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

    Gourmet Egg € 18,00
    Gourmet egg cooked at low temperature, Castelmagno foam,
    pioppini mushrooms and fried bread

    Scallops € 24,00

    Sauteed scallops, pumpkin cream, violet coleslaw and dark chocolate sauce

    Red prawns € 26,00
    Raw red prawns with goat cheese,
    pomegranate reduction and sweet and sour endive

    Soft Crabs € 26,00
    Fried soft crabs with baby artichoke salad, a venetian cuisine speciality

    Foie Gras € 28,00
    Foie gras escalope, salted hazelnut ice cream,
    raspberries and spicy brioche bread

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

    Tax & Service 12%

  • 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.

    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.

    Pasta & Goose € 22,00 

    Homemade pasta with goose sauce, pinenuts & raisins, flavoured with rosemary and sage.Jewish Ghetto-Venetian Cuisine 16th-century

    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.

    Stuffed gnocchi € 22,00
    Potato gnocchi with red beetroot stuffed with Montegalda’s DOP
    Gorgonzola cheese and crushed peanuts “Sbrisolona”

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

    Scent of Sea € 28,00
    Artisanal durum wheat spaghetti “Cavaliere Cocco” with rock-fish fillet
    and its extract, clams (vongole veraci) reduction

    Raw-Cooked fish Risotto € 30,00
    Fish and shellfish risotto “rawcooked”, with fennel and licorice scent.
    Specialty of the Bistrot de Venise.

     Tax & Service 12%

     

  • 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.

    rosone

    CLASSIC SECOND COURSES

    Swordfish € 28,00
    Swordfish fillet in “Porchetta” shape, with aromatic herbs and mustard,
    late radicchio di Treviso, burrata cream and currant.

    Sea bass € 28,00
    Sea bass escalope, Jerusalem artichoke and anchovy flavored broccoli

    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.

    I love Seafood € 42,00
    Shellfish and fresh fish of the day on a soft celeriac cream
    and seasonal vegetables

    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 vegetable’ minestrone with Genoese Pesto and extra virgin olive oil.

    Red Beans Soup € 18,00
    Bean soup with homemade “maltagliati pasta” and red chicory from Treviso. Great classic of Venetian cuisine.”

    Eggplant Parmigiana € 18,00
    Baked eggplant Parmigiana, with smoked ricotta cheese, tomato sauce,
    Parmigiano cheese and basil

    Our chicken salad € 20,00
    Roman salad, shaved Parmigiano, quail eggs,
    low temperature cooked chicken, our Caesar seasoning

    Tax & Service 12%

     

  • Special

    White Truffle

    Gourmet egg & Truffle & 36,00
    Gourmet egg on a potato mousse and white truffle (5 grams)

    Tagliolini & Truffle € 40,00
    Homemade egg tagliolini & white truffle (5 grams)

    Beef fillet & White Truffle € 60,00
    Quality beef fillet (Italian breding Colli Euganei)
    fondant potato and white truffle (5 grams)

    12% Service Charge and Taxes

     

  • Classic Menu

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

    Appetizers
    **Reduced portion-Tasting menu
    Gourmet egg cooked at low temperature, Castelmagno foam,
    pioppini mushrooms and fried bread
    – or –
    Sauteed scallops, pumpkin cream, violet coleslaw and dark chocolate sauce

    FIRST COURSE
    **Reduced portion-Tasting menu
    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
    **Reduced portion-Tasting menu
    Duck in “Sauce Pevarada” with apple and red onion chutney
    Bartolomeo Scappi, 16th century.
    – or –
    Sea bass escalope, Jerusalem artichoke and anchovy flavored broccoli.

    DESSERT
    Tiramisu Classico, Bistrot de Venise version, original recipe from Treviso with mascarpone cheese, cocoa, coffee.
    – 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
    **Reduced portion-Tasting menu
    *Scampi in a sweet and sour sauce.
    Revisitation of a great classic dish of Venetian cuisine.
    – or –
    Raw red prawns with goat cheese,
    pomegranate reduction and sweet and sour endive
    – or –
    Foie gras escalope, salted hazelnut ice cream,
    raspberries and spicy brioche bread
    – or –
    Fried soft crabs with baby artichoke salad, a venetian cuisine speciality
    FIRST COURSE
    **Reduced portion-Tasting menu
    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.
    –
    Artisanal durum wheat spaghetti “Cavaliere Cocco” with rock-fish fillet
    and its extract, clams (vongole veraci) reduction
    MAIN COURSE
    **Reduced portion-Tasting menu
    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.
    – or –
    Swordfish fillet in “Porchetta” shape, with aromatic herbs and mustard,
    late radicchio di Treviso, burrata cream and currant.

    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
    Sauteed scallops, pumpkin cream, violet coleslaw and dark chocolate sauce
    -Or-
    Raw red prawns with goat cheese, pomegranate reduction and sweet and sour endive
    -Or-
    Gourmet egg cooked at low temperature,
    Castelmagno foam, pioppini mushrooms and fried bread

    First Course
    Potato gnocchi with red beetroot stuffed with Montegalda’s DOP Gorgonzola cheese and crushed peanuts “Sbrisolona”
    -Or-
    Spaghetti with Scampi alla “Carbonara”, crispy bacon & black pepper.
    -Or-
    Raffioli de herbe …vantazati – These handmade ravioli are stuffed with sweet cheese,
    smoked ricotta cheese, herbs with raw sugar wafer.

    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-
    Duck in “Sauce Pevarada” with apple and red onion chutney
    (Bartolomeo Scappi, 16th century)

    Dessert
    Our Heart Shaped Cake “Cuor de Venexia”:
    Red fruits and passion fruit mousse, candied berries and dark chocolate crunch.

    One Red Rose for your Partner

     

  • Desserts

    HISTORICAL VENETIAN DESSERTS

    Torta Bianca Reale € 15,00
    White Royal Cake, revisitation of Bartolomeo Scappi 16th century, ricotta cheese, ginger heart, rose ice cream and gelée with wild berries

    Old-fashioned soft  rice cake  € 15,00
    Old-fashioned soft  rice cake with candied fruit, turmeric sauce, glazed almonds and cinnamon crunchy. Unknown Venetian Chef, 14th-century

    Traditional orange Crème Brulée € 15,00
    Traditional orange “Crema Rosada” (brulée) with  rosemary ice-cream

    rosone

    CLASSIC DESSERTS

    Tiramisù “Choux”, Bistrot de Venise style  € 15,00

    Lukewarm “Araguani” chocolate pie with dark center, tangerine ice-cream and “Sbrisolona” crumbs with hint of cardamom, cocoa and ginger € 15,00

    Milk chocolate cream with Dulley chocolate ganache, orange compote & mango sorbet € 15,00

    White truffle & chocolate mousse with cacao crumbles and Vanilla Bourbon sauce  € 20,00

See our Menù

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