The Essence of our Chef
A collection of experiences, ingredients & culinary preparations, a unique combination of emotions expressed in six tastings of chef’s signature dishes.
In Essence - Alberto Fol
RAW SCAMPI
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ALMOND MILK, TREVISO RED CHICORY & APTENIA CORDIFOLIA
SCALLOPS
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WITH “CACCIATORA STYLE” SAUCE, SOFT POLENTA & MOUNTAIN HERBS
EGG TAGLIOLINI
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WITH FASOLARI RAGOUT, CELERIAC & SEAWEED
LOBSTER
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ORANGE CREAM, PUNTARELLE SALAD, WINTER SPROUTS & WILD HERBS
BEEF
-
WITH RABOSO SAUCE, POTATO PURÉE & STEWED SHALLOT
LOVAGE SORBET
-
& BLUE CRAB
TULAKULUM CHOCOLATE 75%
-
MOUSSE & SPICY SOUP
Tasting Menu
190 PER PERSON – MINIMUM 2 PERSONS AND SERVED FOR THE ENTIRE TABLE
-
WINE PAIRING WITH 4 GLASSES FROM OUR SOMMELIER-CURATED WINE SELECTION 90 PER PERSON
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Dinner Menu
The Truffle
WILD EGG
- 80
ORO ROSSO CHEESE FONDUE, SOFT POTATO & LEEK, & WHITE TRUFFLE
PASSATELLI PASTA
- 90
WITH ALPINE FARM BUTTER & WHITE TRUFFLE
“ACQUERELLO” RICE
- 90
WITH PARMESAN CHEESE & WHITE TRUFFLE
RABBIT
- 100
MORELS, TOPINAMBUR & WHITE TRUFFLE
HOT EGGNOG
- 55
MARSALA WINE & CRÈME BRÛLÉE WITH WHITE TRUFFLE
DISHES ARE PREPARED WITH 5 GR. OF TRUFFLE
-
EACH ADDITIONAL GR. OF WHITE TRUFFLE 16 / GR.
Starter
SPIDER CRAB
- 58
SPIDER CRAB, SOUR CREAM REDUCTION, BERGAMOT & CAVIAR
RAW SCAMPI
- 65
ALMOND MILK, TREVISO RED CHICORY & APTENIA CORDIFOLIA
SCALLOPS – SIGNATURE DISH
- 40
WITH “CACCIATORA-STYLE” SAUCE, SOFT POLENTA & MOUNTAIN HERBS
GARRONESE VENETA BEEF TARTARE
- 45
WITH BLACK GARLIC, BEET & TOPINAMBUR
BROCCOLI FROM CREAZZO
- 37
COOKED, RAW, MARINATED & PIEDMONT HAZELNUTS
CAVIAR
- 260
50 GR. OF “KRISTAL KAVIARI” & ITS GARNISHES
Pasta, Risotto and Soup
EGG TAGLIOLINI
- 43
WITH FASOLARI RAGU, CELERIAC & SEAWEED
SPAGHETTONE PASTA “SENATORE CAPPELLI”
- 37
GARLIC, OIL, CHILI PEPPER, CUTTLEFISH & HINT OF BLUE CHEESE
RISOTTO “HEMINGWAY-STYLE” - SIGNATURE DISH
- 48
WITH RAW & COOKED SCAMPI
RAVIOLI PASTA
- 37
SHEEP RICOTTA, BARENA HONEY & ALPAGO LAMB RAGU
BEETROOT GNOCCHI
- 35
TURNIP TOPS & CHIARANO NUTS
LAMON BEAN SOUP
- 32
PUFFED PASTA & RED CHICORY FROM TREVISO
From the Land and Sea
LOBSTER
- 70
ORANGE CREAM, PUNTARELLE SALAD, WINTER SPROUTS & WILD HERBS
TURBOT
- 140
BAKED, WITH GLERA SAUCE, POTATOES, OLIVES & TOMATOES
EEL
- 58
HORSERADISH, VEAL TONGUE, GREEN SAUCE & BLACK CABBAGE
BEEF
- 48
WITH RABOSO SAUCE, POTATO PURÉE & STEWED SHALLOT
CHATEAUBRIAND
- 160
BERNAISE SAUCE & SEASONAL VEGETABLES
RED BEAN ROCHER
- 36
WILD SEEDS, PUMPKIN & VEGAN JUS
Dessert
HOT EGGNOG
- 55
MARSALA WINE & CRÈME BRÛLÉE WITH WHITE TRUFFLE
Paired with MUFFATO DELLA SALA – Castello della Sala 18
GRITTI TIRAMISÙ
- € 26
MASCARPONE CREAM & COFFEE PRALINE
Paired with RECIOTO DELLA VALPOLICELLA CLASSICO ANGELORUM – Masi 16
TULAKULUM CHOCOLATE 75%
- 28
MOUSSE & SPICY SOUP
Paired with BREGANZE TORCOLATO – Maculan 14
ORANGE-SCENTED SOUFFLÉ
- 38
WITH FIORDILATTE GELATO & CHOCOLATE OR VANILLA SAUCE
Paired with I CAPITELLI – Anselmi 14
GREEN APPLE SORBET
- 22
WITH LOVAGE AND GINGER DIP
ORO ROSSO CHEESE
- 30
GELATO GRAPE MUST
Paired with RECIOTO DELLA VALPOLICELLA CLASSICO – Allegrini 20
HOMEMADE SORBET & GELATO
- € 22
SEASONAL SELECTION
Lunch Menu
The Truffle
WILD EGG
-
ORO ROSSO CHEESE FONDUE, SOFT POTATO & LEEK, & WHITE TRUFFLE
PASSATELLI PASTA
-
WITH ALPINE FARM BUTTER & WHITE TRUFFLE
“ACQUERELLO” RICE
-
WITH PARMESAN CHEESE & WHITE TRUFFLE
RABBIT
-
MORELS, TOPINAMBUR & WHITE TRUFFLE
HOT EGGNOG
-
MARSALA WINE & CRÈME BRÛLÉE WITH WHITE TRUFFLE
DISHES ARE PREPARED WITH 5 GR. OF TRUFFLE
-
EACH ADDITIONAL GR. OF WHITE TRUFFLE 16 / GR.
Starter
CREAMED COD
- 39
