Aperitivi Drinks Menu

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Oliver Short
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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 "Saor" sweet & sour 18,00 *Scampi,sea bass and seasonal vegetables in sweet and sour. Reinterpretation of a great classic dish of Venetian cuisine Codfish fillet 18,00 Tartare of codfish, broccoli and anchovies on a salad of mixed radicchio Scallops. 22,00 Scallops in a smoked potato cream, pioppini mushrooms and violet chips Red Shrimps 24,00 "Mozzarella stracciatella" cheese with raw red shrimps from Sicily & citrus salad. Soft Crabs Fried soft crabs with artichoke salad, a venetian cuisine speciality Foie Gras 32,00 Escalope of foie gras, apple compote, drops of balsamic vinegar with brioche bread Sample of Seafood 32,00 Selection of 4 seasonal Venetian sea food samplers based on our Starters Menu Taxes & Service 12%

3 First Courses Red Beans Soup Beans soup with homemade "maltagliati pasta" and red chicory from Treviso. Great classic of Venetian cuisine Lasagne with Veal Homemade lasagne with veal ragout, light Bechamel sauce and Parmesan cheese gratin. Great classic of Italian Cuisine Spaghetti with cuttlefish 20,00 Spaghetti "Black" with Lagoon Cuttlefish, Great classic of Venetian cuisine Tagliolini & Calamari Homemade tagliolini with small squid, curly kale and toasted corn cream "Carbonara" with Scampi 28,00 Spaghetti with Scampi alla "Carbonara", crispy bacon & black pepper Risotto with Seafood & Fennel 26,00 Risotto with cooked and raw seafood,fennel and licorice dust Taxes & Service 12%

4 Main Courses Sea bass Sea bass fillet, cauliflower cream, thyme and balsamic vinegar reduction Amberjack Seared amberjack fillet with liver&hazelnut paté and sweet&sour red chicory from Treviso Lamb Lamb chops & fillet in a light orange-scented sauce, pumpkin flan and baby artichoke Scampi 36,00 *Fried almond crusted scampi with light Tartare sauce and sauteed vegetables Beef fillet Quality beef fillet (Italian breeding Colli Euganei) with baby potatoes and "Shiitake" mushrooms Vegetables & Crudités Seasonal mixed salads 8.00 Boiled Vegetables 8.00 Taxes & Service 12%

5 Cod fish Fantasy of cod fish 26,00 Cod three-ways by our Chef Paolo Businaro Cod fish Parmentier 18,00 Cod fish soup with cream of potato and leek hearts Cod fish "Mare Nostrum" Cod fillet with confit tomatoes, capers from Linosa and "Kalamata" olives. Tax & Service 12%

6 Menu Light Vegetarian - Vegan - Gluten free Vegetarian Vegan Gluten Free Vegetarian "Lasagne" A vegetarian interpretation of a great classic of Italian cuisine Pumpkin Gnocchi Homemade pumpkin gnocchi with sweet Gorgonzola cheese and walnuts Red Beans Soup Bean soup with homemade "maltagliati pasta" and red chicory from Treviso. Great classic of Venetian cuisine Vegetarian Linguine Linguine made with Kamut flour with mixed vegetables and dried tomatoes, basil mousse Vegetarian Fantasy 20,00 Three vegetarian interpretations by our Chef Paolo Businaro Chicken & Mushrooms Panfried chicken supreme with mixed mushrooms and potato pie Tax & Service 12%

7 Historic Venetian Cuisine At the heart of european cuisine, discovering the ancient flavours of Venice First Course Artichoke soup 18,00 Artichoke soup with fresh cheese smoked duck, white grapes and pistachios Cookman Giulio Cesra Tirelli 17th century "Saor" Sweet & Sour Sardines 20,00 Fried sardines in the original old-fashioned sweet & sour sauce, with onions, vinegar, dried raisin, almonds & sweet spices Unknown Venetian Chef 14th-century Stuffed ravioli 22,00 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 Duck 28,00 Old-fashioned duck "Sauce Pevarada" with wild apple & red onion chutney Recipe Bartolomeo Scappi, 16th century Chef Baked Eel 28,00 Roast eel with bay leaves, breadcrumbs and grains of pepper Popular Venetian Tradition 14th-century Umbrine & Grape 30,00 Almond crusted Umbrine in a black grape sauce with a yellow garlic and almond pudding Chef Maestro Martino 15th-century Taxes and Service 12%

9 Sampling Menu Traditional Venetian Cuisine 4 Courses - 70,00 - Tax & Service 12% HORS D OEUVRES Scallops in a smoked potato cream, "Pioppini"mushrooms & violet chips Italian raw beef tartare, quail eggs, guacamole and curry wafer FIRST COURSE Spaghetti "Black" with Lagoon Cuttlefish, Great classic of venetian cuisine Beans soup with homemade "maltagliati pasta" and red chicory from Treviso. Great classic of Venetian cuisine. MAIN COURSE Old-fashioned duck "Sauce Pevarada" with wild apple&red onion chutney (Recipe Bartolomeo Scappi, 16th century Chef) Sea bass fillet, cauliflower cream, thyme and balsamic vinegar reduction DESSERT Tiramisu Classico, original recipe from Treviso with savoiardi, mascarpone cheese, cocoa, coffee. Traditional orange Crème Brulée with rosemary sherbet Wine-Food Pairing glasses (80 ml) of "Classic" italian wines Wine-Food Pairing glasses (80 ml) of "Fine" italian wines

10 Tasting Menu 6 Courses Historic & Modern Venetian Cuisine 100,00 - Tax & Service 12% APPETIZER - TWO OF YOUR CHOICE *Scampi,sea bass and seasonal vegetables in sweet and sour. Reinterpretation of a great classic dish of Venetian cuisine Italian raw beef tartare, quail eggs, guacamole and curry wafer Scallops in a smoked potato cream, shiitake mushroom & violet chips Fried soft crabs with artichoke salad, a venetian cuisine speciality 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 MAIN COURSE Almond crusted Umbrine in a black grape sauce with a yellow garlic and almond pudding (Chef Maestro Martino 15th-century) Lamb rack in a sweet & sour orange sauce, pumpkin cream & bay artichoke 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) Wine-Food Pairing glasses (80 ml) of "Classic" italian wines Wine-Food Pairing glasses (80 ml) of "Top" italian wines

Romantic Venetian Menu Classic & Modern Cuisine Three Course set menu with a

Our red Shaped Cake Cuor de Venexia One Red Rose for your Partner Your Special

.. an elegant setting with professional and personal accurate service.

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 100 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 Italian raw beef tartare, quail eggs, guacamole and curry wafer Scallops in a smoked potato cream, shiitake mushroom and violet chips "Mozzarella stracciatella" cheese with raw red shrimps from Sicily & citrus salad Escalope of foie gras, apple compote, drops of balsamic vinegar with brioche bread 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 Homemade pasta with goose sauce, pinenuts & raisins, flavoured with rosemary and sage. Jewish Ghetto-Venetian Cuisine 16th-century) Main Course Sea bass fillet, cauliflower cream, thyme and balsamic vinegar reduction *Fried almond crusted scampi with light Tartare sauce and sauteed vegetables Quality beef fillet (Italian breeding Colli Euganei) with baby potatoes and "Shiitake" mushrooms Dessert Our Heart Shaped Cake "Cuor de Venexia", bitter & white chocolate, wildberries Gourmandises & Red Rose for the Lady Bistrot de Venise

Aperitivi Drinks Menu

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