Greeting Chef
Carpaccio meat "Nebraska" with foamed milk with almonds and parmesan
artichoke bottom with scallop on saffron sauce
ravioli pasta with red sauce with turnips oxtail in "crazy water"
Scampi with Pasta and beans
Prosecco with vinegar Trockenbeerauslese
Chateaubriand of breast 'duck on small juniper with pure' chestnuts and mushrooms
fillet of sea bream on the mountain and lentil sauce nose
Mousse pumpernickel bread with plum sauce and dried pears in red wine
or
selection of cheeses with homemade jam
For information and reservations call
Manolo tel. +39 349 171989 or
from 18.30 to 22.00 tel. +39 041 5228945
or send an email to enoteca@alvoltoenoteca.it
return to the site enoteca
© 2008 Wine to the Face Rialto