STEWED LEEK & POTATO, LAUREL LEAF POWDER
RAW SCAMPI
- 65
ALMOND MILK, TREVISO RED CHICORY & APTENIA CORDIFOLIA
ANCIENT GRAIN FOCACCIA BREAD
- 34
RAW “SAURIS IGP” HAM, BURRATA CHEESE, CHERRY TOMATOES & ANCHOVIES FROM CETARA
BEEF CARPACCIO
- 42
AGED 36-MONTH PARMESAN REGGIANO CHEESE FONDUE, MIXED WILD SALAD & BLACK TRUFFLE
BROCCOLI FROM CREAZZO
- 37
COOKED, RAW, MARINATED & PIEDMONT HAZELNUTS
CAVIAR
- 260
50 GR. OF “KRISTAL KAVIARI” & ITS GARNISHES
Pasta, Risotto and Soup
EGG TAGLIOLINI
- 40
WITH FASOLARI RAGU, CELERIAC & SEAWEED
SPAGHETTONE PASTA “SENATORE CAPPELLI”
- 45
GARLIC, OIL, CHILI PEPPER, CUTTLEFISH & HINT OF BLUE CHEESE
ANCIENT GRAIN ELICHE PASTA
- 36
TOMATO SAUCE, ALPINE FARM SMOKED “PUINA” CHEESE & BASIL
BEETROOT GNOCCHI
- 35
TURNIP TOPS & CHIARANO NUTS
PASTA & BEAN SOUP “VENETO-STYLE”
- 32
PUFFED PASTA & RED CHICORY FROM TREVISO
From the Land and Sea
SEARED CUTTLEFISH
- 43
CREAM OF ITS LIVER & WILD HERBS
SEABASS FILLET
- 140
WITH “BURANELLA-STYLE” SAUCE
FRIED FISH IN “SCARTOSSO”
- 48
WITH VEGETABLES & TARTAR SAUCE
VENETIAN-STYLE CALF’S LIVER
- 46
WITH RED OTTOFILE CORN POLENTA
MILANESE VEAL CUTLET
- 60
WITH SEASONAL VEGETABLES & PARMESAN REGGIANO CHEESE FONDUE
RED BEAN ROCHER Copy
-
WILD SEEDS, PUMPKIN & VEGAN JUS
Dessert
HOT EGGNOG
- 55
MARSALA WINE & CRÈME BRÛLÉE WITH WHITE TRUFFLE
Paired with MUFFATO DELLA SALA – Castello della Sala 18
GRITTI TIRAMISÙ
- 26
MASCARPONE CREAM & COFFEE PRALINE
Paired with RECIOTO DELLA VALPOLICELLA CLASSICO ANGELORUM – Masi 16
CHOCOLATE MOUSSE
- 28
MATCHA TEA CRUMBLE & GUANAJA ICE CREAM 70%
Paired with BREGANZE TORCOLATO – Maculan 14
GREEN APPLE SORBET
- 22
WITH LOVAGE AND GINGER DIP
ORO ROSSO CHEESE
- 30
GELATO GRAPE MUST
Paired with RECIOTO DELLA VALPOLICELLA CLASSICO – Allegrini 20
HOMEMADE SORBET & GELATO
- 22
SEASONAL SELECTION
Bar Longhi
Drinks from 11:00 am to 01:00 am, All day dining from 12:00 pm to 12:00 am
Gli Intramontabili
CLASSIC CAESAR SALAD
- 28
CAPRESE SALAD WITH CHERRY TOMATOES & PDO BUFFALO MOZZARELLA “BARLOTTI”
- 29
CAESAR SALAD WITH GRILLED CHICKEN BREAST & CRISPY BACON
- 32
CAESAR SALAD WITH GRILLED RED PRAWNS
- 38
PARMA HAM WITH LOCAL ARTICHOKES FROM SANT’ERASMO
- 37
ORGANIC BEEF CARPACCIO WITH ARUGULA SALAD & BLACK TRUFFLE
- 42
Le Sfiziosità
TOASTED HAM & CHEESE SANDWICH
- 22
CLUB SANDWICH WITH CHICKEN, BACON, EGG, LETTUCE, TOMATO, MAYONNAISE & FRENCH FRIES
- 38
VEGETARIAN CLUB SANDWICH WITH EGG, LETTUCE, TOMATO, GRILLED VEGETABLES, MAYONNAISE & FRENCH FRIES
- 28
CHEESEBURGER SANDWICH WITH SMOKED PROVOLA CHEESE & CARAMELIZED RED ONION
- 38
SELECTION OF LOCAL COLD CUTS & REGIONAL CHEESE WITH HOMEMADE COMPÔTE (FOR 2 PEOPLE)
- 58
ASSORTMENT OF THREE KINDS OF TRADITIONAL VENETIAN “CICCHETTI”
- 25
CAVIAR “KRISTAL KAVIARI” 50 GR SERVED WITH GARNISHES
- 260
Le Prelibatezze
PENNETTE PASTA “ALL’ARABBIATA”
- 30
“MONOGRANO FELICETTI” SPAGHETTONE PASTA WITH SAN MARZANO TOMATO SAUCE & BASIL
- 34
WHOLEGRAIN LINGUINE PASTA WITH CLAMS, LEMON & TUNA ROE BOTTARGA
- 36
BEEF ENTRECÔTE WITH PEPPER SAUCE, GRILLED TOMATOES & POTATOES
- 42
GRILLED CATCH OF THE DAY FISH STEAK WITH SEASONAL VEGETABLES
- 45
Le Dolcezze
SEASONAL FRUIT
- 20
TIRAMISÙ WITH STRAWBERRY SAUCE
- 22
HOMEMADE SORBETS & GELATO
- 22
SEASONAL FRUIT TARTLET WITH CREAM
- 25
Christmas Eve Dinner
Immerse yourself in the magic of Venice during the holiday season with the flavours of traditional festive dishes and the joy of unwrapping gifts under the Gritti’s iconic Christmas tree.
Sunday, 24 December 2023
Lobster in kataifi, goat yogurt and ginger tartare, winter sprouts
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“Murrina” ravioli with pumpkin, calamari, oysters and sea urchins
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Apple, elderberry and bergamot sorbet
