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
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 26.00 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%
First Courses Lasagne with Veal 18.00 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 "Pastisso de Pesse" 22,00 Homemade lasagna with white fish and shellfish. Great classic of the lagoon cuisine Tagliolini & Red Shrimps 24,00 Homemade tagliolini with red shirmps,green asparagus, spring peas and shellfish sauce Risotto with Seafood & Fennel 28,00 Risotto with cooked and raw seafood,fennel and licorice dust "Carbonara" with Scampi 28,00 Spaghetti with Scampi alla "Carbonara", crispy bacon & black pepper Taxes & Service 12%
Main Courses Sea bass 29.00 Sea bass fillet, cream of cannellini beans, green asparagus and crispy black sesame seeds Amberjack 29.00 Seared amberjack fillet with its liver & hazelnut paté & spring salad Adriatic seafood fantasy 34,00 Shellfish and fresh fish of the day on a blacks beans cream Scampi 38,00 *Fried almond crusted scampi with light Tartar sauce and sauteed vegetables Beef fillet 38.00 Beef fillet with charcoal, spiced hash brown potato, braised shallots and mayonnaise with sino garlic Vegetables & Crudités Seasonal mixed salads 8.00 Boiled Vegetables 8.00 Taxes & Service 12%
Menu Light Vegetarian - Vegan - Gluten free Vegetarian Vegan Gluten Free Green peas velvety 16,00 Light Pea soup, quail egg poché, crispy black rice waffle Red Beet Gnocchi 16.00 Homemade red beet gnocchi with blue goat cheese and dried herbs Vegetarian Linguine 18.00 Linguine made with Kamut flour with mixed vegetables and dried tomatoes, basil mousse Fantasy of cod fish 20,00 Cod three-ways by our Chef Paolo Businaro Vegetarian Fantasy 20,00 Three vegetarian interpretations by our Chef Paolo Businaro Chicken 22.00 Panfried chicken supreme with violette potato cream, turned carrots with thyme Tax & Service 12%
Easter Lamb Lamb Loin 24,00 Lamb loin lacquered with liquorice and vanilla, savory biscuit cereal Tagliatelle with Lamb 22,00 Homemade Tagliatelle with lamb ragout, fava beans and pea shoot Lamb rack 34.00 Glazed lamb rack with herbs & pistachio "panure", Spring Cous-Cous Tax & Service 12%
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 Cesare Tirelli 17th century Pasta & Goose 20,00 Homemade pasta with goose sauce, pinenuts & raisins, flavoured with rosemary and sage Jewish Ghetto-Venetian Cuisine 16th-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%
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 & Cherry 32,00 Almond crusted umbrine in cherry sauce with yellow garlic and almond mousse Chef Maestro Martino 15th-century Taxes and Service 12%
Sampling Menu Traditional Venetian Cuisine 4 Courses - 74,00 - Tax & Service 12% HORS D OEUVRES Sauteed scallops with bacon,violet carrot cream and beetroot chips Italian raw beef tartare, quail eggs, guacamole and curry wafer FIRST COURSE Spaghetti "Black" with Lagoon Cuttlefish, Great classic of venetian cuisine Homemade lasagne with veal ragout, light Bechamel sauce and Parmesan cheese gratin. Great classic of Italian Cuisine MAIN COURSE Old-fashioned duck "Sauce Pevarada" with wild apple&red onion chutney (Recipe Bartolomeo Scappi, 16th century Chef) Sea bass fillet, cream of cannellini beans, green asparagus and crispy black sesame DESSERT Tiramisu Classico, original recipe from Treviso with savoiardi, mascarpone cheese, cocoa, coffee. Traditional orange Crème Brulée with rosemary sherbet 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
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 Cod three-ways by our Chef Paolo Businaro Italian raw beef tartare, quail eggs, guacamole and curry wafer Fried soft crabs with artichoke salad, a venetian cuisine speciality FIRST COURSE Homemade lasagna with white fish and shellfish. Great classic of the lagoon cuisine - Homemade ravioli stuffed with cheese, aromatic herbs and a sweet spice sauce (Unknown Venetian Chef 14th-century) MAIN COURSE Almond crusted umbrine in cherry sauce with yellow garlic and almond mousse (Chef Maestro Martino 15th-century) Old-fashioned duck "Sauce Pevarada" (Recipe Bartolomeo Scappi, 16th century Chef) 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 42.00 6 glasses (80 ml) of "Classic" italian wines Wine-Food Pairing 72.00 6 glasses (80 ml) of "Top" italian wines
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
Starter Appetizer Green spring asparagus, egg cooked at low temperature 62,braised leeks, "Asiago" cheese mousse Italian raw beef tartare, quail eggs, guacamole and curry wafer Sauteed scallops with bacon,violet potato cream and beetroot chips Red shrimps from Sicily, Mozzarella "Burrata",spring peas, seared mango,and currant sauce 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 Seared amberjack fillet with its liver & hazelnut paté & spring salad *Fried almond crusted scampi with light Tartare sauce and sauteed vegetables Beef fillet with charcoal, spiced hash brown potato, braised shallots and mayonnaise with sino garlic Dessert Our Heart Shaped Cake "Cuor de Venexia", bitter & white chocolate, wildberries Gourmandises & Red Rose for the Lady Bistrot de Venise