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菜单

威尼斯古老 烹饪的菜谱几经许多匿名的威尼斯大厨、以及人称“Platina”的Bartolomeo Sacchi、Bartolomeo Scappi和其他美食家的数度改良(从公元十四至十八世纪)。这是一次穿越时间的美食之旅,散发着威尼斯共和国的古老风味,酸味甜品…珍贵香料…米饭…鳕鱼。

传统与, 现代的威尼斯菜式,来自大海与泻湖的鱼虾,贝类,采用民间传统节日的做法并加以翻新。

点击这里即可下载Bistrot de Venise的菜单

Raw Fish

Oysters Poget Speciales € 6,00 each one
Prized Oysters from Marennes - France

Oysters Speciales Gillardeau € 6,00 each one
The queen of concave oysters - Charente-Maritime - France

Tuna Carpaccio € 22,00
Mediterranean Tuna carpaccio with pink grape fruit dressing

Scallop IQF € 6,00 each one
Big size

Scampi IQF € 6,00 each one
North Sea

Red Shrimp IQF € 6,00 each one
Sicilian raw shrimp - Gold cat.

“Carabineros” Shrimp IQF € 26,00 each one
Galizia raw shrimp 1st cat.

Caviar Asetra 10 gr. € 45,00 (Acipenser Gueldenstaedtti)
One of the most refined caviar for its sophisticated taste
with a distinctive nutty aroma, and for the medium-large 2.7-3.0 mm crunchy grain,
brown and gold in color, with amber shades.
Served with salted French butter and blinis

Tax & Cover charge 12%

Appetizers

Raw Beef Carpaccio € 20,00
with Asiago cheese foam, durum wheat crispy chips and oregano oil

Scallops € 24,00
Seared scallops with smoked cauliflower cream, hibiscus powder
and crunchy millet

Prawns in “Saor” € 20,00
Prawns sweet&sour, with onion, vinegar, sultanas almonds,
pinenuts & spices. Old fashioned recipe of Cuocho anonimo Veneziano XIV° sec

Cod with anchovis € 18,00
Seasoned cod salad with anchovis, caper fruits powder and percil sauce.
Popular tradition recipe dating back to the 19th century

Gourmet Egg € 24,00
Gourmet egg cooked at low temperature on soft potatoes mousse,
seared prawns and black truffle

Tuna Carpaccio € 22,00
Mediterranean Tuna carpaccio with pink grape fruit dressing

Tax & Cover charge 12%

First Courses

Spaghetti with “Sepe in Tecia” € 20,00
Spaghetti with cuttlefish in black sauce,
a great classic dish of the venetian cuisine Classic Menu

Linguine alla “Buzara” € 28,00
Durum wheat pasta “Benedetto Cavalieri” with scampi, cherry tomatoes,
garlic and chilli pepper. Dalmato-Veneta old fashioned recipe

Raffioli de Herbe…vantazati € 24,00
Handmade ravioli stuffed with
sweet cheese, smoked ricotta cheese, herbs & raw sugar wafer.
Anonymous Venetian Cookman, 14th century

Artichoke bottom soup € 20,00
Giulio Cesare Tirelli Cookman, XVII° sec.
Artichoke bottom soup, goat cheese, smoked thin duck strips

“Raw-Cooked” Risotto €32,00
scented with liquorice and star anise, Specialty of Bistrot de Venise

Tax & Cover charge 12%

Main Courses

Umbrine € 28,00
Umbrine fish fillet with Scamorza cheese cream, “marinara” tomato,
crispy Taggiasca olives and basil oil

Calf’s Liver “alla Veneziana” € 27,00
with stewed onion, olive oil and butter,
served with soft yellow polenta.Great classic of Venetian Cuisine

Duck € 28,00
Duck brest in “Pevarada” sauce, with apple and red onion chutney.
Revised Venetian recipe

Baked Eel in “ARA” € 32,00
Lightly smoked baked eel with bay leaf and black
pepper, Traditional dish dating back to the 15th century

Rubia Gallega beef fillet € 44,00
with zucchini mint cream, salted peanut sauce,
small mix aromatic salad and beef sauce

Tax & Cover charge 12%

Dessert

Tiramisù by Bistrot de Venise € 12,00
Revised version of our world-wide famous Tiramisù trevigiano

Panna Cotta € 12,00
Gourmet version of the classic italian Panna Cotta with
Tahitian Vanilla, seasonal fresh fuit and wild berries

White Royal Cake € 12,00
with ricotta cheese, ginger heart, rose ice cream.
Revised recipe by Bartolomeo Scappi 16th century

Traditional “Crema Rosada” € 12,00
Crème brulée with rosemary ice-cream.
Recipe taken from a comedy of Carlo Goldoni

Soft chocolate ingot € 14,00
with coconut sponge and Raspberry Sorbet

Tax & Cover charge 12%

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