Aperitivi Drinks Menu
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- Darrell Singleton
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1 Aperitivi Drinks Menu Bollicine / Sparkling wines Prosecco Brut D.O.C.G. 6,00 Franciacorta Brut D.O.C.G. 10,00 Franciacorta Rosé D.O.C.G. 10,00 Champagne 13,00 Cocktails Bellini Cocktail 9,00 Long Drinks 9,00 Martini Cocktails 9,00 Classic Cocktails 9,00 Porto White Port 7,00 Tawny Port 7,00 Vintage Port ,00 Aperitivi analcolici / Soft drinks Non alcoholic cocktails 9,00 Fruit juice & soft drinks 5,00
2 Hors d oeuvres Smoked Cod 18,00 Homemade smoked cod (baccalà), fennel salad, horseradish & wildberries sauce Beef Carpaccio 18,00 Beef Carpaccio with herbs, smoked ricotta and porcini mushroom sorbet Soft crabs 20,00 Fried soft crabs with artichoke salad Venetian cuisine speciality Scampi 20,00 *Scampi in Saor with sweet and sour onions and apple salad. Reinterpretation of a great classic dish of Venetian cuisine Scallops & Treviso Chicory 22,00 Sauteed scallops on a pumpkin sauce with crispy Treviso red chicory scented with balsamic vinegar Foie Gras & Mango Foie Gras (80 grams), composed of mango chutney, strawberry-grape sauce & pan brioche Seafood samplers 32,00 Selection of six seasonal Venetian sea food samplers (Cicchetti from Tradition to Innovation) Taxes & Service 12%
3 First Courses Tagliolini with Umbrine 18,00 Homemade tagliolini with amberjack fillets, basil sauce Tagliatelle & Veal 20,00 Egg noodles with white meat ragout, fondue with Porcini mushrooms & Truffle Risotto with seafood 22,00 Venetian style risotto with variety of seafood and vegetables "Carbonara" with Scampi 26,00 Spaghetti with Scampi alla "Carbonara", crispy bacon & black pepper Spaghetti with Seafood 26,00 Bistrot de Venise "Special" Wholewheat spaghetti with seafood Taxes & Service 12%
4 Main Courses Parmesan style Amberjack Amberjack, eggplant, tomato, essence of parmesan cheese & basil Turbot "Bistrot" 28,00 Fillet of turbot with baby spinach and Jerusalem artichoke cream with sweet spices Scampi 32,00 *Fried scampi and almonds (tempura) vegetable nest and lemon-scented mascarpone cream Beef fillet 34,00 Pan-fried beef fillet with Uva Fragola grape sauce, potato mousse with thyme and shallots Taxes & Service 12%
5 Menu Light Vegetarian & Gluten free Pumpkin & Chestnuts 14,00 Pumpkin soup with chopped chestnuts and croutons Dumplings "Mediterraneo" 16,00 Homemade eggplant dumplings with Pesto basil sauce, Burrata (mozzarella) and tomato fillets Salt cod purée 16,00 Old-fashioned salt cod purée, with polenta & potato chips Gluten free Spaghetti with cuttlefish 18,00 Spaghetti "Black" with Cuttlefish, Classic Venetian Gluten free Pasta Vegetarian composition Mixed platter of processed vegetables with courgettes bavaroise Vegetarian dish Gluten-free Cod fillet & Tomato 24,00 Cod fillet on a fresh tomato sauce, olives and capers from Sicily Gluten free Tasse e Servizio 12%
6 White Truffle Season Quail egg & Truffle & 22,00 Polenta, Frico (lukewarm cheese) quail egg and white truffle 4 grams Pumpkin & White Truffle 22,00 Pumpkin soup, Gorgonzola cheese and white truffle 4 grams Tagliolini & Truffle 24,00 Homemade egg tagliolini & white truffle 4 grams Beef & White Truffle 28,00 Carpaccio of beef with truffle butter and white truffle 4 grams Tasse e Servizio 12%
7 Historic Venetian Cuisine At the heart of european cuisine, discovering the ancient flavours of Venice First Course Pasta & Goose 18,00 Homemade pasta with goose sauce, pinenuts & raisins, flavoured with rosemary and sage Jewish Ghetto-Venetian Cuisine 16th-century Stuffed ravioli 20,00 Homemade ravioli stuffed with cheese, aromatic herbs and a sweet spice sauce Unknown Venetian Chef 14th-century Dumplings & Lamb 22,00 Pumpkin & Goats cheese dumplings with lamb meat, offal and leeks 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 Eel 26,00 Roast eel with bay leaves, breadcrumbs with cinnamon and grains of black pepper Popular Venetian Tradition 14th-century Duck 26,00 Old-fashioned duck "Sauce Pevarada" with wild apple&red onion pudding Recipe Bartolomeo Scappi, 16th century Chef Sturgeon & Cherry 28,00 Almond crusted sturgeon 