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.

  • Starter

    Zucchini flowers € 16,00
    Fried zucchini flowers with homemade vegetarian sauce Tartare.

    Beef tongue carpaccio € 18,00
    Marinated beef tongue Carpaccio, quinoa & vegetables salad,
    mayonnaise with anchovy.

    Octopus € 18,00
    Soft, crisp octopus with spicy “Provolone” cheese cream,
    black olive crumble and green olive tapenade.

    Scallops € 22,00
    Scallops in ceviche, zucchini and yogurt cream,
    bell pepper strips and Tapioca chips.

    Sicilian red prawns € 26,00
    Sicilian red prawns, fresh cheese, fresh cherry tomato sauce,
    dried capers and basil, traditional ‘‘Carasau’’ bread.

    Chef’s Choice € 34,00
    A selection of our starters. Four seasonal fish proposal from the Chef.

    12% Service Charge and Taxes

  • 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.

    Artichoke bottom soup € 20,00
    Giulio Cesare Tirelli, 17th century
    Soup with artichoke bottom, goat cheese, smoked duck cuttings,
    whites grapes and pistachios.

    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.

    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.

    rosone

    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.

    Linguine & Anchovies € 20,00
    Linguine with marinated anchovies and its “Cetara” dripping, watercress sauce, buffalo stracciatella and bergamot essence.

    Caviar & Prawn spaghetti € 28,00
    Cold spaghetti with caviar and Sicilian red prawns over friggitelli pepper cream.

    “RawCooked” fish risotto € 28,00
    Fish and shellfish risotto “rawcooked”, with fennel and licorice scent.

    “Carbonara” with Scampi € 28,00
    “Carbonara” spaghetti with Scampi
    and its broth, crispy bacon and black pepper.

    12% Service Charge and Taxes

     

  • 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.

    Umbrine & Black Grape € 30,00

    Cookman Maestro Martino 15th-century
    Almond crusted umbrine fillet in a black grape sauce,
    with a yellow garlic and almond pudding.

     

    rosone

    CLASSIC SECOND COURSES

    Pigeon € 26,00
    Pigeon breast, Bernaise sauce with horseradish and rosemary potato puree.

    Amberjack € 28,00
    Cold-cooked amberjack, curly lettuce heart, young sprouts and veggie mayo.

    Turbot a la Mediterranean € 32,00
    Turbot fillet with caramelized tomato, black olives crumble, eggplant and buffalo mozzarella cream, lime and thyme potato chips.

    The Adriatic Sea € 38,00
    Shellfish and fresh fish of the day on a soft potato cream.

    Scampi € 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.

    rosone

    VEGETABLES & CRUDITES

    Seasonal Mixed Salad € 8.00

    Boiled Vegetables € 8.00

    12% Service Charge and Taxes

     

  • Menu Light

    MENU LIGHT

    Vegetarian, Vegan & Gluten Free

    Tomato, Garlic, Oil, Chilli € 16,00
    Linguine with candied tomatoes, garlic, olive oil and chilli.
    Great classic of Italian Cuisine.

    Eggplant millefeuille € 16,00
    Fried and baked eggplant millefeuille, with Buffalo mozzarella,
    tomato and basil.

    Vegetable Cous Cous € 16,00
    Almonds and dill pesto cous cous, dried and marinated
    San Marzano tomatoes, fennel, caramelized oranges and saffron fumet

    Swordfish Cous Cous € 20,00
    Cocus Cous (see above) with peppermint-marinated swordfish prosciutto.

    Fried Chicken € 20,00
    Honey-milk fried chicken with baked red potatoes.

    Vegetarian Fantasy € 22,00
    Three vegetarian interpretations with special Mojito,
    by our Chef Paolo Businaro.

    12% Service Charge and Taxes

     

  • Special

    RED TUNA

    Seared Tuna € 18,00
    Seared Tuna “rosé”, chia seeds, with pistachio sauce

    La Pantesca € 20,00
    Linguine (pasta) with red tuna, “datterino” tomatoes, almonds, capers and origan

    Veal fillet & Tuna € 34,00
    Veal fillet & Tuna, veal fillet stuffed with red tuna fish, anchovy sauce, tomatoes and aubergines confit

    12% Service Charge and Taxes

     

  • Classic Menu

    Tasting Menu
    Classic Venetian Cuisine
    4 courses € 74.00 – 12% Service Charge and Taxe

    Appetizers
    Marinated beef tongue Carpaccio, quinoa & vegetables salad,
    mayonnaise with anchovy
    - or -
    Scallops in ceviche, zucchini and yogurt cream, bell pepper strips and Tapioca chips.

