SIMPLE FLAVORS AND TRADITIONAL CUISINE

The tradition of home-made pasta and the cooking with wood embers of the finest meats and lake fish summarize the expression of our cuisine to the rediscovery of simple flavors and local specialties. The menu varies according to the seasons proposing from time to time the typical products of the area including asparagus, radicchio, mushrooms, chestnuts and the ever-present black truffle.

Our menù

ANTIPASTI
Beef carpaccio with truffles, chervil and Parmesan
"Culatello" ham with melon
Ham and salami of wild boar
Shredded beef and smoked "Girello" ham with lemon and olive oil and pink pepper
Pork ham refined in Amarone wine with apple mustard
Goat cheese with sun-dried tomatoes and olives
Buffalo’s mozzarella and fresh tomatoes with basil
Polenta with local "soppressa", melted cheese and mashed lard
Fried egg with truffles and Monte Veronese cheese
Carpaccio of smoked trout with herb sauce
FIRST COURSES
Potato gnocchi with truffles
Meat-stuffed "Agnolini" with melted butter and sage
Pumpkin-stuffed ravioli with raisins and pine nuts
Fettuccine with beef filet "ragù"
"Chitarrini" spicy with tomatoes, roket and pine nuts
Tagliolini with foie gras at sweet wine "Passito" - min. 2 pers.
"Risotto" with "Amarone" special wine - min. 2 pers.
Risotto with pilgrim scallops - min. 2 pers.
Fettuccine with scampi tails and fresh tomato
Seasonal vegetables soup
 
Fresh pasta is all of our production
DISHES FROM THE GRILL
Beef sirloin with truffles
Beef sirloin with rosemary
Fillet steak
Lamb chops
Venison sirloin with red blueberries sauce
Chicken with spices
Boneless quail with shallots
Salmon fillet with herb sauce
Prawns with dill
Whitefish of Lake Garda
 
DISH OF TRADITION
Venetian salt cod with polenta
OUR CRUDE MEAT
Steak tartare with chives and capers
Venison tartare with sesam and "Balsamic" dressing
 
SPECIAL MEAT
ANGUS ABERDEEN IRELAND  “T” BONE STEAK (Gr. 900 /1350)
Angus (or Aberdeen Angus) is an old beef breed, the world's most reared, named after the original Scotland area. It does not have a significant jaw height but has a high weight: females can reach 750 kg and males at 1100 kg. Aberdeen Angus is also characterized by its excellent adaptability to grazing, fertility and longevity. The meat, recognized as of excellent quality, is delicate and soft.
 
BLACK ANGUS AUSTRALIAN RIB-EYE Gr. 350
The Cube - Roll (also known as “rib-eye”) is a cut obtained from the first five dorsal of the rib and we serve it as a steak without bone in a "Bourbon" marinade, it is a substantial and consistent meat and, thanks to the natural moire of fat that melt during the cooking, it becomes very tasty . The breed Black Angus from Scotland arrived in Australia in 1800 and has established itself over time thanks to the solid COSTITUTION which enabled her to face the harsh winter temperatures and become one of the most prestigious races in the world.
 
"FOIE GRAS" SCALOPES with red onion mustard
Considered one of the finest foods of gastronomy, foie gras is obtained through a special diet followed by geese during the breeding , their liver acquires a soft texture and a sweet taste and an extraordinary appeal even those who do not normally love liver. “Jolanda de Colo” of Palmanova from its plant operates more than 700 small farmers throughout Europe by carefully selecting the best liver.
 
SPANISH  PORK FILLET with honey sauce
Iberian pigs live in freedom ON HILLS in the Extremadura region, with a pasture area of more than 70,000 hectares. There, they graze till slaughter, which is about the 10th month of life. The fillets are cooked slowly to the grilled and served with a honey sauce slightly sifted.
VEGETABLES
Mixed grilled vegetables
Lettuce, tomatoes, carrots and black olives
Roast potatoes with rosemary
Peppers with onions and tomatoes
Salad of cherry tomatoes, onion, basil and black olives

CHEESE
Selection of cheeses served with figs mostarda and chestnut honey
Grilled "tomino" with truffels
Parmesan with traditional balsamic vinegar
DESSERT
Cream pudding with Blueberries
Apple pie with marsala cream
Pineapple with amaretto liqueur
Crisp  with  hazelnut  chocolate and
  handcrafted mountain-milk ice cream
Rum baba with whipped cream (2 pers.)
Hot chocolate "soufflé" with sirup-cherries
Chocolate meringue cake
Tiramisu of the house
Nougat parfait with salted caramel
Sorbet of the day
 

