Food

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

     

    APPETIZERS

    Beef carpaccio € 18,00
    Beef carpaccio, porcini mushrooms mayonnaise,
    hazelnuts, persimmon gellèe and rosemary oil powder

    Gourmet Egg € 18,00
    Sous-vide mountain egg, pumkin cream, Asiago cheese mousse,
    crispy cabbage and raisins in Marsala

    Scallops € 24,00
    Seared scallops with Meditterranean bread and butter, coral and shellfish emulsion, crunchy sweet and sour onion

    Soft Crabs € 28,00
    Fried soft crabs with baby artichoke salad, a venetian cuisine speciality

    Raw of the sea € 34,00
    Selection of five raw fish specialities, depending on market availability

    Chef’s Choice € 34,00
    A selection of our starters. Five seasonal suggestions by the Chef

    Tax & Cover charge 12%

  • First Course

    HISTORICAL FIRST COURSES

    Homemade Pasta in “Saor” € 20,00
    “Lasagnuole’’ with Sardines in Venetian Saor.
    Our reinterpretation of a great classic dish of historic Venetian cuisine
    with homemade pasta prepared by our own Chefs

    Pasta & Goose € 22,00
    Jewish Ghetto-Venetian Cuisine 16th-century
    Homemade pasta with goose sauce, pinenuts & raisins,
    flavoured with rosemary and sage.

    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.

    Tax & Cover charge 12%

    rosone

    CLASSIC FIRST COURSES

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

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

    Spaghetti “Busara” style € 28,00
    ‘Spaghetti “Busara” style, scampi, coulis of datterini tomatoes,
    garlic and chilli pepper

    Stuffed “buttons” € 28,00
    Fresh pasta “buttons” with Jerusalem artichoke, glazed eel, its roasted
    consommé and smoked herring caviare

    Raw-Cooked Risotto € 30,00
    “Cooked-raw” shellfish risotto scented with liquorice and star anise.
    Specialty of the Bistrot de Venise.

    Tax & Cover charge 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

    Baked Eel € 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

    Ombrine € 30,00
    Maestro Martino 15th century
    Ombrine with grapes and sweet-and-sour pumpkin

    Tax & Cover charge 12%

    rosone

    CLASSIC SECOND COURSES

    Calf’s Liver alla Veneziana € 26,00

    Calf’s liver, stewed onion, olive oil and butter, served with soft yellow polenta

    Swordfish fillet € 28,00
    Swordfish fillet served in its cooking oil, red cicory, red prawns mayonnaise,
    caramelised pecan nuts

    Quail € 28,00
    Boned quail stuffed with bread and lardo di Colonnata, endives marinated with saffron, Bearnaise sauce and quail gravy cherry juice

    Sea bass € 32,00
    Line-caught sea bass, smoked cauliflower cream, crispy broccoli,
    Jamaican pepper and lemon emulsion

    Rubia Gallega beef fillet € 42,00
    Rubia Gallega beef fillet cooked its demiglace, pumpkin cream,
    honey mushrooms (Armillaria Mellea) and Pommery mustard

    rosone

    VEGETABLES & CRUDITES

    Seasonal Mixed Salad € 8.00

    Boiled Vegetables € 8.00

    Tax & Cover charge 12%

     

  • Menu Light

    Light Lunch & Dinner Menù

     Vegetable Minestrone € 14,00
    A great classic of Italian cuisine, home-made
    vegetable’ minestrone with Genoese Pesto and extra virgin olive oil

    Tagliolino tomato and Parmigiano € 16,00
    Tagliolino with tomato, Parmigiano-Reggiano mousse and basil-flavoured oil

    Vegan Thought €16,00
    White cauliflower heart seared in cocoa butter, pumkin cream,
    black garlic, vegan mayonnaise, vegan curd, onions caramel and ash oil

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

    “Maison” smoked salmon € 18,00
    Maison smoked salmon served with Normandy butter and panbrioche

    Tax & Cover charge 12%

     

  • Special

    ….White Truffle

     

    Gourmet egg & Truffle € 38,00

    Gourmet egg on potato mousse topped with white truffle
    (6 grams)

    Tagliolini & Truffle € 44,00
    Homemade egg tagliolini & white truffle (6 grams)

    Fillet & Foie Gras &
    white truffle € 74.00
    Dry Aged fillet of Rubia Gallega, foie gras escalope,
    white truffle (6 grams)

    Tax & Cover charge 12%

     