    FIRST COURSE
    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
    Duck in “Sauce Pevarada” with apple and red onion chutney
    Bartolomeo Scappi, 16th century
    - or -
    Turbot fillet with caramelized tomato, black olives crumble,
    eggplant and buffalo mozzarella cream, lime and thyme potato chips.

    DESSERT
    Tiramisù “choux” according to Bistrot de Venise Style
    - 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 wines

    Wine-Food Pairing € 48,00
    4 glasses (80 ml) of “Fine” Italian wines

  • Historical Tasting Menu

    Tasting Menu with a choice of six courses
    Historical and Modern Venetian Cuisine
    € 110.00 – 12% Service Charge and Taxes

    APPETIZER – TWO OF YOUR CHOICE
    *Scampi in a sweet and sour sauce.
    Revisitation of a great classic dish of Venetian cuisine.
    - or -
    Soft, crisp octopus with spicy “Provolone” cheese cream, black olive tapenade.
    - or -
    Sicilian red prawns, fresh cheese, fresh cherry tomato sauce, dried capers and basil.
    - or -
    Marinated beef tongue Carpaccio, quinoa & vegetables salad, mayonnaise with anchovy.

    FIRST COURSE
    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.
    -
    Linguine with marinated anchovies and its “Cetara” dripping, watercress sauce, buffalo stracciatella and bergamot essence.

    MAIN COURSE
    Almond crusted umbrine fillet in a black grape sauce,
    with a yellow garlic and almond pudding.
    - or -
    Pigeon breast, Bernaise sauce with horseradish and rosemary potato puree.

    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

  • 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 Table

    110 € per person +12% Tax and Service

    WINE & BEVERAGES EXCLUDED

    Welcome drink

    Hors d’oeuvre

    Scallops in ceviche, zucchini and yogurt cream, bell pepper strips and Tapioca chips
    -Or-
    Sicilian red prawns, fresh cheese, fresh cherry tomato sauce, dried capers and basil.
    -Or-
    Fried zucchini flowers with homemade vegetarian sauce Tartare.

    First Course
    Homemade ravioli stuffed with cheese, aromatic herbs and a sweet spice sauce.
    Unknown Venetian Chef 14th-century.
    -Or-
    Spaghetti with Scampi alla “Carbonara”, crispy bacon & black pepper.
    -Or-
    Cold spaghetti with caviar and Sicilian red prawns over friggitelli cream.

    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-
    Shellfish and fresh fish of the day on a soft potato cream.

    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

     

  • Desserts

    HISTORICAL VENETIAN DESSERTS

    Torta Bianca Reale € 14,00
    White Royal Cake, revisitation of Bartolomeo Scappi 16th century,
    ricotta cheese, rosewater gelée and rose ice cream

    Perseghi al forno  € 14,00
    Revisitation of an ancient summery medieval recipe
    White baked peaches with amaretto brittle, vanilla sorbet and bitter almond sauce

    Traditional orange Crème Brulée € 14,00
    Traditional orange “Crema Rosada” (brulée) with  rosemary ice-cream

    rosone

    CLASSIC DESSERTS

    Tiramisù “Choux”, Bistrot de Venise style  € 14,00

    Pera & Balsamico Tradizionale € 18,00
    Pear puff pastry and its sorbet, ricotta and white chocolate mousse
    with Traditional Vinegar of R.Emilia – Sigillo Aragosta (12 years)

    Fantasia Tropicale € 18,00
    Mango mousse, passion fruit, red fruits coulis with charcoal puff chocolate,
    ginger and lemon sponge

    Cioccolato Fondante & Pompelmo € 18,00
    Dark chocolate mousse with grapefruit heart, chocolate biscuit,
    sweet grapefruit sorbet and gel

See our Menù

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