Menu

Historical Venetian Cuisine with fresh takes on recipes by Anonymous Venetian Chefs, Bartolomeo Sacchi (also known as Platina), Bartolomeo Scappi and others (from the 14th to the 18th century). A gastronomic journey into the past, with ancient aromas and flavours from the Republic of Venice: sweet and sour… precious spices… rice… and stockfish.

Classic & Modern Venetian Cuisine, fish and shellfish from the sea and the lagoon, with new twists on the dishes from traditional festivals.

  • Starter

    Eggs & Asparagus € 18,00
    Egg cooked at 62° with green asparagus and “Asiago” cheese fondue.

    Beef tongue carpaccio € 18,00
    Marinated beef tongue Carpaccio, quinoa & vegetables salad,
    mayonnaise with anchovy.

    Octopus € 18,00
    Soft, crisp octopus with spicy “Provolone” cheese cream, black olive tapenade.

    Scallops & Asparagus € 22,00
    Sauteed scallops, green asparagus and salted butter wafer.

    Revisited Scampi in “Saor” € 26,00
    *Scampi in a sweet and sour sauce.
    Revisitation of a great classic dish of Venetian cuisine.

    Soft Crabs € 26,00
    Soft fried crabs on a baby artichoke salad.
    Great classic dish of venetian cuisine.

    Red Shrimps & Burrata € 26,00
    Red shrimps from Sicily, Mozzarella “Burrata”,spring peas and currant sauce.

    Chef’s Choice € 34,00
    A selection of our starters. Four seasonal fish proposal from the Chef.

    12% Service Charge and Taxes

  • First Course

    HISTORICAL FIRST COURSES

    “Bigoli in Salsa” € 18,00
    Poor Venetian cuisine of the Jewish tradition of the 18th century
    In the oldest original version, it is a rough whole meal pasta seasoned
    with caramelised and stewed onion, anchovies and ground black pepper.

    Artichoke bottom soup € 20,00
    Giulio Cesare Tirelli, 17th century
    Soup with artichoke bottom, goat cheese, smoked duck cuttings,
    whites grapes and pistachios.

    Spaghetti with cuttlefish € 20,00
    For over a century, a great classic dish of the Venetian cuisine
    Spaghetti with “Sepe in Tecia”, cuttlefish in black sauce.

    Old-fashioned Risi e Bisi € 22,00
    A traditional dish from the 15th century
    Since 1400, on April 25th, for the Feast of St. Mark, the Doge had the privilege of tasting the spring peascoming from the lagoon islands.
    Wave rice, peas, bacon, fennel and black pepper.

    Raffioli de herbe € 22,00
    Unknown Venetian Chef 14th-century
    Raffioli de herbe …vantazati
    These handmade ravioli are stuffed with sweet cheese,
    smoked ricotta cheese, herbs with raw sugar wafer.

    rosone

    CLASSIC FIRST COURSES

    Lasagne € 18,00
    Homemade lasagne with veal & white meat ragout, Béchamel sauce and
    Parmesan cheese au gratin. A great classic dish of Italian Cuisine.

    Linguine & Anchovies € 20,00
    Linguine with marinated anchovies and its “Cetara” dripping, watercress sauce, buffalo stracciatella and bergamot essence.

    Tagliatelle & Clams € 22,00
    Homemade tagliatelle with lagoon clams, peas foam and mullet bottarga.

    “RawCooked” fish risotto € 28,00
    Fish and shellfish risotto “rawcooked”, with fennel and licorice scent.

    “Carbonara” with Scampi € 28,00
    “Carbonara” spaghetti with Scampi
    and its broth, crispy bacon and black pepper.

    12% Service Charge and Taxes

     

  • Second course

    HISTORICAL SECOND COURSES

    Duck Breast € 28,00
    Recipe Bartolomeo Scappi, 16th century Chef
    Duck in “Sauce Pevarada” with apple and red onion chutney.

    Bisato in Ara € 28,00
    Popular Venetian Tradition 14th-century
    Baked eel with bay leaves and pepper. The eels were were roasted outside the mouth of Murano ovens, seawater, laurel and grains of pepper.

