Lunch Menu
Discover a delicious lunch menu with local delicacies for a relaxing and rejuvenating lunch break.
Starter
Beef Carpaccio
- 33
with parmesan cheese and artichoke salad
Assortment Of Seasonal Venetian Cicchetti
- 30
Mountain Medium-Boiled Egg
- 30
with fresh baby spinach, chestnuts and mandarin
Salmon Tartare
- 32
marinated with green lemon, orange sauce and vegetables
Parma Ham 24 Months With Dop Buffalo Mozzarella Cheese
- 28
Local Vegetables Salad
- 22
with tomatoes, cucumbers and carrots
Kaviari Crystal Caviar
- 220
with blinis
First Courses
Spinosini
- 30
with ham, lemon, black pepper and smoked ricotta cheese
Spaghetti With Clams, Parsley And Garlic
- 30
Felicetti Fusillotti Pasta
- 25
with fresh tomato and mozzarella flakes
Risotto Carnaroli Of The Day
- 32
Pasta And Beans Soup Venetian Style
- 22
Vegetarian
Lukewarm Basil Vegetables Soup
- 22
Main Courses
Grilled Fish Of The Day
- 42
with potatoes and seasonal legumes
Fried Calamari, Mazzancolle, Shrimps And Vegetables
- 43
with tartar souce
Venetian Style Calf'S Liver
- 36
with polenta
Black Cuttlefish
- 38
with polenta "bianco" perla
Grilled Beef Fillet
- 48
with egg sauce, vegetables and potatoes
Veal Cheek
- 42
with Amarone sauce, potatoes cream, leeks and radicchio
Desserts
Tiramisù
- 20
with chocolate pearls and raspberry sauce
Soufflè
- 38
with vanilla ice-cream and chocolate sauce
Selection Of Homemade Sorbets And Ice-Creams
- 18
Black Forest Cake
- 20
Tartlet
- 20
with peanut, caramel and banana praline
Selection Of Seasonal Fruit
- 20
Selection Of Aged Cheese With Dried Fruit, Grape And Jam
- 20
Verde di Montegalda Crosta fiorita di Montegalda Cimonino Valsassina Vezzena, Taleggio DOP Parmigiano 36 months
A La Carte Dinner Menu
Culinary creations and indigenous flavours by Executive Chef Daniele Turco. Join us for a unique culinary experience, daily from 7pm - 10.30pm
Venetian Aperitif
Assortment Of Venetian Cicchetti
- 34
euro per person
Spider-Crab, Coral And Iceberg Salad
- 34
euro per person
Small Prawns From The Lagoon With Artichokes
- 34
euro per person
Mantis Shrimps And "Risina" Bean Salad
- 34
euro per person
Whipped Salt Cod Fish With White Biancoperla Polenta
- 34
euro per person
Sardines "In SaòR"
- 34
euro per person
Starters
Raw Fish "Trio Plates"
- 62
from the Rialto market
Fassona Beef Tartare
- 36
with parfait of "bastardo del Grappa" cheese and caviar Crystal
Shrimp From Sciacca
- 38
with almond cream and shellfish broth
Celeriac, Apple And Truffle
- 32
Poched Egg
- 38
with fresh baby spinach, chestnuts and mandarin
Pasta, Soup, And Risotto
Spaghettone Felicetti
- 36
with red shrimp creamed in "my way"
Ravioli
- 32
with gorgonzola, pumpkin cream and ginger
Venetian Style Pasta And Bean Soup
- 24
Homemade Tagliatelle
- 34
with chestnut flour, little bustard ragout and pomegranate
Onion Soup
- 30
with parmesan waffle and liquorice
Risotto (Acquerello Rice)
- 70
with white truffle and Marsala sauce
"Hemingway"- Style Risotto (Acquerello Rice)
- 36
with scampi
Mains
Turbot Fillet
- 48
with Jerusalem artichoke purée and seasonal mushrooms
Wild Caught Fish Of The Day
- 15/100 GR
with sautéed vegetables and potatoes
Lamb
- 50
with cauliflower cream, celery oil and turnip greens
Cod Fish Fillet
- 46
with pil pil, amatriciana and pecorino cheese
Beef Loin
- 125
with vegetable and potatoes (for two people)
Amarone Veal Cheek
- 46
with cream of potatoes, leeks and radicchio
Pigeon
- 50
with brioche bread, foie gras and Recioto sauce
Dessert
Tarte Tatin
- 22
with thyme oil scented apples and Tahitian vanilla ice cream
Tiramisù
- 20
Selection Of Homemade Sorbets And Gelatos
- 18
Mango Sorbet And Meringue With Seasonal Fruit
- 20
(Gluten Free)
Guanaya Dark Chocolate 70% Ingot
- 22
with Recioto jelly
Grand Marnier Soufflé
- 38
with fiordilatte ice-cream, chocolate and vanilla sauce
Panna Cotta, Streusel, With Raspberry Sorbet
- 18
(vegan)
Selection Of Aged Cheese
- 28
Verde dei Berici, Crosta fiorita di capra, Cimonino Valsassina, Vezzena, Taleggio Dop, Parmigiano 36mesi
Tasting Menu
Live an exclusive culinary journey through our new tasting menu, rich in local and seasonal flavours and ideated by our Executive Chef Daniele Turco.
Menu
Icilian Raw Scampi With Passion Fruit Juice And Oyster Ice-Cream
-
Shrimp Carpaccio With Celery Jelly And Burrata Cheese
-
Squid Tagliatelle "All'Amatriciana" With Pecorino Cheese
-
Ravioli With Buffalo Ricotta, Baby Spinach, Roast Sauce And Organic Butter
-
Cod Fillet, Pil Pil, Potatoes And Caviar
-
Dark Chocolate Mousse With Candied Quinces
-
Menu For Two People
180 euro per person
-
Easter Brunch
Breakfast classics
Scrambled eggs, Quiche Lorraine, Pancake
-
Assortment of croissants
-
Selection of cuts and cheeses
Hand carved San Daniele ham
-
From the Berkel:
-
Sopressa, Local salami, Salame from Felino, Speck, Bresaola, Cooked ham with herbs
Parmigiano in forma, selezione di mozzarella di bufala e vaccine, selezione di formaggi affinati
-
Parmesan Cheese, Selection of buffalo mozzarella and cow mozzarella, Selection of aged cheese
Starters
Octopus salad
-
Sardine "in saor"
-
Boiled asparagus with "mimosa" eggs
-
Selection of marinated and smoked fish
-
Selection of raw fish and oysters
-
Salads
Caesar salad
-
Niçoise salad
-
Selection of salads and crudité
-
Selection of olive oil, balsamic vinegar, mustard
-
Selection of bread
-
Soups
Pasta and bean soup Veneto-style
-
Vegetable soup
-
Warm dishes
Baked lamb with artichokes and potatoes
-
Turbot fillet, fennel cream, capers and tomatoes
-
Fusillotti with tomato and smoked ricotta pesto
-
Gently cooked beef loin, red wine sauce
-
Lasagne with artichoke and pecorino cheese
-
Baked potatoes with rosemary
-
Tagliolino with seafood
-
Grilled vegetables
-
Dessert
Easter "Colomba" cake
-
Sliced fruit
-
Vanilla and chocolate sauce
-
Selection of dessert
-
Easter Brunch
130€ per person, wine excluded
-