Easter
Sunday, March 27th 2016

A lunch of special significance, in an ambient of discreet and surrounding refinement.

A menu prepared with the products of the season and dedicated to Easter, typical regional dishes and ingredients of the Tra’Contemporary cuisine.
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Menu

Welcome and Happy Easter from our Chef
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Crunchy egg, Bassano white asparagus
and Caviar de Venise
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Ravioli with five ingredients and spring herbs
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Lamb chops with herbs from Venetian islands with baby peas and liquorice flavouring
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Pre dessert
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Chocolate egg flavoured with fresh mint, and
delicate wild berry mousse

€ 250.00 per person
wine not included
Reservation in advance needed.
Dress code: Formal attire, jacket require