SIMPLE FLAVORS AND TRADITIONAL CUISINE

The tradition of home-made pasta and the cooking with wood embers of the finest meats and lake fish summarize the expression of our cuisine to the rediscovery of simple flavors and local specialties. The menu varies according to the seasons proposing from time to time the typical products of the area including asparagus, radicchio, mushrooms, chestnuts and the ever-present black truffle.
ANTIPASTI
Beef carpaccio with truffles, chervil and Parmesan
"Culatello" ham with melon
Ham and salami of wild boar
Shredded beef and smoked "Girello" ham with lemon and olive oil and pink pepper
Pork ham refined in Amarone wine with apple mustard
Goat cheese with sun-dried tomatoes and olives
Buffalo’s mozzarella and fresh tomatoes with basil
Polenta with local "soppressa", melted cheese and mashed lard
Fried egg with truffles and Monte Veronese cheese
Carpaccio of smoked trout with herb sauce
FIRST COURSES
Potato gnocchi with truffles
Meat-stuffed "Agnolini" with melted butter and sage
Pumpkin-stuffed ravioli with raisins and pine nuts
Fettuccine with beef filet "ragù"
"Chitarrini" spicy with tomatoes, roket and pine nuts
Tagliolini with foie gras at sweet wine "Passito" - min. 2 pers.
"Risotto" with "Amarone" special wine - min. 2 pers.
Risotto with pilgrim scallops - min. 2 pers.
Fettuccine with scampi tails and fresh tomato
Seasonal vegetables soup
 
Fresh pasta is all of our production
DISHES FROM THE GRILL
Beef sirloin with truffles
Beef sirloin with rosemary
Fillet steak
Lamb chops
Venison sirloin with red blueberries sauce
Chicken with spices
Boneless quail with shallots
Salmon fillet with herb sauce
Prawns with dill
Whitefish of Lake Garda
 
DISH OF TRADITION
Venetian salt cod with polenta
OUR CRUDE MEAT
Steak tartare with chives and capers
Venison tartare with sesam and "Balsamic" dressing
 
SPECIAL MEAT
ANGUS ABERDEEN IRELAND  “T” BONE STEAK (Gr. 900 /1350)
Angus (or Aberdeen Angus) is an old beef breed, the world's most reared, named after the original Scotland area. It does not have a significant jaw height but has a high weight: females can reach 750 kg and males at 1100 kg. Aberdeen Angus is also characterized by its excellent adaptability to grazing, fertility and longevity. The meat, recognized as of excellent quality, is delicate and soft.
 
BLACK ANGUS AUSTRALIAN RIB-EYE Gr. 350
The Cube - Roll (also known as “rib-eye”) is a cut obtained from the first five dorsal of the rib and we serve it as a steak without bone in a "Bourbon" marinade, it is a substantial and consistent meat and, thanks to the natural moire of fat that melt during the cooking, it becomes very tasty . The breed Black Angus from Scotland arrived in Australia in 1800 and has established itself over time thanks to the solid COSTITUTION which enabled her to face the harsh winter temperatures and become one of the most prestigious races in the world.
 
"FOIE GRAS" SCALOPES with red onion mustard
Considered one of the finest foods of gastronomy, foie gras is obtained through a special diet followed by geese during the breeding , their liver acquires a soft texture and a sweet taste and an extraordinary appeal even those who do not normally love liver. “Jolanda de Colo” of Palmanova from its plant operates more than 700 small farmers throughout Europe by carefully selecting the best liver.
 
SPANISH  PORK FILLET with honey sauce
Iberian pigs live in freedom ON HILLS in the Extremadura region, with a pasture area of more than 70,000 hectares. There, they graze till slaughter, which is about the 10th month of life. The fillets are cooked slowly to the grilled and served with a honey sauce slightly sifted.
VEGETABLES
Mixed grilled vegetables
Lettuce, tomatoes, carrots and black olives
Roast potatoes with rosemary
Peppers with onions and tomatoes
Salad of cherry tomatoes, onion, basil and black olives

CHEESE
Selection of cheeses served with figs mostarda and chestnut honey
Grilled "tomino" with truffels
Parmesan with traditional balsamic vinegar
DESSERT
Cream pudding with Blueberries
Apple pie with marsala cream
Pineapple with amaretto liqueur
Crisp  with  hazelnut  chocolate and
  handcrafted mountain-milk ice cream
Rum baba with whipped cream (2 pers.)
Hot chocolate "soufflé" with sirup-cherries
Chocolate meringue cake
Tiramisu of the house
Nougat parfait with salted caramel
Sorbet of the day
 

Antico Casale Tre Camini

We are in Via Murlongo, 82,
37010 Costermano (VR)

How to arrive

  • dummy +39 045 7200342

  • dummy mail(at)trecamini.it

 

TIMETABLES

Lunch 11.30–15.00 Dinner: 18.30–23.00

Saturday open until 12.00 PM

Monday we are close

Book a table

Search