  • Classic Menu

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

    Appetizers
    **Reduced portion-Tasting menu
    Sous-vide mountain egg, pumpkin cream, Asiago cheese mousse,
    crispy cabbage and raisins in Marsala
    – or –
    Seared scallops with Mediterranean bread and butter, emulsion of coral and shellfish, crunchy sweet and sour onion
    FIRST COURSE
    **Reduced portion-Tasting menu
    Spaghetti with “Sepe in Tecia”, cuttlefish in black sauce
    – or –
    Homemade lasagne with beef & veal ragout, Béchamel sauce
    and Parmesan cheese au gratin. A great classic Italian dish
    MAIN COURSE
    **Reduced portion-Tasting menu
    Duck in “Sauce Pevarada” with apple and red onion chutney
    Bartolomeo Scappi, 16th century
    – or –
    Line-caught sea bass, smoked cauliflower cream, crispy broccoli with Jamaica pepper and lemon emulsion
    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 € 35,00
    4 glasses (80 ml) of “Classic” Italian wines, Doc & Docg

  • Historical Tasting Menu

    Tasting Menu
    ‘‘Historic & Modern Venetian Cuisine’’
    6 Courses – € 110,00 – Cover charge & Tax 12%

    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 –
    Beef carpaccio, porcini mushrooms mayonnaise,
    hazelnuts, persimmon gellèe and rosemary oil powder
    – or –
    Sous-vide mountain egg, pumkin cream, Asiago cheese mousse,
    crispy cabbage and raisins in Marsala
    – 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.
    –
    Spaghetti “Busara” style, scampi, coulis of datterini tomatoes,
    garlic and chilli pepper
    MAIN COURSE
    **Reduced portion-Tasting menu
    Calf’s liver, stewed onion, olive oil and butter, served with soft yellow polenta
    – or –
    Ombrine with grapes and sweet-and-sour pumpkin
    DESSERT
    Traditional orange Crème Brulée (Rosada) with rosemary sherbet.
    – or –
    White Royal Cake, ricotta cheese, ginger heart, rose ice cream and gelée with wild berries. Chef Bartolomeo Scappi, 16th century.

    WINE
    Wine-Food Pairing € 55,00
    6 glasses (80 ml) of “Classic” Italian wines, Doc & Docg

  • 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 Cover charge

    WINE & BEVERAGES EXCLUDED

    Welcome drink

    Hors d’oeuvre
    Seared scallops with Meditterranean bread and butter,
    oral and shellfish emulsion, crunchy sweet and sour onion
    -Or-
    Beef carpaccio, porcini mushrooms mayonnaise, hazelnuts,
    persimmon gellée and rosemary oil powder-
    -Or-
    Sous-vide mountain egg, butternut pumpkin cream, Asiago cheese mousse,
    crispy cabbage and raisins in Marsala

    First Course
    Raffioli de herbe …vantazati – These handmade ravioli are stuffed with sweet cheese,
    smoked ricotta cheese, herbs with raw sugar wafer
    -Or-
    Spaghetti “Busara” style, scampi, coulis of datterini tomatoes, garlic and chilli pepper
    -Or-
    Fresh pasta “buttons” with Jerusalem artichoke, glazed eel,
    its roasted consommé and smoked herring caviare

    Main Course
    LLine-caught sea bass, smoked cauliflower cream, crispy broccoli, pepper and lemon emulsion

    -Or-
    Rubia Gallega beef fillet cooked in its demiglace, pumpkin cream,
    honey mushrooms (Armillaria Mellea ) and Pommery mustard
    -Or-
    Duck in “Sauce Pevarada” with apple and red onion chutney

    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 € 14,00
    White Royal Cake, Ricotta cheese, ginger heart, rose ice cream and gelée with wild berries
    Chef Bartolomeo Scappi, 16th century

    Old-fashioned soft  rice cake  € 14,00
    Old-fashioned soft rice cake with candied fruit,
    turmeric sauce, glazed almonds and cinnamon crunchy
    Anonymous chef Venetian XIV sec.

    Traditional orange Crème Brulée € 14,00
    Traditional orange Crème Brulée Rosada with rosemary ice-cream
    18th century.

    rosone

    CLASSIC DESSERTS

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

    Warm “Araguani” chocolate pie with dark center,
    tangerine ice-cream and “Sbrisolona” crumbs with hint of cardamom, cocoa and ginger  € 14,00

    Orange sphere with heart of berries, lemon, and mint,
    served with cacao crumble, orange compote and pink grapefruit sorbet  € 14,00

    Saulted peanuts ganache in crunchy crust,
    with blackcurrant sherbet in a caramel sauce and apricot gelée  € 14,00

    Bitter almond mousse with red orange heart on a cruncky base,
    served with caramelized honey sauce and candied oranges  € 14,00

See our Menù

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