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.


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