The Menù

Mixed seafood starters Pinto
Octopus salad
Venetian-style sardines with polenta
Prawn cocktail
Caprese salad (sliced tomato, mozzarella and basil)
Raw ham and melon
Bresaola with rocket salad and Grana cheese
Marinated salmon
Soutè mussels and clams
Tris codfish
Sliced cold meats and salami

Fish soup with croutons
Cream of asparagus soup
Porcini mushroom soup
Mixed vegetable minestrone

Homemade fresh pasta
Spaghetti with meat or tomato sauce
Spaghetti carbonara (beaten eggs and fried bacon) sauce
Tortellini with cream and ham
Lasagne with meat and tomato sauce
Penne (short pasta tubes) with tomato and chilli pepper sauce
The chef's risotto minimum two persons per person
Tagliatelle (noodles) with lobster
Tagliatelle Busara Art with scampi and tomato sauce
Tagliatelle with vegetable sauce
Gnocchi with shrimps and rocket salad
Gnocchi with four cheese sauce
Spaghetti with cuttlefish ink sauce
Spaghetti with pesto sauce
Tagliatelle with scampi and obergine
Spaghetti with carpet shell clams
Spaghetti with seafood
Gnocchi with salmon cream sauce
Tagliatelle with shrimps and porcini mushrooms
Spinach and ricotta ravioli with tomato sauce

Fish second course
Fried calamari (squid) from the Adriatic sea
Mixed fried fish
Gilthead sea bream fillet with peppers and saffron
Seabass fillet cooked in Prosecco wine with porcini mushrooms
Cuttlefish in its ink with polenta
Grilled scampi
Creamed cod fish with polenta
Fresh-caught fish grilled
Mixed fish grill
Grilled Lobster
Grilled sardine
Grilled salmon

Meat second course
Venetian-style liver with onions and polenta
Grilled Angus beef fillet
Angus beef fillet with green pepper
Breaded veal cutlet
Sliced Angus beef fillet with rocket salad and grana
Chicken breast with cream and mushrooms
Escalope of veal
Chef's omelette

Side dish
Salad (mixed, green or tomatoes).
Chips or roast potatoes.
Seasonal vegetables
In oil artichokes

Homemade dessert selection
Assorted cheeses with honey

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