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Cuttlefish bon bon, stuffed with blue crab, red eight-row corn, turnip tops
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Hazelnut praline, mandarin and almond jam
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Naturally-leavened Panettone and Pandoro, vanilla and chocolate sauce
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€ 175 per person, wines excluded
New Year's Eve Gala Dinner
Sunday, 31 December 2023
Welcome with a glass of champagne
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Amuse bouche
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Raw red prawns glazed with saor, fried mixed salad, soft dashi
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Soup of fish from Venice's lagoon, lemon grass and nasturtium sauce
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Fresh pasta cannelloni stuffed with scorpion fish, eel, pecorino cheese and chicory
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Sour cream and caviar
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Turbot fillet, chicory salad, Krug sauce, confit oysters and bay leaf powder
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Wagyu beef “Rossini-style”
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Millot chocolate fondant, kopi Luwakcoffee crumble and raspberry compôte
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Artisan Panettone and Pandoro with vanilla and chocolate sauce
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AT MIDNIGHT
Traditional cotechino pork sausage and Castelluccio lentils
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€ 550 per person drinks excluded, service and VAT included
New Year's Day Brunch
Monday, 1 January 2024
Welcome with glass of rosé champagne
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FROM THE GRITTI OVENS MADE WITH SOURDOUGH STARTER
Bread, Viennoiserie, savory pastries
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FROM THE RIALTO FISH MARKET
Seafood salad, sardines in saor, creamed cod, cuttlefish eggs, canoce mantis shrimp
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FROM THE LAND
Lightly smoked Sauris ham, Sopressa, knife tip salami, speck from Alto Adige, mortadella, caciatorini with home-pickled artichokes and giardiniera
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Wood-fire oven cooked ham in a bread crust, fresh horseradish
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Selection of refined Guffanti cheeses with homemade compôtes
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Soft cheeses, burrata, cardinali and buffalo mozzarella, with a selection of tomatoes
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RAW AND MARINATED
Oysters, scampi, prawns, sea bass, tuna and salmo
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Garden bounty from the Venetian islands and the Treviso area
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Field radicchio, earlyand late red radicchio, Castelfranco radicchio, Lusia salad, chicoryand seasonalherbs
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HOT DISHES
Pasta and lamonbeans, an ancient Venetian recipe
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Dry Passatelli, cheese and truffle fondue
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Senatore Cappelli durum wheat paccheri, seafood, hints of ginger, salicorniafrom the barena
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Traditional lasagna au gratin
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Turbot pavé, confit tomatoes, capers and Taggiascaolives
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LIVE
Octopus cones
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Roast beef with ancient-style mustard, mushrooms, and crispy potatoes with pepper
