[:it]Il ristorante[:en]The Restaurant[:]
Immersed in tradition and elegance, in the restaurant hall of the Hotel Al Santo you will savor the excellent traditional Venetian and national cuisine.
First courses
Bigoli Paduan style
Tagliatelle with porcini mushrooms
Green lasagne gratinated with white asparagus from Bassano
Potato gnocchi with lamb ragù
Asiago and Radicchio Ravioli
Pasta and beans Venetian style
Spaghetti with clams
Mediterranean Garganelli with Shrimps, Cherry Tomatoes, Capers and Olives
Second courses
Beef Ribs
Beef cuts to taste
Sliced beef with porcini mushrooms
Beef fillet to taste
Venetian-style liver with polenta
Grilled lamb chops
Codfish Vicenza style with grilled polenta
Fried fish with fried vegetables
Composition of grilled vegetables with tosella cheese
Starters
Sardines in sauce
Creamed cod with polenta
Classic Caprese
Warm asparagus tart on parmesan fondue
Mixed cold cuts platter
Assortment of mixed cheeses with honey and pears
Dear guest/customer,
if you have any allergies and/or food intolerances, please ask for information about our food and drinks. We are prepared to advise you in the best way.
Between tradition and elegance, in the restaurant hall of the Hotel Al Santo you will taste and enjoy the optimum Venetian and national traditional cuisine.
Pasta and rice
Bigoli (kind of pasta) in Padua’s style
Noodles with porcini mushrooms
Green lasagne gratinated with white asparagus from Bassano (typical area)
Potatoes dumplings with lamb sauce
Pasta and beans (dish of Veneto)
Spaghetti with carpet shells
Garganelli (kind of pasta) Mediterranean style, with shrimp, cherry tomatoes, capers and olives
Ravioli with Asiago cheese and red chicory
Main Course
Entrecote
Sliced T-bone beefsteak on request
Variety of meat fillet on request
Liver Venetian style (with onions) with grilled polenta (kind of cornmeal)
Grilled lamb chops
Dried cod with grilled polenta (kind of cornmeal)
Mixed fried fish with fried vegetables
Variety of grilled vegetables with tosella cheese
Sliced T-bone steak with porcini mushrooms
Hors d'œuvres
Marinated sardines
Brandade of salt cod with polenta
Salad made of tomatoes, basil and mozzarella cheese
Small pie with asparagus on parmesan cheese fondue
Chopping board with cold cuts
Assortment of various cheeses with honey and pears
Dear customer/guest,
should you have any allergy or food intolerance, please do not hesitate to ask our trained staff any kind of information. We will be happy to suggest the best options for you.