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The Venetian cuisine from its origins to today welcome starter and 4 courses of your choice
10% surcharge: bread, cover charge, complimentaries & service
Available until 2pm (at lunch) and 10pm (at dinner)

Appetizers
Prawns in “Saor” sweet & sour “Cisame de Pesse”, old fashioned recipe of the classic venetian saor of Cuocho anonimo Veneziano XIV° sec. Sweet & Sour prawns with spiced onions, sultanas and pine nut milk

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“Lengua salmistrada” Revised receipe taken from “La cucina del Goldoni” 18th century. Cured beef tonge, Venetian “mostarda” and green parsley sauce

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Marinated Sturgeon Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi XVI century Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione “ (soused) and ancient mustard

First Courses
Linguine alla ‘’Buzara’’ Dalmato-Veneta old fashioned recipe Durum wheat pasta “Benedetto Cavalieri” with scampi, San Marzano tomato and scampi coulis, tomato flakes, chilli pepper oil

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Raffioli de herbe Raffioli de herbe ...vantazati -Anonymous Venetian Cookman, 14th century Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds

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“Maccaroni (called Gnocchi) in tredura de agnelo” Homemade potato gnocchi with a 14th-century lamb and leek sauce, lemon bread crumble Gnocchi, a Venetian classic since the 18th century

Main Courses
Baked Eel in “Ara” Traditional 15th century dish Smoked eel, with scent of laurel and polenta di Storo. In the past the eels were roasted outside the mouth of Murano ovens “ARE”

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Guinea Fowl in Pevarada sauce Slow-cooked guinea fowl with its juice, pevarada sauce, grape must gel, apple, grape, onion and mustard compote (Bartolomeo Scappi)

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Lamb “in Savor Fior de Persico ” low-cooked lamb ribs on almond velouté, pomegranate molasses, gratinated artichoke bottom. Maestro Martino, 15th century

Dessert
Tiramisù by Bistrot de Venise Revised version of our world-wide famous Tiramisù trevigiano Mascarpone flower sandblasted with 70% dark chocolate, cocoa pastry, savoyard biscuit sponge and coffee sauce

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Torta “Biancha Reale” Revised recipe by Bartolomeo Scappi, active in Venice and Papal Chef in the 16th century. Ginger cheesecake rose with a lemon cream center on an almond shortbread base, raspberry soil, rose sorbet and rose water.

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Traditional “Crema Rosada” Recipe taken from the piece “Pistori e Scaleteri - La Cucina Veneziana” by Giuseppe Maffioli. Orange and star anise crème brulée with orange jam and rosemary ice-cream

Tasting Menu - 4 courses of your choice 120,00 per person Wine Pairing 4 glasses 45,00 with Historical and local DOC-DOCG wines suggested by our Sommeliers paired with the chosen dish

welcome starter and 4 courses of your choice
10% surcharge: bread, cover charge, complimentaries & service
Available until 2pm (at lunch) and 10pm (at dinner)

Appetizers
Confit Byaldi Vegetable ratatouille on sweet pepper cream with Taggiasca olive soil

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Artichoke Bottoms
Gratinated artichoke bottoms with fried Storo polenta, sautéed spinach, lemon bread crumble, and zucchini pesto

First Courses
“Cold Spaghetti with Almond & Melon Capelli d’angelo” pasta Benedetto Cavalieri with almond cream, melon, toasted almond and extra virgin olive oil Tommaso Masciantonio

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“Oro & Oro” Fusilloni Durum wheat fusilloni ‘Metodo Massi’ with yellow datterino tomato cream, sun-dried San Marzano tomato, tomato powder, pizzaiola oil and 24kt gold powder

Main Courses
Seasonal Garden Chickpea hummus, crunchy seasonal vegetables, flax and tapioca chips

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Gourmet Tempeh Tempeh, vegan jus and onion petals

Dessert
Vegan Sweet Coconut mousse, red berries and lemon balm sphere, coconut crumble, strawberry crisp, strawberry and mint sorbet

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Fruit Giardiniera Flavored seasonal fruit, melon sorbet and black pepper

Tasting Menu - 4 courses of your choice 100,00 per person Wine Pairing 4 glasses 35,00 Organic and vegan wines suggested by our Sommeliers paired with the chosen dish

By Chef Stefano Novello

7 courses 180,00 per person

The menu is available only for the entire table

One glass of sparkling Metodo Classico “Champenoise”

Entrée "Special"

1st tasting appetizer

2nd tasting appetizer

1st tasting first course

2nd tasting first course

Tasting main course

Predessert

Dessert

A constantly evolving menu!

**A skilful combination of seasonal raw materials and refined products of the highest quality, innovative dishes, with respect for traditions.

Let our Chefs show you this journey of flavors and emotions**

Wine Pairing - Pairing with a fine selection of Italian Premium wines proposed by our Sommeliers 6 glasses - 100,00