    Calf’s Liver alla Veneziana € 28,00
    Classic grand dish of the traditional Venetian cuisine
    Usually consumed by residents in its nineteenth century version:
    calf’s liver, stewed onion, olive oil and butter, served with soft yellow polenta.

     

    Umbrine & Black Grape € 30,00
    Cookman Maestro Martino 15th-century
    Almond crusted umbrine fillet in a black grape sauce,
    with a yellow garlic and almond pudding.

     

    rosone

    CLASSIC SECOND COURSES

    Pigeon € 26,00
    Pigeon breast, Bernaise sauce with horseradish and rosemary potato puree.

    Sea bass € 28,00
    Sea bass, celery and red turnip, bruschetta,
    sicilian capers sauce and lemon spinaches.

    Amberjack € 28,00
    Seared amberjack fillet, sprout salad, arugula mayonnaise and citrus essence.

    The Adriatic Sea € 34,00
    Shellfish and fresh fish of the day on a soft potato cream.

    Scampi € 38,00
    *Fried almond crusted scampi with Tartar sauce and crunchy vegetables.

    Beef fillet € 38,00
    Beef fillet marinated in milk and charcoal, baby vegetables and chive sauce.

    rosone

    VEGETABLES & CRUDITES

    Seasonal Mixed Salad € 8.00

    Boiled Vegetables € 8.00

    12% Service Charge and Taxes

     

  • Menu Light

    MENU LIGHT

    Vegetarian, Vegan & Gluten Free

    Vegetable Minestrone € 16,00
    A great classic of Italian cuisine, home-made vegetables’ minestrone
    with Genoese Pesto and extra virgin olive oil.

    Eggplant Parmigiana € 16,00
    Baked eggplant Parmigiana, with mozzarella, tomato,
    Parmigiano cheese and basil

    Tomato, Garlic, Oil, Chilli € 16,00
    Linguine with candied tomatoes, garlic, olive oil and chilli.
    Great classic of Italian Cuisine.

    Fried Chicken € 20,00
    Honey-milk fried chicken with red potatoes “Rostii”.

    Vegetarian Fantasy € 22,00
    Three vegetarian interpretations with cold infusion,
    by our Chef Paolo Businaro

    12% Service Charge and Taxes

     

  • Special

    RED TUNA

    Seared Tuna € 18,00
    Seared Tuna “rosé”, chia seeds, with pistachio sauce

    La Pantesca € 20,00
    Linguine (pasta) with red tuna, “datterino” tomatoes, almonds, capers and origan

    Veal fillet & Tuna € 34,00
    Veal fillet & Tuna, veal fillet stuffed with red tuna fish, anchovy sauce, tomatoes and aubergines confit

    12% Service Charge and Taxes

     

  • Classic Menu

    Tasting Menu
    Classic Venetian Cuisine
    4 courses € 74.00 – 12% Service Charge and Taxe

    Appetizers
    Marinated beef tongue Carpaccio, quinoa & vegetables salad,
    mayonnaise with anchovy
    - or -
    Sauteed scallops, green asparagus and salted butter wafer

    FIRST COURSE
    Spaghetti with “Sepe in Tecia”, cuttlefish in black sauce
    - or -
    Homemade lasagne with veal & white meat ragout, Béchamel sauce and
    Parmesan cheese au gratin

    MAIN COURSE
    Duck in “Sauce Pevarada” with apple and red onion chutney
    Bartolomeo Scappi, 16th century
    - or -
    Sea bass, celery and red turnip, bruschetta,
    sicilian capers sauce and lemon spinaches

    DESSERT
    Tiramisù “choux” according to Bistrot de Venise Style
    - or -
    Traditional Orange Crème Brulée with rosemary ice-cream
    Goldoni Cuisine, XVIII sec.

