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

    Beef Carpaccio € 16,00
    Beef carpaccio with Pecorino Romano cheese mousse,
    fumé sauce and salted olive oil focaccia chips

    Raw salt cod € 18,00
    Raw salt cod, sweet pepper gelée, tomato dust and parsley-infused oil

    Gourmet Egg € 18,00
    Gourmet egg cooked at low temperature, spirits mousse,
    asparagus and baby leeks, marjoram crumble

    Veal tongue € 20,00
    Salt-cured veal tongue, mixed vegetable relish, anchovy mayonnaise

    Scallops € 24,00
    Scallops and fennel, baked cardoons, agretti, squid ink mayonnaise,
    and turmeric tapioca crisp

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

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

    Tax & Cover charge 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 durum wheat spaghetti seasoned with stewed onion, anchovies and ground black pepper.

    ‘‘Potrida de Fenoci’’ € 18,00
    Cookman Giulio Cesare Tirelli 17th century
    Creamy broth of fennel, spring greens and nutmeg,
    goat cheese quenelle, fennel in breadcrumbs

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

    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 Italian dish.

    Linguine and clams € 22,00
    “Cavaliere Cocco” linguine creamed with clam emulsion,
    watercress chlorophyll, herring caviar.

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

    ‘’Liquid’’ Ravioli € 28,00
    Liquid goat cheese ravioli scented with lemongrass and veal jus, lobster and dill.

    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.

    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.

    Ombrina… in Fior de Ginestra e Potrida de Bisi € 30,00
    Maestro Martino 15th century
    Baked Umbrina Fish fillet with light ginger & saffron sauce, fresh puréed-peas

    rosone

    CLASSIC SECOND COURSES

    Swordfish € 28,00
    Swordfish fillet in “Porchetta” shape, with aromatic herbs and mustard,
    caramelized nuts, burrata cream and currant.

    Sea bass € 28,00
    Line-caught sea bass, baby pak choi, carrot cream,
    and crumbly rice with squid ink.

    Calf’s Liver alla Veneziana € 28,00 Calf’s liver, stewed onion, olive oil and butter, served with soft yellow polenta.

    Lamb € 30,00
    Lamb chops, mint breadcrumbs, red fruits and colourful beets.

    Prussian heifer fillet € 38,00
    Prussian heifer fillet, light horseradish mayonnaise, seasonal baby vegetables, brown stock and rosemary oil dust.

    rosone

    VEGETABLES & CRUDITES

    Seasonal Mixed Salad € 8.00

    Boiled Vegetables € 8.00

    Tax & Cover charge 12%

     

  • Menu Light

    MENU LIGHT

    Vegetarian, Vegan & Gluten Free

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

    Tagliolini pasta
    with tomatoes and burrata € 16,00
    Homemade egg tagliolini, cherry tomatoes, burrata and basil-flavored oil.

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

    Niçoise salad € 18,00
    Niçoise salad with fresh tuna, new potatoes, green beans, black olives,
    egg yolk gelèe, datterini tomato confit and Cantabrian anchovies.

    Mussels spaghetti € 16,00
    Scardovari mussels spaghetti with Mediterranean crunchy batter.

    Cuttlefish Venetian style € 18,00
    Cuttlefish in a black sauce, venetian style with soft polenta.

    Beef cheek € 20,00 Slow cooked beef cheek in gravy with smoked sweet potato cream.

    Tax & Cover charge 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)

    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
    Gourmet egg cooked at low temperature, spirits mousse, asparagus
    and baby leeks, marjoram crumble
    – or –
    Scallops and fennel, baked cardoons, agretti, squid ink mayonnaise
    and turmeric tapioca crisp
    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. 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, baby pak choi, carrot cream
    and crumbly rice with squid ink

    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

  • 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 salt cod, sweet pepper gelée, tomato dust and parsley-infused oil
    – or –
    Salt-cured veal tongue, mixed vegetable relish, anchovy mayonnaise
    – 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 –
    Baked Umbrina Fish fillet with light ginger & saffron sauce, fresh puréed-peas

    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

  • 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
    Scallops and fennel, baked cardoons, agretti, squid ink mayonnaise, urmeric tapioca crisp
    -Or-
    Raw salt cod, sweet pepper gelée, tomato dust and parsley-infused oil
    -Or-
    Gourmet egg cooked at low temperature, spirits mousse, asparagus and baby leeks,
    marjoram crumble

    First Course
    “Cooked-raw” shellfish risotto scented with liquorice and star anise
    -Or-
    Spaghetti “Busara” style, scampi, coulis of datterini tomatoes, garlic and chilli pepper
    -Or-
    Raffioli de herbe …vantazati – These handmade ravioli are stuffed with sweet cheese,
    smoked ricotta cheese, herbs with raw sugar wafer

    Main Course
    Line-caught sea bass, baby pak choi, carrot cream, and crumbly rice with squid ink
    -Or-
    Prussian heifer fillet, light horseradish mayonnaise, seasonal baby vegetables,
    brown stock and rosemary oil dust
    -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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