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 - 65,00 - Tax & Service 12% HORS D OEUVRES Beef Carpaccio with herbs, smoked ricotta & porcini mushroom sorbet Homemade smoked cod (baccalà), artichoke salad, horseradish & wildberries sauce *Scampi in Saor with sweet and sour onions and apple salad. Reinterpretation of a great Classic dish of Venetian cuisine FIRST COURSE Egg noodles, white meat ragout, fondue, Porcini mushrooms & Truffle Spaghetti with Cuttlefish, venetian style Homemade tagliolini with amberjack fillets, basil sauce MAIN COURSE Old-fashioned duck "Sauce Pevarada" with wild apple&red onion pudding (Recipe Bartolomeo Scappi, 16th century Chef) Amberjack, eggplant, tomato, essence of parmesan cheese & basil DESSERT Our Tiramisù, the original "one" from Treviso Traditional orange Crème Brulée with rosemary sherbet
10 Tasting Menu 6 Courses Historic & Modern Venetian Cuisine 95,00 - Tax & Service 12% APPETIZER - TWO OF YOUR CHOICE Beef Carpaccio with herbs, smoked ricotta and porcini mushroom sorbet *Scampi in Saor sweet & sour Reinterpretation of a great Classic dish of Venetian cuisine Sauteed scallops on a pumpkin sauce with crispy Treviso red chicory scented with balsamic vinegar Homemade smoked cod (baccalà), fennel salad, horseradish & wildberries sauce FIRST COURSE Homemade ravioli stuffed with cheese, aromatic herbs and a sweet spice sauce (Unknown Venetian Chef 14th-century) - Bistrot de Venise "Special" Wholewheat spaghetti with seafood MAIN COURSE Old-fashioned duck "Sauce Pevarada" (Recipe Bartolomeo Scappi, 16th century Chef) Sturgeon fillet in a black grape sauce, with a yellow garlic and almond pudding - (Cookman Maestro Martino, 15th century) 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 *Scampi in Saor with sweet and sour onions and apple salad. Reinterpretation of a great classic dish of Venetian cuisine Or Sauteed scallops on a pumpkin sauce with crispy Treviso red chicory scented with balsamic vinegar Or Foie Gras (80 grams), composed of mango chutney, strawberry-grape sauce & pan brioche First Course Egg noodles with white meat ragout, fondue with Porcini mushrooms & Truffle Or Homemade ravioli stuffed with cheese, aromatic herbs and a sweet spice sauce (Unknown Venetian Chef 14th-centur Or Spaghetti with Scampi alla "Carbonara", crispy bacon & black pepper Main Course *Fried scampi and almonds (tempura) vegetable nest and lemon-scented mascarpone cream Or Turbot fillet on tomato confit salad and zucchini flowers stuffed with buffalo mozzarella and anchovy Or Pan-fried beef fillet with wildberry sauce and Parmigiana (little pie with eggplant, mozzarella and tomato) Dessert Our Heart Shaped Cake "Cuor de Venexia", bitter & white chocolate, strawberries and hot pepper 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 Franciacorta Brut D.O.C.G. 10,00 Franciacorta Rosé D.O.C.G. 10,00 Champagne 13,00 Cocktails Bellini Cocktail 9,00 Long Drinks
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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
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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
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The art of cooking is to enhance traditional, organic ingredients with modern technique for a harmonious effect. The union of hearty, humble flavour with subtle zest, spice, and aroma results in a nourishing
More information1,980 THE 5 SENSI MENU. Sensi Caprese. Pan Roasted Mediterranean Sea Bass. Beef Carpaccio. Like a 'Rossini' Beef Tenderloin.
THE 5 SENSI MENU 1,980 ++ Sensi Caprese Stracciatella Veloute,tomato Mousse, Tomato Sponge, Balsamic Pearls, Basil Foam Beef Carpaccio Truffle Mayonnaise, Parmesan, Mustard Cress Pickled Mushroom, Truffle
More informationFestive Lunch & Dinner
tis the season... Festive Lunch & Dinner Available from 20th November 2017 to 23rd December 2017 Lunch Served between 12.00pm 2.30pm Two courses 20.95 per person Three courses 24.00 per person Children
More informationBREAKFAST daily from 8:00 to 16:00
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More informationCocktail Proposals. Cocktail 3 pieces p.p. Cocktail 4 pieces p.p. Cocktail 5 pieces p.p. Cocktail 6 pieces p.p.