    WINE
    Wine-Food Pairing € 28,00
    4 glasses (80 ml) of “Classic” Italian wines

    Wine-Food Pairing € 48,00
    4 glasses (80 ml) of “Fine” Italian wines

  • Historical Tasting Menu

    Tasting Menu with a choice of six courses
    Historical and Modern Venetian Cuisine
    € 110.00 – 12% Service Charge and Taxes

    APPETIZER – TWO OF YOUR CHOICE
    *Scampi in a sweet and sour sauce.
    Revisitation of a great classic dish of Venetian cuisine.
    - or -
    Fried Moeche
    Soft fried crabs on a baby artichoke salad.
    - or -
    Egg cooked at 62°, green asparagus and sweet Asiago fondue.
    - or -
    Red shrimps from Sicily, Mozzarella “Burrata”,spring peas and currant sauce

    FIRST COURSE
    Raffioli de herbe …vantazati – Anonymous Venetian chef, 14th century. These handmade ravioli are stuffed with sweet cheese, smoked ricotta cheese,
    herbs with raw sugar wafer.
    -
    Linguine with marinated anchovies and its “Cetara” dripping, watercress sauce, buffalo stracciatella and bergamot essence.

    MAIN COURSE
    Almond crusted umbrine fillet in a black grape sauce,
    with a yellow garlic and almond pudding.
    - or -
    Pigeon breast, Bernaise sauce with horseradish and rosemary potato puree.

    DESSERT
    Traditional orange Crème Brulée (Rosada) with rosemary sherbet.
    - or -
    Old-fashioned ricotta cheese pudding, ginger root ice-cream, rose
    leaves and rosewater. Chef Bartolomeo Scappi, 16th century.

    WINE
    Wine-Food Pairing € 42,00
    6 glasses (80 ml) of “Classic” Italian wines
    Wine-Food Pairing € 72,00
    6 glasses (80 ml) of “Top” Italian wines

  • Romantic Special

    ROMANTIC VENETIAN MENU

    Classic & Modern Cuisine

    Welcome drink con Prosecco DOCG  e Starter

    Three Course set menu with a choice of three in each course.
    Our Red Heart Shaped Cake “Cuor de Venexia”
    One Red Rose for your Partner
    Your Special Table

    110 € per person +12% Tax and Service

    WINE & BEVERAGES EXCLUDED

    Welcome drink

    Hors d’oeuvre
    Italian raw beef tartare, quail eggs, guacamole and curry wafer.
    -Or-
    Sauteed scallops, green asparagus and salted butter wafer.
    -Or-
    Red shrimps from Sicily, Mozzarella “Burrata”,spring peas and currant sauce.
    -Or-
    Soft, crisp octopus with spicy “Provolone” cheese cream, black olive tapenade.

    First Course
    Homemade ravioli stuffed with cheese, aromatic herbs and a sweet spice sauce.
    Unknown Venetian Chef 14th-century.
    -Or-
    Spaghetti with Scampi alla “Carbonara”, crispy bacon & black pepper.
    -Or-
    Homemade tagliatelle with lagoon clams, peas foam and mullet bottarga.

    Main Course
    *Fried almond crusted scampi with Tartar sauce and crunchy vegetables.
    -Or-
    Beef fillet marinated in milk and charcoal, baby vegetables and chive sauce.
    -Or-
    Shellfish and fresh fish of the day on a soft potato cream.

    Dessert
    Our Heart Shaped Cake “Cuor de Venexia”, bitter & white chocolate, wildberries.

     One Red Rose for your Partner

     

  • Desserts

    HISTORICAL VENETIAN DESSERTS

    Torta Bianca Reale € 14,00
    White Royal Cake, revisitation of Bartolomeo Scappi 16th century,
    ricotta cheese, rosewater gelée and honey & ginger ice cream

    Rapa Armata € 14,00
    Anonymous venetian chef of the 14th century
    revisitation of an ancient medieval recipe with yogourt and cheese cream,
    glazed red turnip, candied fruit and lemon & basil sorbet

    Traditional orange Crème Brulée € 14,00
    Traditional orange “Crema Rosada” (brulée) with  rosemary ice-cream

    rosone

    CLASSIC DESSERTS

    Corn mousse, madeleine sponge cake, honey and allspice berries € 14,00

    Tiramisù “Choux”, Bistrot de Venise style  € 14,00 

    The baked Apple, the frosted Apple, the creamy Apple (Granny Smith)  € 14,00

    Dark chocolate, White chocolate, Milk chocolate and coffee infused with cardamome and lemon (Valrhona Chocolates)  € 18,00

    The pear and its sorbet with Traditional Vinegar of R.Emilia – Sigillo Aragosta (12 years) on cream of milk & sage with ricotta  € 18,00

See our Menu

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