Capriccio

Breaded and fried veal cutlet, served crispy and golden. Accompanied by a portion of pasta. A classic of Italian cuisine.

Assortment of different pastas served with various house sauces. Ideal for discovering several flavors in one dish.

A generous portion of fresh or dry pasta, served with the sauce of the day or a classic Italian sauce.

Thin slices of marinated raw beef, usually seasoned with olive oil, lemon, and parmesan shavings. Fresh and light dish.

A large salad composed according to the chef's inspiration, often including fresh vegetables, meat, or cheese.

Classic Caprese salad composed of slices of fresh tomatoes and mozzarella. Dressed with olive oil and basil.

Italian stretched-curd cheese. Its flavor ranges from mild to pungent depending on its aging period. Firm texture.

Italian blue cow's milk cheese, creamy and veined. Rich, intense, and slightly pungent flavor.

Assorted selection of Italian cheeses, usually served with bread.

Light and airy dessert with intense dark chocolate. Creamy and melt-in-your-mouth texture.

Traditional Italian dessert made from sweetened, set cream. Silky and smooth texture, often served with a red berry coulis or caramel.

Refreshing mix of seasonal fruits cut into pieces. Naturally sweet and light.

Dessert with a hazelnut flavor. It is often a moist cake, a mousse, or a rich cream with a nutty taste.

Famous Italian dessert made with ladyfingers dipped in coffee, layered with mascarpone cream, and dusted with cocoa.

Bottle of still or sparkling mineral water.

Sweet, non-alcoholic carbonated beverage.

Classic Italian espresso, short and strong.

Coffee drink made with espresso and hot foamed milk.

A glass of red, white, or rosé wine of your choice.

Small pitcher of wine, equivalent to about two glasses.

Half-liter of wine served in a carafe.

Draft or bottled beer, refreshing.

Italian sparkling white wine. Light, fruity, and festive.

Alcoholic beverage served before the meal to whet the appetite, special recipe of the restaurant.

Typical anise-flavored aperitif from the South of France, served with fresh water.

Bitter and refreshing Venetian cocktail based on Prosecco, a bitter (like Aperol), and sparkling water.

Italian pomace brandy. Strong and aromatic digestif.

Traditional liqueur from the Venice region made from infused grappa, often with lemon peel and spices. Digestif.