我们的菜单

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

• or -

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

• or -

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

• or -

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

• or -

“Maccaroni (called Gnocchi) coe ganassette” Potato and pumpkin gnocchi with veal cheek ragout, Morlacco cheese fondue and hazelnut crumble. Venetian glory from the 18th century, a traditional dish of Venetian cuisine

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”

• or -

Duck brest in Pevarada sauce Reinterpretation of ancient Venetian sauce Honey lacquered Duck breast, lemon “Pevarada Sauce”, sweet and sour compote of apple, grapes and red onion by Bartolomeo Scappi, 16th century

• or -

Lamb “in Savor Aranzato” Lamb cooked at low temperature with orange sauce, Borettana onion, miso and hazelnut, pumpkin cream and candied orange. 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

• or -

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.

• or -

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 110,00 per person Wine Pairing 4 glasses 45,00

Wine pairing with wines from the North-East of Italy suggested by our Sommeliers in combination 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
Cardoncello in “Saor” Cardoncello mushroom in Tropea onion saor on white polenta, pine nuts and raisins

• or -

Eggplant Carpaccio Sweet and sour eggplant carpaccio, gratinated tomato, Storo polenta crumble, pecan nuts, parsley emulsion

First Courses
“Venetian Red” Risotto Risotto with beetroot, pickled Chioggia turnip and saffron apple

• or -

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

Main Courses
Seasonal Garden Spiced pumpkin cream, crunchy seasonal vegetables, flax and tapioca chips

• or -

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

• or -

Fruit Giardiniera Flavored seasonal fruit, melon sorbet and black pepper

Tasting Menu - 4 courses of your choice € 90,00 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