From the Winter Menu 2016 – Met Restaurant

Starter - The vegetable garden in winter (Contemporary)
A riot of seasonal vegetables from the island of Sant’Erasmo with unusual nuances and combinations.
A vegan dish for all tastes.

First course - Radicchio risotto with black ink (Contemporary)
Carnaroli rice from the Po Delta meets cuttlefish in their ink and red Treviso radicchio. A touch of citrus is given by the kumquat.

Second course - Roe deer noisette (Contemporary)
The pan-cooked roe deer noisette is served with celeriac salad. A vinaigrette of nuts, Verjus grapes and crispy speck bring back memories of Chef Veritti’s motherland, Friuli.

Dessert - Ricotta, chocolate and pear tart (Traditional)
Granny Caterina’s classic tart. A rich shortcrust pastry filled with Decana pears, ricotta cream and chocolate nuggets.

MET restaurant - Riva degli Schiavoni 4149 - 30122 Venezia Italy - T. +39 041 52 050 44 - F. +39 04152 23679
P.I / C.F. 00184450278 - N. iscrizione registro Inprese di Venezia 00184450278 - Capitale sociale € 120.000,00

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