Garibaldi Bistrot Menu

Welcome from the kitchen
Service from 11 AM to 11 PM

1 } Snacks

  • Potato croquettes with smoked paprika mayonnaise { 6
  • Bread, butter, and anchovies { 8
  • Creamed codfish and fried polenta { 8
  • Shrimp tacos with guacamole { 10
  • Sweet and sour glazed pork { 8
  • Tomato meatballs with Parmesan and crispy bread { 8

2 } Sandwiches

  • Avocado toast { 10
  • Vegetarian Plateau { 9
  • Plateau toast with Asiago and wood-fired ham { 9
  • Grand cheeseburger with house fries { 18

3 } Crunch

  • Crunch with tomato fillet and mozzarella { 16
  • Crunch with burrata and raw ham { 17
  • Bruschetta with stracciatella, cherry tomatoes, and raw ham { 14

4 } Soups

  • pumpkin and hazelnuts velouté { 12
  • Pasta and beans { 12

5 } Coldcuts and Cheeses

  • Divine raw ham { 14
  • Langhirano coppa { 10
  • Mortadella ‘bio’ La Favola di Palmieri { 10
  • Oven-baked ham { 12
  • Mixed cheeses { 16
  • Selection of cheeses { 4

Lunch from 12 to 3 PM
Dinner from 7 to 11 PM

1 } Appetizers

  • Chickpea and red turnip hummus and vegetable panzanella { 16
  • Marinated wild salmon, goat yogurt, and fennel { 23
  • Cotechino potato and horseradish { 16
  • seared scallops with bean and chilli cream { 25
  • Beef tartare { 20
  • Fajitas, chili con carne, Asiago cheese, red tropea onion { 16
  • Foie gras terrine strawberry chutney and brioche bread { 28

2 } First Courses

  • Verrigni paccheri pasta, tomato, espelette peper and pecorino cheese { 14
  • pumpkin ravioli, hazelnuts and parmesan { 16
  • maccheroncini chicory and taleggio { 16
  • Potato gnocchi and Vicenza-style salted cod { 20
  • Bigoli pasta with duck ragù { 18

3 } Main Courses

  • Steamed eggplant Parmigiana robiolina and basil pesto { 18
  • sea bass potatoe cream and turnip tops { 28
  • Grilled cuttlefish tagliata olive oil and parsley { 22
  • Breaded cutlet with sourdough bread and Turin grissini { 18
  • braised veal cheek with mashed potatoes { 26

4 } Oysters

  • Origin ‘selon arrivage’ { 7 each

5 } Vegetables

  • orange caramelized endive { 8
  • grilled pumpkin grill with butter and sage { 6
  • grilled fennel { 9
  • salad of radichietto { 6
  • mashed potatoes { 6
  • french fries or roasted potatoes { 6

6 } Big Salads (Lunch Only)

  • Mediterranean salad feta cheese, cherry tomatoes, Taggiasca olives, mixed greens { 15
  • Shrimp and avocado salad (yogurt sauce) { 16
  • Caesar salad { 16

COD VICENTINA WITH POLENTA

{ 25 }

ON THE GRILL

WITH POTATOES

FISH OF THE DAY { 85/KG
LAMB { 24
COCKEREL { 25
PORKCHOP { 25
PORK RIBS { 24

DRY-AGED BEEF (MINIMUN 50 DAYS)
BEEF FILLET { 32
NY STRIPLOIN { 32
ANGUS ABERDEEN STEAK { 110/KG
VACCA VECCHIA STEAK { 150/KG

THE FRONT-OF-HOUSE TEAM PRESENT

SPECIALS OF THE DAY

{ 14/30 }

CHILDREN’S MENU

1 } CHILDREN’S MENU

  • penne with tomato { 8,00
  • penne with ragout { 8,00
  • CHICKEN NUGGETS WITH FRIES { 8,00
  • MINI BURGER WITH FRIES { 8,00
  • FRANKFURTER WITH FRIES { 8,00
  • COD NUGGETS { 8,00

Garibaldi Bistrot

HOURS:
LUNCH FROM 12:30 PM
DINNER FROM 7:30 PM

DRESS CODE:
THE ESTABLISHMENT DOES NOT IMPOSE ANY DRESS CODE RULES. WE TRUST IN PEOPLE’S GOOD TASTE.

ADDRESS:
PIAZZA DEI SIGNORI, 1
36100 – VICENZA – ITALY

EMAIL: INFO@GAUDES.IT
: +39 328 182 4572