Beef carpaccio € 18,00
Beef carpaccio, porcini mushrooms mayonnaise, hazelnuts,
egg gelèe 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%

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.

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%

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%

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

Tax & Cover charge 12%

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

Seasonal Mixed Salad € 8.00

Boiled Vegetables € 8.00

Tax & Cover charge 12%

….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%

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.

“Cubical” dark chocolate mousse, mango heart, sweet spicy milk chocolate gelée,
yogurt & passion fruit souce. €18,00

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

Orange sphere with berries, lemon, mint and licorice sauce. € 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

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

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, egg gelèe 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

Classic & Modern Cuisine
110 € per person +12% Tax and Cover charge
WINE & BEVERAGES EXCLUDED

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

Welcome drink with Prosecco DOCG & Starter

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,
egg 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
Line-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