Veneto treasures fine dining foodies destination specialties

Starters

• Carpaccio di cervo in saor leggero di asparagi – tender slices of venison carpaccio paired with a delicate asparagus saor and a hint of balsamic vinegar.
• Mazzetto di germogli misti gratinato con fonduta di formaggio e tartufo nero estivo – a gratin of mixed sprouts complemented by creamy cheese fondue and the earthy aroma of summer black truffle.
• Prosciutto Pata Negra con le nostre verdure in agrodolce – exquisite Pata Negra ham served alongside house-made sweet and sour vegetables, a marriage of flavors.
• Spiedino di piovra e sedano rapa panato, crudités di puntatelle e ketchup alle acciughe – crispy breaded octopus and celery skewer paired with fresh puntarelle crudités and anchovy ketchup.
• Tonno in crosta di sesamo su finocchio croccante all’arancio e menta – sesame-crusted tuna resting on crispy fennel with notes of orange and fresh mint.

Mains

• Sopa coada di Gerry – a rich, slow-cooked broth blending chicken, capon, and turkey varieties for a comforting taste of tradition.
• Tortelloni ripieni di coda di bue alla bordolese – handmade tortelloni filled with oxtail in a rich Bordelaise sauce.
• Risotto con radicchio trevigiano IGP e casata del Grappa mantecato all’olio extra vergine di oliva – creamy risotto with protected Treviso radicchio and casata cheese from Grappa, finished with premium extra virgin olive oil.
• Linguine Pasta Zara “selezione grani pregiati” padellate con ragù di agnello, topinambur e polvere di radicchio IGP – linguine crafted from select grains sautéed with lamb ragout, Jerusalem artichokes, and radicchio powder.
• Lasagnetta gratinata con capesante, calamari e carciofi su vellutata di mare allo zafferano – gratinated mini lasagna layered with scallops, squid, and artichokes, served on a saffron seafood velouté.
• Braciola di agnello farcita di fegato grasso in crosta di pistacchi con broccoli romani sautè – lamb chop stuffed with foie gras, coated in pistachio crust and accompanied by sautéed Roman broccoli.
• Straccetti di vitello e radicchio al coriandolo con praline di riso venere aromatizzate allo zenzero – veal strips with radicchio and coriander, paired with aromatic black Venus rice pralines infused with ginger.
• Tagliata di sorana alla Roberspierre con patate e radicchio al forno – sliced Sorana beef Roberspierre style, served with oven-roasted potatoes and radicchio.
• Trancio di rombo in guazzetto di carciofi, pomodorini e patate aromatizzati alla melissa – fillet of turbot in a stew of artichokes, cherry tomatoes, and potatoes scented with lemon balm.
• Zuppetta di pesce all’amalfitana – Amalfi-style fish soup brimming with assorted seafood, tomatoes, garlic, and fresh parsley.
• Braciola di Pata Negra – premium Pata Negra pork chop, a true delicacy showcasing Iberian heritage.
• Costata di vitellone Km 0 – locally sourced veal rib steak, exemplifying the farm-to-table philosophy.
• Nodino di vitello km 0 – succulent veal chop from local sources, prepared to highlight natural flavors.
• Spiedino di mazzancolle – grilled skewered king prawns, a succulent seafood treat.

Desserts

• Mousse al cioccolato bianco affogata al kiwi e crumble al cacao amaro – white chocolate mousse drowned in kiwi and topped with bitter cocoa crumble.
• Crema catalana – classic Catalan cream infused with eggs, milk, sugar, and a hint of cinnamon.
• Cremoso al caramello con coulis di lamponi – luscious caramel cream paired with a vibrant raspberry coulis.
• Gelato al forno – oven-baked ice cream delicately sweetened with eggs and sugar.
• Biscuit al cioccolato con sorbetto al caffè e Baileys – chocolate biscuit served with coffee sorbet and a drizzle of Baileys cream liqueur.

Drinks and Specials