Bistrot de Venise Menu

Drinks Menu

• Vermouth Rosso - Ballonera

  12.00
• Prosecco Brut D.O.C.G. Miotto - Glera

  7.00
• Lessini Durello Brut Cuvée Bianca - Fongaro

  12.00
• Franciacorta Brut D.O.C.G. - Chardonnay

  14.00
• Brut Noitre Rosé - Negroamaro

  14.00
• Champagne A. Bergère Brut - Chardonnay, Pinot Nero

  17.00

• Spritz Bistrot de Venise

  7.00
  Unique Blend of bitter aperitifs
• Bellini 17 recensioni

  10.00
  White peach & Prosecco sparkling wine
• Campari Orange

  12.00
  Bitter Campari & fresh orange juice
• Zimmerman "Falegname

  14.00
  Vodka, Campari & Soda
• Americano 5 recensioni

  12.00
  Bitter Campari & Vermouth rosso
• Smoked Americano

  15.00
  Bitter Campari & smoked Vermouth Rabbit
• Negroni

  14.00
  Gin, Bitter Campari & Vermouth rosso
• Smoked Negroni

  17.00
  Gin, Bitter Campari & smoked Vermouth Rabbit
• Champagne Cocktail

  15.00
  Champagne, Cognac & Angostura
• Kyr Royale

  15.00
  Champagne & Crème de Cassis
• Gin Fizz

  14.00
  Gin, succo di limone & Seltz
• Manhattan

  14.00
  Bourbon Wiskey, Vermouth dry & Angostura
• Cardinale

  14.00
  Gin, Bitter Campari & Vermouth dry
• Espresso Martini

  14.00
  Vodka, Kalhua & Caffè espresso

• Fruit Punch

  12.00
  Orange Juice, Peach Puree, Cranberry Juice
• Shirley Temple

  10.00
  Ginger Ale and grenadine

• Marsala Vergine

  10.00
• White Port

  10.00
• Vintage Port

  15.00

Main Menu English

• Oysters Speciale Pascal Hamel
  Normandie, Utah-Beach - France
• Oysters Concava Speciale Gillardeau
  Charente-Maritime - France
• Carabineros" IQF*
  Galizia raw shrimp 1° category
• Caviar Asetra (Acipenser Gueldenstaedtti)
  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

• Raw Fish & Crustaceans IQF*

  50.00
  Crustacean & Raw fish composition, according to season and fish-market availability
• Jerusalem Artichokes and Hazelnuts

  20.00
  Jerusalem artichoke, toasted hazelnuts, oregano and marjoram
• Prawns in "Saor" - Historc Venetian Cuisine*

  24.00
  Sweet & Sour prawns with spiced onions, sultanas and pine nut milk
• Cod 16 recensioni

  28.00
  Cod, charcoal oil, sprouts chimichurri and vegetable seasonal leaves
• Scallops 93 recensioni

  28.00
  Seared scallops, Chioggia turnip, creme fraiche and buckwheat
• Marinated Sturgeon - Historic Venetian Cuisine

  28.00
  Sturgeon marinated with yeast, soused celeriac and beetroot, buttermilk and olive oil
• Rabbit Ham and Black Truffle

  32.00
  Boneless rabbit ham, quince and black truffle (Tuber Melanosporum)

• Conchiglie" with Pumpkin and Radicchio

  26.00
  Beetroot & balsamic vinegar homemade pasta-shells, with pumpkin, radicchio and salted pine nuts
• Spaghettoni with "Sepe in Tecia" – Classic Venetian Cuisine 19th Century

  26.00
  Homemade bronze-drawn spaghettoni with cuttlefish in black sauce and saffron cuttlefish roe
• Lasagnetta with Courtyard Ragout

  26.00
  Handmade lasagnetta gratin with courtyard ragout and "caciotta veneta" cheese foam
• Raffioli de Herbe, Vantazati - Historic Venetian Cuisine 14th Century

  28.00
  Handmade ravioli stuffed with cheese & herbs, smoked ricotta, saffron sauce and almonds
• Minestra de Fondi de "Carcioffi" - Historic Venetian Cuisine

  28.00
  Artichoke bottom soup (minestra), smoked duck julienne and Robiola di Rocca Verano cheese
• Maccheroncini with "Canoce", Salicornia and Marrow

  28.00
  Bronze-drawn maccheroncini with mantis shrimp and salicornia, creamed with pepper long marrow, crispy buckwheat
• Raw-Cooked" Orzotto*

  32.00
  Orzotto flavored with fennel, bisque and cooked & raw shellfish

• Tempeh Gourmet

  26.00
  Tempeh with mixed roots sauce and onion petals
• Calf's Liver alla "Veneziana" - Historic Venetian Cuisine 19th Century

