The Venetian cuisine from its origins to today

welcome starter and 4 courses of your choice

Available until 2pm (at lunch) and 10pm (at dinner)

Appetizers Prawns in “Saor” sweet & sour “Cisame de Pesse”, old fashioned recipe of the classic venetian saor of Cuocho anonimo Veneziano XIV° sec. Sweet & Sour prawns with spiced onions, sultanas and pine nut milk

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“Lengua salmistrada” Revised receipe taken from “La cucina del Goldoni” 18th century.Warm cured beef tonge, Venetian “mostarda” and green parsley sauce

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Marinated Sturgeon Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi XVI century Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione “ (soused) and ancient mustard

First Courses Linguine alla ‘’Buzara’’ Dalmato-Veneta old fashioned recipe Durum wheat pasta “Benedetto Cavalieri” with scampi, San Marzano tomato and scampi coulis, tomato flakes, chilli pepper oil

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Raffioli de herbe Raffioli de herbe ...vantazati -Anonymous Venetian Cookman, 14th century Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds

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Main Courses Baked Eel in “Ara” Traditional 15th century dish Smoked eel, with scent of laurel and polenta di Storo.

In the past the eels were roasted outside the mouth of Murano ovens “ARE”

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Duck brest in Pevarada sauce Reinterpretation of ancient Venetian sauce Honey lacquered Duck breast, lemon “Pevarada Sauce”, sweet and sour compote of apple, grapes and red onion by Bartolomeo Scappi, 16th century

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Calf’s liver alla “Veneziana” For over 150 years a great classic dish of Venetian cuisine. Calf’s liver, onions, mountain butter and polenta di Storo

Dessert

Tiramisù by Bistrot de Venise Revised version of our world-wide famous Tiramisù trevigiano Mascarpone flower sandblasted with 70% dark chocolate, cocoa pastry, savoyard biscuit sponge and coffee sauce

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Torta “Biancha Reale” Revised recipe by Bartolomeo Scappi 16th century Cheescake, “pan del Doge” (walnut, raisin, pine nuts and candied ginger cookie), milk and rose petals crisp, rose ice-cream

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Traditional “Crema Rosada” Recipe taken from the piece “Pistori e Scaleteri - La Cucina Veneziana” by Giuseppe Maffioli. Orange and star anise crème brulée with orange jam and rosemary ice-cream

Tasting Menu - 4 courses of your choice € 98,00 per person Wine Pairing 4 glasses € 40,00

Wine pairing with wines from the North-East of Italy suggested by our Sommeliers in combination with the chosen dish

By Chef Stefano Novello

7 courses 160,00 per person

The menu is available only for the entire table

One glass of sparkling Metodo Classico “Champenoise”

“cichetti” selection

1st tasting appetizer

2nd tasting appetizer

1st tasting first course

2nd tasting first course

Tasting main course

Dessert

A constantly evolving menu!

**A skilful combination of seasonal raw materials and refined products of the highest quality, innovative dishes, with respect for traditions.

Let our Chefs show you this journey of flavors and emotions**

Wine Pairing - Pairing with a fine selection of Italian Premium wines proposed by our Sommeliers 6 glasses - 100,00