Bistrot de venise

Seared scallops on celeriac cream, basil peas, mint oil, and paprika tapioca chips

Sturgeon marinated in “vin ocoto” (mulled wine), vegetables “in carpione” (soused) and ancient mustard. Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century.

Beef tongue, Venetian “mostarda” and green parsley sauce

Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds

Durum wheat pasta “Benedetto Cavalieri” with scampi, San Marzano tomato and scampi colatura, tomato flakes, chilli pepper oil. Dalmato-Veneta old fashioned recipe

Fennel flavored risotto with “cooked-raw” shellfish, dill essence, licorice and star anise powder

Low-temperature cooked umbrine fish fillet, mosaic of braised leek and nori seaweed, lemongrass sauce, kombu-marinated red onion, Keta salmon caviar

Orange and rosemary flavoured lamb with its spiced jus, warm pumpkin carpaccio, candied orange zest and cumin

Beef fillet, truffle potato waffle, “saute” wild broccoli, Amarone wine gel and demi-glace

Passion fruit parfait with a red fruits heart, cocoa bisque, crispy dark chocolate crisp, raspberry glaze and gold leaf

A great classic dish of the Venetian cuisine. Sardines, sweet and sour onion, sultanas

With seasonal greens

Cooked at low temperature, tuna sauce, caper leaf and rice chips

Curly salad, horseradish mayonnaise, pears and walnuts

Tuna sauce, capers, tomatoes and olives, lemon scented

With eggplant cream, sun-kissed tomato, pecorino cheese and fresh basil

With garlic butter, chili pepper and fillets of semi-dried San Marzano tomatoes

Cannellini bean cream, chili oil

On a bed of rice, cereals, basil pesto and seasonal vegetables

Chicken thigh stuffed with fennel-infused turkey sausage, zucchini and yogurt mayonnaise

Crustacean & Raw fish composition, according to season and fish-market availability

size 10/15 kg

Charente-Maritime - France

Galizia raw shrimp 1° category

18 gr. One of the most refined caviar for its sophisticated taste with a distinctive nutty aroma and for the medium-large 2.7-3.0 mm crunchy grain, brown and gold in color, with amber shades. Served with salted French butter and blinis

Prawn in “saor”, creamed cod, marinated sturgeon, seared scallops

Chickpea and beetroot hummus, crunchy seasonal vegetables, flax and tapioca chips

Revised receipe taken from “La cucina del Goldoni” 18th century. Beef tongue, Venetian “mostarda” and green parsley sauce

Revised recipe of the classic venetian saor of Cuoco anonimo Veneziano, 14th century. Sweet & Sour prawns with spiced onions, sultanas and almond milk

Creamed codfish and polenta taragna chips with “inchio” sauce (anchovy)

Seared scallops on celeriac cream, basil peas, mint oil, and paprika tapioca chips

Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century. Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione” (soused) and ancient mustard

Foie gras escallops, Mazara red prawns, raspberry and Port wine gel

Homemade whole wheat pasta, roasted watermelon sauce and vegan cheese

Bronze drawn durum wheat spaghetti with cuttlefish in black sauce and saffron cuttlefish roe

Handmade lasagnetta gratin with beef ragout, bechamel foam and parmesan crumble

Homemade pasta with goose ragout, pine nuts, raisins and sage

Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds

Dalmato-Veneta old fashioned recipe. Durum wheat pasta Benedetto Cavalieri with scampi, San Marzano tomato and scampi coulis, tomato flakes, chilli pepper oil

Fennel flavored risotto with cooked-raw shellfish, dill essence, licorice and star anise powder. Specialty of Bistrot de Venise, 1st place at the 8th National Enogastronomic Competition Risotto del Sommelier - Isola della Scala (VR)

Tempeh, vegan jus and onion petals

Calf’s liver, onions, mountain butter and polenta di Storo

Smoked eel, with scent of laurel and polenta di Storo

Duck breast, Pevarada sauce, apple, grape, onion and mustard chutney (Bartolomeo Scappi)

Low-temperature cooked umbrine fish fillet, mosaic of braised leek and nori seaweed, lemongrass sauce, kombu-marinated red onion, Keta salmon caviar

Orange flavoured lamb with its spiced jus, pumpkin and cumin rosti, candied orange zest

Beef fillet, truffle potato waffle, sauté wild broccoli, Amarone wine gel and demi-glace

Squid tartare with citrus and chili emulsion on an orange tourbillon, rosemary-infused confit cherry tomatoes, seasonal salad, and grapefruit

Calamarata with anchovy colatura and roasted squid, spinach cream, yuzu and white miso sauce, anchovy-flavored panko

Low-temperature cooked squid, stuffed with prawns, squid heads, and Nori seaweed, served with saffron sauce, lemon beurre blanc, and crispy pak choi

“Cisame de Pesse...quale tu voy”, revised recipe of the classic venetian saor of Cuoco anonimo Veneziano 14th century. Sweet & Sour prawns with spiced onions, sultanas and almond milk.

Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century. Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione” (soused) and ancient mustard.

Revised recipe taken from “La cucina del Goldoni” 18th century. Beef tongue, Venetian “mostarda” and green parsley sauce.

Raffioli de herbe ...vantazati - Anonymous Venetian Cookman, 14th century. Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds.

Dalmato-Veneta old fashioned recipe. Durum wheat pasta “Benedetto Cavalieri” with scampi, San Marzano tomato and scampi coulis, tomato flakes, chilli pepper oil.

Jewish Venetian Cuisine 16th century. Homemade pasta with goose ragout, pine nuts, raisins and sage.

