Ristorante Antica Torretta | Tasting menus
Piatti creativi in ambiente rustico-chic con cucina a vista, soffitto a travi e tavoli esterni nella piazza.
Ristorante Antica Torretta, Ristorante Verona, Verona ristoranti, Ristorante chic Verona, Restaurant Verona
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Tasting menus

We start from the excellence of a product to create new combinations. Our research is ongoing, spanning countries, inspirations and unexpected meetings. Our tasting proposals are by reservation only, for a minimum of 4 people.

uovo-egg

Menu 1 (meat)

Aperitivo
Asparagus flan with Monte Veronese cheese fondue and balsamic reduction
Ricotta gnocchi with black truffle and beurre noisette
Veal cooked at low temperature served with fresh porcini mushrooms, spinach and pinenuts
Granita with prosecco and orange jam
Parfait with fruits of the forest

Menu 2 (meat)

Aperitivo
Jamon iberico bellota with rice flavour buns
Caserecci (home made pasta) with mushrooms, mushrooms, Parmesan fondue and crispy Speck
Chateaubriand with rosemary roast potatoes
Granita with prosecco and orange jam
Dark chocolate mousse

Menu 3 (meat)

Aperitivo
Thin slices of raw beef with a herb sauce and black pepper flavoured home-made brioche bread
Amarone wine risotto with radicchio and “Monte Veronese” cheese
Braised veal cheek served with chickpea cream and carrots
Granita with prosecco and orange jam
Yogurt mousse with nuts and caramel

Menu 4 (meat)

Aperitivo
Steak tartare with black truffle and bearnaise sauce (apart)
Maccheroncini (home-made pasta) with veal ragout using hand-minced meat flavoured with fresh
Rack of lamb with sichuan pepper sauce, served with parmigiano flan
Granita with prosecco and orange jam
Parfait with amaretto and chocolate mousse

Menu 5 (meat)

Aperitivo
Thin slices of raw beef with a herb sauce and home-made brioche bread flavoured black pepper
Ricotta gnocchi with black truffle and beurre noisette
Chateaubriand with finely sliced black Truffle and rosemary roast potatoes
Granita with prosecco and orange jam
Our special tiramisù

Menu 6 (meat)

Aperitivo
Spinach flan with Monte Veronese cheese fondue and balsamic reduction
Porcini mushrooms risotto with Monte Veronese “mezzano” cheese
Veal cooked at low temperature served with mushrooms, spinach and pinenuts
Granita with prosecco and orange jam
Dark chocolate mousse

Menu 7 (meat)

Aperitivo
Egg cooked at low temperature served with green asparagus and pearls of black truffle
Bis of first courses with wholewheat mafalde (home-made pasta) with duck ragout meat and pecorino sardo cheese and nettle risotto with “cimbro” local cheese
Seared cutlet of New Zealand ‘Maori’ lamb served with swiss chard gratinee with parmesan with a hint of Garda lemon
Granita with prosecco and orange jam
Honey mousse with figs and citrus aroma

Menu 8 (fish)

Aperitivo
Bis of starters with light creamy codfish “Antica Torretta” style with a cream of black polenta and anchovies from The Cantabrico Sea with toasted wholegrain bread and butter from Normandy
Maccheroncini with swordfish ragout, datterini tomatoes and capers
Fillet of sea bass in a crust of ‘vitelotte’ potatoes with a fresh fennel and cress salad
Granita with prosecco and orange jam
Strawberries meringue pie

spada-swordfish

Menu 9 (fish)

Aperitivo
Bis of starters with sea bass tartare and tartare of prawns “a l’orange” and tuna tartar and avocado cream
Risotto with red prawns from Sicily
Crispy octopus served on a bed of potatos and “taggiasche” olives with a green parsley sauce
Granita with prosecco and orange jam
White chocolate bavarese with raspberry and caramelized hazelnuts

Menu 10 (fish)

Aperitivo
Baby stewed octopus on rocket salad with celeriac, pine nuts and feta cheese
Tortelli in squid’s ink with mullet roe, peas and parsley olive oil
Ombrina on a bed of artichokes and carrots flavoured with a creamy ginger dressing
Granita with prosecco and orange jam
Apple pie with zabaione ice cream

Menu 11 (fish)

Aperitivo
Bis of starters with warm cuttlefish salad and roe of grey mullet with a citrus scent and thin slices of wild sockey salmon from Alaska on a rocket salad, apple and parmisan cheese
Scallops risotto, sweet red pepperoni cream and lime powder
Steamed king crab with Vichy carrots and “bristol” sauce (apart)
Granita with prosecco and orange jam
Lemon meringue pie

Menu 12 (fish)

Aperitivo
Steamed scampi with “guacamole” avocado salad
Tortelli in squid’s ink with mullet roe, peas and parsley olive oil
Angler fish flavoured with taggiasche olive oil and served with sauteed spring vegetables
Granita with prosecco and orange jam
Tuille with greek yogurt mousse and forest fruits

* All menus are subject to variation according to the seasonality and availability of the ingredients.