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.
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Starter
Gourmet Egg € 18,00
Gourmet egg cooked at low temperature, Castelmagno foam,
pioppini mushrooms and fried breadScallops € 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 endiveSoft Crabs € 26,00
Fried soft crabs with baby artichoke salad, a venetian cuisine specialityFoie Gras € 28,00
Foie gras escalope, salted hazelnut ice cream,
raspberries and spicy brioche breadChef’s Choice € 34,00
A selection of our starters. Four seasonal proposal from the Chef.Tax & Service 12%
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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.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) reductionRaw-Cooked fish Risotto € 30,00
Fish and shellfish risotto “rawcooked”, with fennel and licorice scent.
Specialty of the Bistrot de Venise.Tax & Service 12%
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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.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 broccoliScampi € 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 vegetablesVEGETABLES & CRUDITES
Seasonal Mixed Salad € 8.00
Boiled Vegetables € 8.00
12% Service Charge and Taxes
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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 basilOur chicken salad € 20,00
Roman salad, shaved Parmigiano, quail eggs,
low temperature cooked chicken, our Caesar seasoningTax & Service 12%
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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
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Classic Menu
Tasting Menu
Classic Venetian Cuisine
4 courses € 74.00 – 12% Service Charge and TaxeAppetizers
**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 sauceFIRST 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 winesWine-Food Pairing € 48,00
4 glasses (80 ml) of “Fine” Italian wines
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Historical Tasting Menu
Tasting Menu with a choice of six courses
Historical and Modern Venetian Cuisine
€ 110.00 – 12% Service Charge and TaxesAPPETIZER – 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.
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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
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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 Table110 € 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 breadFirst 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
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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 berriesOld-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-centuryTraditional orange Crème Brulée € 15,00
Traditional orange “Crema Rosada” (brulée) with rosemary ice-creamCLASSIC 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