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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