Traditional 16th century dish. Smoked eel, with scent of laurel and polenta di Storo. In the past the eels were roasted outside the mouth of Murano ovens “ARE”

Reinterpretation of an ancient Venetian sauce, Bartolomeo Scappi 16th century. Duck breast, “Pevarada” sauce, apple, grape, onion and mustard

Historic Venetian Cuisine 14th century. Orange flavoured lamb with its spiced jus, pumpkin and cumin rosti, candied orange zest

Revised recipe by Bartolomeo Scappi, active in Venice and Papal Chef in the 16th century. Ginger cheesecake rose with a lemon cream center on an almond shortbread base, raspberry soil, rose sorbet and rose water

Revised recipe taken from the piece “Pistori e Scaleteri - La Cucina Veneziana” by Giuseppe Maffioli. Orange and star anise crème brûlée with orange jam and rosemary ice-cream

Revised version of our world-wide famous Tiramisù trevigiano. Mascarpone flower sandblasted with 70% dark chocolate, cocoa pastry, savoyard biscuit sponge and coffee sauce

Historical wines from ancient native vines suggested by our Sommeliers in combination with the chosen dish

Pairing with a fine selection of Italian Premium wines proposed by our Sommeliers

Crustacean Raw fish composition, according to season and fish-market availability

size 10/15 kg

Charente-Maritime - France

Galizia raw shrimp 1° category

One of the most refined caviar for its sophisticated taste with a distinctive nutty aroma and for the medium-large 2.7-3.0 mm crunchy grain, brown and gold in color, with amber shades. Served with salted French butter and blinis

Sweet and sour eggplant carpaccio, gratinated tomato, Storo polenta crumble, pecan nuts, parsley emulsion

Cardoncelli mushroom in Tropea onion saor on white polenta, pine nuts and raisins

Buffalo mozzarella mousse glazed with San Marzano tomato, Ligurian olive soil, basil mayonnaise and pesto caviar

Revised recipe taken from “La cucina del Goldoni” 18th century. Beef tongue, Venetian “mostarda” and green parsley sauce

Revised recipe of the classic venetian saor of Cuoco anonimo Veneziano, 14th century Sweet Sour prawns with spiced onions, sultanas and almond milk

Creamed codfish and polenta taragna chips with “inchio” sauce (anchovy)

Seared scallops on celeriac cream, basil peas, mint oil, and paprika tapioca chips

Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century. Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione” (soused) and ancient mustard

Foie gras escallops, Mazara red prawns, raspberry and Port wine gel

“Cisame de Pesse...quale tu voy”, revised recipe of the classic venetian saor of Cuoco anonimo Veneziano 14th century. Sweet Sour prawns with spiced onions, sultanas and almond milk

Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century. Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione” (soused) and ancient mustard

Revised receipe taken from “La cucina del Goldoni” 18th century. Beef tongue, Venetian “mostarda” and green parsley sauce

Cardoncello mushroom in Tropea onion saor on white polenta, pine nuts and raisins

Sweet and sour eggplant carpaccio, gratinated tomato, Storo polenta crumble, pecan nuts, parsley emulsion

Risotto with beetroot, pickled Chioggia turnip and saffron apple

Durum wheat fusilloni pasta ‘Pietro Massi’ with yellow datterino tomato cream, sun-dried San Marzano tomato, tomato powder, pizzaiola oil and 24kt gold powder

Bronze drawn durum wheat spaghetti with cuttlefish in black sauce and saffron cuttlefish roe

Handmade lasagnetta gratin with beef ragout, bechamel foam and parmesan crumble

Homemade pasta with goose ragout, pine nuts, raisins and sage

Handmade ravioli stuffed with fermented ricotta cheese herbs, saffron sauce, caramelized and spiced almonds

Dalmato-Veneta old fashioned recipe

Fennel flavored risotto with “cooked-raw” shellfish, dill essence, licorice and star anise powder.

Raffioli de herbe ...vantazati - Anonymous Venetian Cookman, 14th century. Handmade ravioli stuffed with fermented ricotta cheese herbs, saffron sauce, caramelized and spiced almonds

Dalmato-Veneta old fashioned recipe. Durum wheat pasta “Benedetto Cavalieri” with scampi, San Marzano tomato and scampi coulis, tomato flakes, chilli pepper oil

Jewish Venetian Cuisine 16th century. Homemade pasta with goose ragout, pine nuts, raisins and sage

Risotto with beetroot, pickled Chioggia turnip and saffron apple

Durum wheat fusilloni ‘Pietro Massi’ with yellow datterino tomato cream, sun-dried San Marzano tomato, tomato powder, pizzaïolo oil and 24kt gold powder

Chickpea and beetroot hummus, crunchy seasonal vegetables, flax and tapioca chips

Tempeh, vegan jus and onion petals

Calf’s liver, onions, mountain butter and polenta di Storo

Smoked eel, with scent of laurel and polenta di Storo.

Duck breast, “Pevarada” sauce, apple, grape, onion and mustard chutney

Low-temperature cooked umbrine fish fillet, mosaic of braised leek and nori seaweed, lemongrass sauce, kombu-marinated red onion, Keta salmon caviar

Lamb cooked at low temperature with white peach, almond crumble, pomegranate reduction and yogurt mayonnaise.

Beef fillet with its sauce, marinated eggplant carpaccio, Marinda tomato with polenta gratin and yellow datterino tomato cream

Traditional 16th century dish. Smoked eel, with scent of laurel and polenta di Storo. In the past the eels were roasted outside the mouth of Murano ovens “ARE”

Reinterpretation of an ancient Venetian sauce, Bartolomeo Scappi 16th century. Duck breast, “Pevarada” sauce, apple, grape, onion and mustard

Recipe from “Libro de Arte Coquinaria” by Maestro Martino, 15th century. Lamb cooked at low temperature with white peach, almond crumble, pomegranate reduction and yogurt mayonnaise

Chickpea and beetroot hummus, crunchy seasonal vegetables, flax and tapioca chips

Tempeh, vegan jus and onion petals

Revised recipe by Bartolomeo Scappi, active in Venice and Papal Chef in the 16th century. Ginger cheesecake rose with a lemon cream center on an almond shortbread base, raspberry soil, rose sorbet and rose water

Revised recipe taken from the piece “Pistori e Scaleteri - La Cucina Veneziana” by Giuseppe Maffioli. Orange and star anise crème brûlée with orange jam and rosemary ice-cream

Revised version of our world-wide famous Tiramisù trevigiano. Mascarpone flower sandblasted with 70% dark chocolate, cocoa pastry, savoyard biscuit sponge and coffee sauce

Coconut mousse, red berries and lemon balm sphere, coconut crumble, strawberry crisp, strawberry and mint sorbet

Flavored seasonal fruit, melon sorbet and black pepper

Historical wines from ancient native vines suggested by our Sommeliers paired with the chosen dish

Pairing with a fine selection of Italian Premium wines proposed by our Sommeliers

Organic and vegan wines suggested by our Sommeliers paired with the chosen dish

Seared scallops on celeriac cream, basil peas, mint oil, and paprika tapioca chips

Sturgeon marinated in “vin ocoto” (mulled wine), vegetables “in carpione” (soused) and ancient mustard. Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century.

