Modular conference rooms     Scallops wrapped in bacon with creamed potatoes; Pressed octopus with sauce of capers and anchovies; Cheese fondue fried with crunchy season salad to taste with sesame; Carpaccio of beef marinated with season Asparagus; Parma ham with salad of mushrooms and flakes Vezzena; Timballo of polenta with quail skewer and reduction of balsamic vinegar.   Risotto "De Tacchi" seafood with lemon sauce; Ricotta-cheese dumplings with spinach and fine cuttlefish; Spaghettini with tomatoes, basil and bottarga; Ravioli with asparagus with dried bacon and Parmesan cheese sauce; Little macaroni drawn with basil and prawns; Creamed potatoes and leeks with crispy bacon.   Great mix of fish grilled with vegetables steamed; Braid of bass to the flavor of citrus and rosemary; Lamb ribs glazed with balsamic vinegar and brown potatoes; Medallion of Guinea fowl stuffed with herbs; Sliced beef with rosemary with tips of asparagus of Bassano; Asparagus and eggs to "Bassanese style"; Tasting of national cheeses with jams.   Chocolate cake with vanilla sauce; Semifreddo with grapewine or vanilla with strawberry sauce; Millefoglie with strawberries; Semifreddo with nougat; Bavarese cake with strawberries.   Strada Pelosa, 241 - 36100 Vicenza Italy - Tel. +39 0444 582677 - Fax +39 0444 582434 - Email info@viest.it © VIEST HOTEL - All rights reserved | Sitemap | Work with us | Privacy