Menu à la carte
“There are those special places where the water and the air are of superior quality, places where the energy of the trees fillss the soul of man, where you enjoy outstanding food and produce exceptional wines. Places for those who love beauty, which is rich in history and culture”
Welcome to Villa Cordevigo.
Cristoforetti and Delibori Families
Natura
Amuse bouche
Artichoke cooked in oil, carrot soup, ginger, samphire
“Corte Schioppo” Vialone Nano rice, Jerusalem artichoke, cardamom, thyme
Braised cardoncello mushroom, Monte Baldo black truffle, turnip greens, red berries
Pre dessert
Childhood memories: banana, chocolate, caramel
Petits Délices
€ 100
Our sommelier proposes Wine Pairing
€ 48
a journey with the chef
Amuse bouche
Wafer of amberjack, zabaglione, liquorice, chive-infused sour cream
Seared scallop, caviar, fermented leek cream, veal jus, Jerusalem artichoke
Fusillone…my way 2022
Bread-crusted red snapper, shellfish guazzetto, ginger
Pre dessert
The Oseleta
Petits Délices
€ 135
All the menus are served for the whole table
Our Sommelier proposes
Exploring the vineyards of Italy € 60
Exploring the vineyards around the World € 95
The world of international sparkling wines € 200 per person (minimum 2 p.)
Oseleta
Amuse-bouche
Smoked mackerel over vine wood chips, broccoli, ‘nduja, vanilla
Chestnut cream, pomegranate reduction, juniper-marinated venison carpaccio,
garlic and rosemary
Confit duck button (filled pasta), herb butter, candied orange
Square spaghetti with shellfish sauce, chicory cream,
Villa Cordevigo Gin-marinated prawn
~
Skate in garlic sauce, wild fennel oil, Sicilian Miyagawa gel
Or
Iberian pluma, potato mille-feuille, mustard sauce, puntarelle, smoked pumpkin
~
Pre-dessert
Opéra: coffee, almond, chocolate
Petits Délices
€ 160
Our sommelier proposes from our cellar,
Wine pairing Villa Cordevigo and Vigneti Villabella
€ 75
All the menus are served for the whole table
Starters
Honey-marinated scampo, passion fruit, toasted almonds,
crustacean mayonnaise, elderflower
€ 36
Poached organic egg from Lessinia, Carbonara style foam,
Monte Baldo black truffle, terragon pesto
€ 23
Grilled scallops, fermented leek cream, Jerusalem artichoke, veal jus
€ 34
Pumpkin variations: ice cream, terrine, smoked cream
€ 23
First courses
Gerardo di Nola Linguine with black garlic, mullet tartare,
Osietra Giaveri caviar
€ 32
Potato gnocchi with shiitake mushrooms, celery root, dill
€ 23
Agnolotto filled with foie gras, served in a smoked chicken consommé
with black blueberries
€ 28
Carnaroli riserva rice from Corte Schioppo, Isola della Scala (Verona),
Valpolicella saffron, beef marrow, lemon gremolata, rosemary
€ 33
Main courses
Braised cauliflower scallop with teriyaki sauce, beetroot, turnips,
wild sprouts
€ 24
John Dory en papillote with artichokes and Mornay sauce
€ 36
Guinea fowl stuffed with chestnuts, Monte Baldo black truffle, thyme,
savoy cabbage, served with a mushroom sauce
€ 38
Beef Chateaubriand, served with onion brioche,
Pont Neuf potatoes, porcini mushrooms, hollandaise sauce
€ 150 (for two people)
Dessert
The Oseleta since 2020
Tulakalum chocolate mousse, creamy licorice and coffee, Amarone reduction
€ 24
My take on the Opéra
Coffee-scented biscuit, dark chocolate ganache, and whipped buttercream
€ 23
The Apotheosis of Autumn
Pumpkin, chestnut, and currant
€ 23
Scents of Winter
Speculoos, yogurt and honey, apple
€ 22
Childhood Memories
Banana, chocolate, caramel
€ 22
Selection of homemade ice creams
€ 15
A Curated Selection of Fresh and Aged Cheeses from Italy and Around the World
Four varieties € 18
Six varieties € 26
Nine varieties € 38
We recommend a glass of Porto wine € 12/16
Dear guest, you can also ask our staff for information on ingredients and products that may cause
allergies or intolerances. Some dishes are prepared with frozen raw materials or frozen at the origin. Raw
materials/products are shocked freezing on site – Some fresh products of animal origin, as well as raw fishery
products, are subjected to rapid temperature reduction to ensure quality and safety, as described in the HACCP
Plan pursuant to EC Reg. 852/04 and Reg. CE 853/04.