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THE GRITTI'S PASTRY MIGNONS
Chocolate mousse with burnt caramel cream
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Soft pistachio and berry cream
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Shortcrustpastry tartlets with alpine butter and red fruits
-
Caramel and coffee
-
Tiramisù
-
Lemon cheesecake
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Christmas bouquet of almonds and candied Treviso radicchio
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Naturally-leavened Panettone and Pandoro, vanilla and chocolate sauce
-
€ 160 per person drinks excluded, service and VAT included
Breakfast Menu
Breakfast "at the table"
Espresso coffee, decaffeinated coffee, filter coffee, cappuccino, tea, hot chocolate, cold whole or skimmed milk, hot milk
-
Croissants, brioches, plum cake, pastries, muffins, jam tart, assortment of bread
-
Assorted organic jams and honeys
-
Choice of cereals, fibres and muesli
-
Assortment of fruit, probiotic, natural and low-fat yoghurts
-
Exotic and seasonal whole and sliced fruit, fruit salad, fruit compote with cinnamon
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Orange, grapefruit, apple, pineapple and plum juice
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Selection of fresh Italian cheeses: ovoline, sheep or buffalo ricotta, robioline, goat cheese, Asiago cheese, gorgonzola,with raisins and nuts
-
Smoked salmon, herrings, marinated salmon
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Selection of cured meats and hams: prosciutto, ham, Milanese salami, Sorpressa aged salami, speck and airdried salted beef
-
Assortment of vegetables and salads
-
From the Kitchen
Two eggs cooked to your preference, choice of smoked bacon, sausage, ham
-
Omelette, choice of tomato, fontina cheese, chives, mushrooms
-
White omelette with mozzarella cheese, tomato and basil
-
Classic Eggs Benedicte
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Pancakes with maple syrup, bananas and pecans
-
Continental Breakfast
Espresso coffee, decaffeinated coffee, filter coffee, cappuccino, selection of teas, hot chocolate, hot and cold milk
-
Orange or grapefruit juice
-
Selection of bread and pastries
-
Assortment of jams, butter and honey
-
Breakfast Menu - À La Carte
Fruit and Fruit Juices
Orange or grapefruit juice
- 10
Plum, pineapple, tomato, apple, blackcurrant juice
- 9
Sliced seasonal fruit
- 16
Fruit salad
- 16
Plum and cinnamon compote
- 16
Mixed fruit compote
- 16
Half melon
- 16
Seasonal mixed berries
- 14
Cafeteria
Espresso or decaffeinated coffee
- 7
Selection of teas or hot chocolate
- 8
Cappuccino, filter coffee
- 8
Hot or cold milk
- 6
Soy or rice milk
- 6
Eggs and Specialities
Choice of two eggs, choice of smoked bacon, sausage, ham
- 14
Omelette, choice of tomato, fontina cheese, chives, mushrooms
- 16
Poached, Benedict or Florentine eggs with spinach or prosciutto, parmesan hollandaise sauce on English muffin
- 18
Omelette with lobster or scampi flavoured with chervil
- 25
Eggs Benedict with salmon, hollandaise sauce and chives
- 18
White omelette with mozzarella cheese, tomato and basil
- 16
Porridge with milk and organic honey
- 11
Pancakes with maple syrup, bananas and pecans
- 15
Golden vanilla pan brioche
- 14
Muesli with low-fat mixed berry yoghurt, dried fruit and nuts
- 12
Mignon fillet steak with poached egg and hollandaise sauce
- 35
Calvisius malossol caviar (50g) with garnish
- 190
Bircher Muesli
- 13
Egg toast with lobster
- 44
Congee
- 18
Various
San Daniele prosciutto
- 23
Selection of cold cuts
- 17
Pork or turkey ham
- 17
Smoked Scottish salmon
- 24
Selection of soft cheeses
- 16
PDO buffalo mozzarella and mixed green salad
- 18
Mixed green salad and crudités with Marostica oil
- 17
Choice of cereals
- 9
Yoghurt
- 6
Selection of cheeses
- 16