Beef tongue, Venetian “mostarda” and green parsley sauce

Handmade ravioli stuffed with fermented ricotta cheese herbs, saffron sauce, caramelized and spiced almonds

Durum wheat pasta “Benedetto Cavalieri” with scampi, San Marzano tomato and scampi colatura, tomato flakes, chilli pepper oil. Dalmato-Veneta old fashioned recipe

Fennel flavored risotto with “cooked-raw” shellfish, dill essence, licorice and star anise powder

Low-temperature cooked umbrine fish fillet, mosaic of braised leek and nori seaweed, lemongrass sauce, kombu-marinated red onion, Keta salmon caviar

Lamb in “Savor Aranzato”. Lamb cooked at low temperature with orange sauce, Borettana onion, miso and hazelnut, pumpkin cream and candied orange. Maestro Martino, 15th century

Beef fillet with its sauce, fondant Jerusalem artichoke on chestnut cream, black kale, spiced apple and parsnip purée

Passion fruit parfait with a red fruits heart, cocoa bisque, crispy dark chocolate crisp, raspberry glaze and gold leaf

A great classic dish of the Venetian cuisine. Sardines, sweet and sour onion, sultanas

With seasonal greens

Cooked at low temperature, tuna sauce, caper leaf and rice chips

Curly salad, horseradish mayonnaise, pears and walnuts

Tuna sauce, capers, tomatoes and olives, lemon scented

With eggplant cream, sun-kissed tomato, pecorino cheese and fresh basil

With garlic butter, chili pepper and fillets of semi-dried San Marzano tomatoes

Tagliolini maison with lamb ragout, laurel oil and powder, pecorino cheese

On a bed of rice, cereals, basil pesto and seasonal vegetables

Chicken thigh stuffed with fennel-infused turkey sausage, zucchini and yogurt mayonnaise

“Cisame de Pesse...quale tu voy”, revised recipe of the classic venetian saor of Cuoco anonimo Veneziano 14th century. Sweet Sour prawns with spiced onions, sultanas and almond milk.

Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century. Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione” (soused) and ancient mustard.

Revised recipe taken from “La cucina del Goldoni” 18th century. Beef tongue, Venetian “mostarda” and green parsley sauce.

Raffioli de herbe ...vantazati - Anonymous Venetian Cookman, 14th century. Handmade ravioli stuffed with fermented ricotta cheese herbs, saffron sauce, caramelized and spiced almonds.

Dalmato-Veneta old fashioned recipe. Durum wheat pasta “Benedetto Cavalieri” with scampi, San Marzano tomato and scampi coulis, tomato flakes, chilli pepper oil.

Jewish Venetian Cuisine 16th century. Homemade pasta with goose ragout, pine nuts, raisins and sage.

Traditional 16th century dish. Smoked eel, with scent of laurel and polenta di Storo. In the past the eels were roasted outside the mouth of Murano ovens “ARE”

Reinterpretation of an ancient Venetian sauce, Bartolomeo Scappi 16th century. Duck breast, “Pevarada” sauce, apple, grape, onion and mustard

Historic Venetian Cuisine 15th century. Lamb cooked at low temperature with white peach, almond crumble, pomegranate reduction and yogurt mayonnaise

Revised recipe by Bartolomeo Scappi, active in Venice and Papal Chef in the 16th century. Ginger cheesecake rose with a lemon cream center on an almond shortbread base, raspberry soil, rose sorbet and rose water

Revised recipe taken from the piece “Pistori e Scaleteri - La Cucina Veneziana” by Giuseppe Maffioli. Orange and star anise crème brûlée with orange jam and rosemary ice-cream

Revised version of our world-wide famous Tiramisù trevigiano. Mascarpone flower sandblasted with 70% dark chocolate, cocoa pastry, savoyard biscuit sponge and coffee sauce

Historical wines from ancient native vines suggested by our Sommeliers in combination with the chosen dish

Pairing with a fine selection of Italian Premium wines proposed by our Sommeliers

Glera

Fongaro

Chardonnay Pinot Nero

Pinot Nero

Negroamaro

Pinot Nero, Pinot Meunier, Chardonnay

Champagne Nonino Spirit “BotanicalDrink”

Unique blend of bitter aperitifs

Aperol / Campari / Select

White peach Prosecco sparkling wine

Bitter Campari, red Vermouth soda

Bitter Campari, red Vermouth passion fruit soda

Bitter Campari, smoked Vermouth soda

Gin, Bitter Campari red Vermouth

Gin, Bitter Campari smoked Vermouth

Bitter Campari fresh orange juice

Vodka, Campari Soda

Champagne, Cognac Angostura

Rum, lime, syrup, mint leaves Champagne

Champagne Crème de Cassis

Gin, fresh lemon juice Seltz

Gin, cucumber cordial Seltz

Gin, watermelon cordial Seltz

Tequila Agave Blu, lime Campari water

Bourbon Wiskey, red Vermouth Angostura

Gin, Bitter Campari e Vermouth dry

Vodka, Kalhua Caffè espresso

Bitter Campari, Italicus, Bourbon, lime agave

Fresh orange juice, peach puree, pineapple juice, cranberry

Orange and pineapple juice, peach, aromatic karkadè soda

Ginger Ale grenadine

Basil and lime flavored tonic water

A great classic dish of the Venetian cuisine. Sardines, sweet and sour onion, sultanas

