Aperitivi Drinks Menu

Transcription

1 Aperitivi Drinks Menu Bollicine / Sparkling wines Prosecco Brut D.O.C.G. 6,00 Buvoli Metodo Classico 10,00 Franciacorta Brut D.O.C.G. 10,00 Franciacorta Rosé D.O.C.G. 10,00 Cocktails Bellini Cocktail 9,00 Long Drinks 9,00 Martini Cocktails 9,00 Classic Cocktails 9,00 Vini Liquorosi/ Fortified wines Marsala Vergine 7,00 White Port 7,00 Vintage Port 15,00 Aperitivi analcolici / Soft drinks Non alcoholic cocktails 9,00 Fruit juice & soft drinks 5,00

2 Hors d oeuvres Beef carpaccio 18,00 Beef carpaccio with light cantabrian anchovy sauce, zucchini and crispy vegetables Octopus 18,00 Soft & crispy octopus with potato cream and coriander Smoked Cod 18,00 Homemade smoked cod (baccalà), on a bed of spinach & artichokes crudité Scallops and asparagus 22,00 Sauteed scallops with bacon and Spring green asparagus Soft Crabs Fried soft crabs with artichoke salad, a venetian cuisine speciality Red Shrimps 25,00 Grilled red shrimps with rockett salad & marinated vegetables Seafood samplers 26,00 Selection of 3 seasonal Venetian sea food samplers (fish/shellfish raw, baked, pickled) Taxes & Service 12%

3 First Courses Lasagna "Maison" Homemade Lasagna with white meat ragout and fresh spring peas. Great classic of Italian Cuisine Spaghetti with cuttlefish 20,00 Spaghetti "Black" with Cuttlefish, Great classic of venetian cuisine Risotto with seafood 24,00 Venetian style risotto with variety of seafood and vegetables Tagliolini with scallops Homemade egg tagliolini with scallops and green asparagus "Carbonara" with Scampi 28,00 Spaghetti with Scampi alla "Carbonara", crispy bacon & black pepper Taxes & Service 12%

4 Main Courses Lotregano 24,00 Lotregano fillet (lagoon mullet), potatoes with aromatics herbs and aioli sauce Rabbit "Porchetta" style Stuffed rabbit with its sauce of fine herbs, on a bed of "Panzanella" Monkfish 28,00 Monkfish with bacon of Sauris, stewed lagoon clams & asparagus Scampi & Calamari Tempura Tempura prawns, squid and fish of the day with mixed fried seasonal vegetables Beef fillet Panfried beef fillet in a light mustard sauce with crispy vegetables Vegetables & Crudités Seasonal mixed salads 8.00 Boiled Vegetables 8.00 Taxes & Service 12%

5 Menu Light Vegetarian - Vegan - Gluten free Vegetarian Vegan Gluten Free Beautiful Spring Crudité of seasonal vegetables in Bellavista, condiments separately Eggplant "Parmigiana" Revised in a naturist key a great classic of Italian cuisine: eggplant, rice mozzarella, tomato & basil Beet Dumplings Homemade red beet "gnocchi" with sweet Gorgonzola fondue and radish chips Vegetarian Linguine Linguine made with Kamut flour with mixed vegetable and dried tomato, basil mousse Vegetarian Fantasy 20,00 Three vegetarian versions proposed by our Chef Paolo Businaro Chicken & Vegetables Chicken leg cooked in a low temperature and passed to the oven with crispy sautéed vegetables Tax & Service 12%

6 ... only Thun Somked Red Tuna Home-smoked Tuna Carpaccio, mango salad with ginger and lime Spaghetti with Red Tuna 22,00 Spaghetti with lightly smoked Red Tuna lemon scented, with black olives and Pantelleria capers Red Tuna 26,00 Seared tuna with creamed peas, sweet and sour onion leaves Tax & Service 12%

7 Historic Venetian Cuisine At the heart of european cuisine, discovering the ancient flavours of Venice First Course Pasta with Anchovis 18,00 Whole wheat spaghetti with stewed onions, anchovis and black pepper Jewish Ghetto-Venetian Cuisine 18th-century Artichoke soup 20,00 Artichoke soup with fresh cheese smoked duck, white grapes and pistachios Cookman Giulio Cesra Tirelli 17th century Stuffed ravioli 20,00 Homemade ravioli stuffed with cheese, aromatic herbs and a sweet spice sauce Unknown Venetian Chef 14th-century Taxes and Service 12%