Cocktail Proposals Cocktail 3 pieces p.p. Sole roulade on apple purée and green celery Mignon with lukewarm veal rose Mignon with grilled vegetables and fresh herbs Cocktail 4 pieces p.p. Mignon with shredded
More informationWhere the little things mean everything. Banquet menu DoubleTree by Hilton Košice
Where the little things mean everything. Banquet menu DoubleTree by Hilton Košice Breakfast coffee break minimal order 10 portions Coffee / tea Juice 0,20 l Mineral water with mint and lime 0,20 l filled
More informationStarters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090
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More informationFine Dining Starters. Warm starters. Cold Starters. Seared balsamic & rioja infused pigeon breast, walnut & apricot salad
FINE DINING With a focus on taste, texture and presentation, fine dining is typically for a smaller number of guests, where there is formality in the service, menu, table, and elegance in the type of food
More informationCold Starters. Chef-salted salmon 350 kcal 150/100 g 560 RUB. Swedish herring fish with onions and potatoes 311 kcal 100/200 g 210 RUB
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More informationThe Autumn Menu *** 189
The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Assorted goose foie gras with salted caramel and fragolino grapes Sautéed scallops with parsley roots parsley purée and
More informationwith prosciutto, hazelnut*, cherry tomatoes, pear moss, maple syrup, vinaigrette and balsamic reduction ICEBERG AND TIGER SHRIMP* SALAD
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More informationChef s at the Armani restaurant will prepare a varied buffet which will include a range of the dishes listed below. Sample Menu
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More informationA U T U M N W I N T E R
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More informationon the bund Dinner Menu
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More informationANTIPASTI 200 g 790 Parma ham, tomato confit, Mozzarella, olives, capers
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More informationAperitivi. Antipasti
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More informationI T A L I A N R E S T A U R A N T
I TALIAN RESTAURANT Raw Tuna Pizza ANTIPASTI Smoked Duck...8++ Served with mushroom tortellini and honey-roasted pear Raw Tuna Pizza...9++ Dehydration dough with slices of yellow fin tuna, olive, cherry
More informationAUTHENTIC ITALIAN PASTA
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More informationThe late summer menu by Claus-Peter Lumpp *** Apéritif etagère * Cold & warm Amuse Bouche ***** Gartinated angler fish with pine kernels grilled bell
The tasting menu Assorted goose foie gras with peach and pistachio Flamed scallops with saffron sauce fennel and pastis John Dory with fried aubergines basil pesto and baked zucchini blossom Cassolette
More informationBeef carpaccio with arugola and black olives 600 rub. Millefeuille of king crab with avocado 800 rub. Caesar Salad with Magret duck breast 550 rub
Starters and cold appetizers Beef carpaccio with arugola and black olives 600 rub Tender veal fillet, flavored with aromatic herbs, balsamic vinegar and olive oil, served with arugula, olives, sun-dried
More informationBUFFETS. Innovative stand-up buffets as conference intermezzo for participants get-together. N 48 8 E DESTINATION UNLOCKED
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More informationCarpaccio di Manzo 2,600 beef carpaccio with arugula salad, shaved parmesan and lemon-olive oil dressing
DINNER ANTIPASTI Piatto di Salumi Misti 6,000 selection of imported parma ham, mortadella sausage, milanese, coppa and spicy salami varieties with caperberries, balsamic onions, marinated artichokes, olives,
More informationThe Autumn Menu *** 189
The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Tartare of milk-fed calf with Mascarpone cream and white Alba truffle Sautéed scallops with oats roots fondue and Piedmont
More informationMEAT MENU. Starters. First courses. Second courses
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More informationServed Menus Be Creative!
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More informationCannelloni with pumpkin and chicken 14 Roast pumpkin poached chick fetta, pine nuts topped with Napoli & parmesan
Bruschetta Garlic & Cheese 10 Tomato, Spanish Onion & Basil 12 Pesto, Mozzarella & Prosciutto 15 Hot Smoked Salmon, Fried Capers, Dill Mascarpone 17 Antipasto Traditional Antipasto Selection of Italian
More informationLET S START allergens
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More informationLand tasting. Praise of earth mother: Savoury pie with leeks, truffle and Morbier sauce. Around the fire:
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Business Menu Cod with preserved lemon, crunchy cucumber and beetroot coulis Pressed duck with leek fondue, crunchy vegetables and horseradish Cooked and raw mixed vegetables, goat cheese mousse and parmesan
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