With seasonal greens

Cooked at low temperature, tuna sauce, caper leaf and rice chips

Curly salad, horseradish mayonnaise, pears and walnuts

Tuna sauce, capers, tomatoes and olives, lemon scented

With eggplant cream, sun-kissed tomato, pecorino cheese and fresh basil

With garlic butter, chili pepper and fillets of semi-dried San Marzano tomatoes

Tagliolini maison with lamb ragout, laurel oil and powder, pecorino cheese

On a bed of rice, cereals, basil pesto and seasonal vegetables

Chicken thigh stuffed with fennel-infused turkey sausage, zucchini and yogurt mayonnaise

Crustacean & Raw fish composition, according to season and fish-market availability

size 10/15 kg

Charente-Maritime - France

Galizia raw shrimp 1° category

One of the most refined caviar for its sophisticated taste with a distinctive nutty aroma and for the medium-large 2.7-3.0 mm crunchy grain, brown and gold in color, with amber shades. Served with salted French butter and blinis

Sweet and sour eggplant carpaccio, gratinated tomato, Storo polenta crumble, pecan nuts, parsley emulsion

Cardoncelli mushroom in Tropea onion saor on white polenta, pine nuts and raisins

Buffalo mozzarella mousse glazed with San Marzano tomato, Ligurian olive soil, basil mayonnaise and pesto caviar

Revised recipe taken from “La cucina del Goldoni” 18th century. Beef tongue, Venetian “mostarda” and green parsley sauce

Revised recipe of the classic venetian saor of Cuoco anonimo Veneziano, 14th century Sweet & Sour prawns with spiced onions, sultanas and almond milk

Creamed codfish and polenta taragna chips with “inchio” sauce (anchovy)

Seared scallops on celeriac cream, basil peas, mint oil, and paprika tapioca chips

Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century. Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione” (soused) and ancient mustard

Foie gras escallops, Mazara red prawns, raspberry and Port wine gel

“Cisame de Pesse...quale tu voy”, revised recipe of the classic venetian saor of Cuoco anonimo Veneziano 14th century. Sweet & Sour prawns with spiced onions, sultanas and almond milk

Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century. Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione” (soused) and ancient mustard

Revised receipe taken from “La cucina del Goldoni” 18th century. Beef tongue, Venetian “mostarda” and green parsley sauce

Cardoncello mushroom in Tropea onion saor on white polenta, pine nuts and raisins

Sweet and sour eggplant carpaccio, gratinated tomato, Storo polenta crumble, pecan nuts, parsley emulsion

Risotto with beetroot, pickled Chioggia turnip and saffron apple

Durum wheat fusilloni pasta ‘Pietro Massi’ with yellow datterino tomato cream, sun-dried San Marzano tomato, tomato powder, pizzaiola oil and 24kt gold powder

Bronze drawn durum wheat spaghetti with cuttlefish in black sauce and saffron cuttlefish roe

Handmade lasagnetta gratin with beef ragout, bechamel foam and parmesan crumble

Homemade pasta with goose ragout, pine nuts, raisins and sage

Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds

Dalmato-Veneta old fashioned recipe

Fennel flavored risotto with “cooked-raw” shellfish, dill essence, licorice and star anise powder.

Raffioli de herbe ...vantazati - Anonymous Venetian Cookman, 14th century. Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds

Dalmato-Veneta old fashioned recipe. Durum wheat pasta “Benedetto Cavalieri” with scampi, San Marzano tomato and scampi coulis, tomato flakes, chilli pepper oil

Jewish Venetian Cuisine 16th century. Homemade pasta with goose ragout, pine nuts, raisins and sage

Risotto with beetroot, pickled Chioggia turnip and saffron apple

Durum wheat fusilloni ‘Pietro Massi’ with yellow datterino tomato cream, sun-dried San Marzano tomato, tomato powder, pizzaïolo oil and 24kt gold powder

Chickpea and beetroot hummus, crunchy seasonal vegetables, flax and tapioca chips

Tempeh, vegan jus and onion petals

Calf’s liver, onions, mountain butter and polenta di Storo

Smoked eel, with scent of laurel and polenta di Storo.

Duck breast, “Pevarada” sauce, apple, grape, onion and mustard chutney

Low-temperature cooked umbrine fish fillet, mosaic of braised leek and nori seaweed, lemongrass sauce, kombu-marinated red onion, Keta salmon caviar

Lamb cooked at low temperature with white peach, almond crumble, pomegranate reduction and yogurt mayonnaise.

Beef fillet with its sauce, marinated eggplant carpaccio, Marinda tomato with polenta gratin and yellow datterino tomato cream

Traditional 16th century dish. Smoked eel, with scent of laurel and polenta di Storo. In the past the eels were roasted outside the mouth of Murano ovens “ARE”

Reinterpretation of an ancient Venetian sauce, Bartolomeo Scappi 16th century. Duck breast, “Pevarada” sauce, apple, grape, onion and mustard

Recipe from “Libro de Arte Coquinaria” by Maestro Martino, 15th century. Lamb cooked at low temperature with white peach, almond crumble, pomegranate reduction and yogurt mayonnaise

Chickpea and beetroot hummus, crunchy seasonal vegetables, flax and tapioca chips

Tempeh, vegan jus and onion petals

Revised recipe by Bartolomeo Scappi, active in Venice and Papal Chef in the 16th century. Ginger cheesecake rose with a lemon cream center on an almond shortbread base, raspberry soil, rose sorbet and rose water

Revised recipe taken from the piece “Pistori e Scaleteri - La Cucina Veneziana” by Giuseppe Maffioli. Orange and star anise crème brûlée with orange jam and rosemary ice-cream

Revised version of our world-wide famous Tiramisù trevigiano. Mascarpone flower sandblasted with 70% dark chocolate, cocoa pastry, savoyard biscuit sponge and coffee sauce

Coconut mousse, red berries and lemon balm sphere, coconut crumble, strawberry crisp, strawberry and mint sorbet

Flavored seasonal fruit, melon sorbet and black pepper

Historical wines from ancient native vines suggested by our Sommeliers paired with the chosen dish

Pairing with a fine selection of Italian Premium wines proposed by our Sommeliers

Organic and vegan wines suggested by our Sommeliers paired with the chosen dish

Seared scallops on celeriac cream, basil peas, mint oil, and paprika tapioca chips

Sturgeon marinated in “vin ocoto” (mulled wine), vegetables “in carpione” (soused) and ancient mustard. Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century.

