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。
Raw Fish
Prized Oysters from Marennes - France € 4,00 each one
Raw Scallop IQF North Atlantic Coast € 4,00 each one
Red Shrimp IQF - “Platinum” 1st Cat - Sicily € 7,00 each one
Raw Scarlet Prawn IQF - Big size - Galizia-Spain € 20,00 each one
Caviar Asetra 10 gr € 40,00 - One of the most refined caviar for its sophisticated taste and distinctive nutty aroma, with
medium-large 2.7-3.0 mm crunchy grain, brown and gold in color. Served with salted French butter and blinis
税率和餐具费 12%
Appetizers
Tuna Carpaccio € 20,00
Mediterranean Tuna carpaccio with pink grape fruit dressing
Prawns in “Saor” sweet&sour € 16,00
Old fashioned recipe of Cuocho anonimo Veneziano.
Prawns with onion, vinegar, sultanas almonds, pinenuts & spices
Raw Beef Carpaccio € 16,00
Raw beef carpaccio, Asiago cheese foam, durum wheat crispy chips and oregano oil
Cod € 16,00
Seasoned top cod salad with anchovis, caper fruits and percil sauce.
Popular tradition recipe dating back to the 19th century
Tax & Cover charge 12%
First Courses
Linguine alla “Buzara” € 22,00
Durum wheat pasta with scampi, cherry tomatoes, garlic and chilli pepper.
Dalmato-Veneta old fashioned recipe.
Spaghetti with “Sepe in Tecia” € 16,00
Spaghetti with cuttlefish in black sauce, still very popular;
for over a century, a classic dish of the venetian cuisine
“Raw-Cooked” Risotto € 28,00
“Cooked-raw” shellfish risotto scented with liquorice and star anise,
Specialty of Bistrot de Venise
Tax & Cover charge 12%
Main Courses
Duck brest in “Pevarada” sauce € 24,00
Duck breast in “Sauce Pevarada” with apple and red onion chutney.
Revised Venetian recipe (Bartolomeo Scappi, 16th century)
Umbrine fish fillet € 24,00
Umbrine fish fillet on a Jerusalem artichoke cream with shredded field mushrooms,
caramelized cinnamon hazelnuts and rosemary oil
Rubia Gallega beef fillet € 40,00
“Dry aged” fillet of Rubia Gallega beef with glazed carrot, black trumpets,
Ponzu sauce and herb
Tax & Cover charge 12%
Dessert
Panna Cotta Gourmet € 12,00
Winter version of the classic italian panna cotta with Williams pear gel,
hazelnut biscuit crumble, dark chocolate flakes and candied orange zest
White Royal Cake € 12,00
White Royal Cake with ricotta cheese, ginger heart, rose ice cream.
Revised recipe by Bartolomeo Scappi 16th century
Banana Ice Cream € 8,00
Banana ice cream with hazelnut biscuit crumble and liquorice powder
Tax & Cover charge 12%