  28.00
  Calf's liver, onions, mountain butter and polenta di Storo
• Baked Eel in "Ara" - Historic Venetian Cuisine 16th Century

  32.00
  Smoked eel, with scent of laurel and polenta di Storo
• Duck Brest in "Pevarada" Sauce - Historic Venetian Cuisine 16th Century

  32.00
  Duck breast, "Pevarada" sauce, apple, grape, onion and mustard (Bartolomeo Scappi)
• Umbrine

  32.00
  Umbrine fish, escarole cream, seaweed and dashi leaf
• Lamb 39 recensioni

  36.00
  Lamb, artichoke, cocoa and hazelnuts
• Dry-Aged Beef Fillet - Vacca Vecchia

  42.00
  Dry-aged beef fillet with wild mushrooms and Porto
• Black Cod 3 recensioni

  42.00
  Black cod marinated in miso sauce "Venetian style", brassica napus, pak-choi and beurre-blanc

Tasting Menus

• Prawns in "Saor"*
  Cisame de Pesse", revised recipe of the classic venetian saor of Cuocho anonimo Veneziano 14th century. Sweet & Sour prawns with spiced onions, sultanas and pine nut milk
• Marinated Sturgeon
  Recipe revisited from "Opera dell'arte di cucinare" by Bartolomeo Scappi 16th century. Sturgeon marinated with yeast, soused celeriac and beetroot, buttermilk and olive oil

• Raffioli de Herbe
  Raffioli de herbe, vantazati - Anonymous Venetian Cookman, 14th century. Handmade ravioli stuffed with cheese & herbs, smoked ricotta, saffron sauce and almonds
• Spaghettoni with "Sepe in Tecia
  For over a century, a great classic dish of the Venetian cuisine. Homemade bronze-drawn spaghettoni with cuttlefish in black sauce and saffron cuttlefish roe
• Minestra "De Fondi de Carcioffi
  Revised receipe by Giulio Cesare Tirelli, 17th century. Artichoke bottom soup (minestra), smoked duck julienne and robiola di Rocca Verano cheese

• Calf's liver alla "Veneziana
  For over 150 years a great classic dish of Venetian cuisine. Calf's liver, onions, mountain butter and polenta di Storo
• Baked Eel in "Ara
  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
• Duck Brest in "Pevarada" Sauce
  Reinterpretation of an ancient Venetian sauce, Bartolomeo Scappi 16th century. Duck breast, "Pevarada" sauce, apple, grape, onion and mustard

• Torta "Biancha Reale
  Revised recipe by Bartolomeo Scappi 16th century. Old-fashioned cake with ricotta cheese, ginger heart and rose ice cream
• Traditiona "Crema Rosada
  Recipe taken from the piece "Pistori e Scaleteri - La Cucina Veneziana" by Giuseppe Maffioli. Orange crème brulée with rosemary ice-cream
• Tiramisù by Bistrot de Venise
  Revised version of our world-wide famous Tiramisù trevigiano. Chocolate sandblasted mascarpone cream flower, homemade savoyard, coffee sauce and marsala jelly

• Prawns in "Saor"*
  Cisame de Pesse", revised recipe of the classic venetian saor of Cuocho anonimo Veneziano 14th century. Sweet & Sour prawns with spiced onions, sultanas and pine nut milk

• Marinated Sturgeon
  Recipe revisited from "Opera dell'arte di cucinare" by Bartolomeo Scappi 16th century. Sturgeon marinated with yeast, soused celeriac and beetroot, buttermilk and olive oil

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

• Spaghettoni with "Sepe in Tecia
  For over a century, a great classic dish of the Venetian cuisine. Homemade bronze-drawn spaghettoni with cuttlefish in black sauce and saffron cuttlefish roe

• Calf's liver alla "Veneziana
  For over 150 years a great classic dish of Venetian cuisine. Calf's liver, onions, mountain butter and polenta di Storo
• Baked Eel in "Ara
  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
• Duck Brest in "Pevarada" Sauce
  Reinterpretation of an ancient Venetian sauce, Bartolomeo Scappi 16th century. Duck breast, "Pevarada" sauce, apple, grape, onion and mustard

• Torta "Biancha Reale
  Revised recipe by Bartolomeo Scappi 16th century. Old-fashioned cake with ricotta cheese, ginger heart and rose ice cream
• Traditiona "Crema Rosada
  Recipe taken from the piece "Pistori e Scaleteri - La Cucina Veneziana" by Giuseppe Maffioli. Orange crème brulée with rosemary ice-cream
• Tiramisù by Bistrot de Venise
  Revised version of our world-wide famous Tiramisù trevigiano. Chocolate sandblasted mascarpone cream flower, homemade savoyard, coffee sauce and marsala jelly