Beef tongue, Venetian “mostarda” and green parsley sauce

Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds

Durum wheat pasta “Benedetto Cavalieri” with scampi, San Marzano tomato and scampi colatura, tomato flakes, chilli pepper oil. Dalmato-Veneta old fashioned recipe

Fennel flavored risotto with “cooked-raw” shellfish, dill essence, licorice and star anise powder

Low-temperature cooked umbrine fish fillet, mosaic of braised leek and nori seaweed, lemongrass sauce, kombu-marinated red onion, Keta salmon caviar

Lamb in “Savor Aranzato”. Lamb cooked at low temperature with orange sauce, Borettana onion, miso and hazelnut, pumpkin cream and candied orange. Maestro Martino, 15th century

Beef fillet with its sauce, fondant Jerusalem artichoke on chestnut cream, black kale, spiced apple and parsnip purée

Passion fruit parfait with a red fruits heart, cocoa bisque, crispy dark chocolate crisp, raspberry glaze and gold leaf

“Cisame de Pesse...quale tu voy”, revised recipe of the classic venetian saor of Cuoco anonimo Veneziano 14th century. Sweet & Sour prawns with spiced onions, sultanas and almond milk.

Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century. Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione” (soused) and ancient mustard.

Revised recipe taken from “La cucina del Goldoni” 18th century. Beef tongue, Venetian “mostarda” and green parsley sauce.

Raffioli de herbe ...vantazati - Anonymous Venetian Cookman, 14th century. Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds.

Dalmato-Veneta old fashioned recipe. Durum wheat pasta “Benedetto Cavalieri” with scampi, San Marzano tomato and scampi coulis, tomato flakes, chilli pepper oil.

Jewish Venetian Cuisine 16th century. Homemade pasta with goose ragout, pine nuts, raisins and sage.

Traditional 16th century dish. Smoked eel, with scent of laurel and polenta di Storo. In the past the eels were roasted outside the mouth of Murano ovens “ARE”

Reinterpretation of an ancient Venetian sauce, Bartolomeo Scappi 16th century. Duck breast, “Pevarada” sauce, apple, grape, onion and mustard

Historic Venetian Cuisine 15th century. Lamb cooked at low temperature with white peach, almond crumble, pomegranate reduction and yogurt mayonnaise

Revised recipe by Bartolomeo Scappi, active in Venice and Papal Chef in the 16th century. Ginger cheesecake rose with a lemon cream center on an almond shortbread base, raspberry soil, rose sorbet and rose water

Revised recipe taken from the piece “Pistori e Scaleteri - La Cucina Veneziana” by Giuseppe Maffioli. Orange and star anise crème brûlée with orange jam and rosemary ice-cream

Revised version of our world-wide famous Tiramisù trevigiano. Mascarpone flower sandblasted with 70% dark chocolate, cocoa pastry, savoyard biscuit sponge and coffee sauce

Historical wines from ancient native vines suggested by our Sommeliers in combination with the chosen dish

Pairing with a fine selection of Italian Premium wines proposed by our Sommeliers

Glera

Fongaro

Chardonnay & Pinot Nero

Pinot Nero

Negroamaro

Pinot Nero, Pinot Meunier, Chardonnay

Champagne & Nonino Spirit “BotanicalDrink”

Unique blend of bitter aperitifs

Aperol / Campari / Select

White peach & Prosecco sparkling wine

Bitter Campari, red Vermouth & soda

Bitter Campari, red Vermouth & passion fruit soda

Bitter Campari, smoked Vermouth & soda

Gin, Bitter Campari & red Vermouth

Gin, Bitter Campari & smoked Vermouth

Bitter Campari & fresh orange juice

Vodka, Campari & Soda

Champagne, Cognac & Angostura

Rum, lime, syrup, mint leaves & Champagne

Champagne & Crème de Cassis

Gin, fresh lemon juice & Seltz

Gin, cucumber cordial & Seltz

Gin, watermelon cordial & Seltz

Tequila Agave Blu, lime & Campari water

Bourbon Wiskey, red Vermouth & Angostura

Gin, Bitter Campari e Vermouth dry

Vodka, Kalhua & Caffè espresso

Bitter Campari, Italicus, Bourbon, lime & agave

Fresh orange juice, peach puree, pineapple juice, cranberry

Orange and pineapple juice, peach, aromatic karkadè soda

Ginger Ale & grenadine

Basil and lime flavored tonic water

A great classic dish of the Venetian cuisine. Sardines, sweet and sour onion, sultanas

With seasonal greens

Cooked at low temperature, tuna sauce, caper leaf and rice chips

Curly salad, horseradish mayonnaise, pears and walnuts

Tuna sauce, capers, tomatoes and olives, lemon scented

With eggplant cream, sun-kissed tomato, pecorino cheese and fresh basil

With garlic butter, chili pepper and fillets of semi-dried San Marzano tomatoes

Tagliolini maison with lamb ragout, laurel oil and powder, pecorino cheese

On a bed of rice, cereals, basil pesto and seasonal vegetables

Chicken thigh stuffed with fennel-infused turkey sausage, zucchini and yogurt mayonnaise

Crustacean & Raw fish composition, according to season and fish-market availability

size 10/15 kg

Charente-Maritime - France

Galizia raw shrimp 1° category

One of the most refined caviar for its sophisticated taste with a distinctive nutty aroma and for the medium-large 2.7-3.0 mm crunchy grain, brown and gold in color, with amber shades. Served with salted French butter and blinis

Sweet and sour eggplant carpaccio, gratinated tomato, Storo polenta crumble, pecan nuts, parsley emulsion

Cardoncelli mushroom in Tropea onion saor on white polenta, pine nuts and raisins

Buffalo mozzarella mousse glazed with San Marzano tomato, Ligurian olive soil, basil mayonnaise and pesto caviar

Revised recipe taken from “La cucina del Goldoni” 18th century. Beef tongue, Venetian “mostarda” and green parsley sauce

Revised recipe of the classic venetian saor of Cuoco anonimo Veneziano, 14th century Sweet & Sour prawns with spiced onions, sultanas and almond milk

