To Share, All Strictly Venetian Excellence... Sopressa delle Valli De.Co., Salami with Garlic, Pancetta, Coppa di Casa & Gran Crudo Veneto, accompanied by our Sottoli.
Crudità di orto, di mare e di terra
Three Carpaccios: Asparagus with lemon pepper, Scampi & Prawns with pimenton and Carne Salada
Croccante di Uovo Tartufato & Fonduta di Asiago del Casaro
Our famous Crunchy Egg proposed for the first time at the Grand Gala of Bacalà di Sandrigo in 2018 and since then always on our menus.
Crispy phyllo dough, egg yolk dipped in a fondue of Alpeggio Asiago cheese & Berici black truffle
The Apetizer ! Corn meal Marano De.Co. crispy baked with melted Asiago Nero, Sopressa delle Valli De.Co, Coppa di Casa & Asparagus, peas & Ricotta flan
Asparagi Mimosa & Gran Crudo
Mimosa Eggs Nest with Asparagus from Veneto & Gran Crudo Veneto
Il Baccalà Mantecato con il "pan de Bari" De.Co.
Creamy cod, served with 'Pan de Bari' De.Co. (the Toasted Bread still baked in the oldest wood-burning oven in Vicenza).
Misticanza 100 Orti al Lardone & Aceto Stagionato, Crocchetti & Frutti di primavera
Mix di insalate novelle 100 orti, condite con Lardone aromatico, Aceto stagionato, frutti di primavera & i nostri Crocchetti al rosmarino
* Riso Carnaroli delle Abbadesse al Tartufo Nero dei Berici & Asiago
Slow cooking dish. Minimum 2 portions, it takes at least 20 minutes to wait for this Risotto, with a few simple, but important ingredients: Grumolo delle Abbadesse De.Co. rice, Berici Black Truffle and good Broth. It is cooked gently and carefully and then whipped with Burro di Malga & Asiago Nero DOP and a grind of pepper just before serving.
Fagottini Prosciutto & Pere Doppia Porzione
So good that you can order 2 servings directly.
They have been on our menus since 2000, and have never been removed, they have many attempts at imitation, but as we do them no one does them.
Fagottini Prosciutto & Pere
They have been on our menus since 2000, and have never been removed, they have many attempts at imitation, but as we do, nobody does them.
Tagliolini Tartufati agli Asparagi & Noci
Egg Tagliolini, mixed directly with Berici's Black Truffle, seasoned with White Asparagus & Venetian Walnuts. A drizzle of Evo oil and a handful of grana padano cheese.
§ Linguine Cozze , Pomodorini
The Linguine need 12 minutes of cooking, as soon as they are drained they are sautéed in the pan where the mussels were cooked with the chilli pepper and basil flavored cherry tomatoes.
Tagliatelle all'Uovo o Gnocchi di Patata di Fimon
We make the noodles with 10 eggs, a pinch of salt and a pound of flour for our always hand-pulled noodles.
We make our gnocchi with potatoes from Fimon, steamed, peeled and mashed while still hot, mixed with white flour and a pinch of salt.
Few ingredients for a great dish!
- To season with: the Ragout of the Locanda, Pesto Veneto (wild asparagus, Asiago stravecchio & walnuts and pumpkin seeds) or Wild Mushrooms
Pie, The one with a capital P! Five alternating layers of soft egg lasagna generously sprinkled with béchamel sauce, Locanda's ragout (which is slow cooked for at least 8 hours) and grana Padano cheese. Served au gratin. Slow cooking dish
La sfogliata di Baccalà alla Vicentina & Asparagi Verdi
Egg lasagna sheet with alternating layers of béchamel sauce with green asparagus, Vicenza-style salt cod and grana padano cheese.
Serve au gratin. Slow cooking dish
Vellutata di Piselli & Gamberi rossi
Homegrown pea and spring onion velouté, freshly sautéed red shrimp and evo oil.
Meat, Fish & Cheese
Grand Grill - Sorana, Long Bone Chop & Lamb - for 2 people
Piatto a Lenta Cottura, (Circa 30 minuti di attesa) da Condividere.
