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 2000 15,00 Aperitivi analcolici / Soft drinks Non alcoholic cocktails 9,00 Fruit juice & soft drinks 5,00
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 28.00 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%
First Courses Tagliolini with Amberjack 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%
Main Courses Parmesan style Amberjack 28.00 Amberjack, eggplant, tomato, essence of parmesan cheese & basil Turbot & Foie Gras 32,00 Fillet of turbot with Foie Gras, cawliflower cream and glazed cherry tomato Scampi 32,00 *Fried scampi and almonds (tempura) vegetable nest and lemon-scented mascarpone cream Glazed beef fillet 34,00 Pan-fried beef fillet with chestnut honey, "Winter Garden" vegetables Vegetables & Crudités Seasonal mixed salads 8.00 Boiled Vegetables 8.00 Taxes & Service 12%
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%
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%
White Truffle Season Quail egg & Truffle & 24,00 Polenta, Frico (lukewarm cheese) quail egg and white truffle 4 grams Pumpkin & White Truffle 24,00 Pumpkin soup, Gorgonzola cheese and white truffle 4 grams Tagliolini & Truffle 26,00 Homemade egg tagliolini & white truffle 4 grams Beef & White Truffle 30,00 Carpaccio of beef with truffle butter and white truffle 4 grams Tasse e Servizio 12%
Menu Light Vegetarian & Gluten free Pumpkin & Chestnuts 14,00 Pumpkin soup with chopped chestnuts and croutons Vegetarian dish Dumplings "Mediterraneo" 16,00 Homemade eggplant dumplings with Pesto basil sauce, Burrata (mozzarella) and tomato fillets Vegetarian dish 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 18.00 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%
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), horseradish & pomegranate *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
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)
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
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 Fillet of turbot with Foie Gras, cawliflower cream and glazed cherry tomato Or Pan-fried beef fillet with chestnut honey, "Winter Garden" vegetables Dessert Our Heart Shaped Cake "Cuor de Venexia", bitter & white chocolate, strawberries and hot pepper Gourmandises Red Rose for the Lady Bistrot de Venise