Creamed codfish and polenta taragna chips with “inchio” sauce (anchovy)

Seared scallops on celeriac cream, basil peas, mint oil, and paprika tapioca chips

Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century. Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione” (soused) and ancient mustard

Foie gras escallops, Mazara red prawns, raspberry and Port wine gel

“Cisame de Pesse...quale tu voy”, revised recipe of the classic venetian saor of Cuoco anonimo Veneziano 14th century. Sweet & Sour prawns with spiced onions, sultanas and almond milk

Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century. Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione” (soused) and ancient mustard

Revised receipe taken from “La cucina del Goldoni” 18th century. Beef tongue, Venetian “mostarda” and green parsley sauce

Cardoncello mushroom in Tropea onion saor on white polenta, pine nuts and raisins

Sweet and sour eggplant carpaccio, gratinated tomato, Storo polenta crumble, pecan nuts, parsley emulsion

Risotto with beetroot, pickled Chioggia turnip and saffron apple

Durum wheat fusilloni pasta ‘Pietro Massi’ with yellow datterino tomato cream, sun-dried San Marzano tomato, tomato powder, pizzaiola oil and 24kt gold powder

Bronze drawn durum wheat spaghetti with cuttlefish in black sauce and saffron cuttlefish roe

Handmade lasagnetta gratin with beef ragout, bechamel foam and parmesan crumble

Homemade pasta with goose ragout, pine nuts, raisins and sage

Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds

Dalmato-Veneta old fashioned recipe

Fennel flavored risotto with “cooked-raw” shellfish, dill essence, licorice and star anise powder.

Raffioli de herbe ...vantazati - Anonymous Venetian Cookman, 14th century. Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds

Dalmato-Veneta old fashioned recipe. Durum wheat pasta “Benedetto Cavalieri” with scampi, San Marzano tomato and scampi coulis, tomato flakes, chilli pepper oil

Jewish Venetian Cuisine 16th century. Homemade pasta with goose ragout, pine nuts, raisins and sage

Risotto with beetroot, pickled Chioggia turnip and saffron apple

Durum wheat fusilloni ‘Pietro Massi’ with yellow datterino tomato cream, sun-dried San Marzano tomato, tomato powder, pizzaïolo oil and 24kt gold powder

Chickpea and beetroot hummus, crunchy seasonal vegetables, flax and tapioca chips

Tempeh, vegan jus and onion petals

Calf’s liver, onions, mountain butter and polenta di Storo

Smoked eel, with scent of laurel and polenta di Storo.

Duck breast, “Pevarada” sauce, apple, grape, onion and mustard chutney

Low-temperature cooked umbrine fish fillet, mosaic of braised leek and nori seaweed, lemongrass sauce, kombu-marinated red onion, Keta salmon caviar

Lamb cooked at low temperature with white peach, almond crumble, pomegranate reduction and yogurt mayonnaise.

Beef fillet with its sauce, marinated eggplant carpaccio, Marinda tomato with polenta gratin and yellow datterino tomato cream

Traditional 16th century dish. Smoked eel, with scent of laurel and polenta di Storo. In the past the eels were roasted outside the mouth of Murano ovens “ARE”

Reinterpretation of an ancient Venetian sauce, Bartolomeo Scappi 16th century. Duck breast, “Pevarada” sauce, apple, grape, onion and mustard

Recipe from “Libro de Arte Coquinaria” by Maestro Martino, 15th century. Lamb cooked at low temperature with white peach, almond crumble, pomegranate reduction and yogurt mayonnaise

Chickpea and beetroot hummus, crunchy seasonal vegetables, flax and tapioca chips

Tempeh, vegan jus and onion petals

Revised recipe by Bartolomeo Scappi, active in Venice and Papal Chef in the 16th century. Ginger cheesecake rose with a lemon cream center on an almond shortbread base, raspberry soil, rose sorbet and rose water

Revised recipe taken from the piece “Pistori e Scaleteri - La Cucina Veneziana” by Giuseppe Maffioli. Orange and star anise crème brûlée with orange jam and rosemary ice-cream

Revised version of our world-wide famous Tiramisù trevigiano. Mascarpone flower sandblasted with 70% dark chocolate, cocoa pastry, savoyard biscuit sponge and coffee sauce

Coconut mousse, red berries and lemon balm sphere, coconut crumble, strawberry crisp, strawberry and mint sorbet

Flavored seasonal fruit, melon sorbet and black pepper

Historical wines from ancient native vines suggested by our Sommeliers paired with the chosen dish

Pairing with a fine selection of Italian Premium wines proposed by our Sommeliers

Organic and vegan wines suggested by our Sommeliers paired with the chosen dish

Seared scallops on celeriac cream, basil peas, mint oil, and paprika tapioca chips

Sturgeon marinated in “vin ocoto” (mulled wine), vegetables “in carpione” (soused) and ancient mustard. Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century.

Beef tongue, Venetian “mostarda” and green parsley sauce

Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds

Durum wheat pasta “Benedetto Cavalieri” with scampi, San Marzano tomato and scampi colatura, tomato flakes, chilli pepper oil. Dalmato-Veneta old fashioned recipe

Fennel flavored risotto with “cooked-raw” shellfish, dill essence, licorice and star anise powder

Low-temperature cooked umbrine fish fillet, mosaic of braised leek and nori seaweed, lemongrass sauce, kombu-marinated red onion, Keta salmon caviar

Lamb in “Savor Aranzato”. Lamb cooked at low temperature with orange sauce, Borettana onion, miso and hazelnut, pumpkin cream and candied orange. Maestro Martino, 15th century

Beef fillet with its sauce, fondant Jerusalem artichoke on chestnut cream, black kale, spiced apple and parsnip purée

Passion fruit parfait with a red fruits heart, cocoa bisque, crispy dark chocolate crisp, raspberry glaze and gold leaf

“Cisame de Pesse...quale tu voy”, revised recipe of the classic venetian saor of Cuoco anonimo Veneziano 14th century. Sweet & Sour prawns with spiced onions, sultanas and almond milk.

Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century. Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione” (soused) and ancient mustard.

Revised recipe taken from “La cucina del Goldoni” 18th century. Beef tongue, Venetian “mostarda” and green parsley sauce.