8 Historic Venetian Cuisine At the heart of european cuisine, discovering the ancient flavours of Venice Main Course Ambroyno Chicken 25,00 Farm-yard chicken stuffed with almonds "Ambrogine", sweet & sour ginger sauce with marinated onion Unknown Venetian Chef, 14th-century Duck 28,00 Old-fashioned duck "Sauce Pevarada" with wild apple&red onion pudding Recipe Bartolomeo Scappi, 16th century Chef Sturgeon 32,00 Sturgeon fillet in an almonds crust, light saffron sauce, artichoke bottom & sweet garlic cream Cookman Maestro Martino 15th century Taxes and Service 12%

9 Sampling Menu Traditional Venetian Cuisine 4 Courses - 74,00 - Tax & Service 12% HORS D OEUVRES Soft & crispy octopus with potato cream and coriander Beef carpaccio with light cantabrian anchovy sauce, zucchini and crispy vegetables Sauteed scallops with bacon and Spring green asparagus FIRST COURSE Homemade Lasagna with white meat ragout and fresh spring peas. Great classic of Italian Cuisine Spaghetti "Black" with Cuttlefish, Great classic of venetian cuisine Whole wheat spaghetti with stewed onions, anchovis and black pepper Jewish Ghetto-Venetian Cuisine 18th-century MAIN COURSE Monkfish with bacon of Sauris, stewed lagoon clams & asparagus Old-fashioned duck "Sauce Pevarada" with wild apple&red onion pudding (Recipe Bartolomeo Scappi, 16th century Chef) DESSERT Our Tiramisù, the original "one" from Treviso Traditional orange Crème Brulée with rosemary sherbet

10 Tasting Menu 6 Courses Historic & Modern Venetian Cuisine 100,00 - Tax & Service 12% APPETIZER - TWO OF YOUR CHOICE Beef carpaccio with light cantabrian anchovy sauce, zucchini and crispy vegetables Homemade smoked cod (baccalà), on a bed of spinach & artichokes crudité Fried soft crabs with artichoke salad, a venetian cuisine speciality Sauteed scallops with bacon and Spring green asparagus FIRST COURSE Homemade ravioli stuffed with cheese, aromatic herbs and a sweet spice sauce (Unknown Venetian Chef 14th-century) - Egg noodles with marinated in milk lamb and baby artichokes MAIN COURSE Sturgeon fillet in an almonds crust, light saffron sauce, artichoke bottom & sweet garlic cream - (Cookman Maestro Martino 15th century) Stuffed rabbit with its sauce of fine herbs, on a bed of "Panzanella" DESSERT Traditional orange Crème Brulée (Rosada) with rosemary sherbet Old-fashioned ricotta cheese pudding, ginger root ice-cream, rose leaves and rosewater. (Chef Bartolomeo Scappi, 16th century)

11 Romantic Venetian Menu Classic & Modern Cuisine Three Course set menu with a choice of three in each course. Our red Shaped Cake Cuor de Venexia One Red Rose for your Partner Your Special Table 90 per person +12% Tax and Service Your romantic candlelit dinner in Venice... an elegant setting with professional and personal accurate service... our Heart Shaped Cake... 1 Red Rose for your partner... starter, pre-dessert and gourmandises. inclouded.. Wines and beverages excluded Bistrot de Venise

12 Starter Appetizer Homemade smoked cod (baccalà), on a bed of spinach & artichokes crudité Sauteed scallops with bacon and Spring green asparagus Grilled red shrimps with rockett salad & marinated vegetables Beef carpaccio with light cantabrian anchovy sauce, zucchini and crispy vegetables First Course Homemade ravioli stuffed with cheese, aromatic herbs and a sweet spice sauce (Unknown Venetian Chef 14th-century) Spaghetti with Scampi alla "Carbonara", crispy bacon & black pepper Egg noodles with marinated in milk lamb and baby artichokes Main Course Tempura prawns, squid and fish of the day with mixed fried seasonal vegetables Monkfish with bacon of Sauris, stewed lagoon clams & asparagus Panfried beef fillet in a light mustard sauce with crispy vegetables Dessert Our Heart Shaped Cake "Cuor de Venexia", bitter & white chocolate, wildberries Gourmandises & Red Rose for the Lady Bistrot de Venise