Our Meats: Lamb Chops, Long Bone Chop & Sorana Sirloin, Served with Corn Marano De. Co. Recommended for 2 people.
Sorana's Beef sirloin at Sale Maldon
The Sorana is the female bovine animal aged between 18 and 24 months (sometimes up to 3 years old) that has never given birth.
Marbled to the right point, it is served medium cooked sprinkled with Maldon salt and a drop of Garda Evo Olive Oil. Accompanied with Corn Marano De.Co. (Specify for other cooking).
§ Costolette di Agnello fior di piselli
Our small, soft lamb chops, about 350 grams, served strictly pink. Cooked in pan after lightly tossing in pea flour. Served with Polenta Marano De.Co.
Bacalà‘Sacro’ & 'Profano'
"Sacred" Bacalà alla Vicentina as per the recipe of the Confraternity of Bacalà alla Vicentina and "Profane" Bacalà, with the addition at three quarters of the cooking time of peas , served with Polenta Marano De.Co. (native Vicentine corn).
Slow Cooking dish.
Our Long Bone Chop, "BOL", weighs about a kilo, is cooked on the grill and requires at least 30 minutes to cook well, its goodness will be worth the wait. Served with corn Marano De.Co.
Slow-cooked dish. 400 grams of goodness, fried and then browned in the oven. You can have it natural, with Veneto cheeses or tricolor, with misticanza, cherry tomatoes and black asiago cheese.
Filetto di Salmone ai Piselli & mentuccia
Slow cooker 20/25 minutes
Salmon fillet, plucked and cooked at low temperature, served on butter pea & fresh mint
Pollo Nostrano brasato alle verdure
Quarter of house chicken with garden vegetables, wrapped with bacon and gently braised in the oven, served with polenta Maraneo De.Co.
Selection of 5 Italian cheeses mainly from Veneto. Served with Jams / Mustards
“First Fruits”: Selection of our Vegetables.
Dish to share of our side dishes of the day & Corn Marano De.Co to eat in company.
Sprout salad, Croutons, Tomatoes & ...
Chicken,Pine seeds & Plums
(at least for 2)
Exclusively for the whole table
all courses of the table menu
are available individually a la carte
Locanda Starer, Berici Black Truffle Risotto De.Co. & Asiago cheese, Long Bone Chop & Veneto cookies
Bacalà Mantecato, Potato Dumplings with Bacalà, Sacred & Profane Bacalà & Lemon Ice
Sprout Salad w/ Lardone & Balsamic, Crocchetti, Fagottini Ham & Pears, Grilled Sorana & Backed Ice Cream
Crudité of Scampi, Linguine with mussels, Salmon, Lemon Gelo
Tasting of three first courses: Fagottini Prosciutto & Pears,
Tagliatelle with pesto from Veneto & Montefaldo De.Co. Potato Gnocchi with Bacalà
The sweet temptations at the end of the meal
All our desserts are prepared in small daily quantities.
Dark chocolate and hazelnut pyramid with whipped cream heart
3 like sins, soft and chocolatey
Selection of Venetian Biscuits, Zaeti, Esse di Burano and Pevarini, served with a cup of sweet Veneto Wine
Tiramisù' Locanda Style
Our classic dessert with a heart of dark and crunchy chocolate chip wafer.
Strudel di Mele con Gelato
Apple and cinnamon strudel, as per traditional recipe. Served warm, with ice cream and Caramel.
Let's not call it Cream-Brulè or Cream Catalana, even if the Spanish one is the one that looks more like her.
Few but good ingredients, Eggs, Milk, Sugar, Maizena, grated orange peel and brown sugar which is caramelized with a burner only at the moment of bringing it to the table.
Classic sorbet ingredients.
Lemon, Sparkling Birbante & Limonello Ice Cream.
Three simple ingredients that together refresh the palate.
To be eaten with a spoon and then drunk all at once
La Rosada Veneta, (crema al cucchiaio simile alla panna cotta) aromatizzata al rosolio e frutti di bosco.