Raffioli de herbe ...vantazati - Anonymous Venetian Cookman, 14th century. Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds.

Dalmato-Veneta old fashioned recipe. Durum wheat pasta “Benedetto Cavalieri” with scampi, San Marzano tomato and scampi coulis, tomato flakes, chilli pepper oil.

Jewish Venetian Cuisine 16th century. Homemade pasta with goose ragout, pine nuts, raisins and sage.

Traditional 16th century dish. Smoked eel, with scent of laurel and polenta di Storo. In the past the eels were roasted outside the mouth of Murano ovens “ARE”

Reinterpretation of an ancient Venetian sauce, Bartolomeo Scappi 16th century. Duck breast, “Pevarada” sauce, apple, grape, onion and mustard

Historic Venetian Cuisine 15th century. Lamb cooked at low temperature with white peach, almond crumble, pomegranate reduction and yogurt mayonnaise

Revised recipe by Bartolomeo Scappi, active in Venice and Papal Chef in the 16th century. Ginger cheesecake rose with a lemon cream center on an almond shortbread base, raspberry soil, rose sorbet and rose water

Revised recipe taken from the piece “Pistori e Scaleteri - La Cucina Veneziana” by Giuseppe Maffioli. Orange and star anise crème brûlée with orange jam and rosemary ice-cream

Revised version of our world-wide famous Tiramisù trevigiano. Mascarpone flower sandblasted with 70% dark chocolate, cocoa pastry, savoyard biscuit sponge and coffee sauce

Historical wines from ancient native vines suggested by our Sommeliers in combination with the chosen dish

Pairing with a fine selection of Italian Premium wines proposed by our Sommeliers

Glera

Fongaro

Chardonnay & Pinot Nero

Pinot Nero

Negroamaro

Pinot Nero, Pinot Meunier, Chardonnay

Champagne & Nonino Spirit “BotanicalDrink”

Unique blend of bitter aperitifs

Aperol / Campari / Select

White peach & Prosecco sparkling wine

Bitter Campari, red Vermouth & soda

Bitter Campari, red Vermouth & passion fruit soda

Bitter Campari, smoked Vermouth & soda

Gin, Bitter Campari & red Vermouth

Gin, Bitter Campari & smoked Vermouth

Bitter Campari & fresh orange juice

Vodka, Campari & Soda

Champagne, Cognac & Angostura

Rum, lime, syrup, mint leaves & Champagne

Champagne & Crème de Cassis

Gin, fresh lemon juice & Seltz

Gin, cucumber cordial & Seltz

Gin, watermelon cordial & Seltz

Tequila Agave Blu, lime & Campari water

Bourbon Wiskey, red Vermouth & Angostura

Gin, Bitter Campari e Vermouth dry

Vodka, Kalhua & Caffè espresso

Bitter Campari, Italicus, Bourbon, lime & agave

Fresh orange juice, peach puree, pineapple juice, cranberry

Orange and pineapple juice, peach, aromatic karkadè soda

Ginger Ale & grenadine

Basil and lime flavored tonic water

Your romantic candlelit dinner in Venice in an elegant setting, with professional and personal service includes: one red rose and a special table

Welcome drink with Prosecco DOCG and Starter

Three Courses menu with a choice for each course

Our Heart Shaped Dessert “Cuor de Venexia”

Starter and petit four included

Wines and beverages excluded

Seared scallops on sweet pepper cream with samphire, peanut, tapioca chips, basil oil

Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione” (soused) and ancient mustard. Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century.

Beef tonge, Venetian “mostarda” and green parsley sauce

Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds

Durum wheat pasta “Benedetto Cavalieri” with scampi, San Marzano tomato and scampi coulis, tomato flakes, chilli pepper oil. Dalmato-Veneta old fashioned recipe

Fennel flavored risotto with “cooked-raw” shellfish, dill essence, licorice and star anise powder

Low-temperature cooked umbrine fish fillet, mosaic of braised leek and nori seaweed, lemongrass sauce, kombu-marinated red onion, Keta salmon caviar

Slow-cooked lamb ribs on almond velouté, pomegranate molasses, gratinated artichoke bottom. Maestro Martino, 15th century

Beef fillet with its jus, our reinterpretation of Caesar salad, 20-month aged Parmesan

Our “maison” Heart Shaped Dessert “Cuor de Venexia”: passion fruit parfait with a red fruits heart, cocoa bisque, crispy dark chocolate crisp, raspberry glaze and gold leaf

Glera

Fongaro

Chardonnay & Pinot Nero

Pinot Nero

Negroamaro

Pinot Nero, Pinot Meunier, Chardonnay

Champagne and Nonino “BotanicalDrink” Spirit

Unique blend of aperitif bitters

Gin, cucumber cordial, soda

Cognac, baked apple and cinnamon syrup, lime

Coffee brandy, pear & vanilla liqueur, cocoa cream, Frangelico, espresso

Bitter Campari, red vermouth, passion fruit soda

Gin, watermelon cordial, soda

Aperol / Campari / Select

Brandy, crème de cacao, cream

Campari bitter, red vermouth, soda

Campari bitter, smoked vermouth, soda

White peach purée with Prosecco

Campari bitter fresh orange juice

Gin, Campari bitter, dry vermouth

Champagne, Cognac, Angostura

Vodka, Kahlua, espresso coffee

Gin, lemon juice, soda water

Champagne and crème de cassis

Bourbon whiskey, red vermouth, Angostura

Gin, Campari bitter, red vermouth

Gin, Campari bitter, smoked vermouth

Rum, lime, syrup, mint leaves, Champagne

Angostura, sugar, Bourbon whiskey

Vodka, Campari, soda

Fresh orange juice, peach puree, pineapple juice, cranberry

Ginger Ale & grenadine

Rouge apple juice from Alto Adige

Basil and lime flavored tonic water

Crustacean & Raw fish composition, according to season and fish-market availability

size 10/15 kg

Charente-Maritime - France

Galizia raw shrimp 1° category

One of the most refined caviar for its sophisticated taste with a distinctive nutty aroma and for the medium-large 2.7-3.0 mm crunchy grain, brown and gold in color, with amber shades. Served with salted French butter and blinis

Vegetable ratatouille on sweet pepper cream with Taggiasca olive soil

Gratinated artichoke bottoms with fried Storo polenta, sautéed spinach, lemon bread crumble, and zucchini pesto

Prawn in “saor”, creamed cod, marinated sturgeon, seared scallops

Eggplant, mozzarella, tomato, parmesan, basil caviar

Buffalo mozzarella mousse glazed with San Marzano tomato, Ligurian olive soil, basil mayonnaise and pesto caviar

Revised recipe taken from “La cucina del Goldoni” 18th century. Beef tongue, Venetian “mostarda” and green parsley sauce

Creamed codfish and polenta taragna chips with “inchiò” sauce (anchovy)

Revised recipe of the classic Venetian saor of Cuoco anonimo Veneziano, 14th century. Sweet & Sour prawns with spiced onions, sultanas and almond milk

Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century. Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione” (soused) and ancient mustard

Seared scallops on sweet pepper cream with samphire, peanut, tapioca chips, basil oil

Foie gras escalope, Mazara red prawns, handmade butter pain brioché, raspberry and port wine gel

“Cisame de Pesse...quale tu voy”, revised recipe of the classic Venetian saor of Cuoco anonimo Veneziano 14th century. Sweet & Sour prawns with spiced onions, sultanas and almond milk.

Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century. Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione” (soused) and ancient mustard.

Revised recipe taken from “La cucina del Goldoni” 18th century. Beef tongue, Venetian “mostarda” and green parsley sauce.

Vegetable ratatouille on sweet pepper cream with Taggiasca olive soil

Gratinated artichoke bottoms with fried Storo polenta, sautéed spinach, lemon bread crumble, and zucchini pesto

Capelli d’angelo pasta Benedetto Cavalieri with almond cream, melon, toasted almond and extra virgin olive oil Tommaso Masciantonio

Durum wheat fusilloni pasta ‘Metodo Massi’ with yellow datterino tomato cream, sun-dried San Marzano tomato, tomato powder, pizzaiola oil and 24kt gold powder

Handmade lasagnetta gratin with beef ragout, bechamel foam and parmesan crumble

Bronze drawn durum wheat spaghetti with cuttlefish in black sauce and saffron cuttlefish roe

Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds

Homemade potato gnocchi with a 14th-century lamb and leek sauce, lemon bread crumble Gnocchi, a Venetian classic since the 18th century

Dalmato-Veneta old fashioned recipe Durum wheat pasta “Benedetto Cavalieri” with scampi, San Marzano tomato and scampi coulis, tomato flakes, chilli pepper oil

Fennel flavored risotto with “cooked-raw” shellfish, dill essence, licorice and star anise powder. Speciality of Bistrot de Venise, 1st place at the 8th National Enogastronomic Competition “Risoto del Sommelier” - Isola della Scala (VR)

Raffioli de herbe ...vantazati - Anonymous Venetian Cookman, 14th century. Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds.

Dalmato-Veneta old fashioned recipe. Durum wheat pasta “Benedetto Cavalieri” with scampi, San Marzano tomato and scampi coulis, tomato flakes, chilli pepper oil.

Homemade potato gnocchi with a 14th-century lamb and leek sauce, lemon bread crumble. Gnocchi, a Venetian classic since the 18th century.

“Capelli d’angelo” pasta Benedetto Cavalieri with almond cream, melon, toasted almond and extra virgin olive oil Tommaso Masciantonio

Durum wheat fusilloni ‘Pietro Massi’ with yellow datterino tomato cream, sun-dried San Marzano tomato, tomato powder, pizza oil and 24kt gold powder

Chickpea hummus, crunchy seasonal vegetables, flax and tapioca chips

Tempeh, vegan jus and onion petals

Calf’s liver, onions, mountain butter and polenta di Storo

Slow-cooked guinea fowl with its juice, pevarada sauce, grape must gel, apple, grape, onion and mustard compote (Bartolomeo Scappi)

Low-temperature cooked umbrine fish fillet, mosaic of braised leek and nori seaweed, lemongrass sauce, kombu-marinated red onion, Keta salmon caviar

Smoked eel, with scent of laurel and polenta di Storo

Slow-cooked lamb ribs on almond velouté, pomegranate molasses, gratinated artichoke bottom. Maestro Martino, 15th century

Beef fillet with its jus, our reinterpretation of Caesar salad, 20-month aged Parmesan

Traditional 14th century dish. Smoked eel, with scent of laurel and polenta di Storo. In the past the eels were roasted outside the mouth of Murano ovens “ARE”

Reinterpretation of an ancient Venetian sauce, Bartolomeo Scappi, 15th century. Slow-cooked guinea fowl (leg and thigh), pevarada sauce, grape must gel, apple, grape, onion, and mustard compote

Slow-cooked lamb ribs on almond velouté, pomegranate molasses, gratinated artichoke bottom. Maestro Martino, 15th century

Chickpea hummus, crunchy seasonal vegetables, flax and tapioca chips

Tempeh, vegan jus and onion petals

Revised recipe by Bartolomeo Scappi, active in Venice and Papal Chef in the 16th century. Ginger cheesecake rose with a lemon cream center on an almond shortbread base, raspberry soil, rose sorbet and rose water

Revised recipe taken from the piece “Pistori e Scaleteri - La Cucina Veneziana” by Giuseppe Maffioli. Orange and star anise crème brûlée with orange jam and rosemary ice-cream

Revised version of our world-wide famous Tiramisù trevigiano. Mascarpone flower sandblasted with 70% dark chocolate, cocoa pastry, savoyard biscuit sponge and coffee sauce

Coconut mousse, red berries and lemon balm sphere, coconut crumble, strawberry crisp, strawberry and mint sorbet

Flavored seasonal fruit, melon sorbet and black pepper

4 glasses €45,00. Historical and local DOC-DOCG wines suggested by our Sommeliers paired with the chosen dish

Pairing with a fine selection of Italian Premium wines proposed by our Sommeliers

4 glasses €35,00. Organic and vegan wines suggested by our Sommeliers paired with the chosen dish