Skip to main content

Christmas Eve Dinner

Tuesday, 24th december 2024 - 8 pm

Menu

175€ per person, wine excluded
Raw amberjack, lemongrass and ginger sauce, Kristal Kaviari caviar -
Risotto Acquerello selection, horseradish, sea snails and gremolata -
Sole fillets "Mugnaia style, wild herbs and scorzonera roots -
Lime and vanilla sorbet -
Chocolate and raspberry soufflé -
Homemade naturally leavened panettone with chocolate, vanilla sauce and orange jam -

New Year's Eve Gala Dinner

Tuesday, 31st december 2024 8pm

Gala Menu

700€ per person, wine excluded
Welcome aperitif with Oysters Amélie Spéciale de Claire, "Kristal Kaviari" and champagne Dom Pérignon 2015 -
Amuse bouche -
Scallops, winter garden and foie gras sauce -
Surmullet with cacciatore sauce -
Ravioli with guinea fowl "finanziera style", white truffle from Alba -
Lobster, cod tripe and fiolaro broccoli from Creazzo -
Pomegranate granita, caviar and sour cream -
Veal cheek "free range", Amarone sauce, purée and kale -
Mont blanc -
Homemade naturally leavened panettone with chocolate, vanilla sauce and -
orange jam -

At Midnight

Traditional cotechino and Castelluccio lentils -

New Year's Day Brunch Wednesday

1st January 2025 | 12.30pm to 3pm, 170€ per person - wine excluded

Welcome glass

Welcome glass of rosé champagne -

FROM THE GRITTI OVENS WITH SOURDOUGH

Bread, viennoiserie, sweet and savory pastries -
Selection of "free range" eggs -

APPETIZERS

PDO cheeses: casatella, treccia, burrata and buffalo mozzarella, gorgonzola by the spoonful -
Selection of tomatoes -
Radicchio and pumpkin in tempura with tartar sauce -
Vitel tonné -
Smoked meat, rocket and parmesan flakes -
Tuna, chives, mustard and capers -
Sea bass, mango and aromatic salads -
Raw red prawns and passion fruit -

THE CORNER OF VENETIAN TRADITION

Creamed cod, stewed octopus, Vicenza-style cod with soft polenta -

WINTER SALADS

Caesar salad with variegated radicchio -
Radicchio: late, early, Chioggia and Rosa di Gorizia -
Lusia salads -

FROM BERKEL

Venetian sopressa and artichokes from our garden in oil -
Mortadella Favola Salumificio Palmieri and homemade giardiniera -
Cured ham "Az, Agricola Spannocchia" -

LIVE PASTA AND RISOTTO

Lasagna with Treviso chicory and Morlacco cheese from Grappa -
Tortellini in broth -
Passatelli, Alpine cheese fondue and white Alba truffle -
Maccheroncini with seafood and salicornia -

SECOND COURSES AND SIDE DISHES

Alpago lamb chops -
Roast veal with mustard -
Sea bass all'Acqua pazza -
Roasted rustic potatoes -
Grilled radicchio -

GRITTI PASTRIES IN MINIATURE AND TRADITIONAL FORMAT

Itakuja double-fermented organic chocolate cake -
Traditional and mignon Gritti's pastries -
Millefoglie with chantilly cream and berries -
Shortcrust pastry tarts with mountain butter and seasonal fruit -
Tiramisu -
Selection of exotic fruit -
Homemade naturally leavened panettone with chocolate, vanilla sauce and orange jam -

Dinner Menu

In Essence - Alberto Fol

200 per person – Minimum 2 persons and served for the entire table, last order 9:30pm, Wine pairing with 5 glasses from our Sommelier-curated wine selection 110 per person
MULLET -
ALMONDS, WINTER ROOTS & BOTTARGA
GARUSOLI -
SEMOLINA GNOCCHI, CHARD, LEMON & LOVASE
SPAGHETTONE PASTA “WITH PRIMITIVE GRAINS IN SALSA” -
COD TRIPE & GREMOLADA
EEL -
NERVETTI, HORSERADISH, BROCCOLI FROM CREAZZO & SOUR MAYONNAISE
“FREE RANGE” ALPINE VEAL BELLY -
RED SHRIMP, PAK-CHOI & GUACAMOLE
CRÈME BRÛLÉE -
BLACK LEMON CAVIAR
GRITTI TIRAMISU’ -
MASCARPONE CREAM & COFFEE PRALINE

Starter

SPIDER CRAB - 58
BUTTERNUT PUMPKIN & ITS SEEDS, KIMCHI, SEA FENNEL & “KRISTAL KAVIARI” CAVIAR
MULLET - 43
ALMOND, WINTER ROOTS & BOTTARGA
GARUSOLI - 45
SEMOLINA GNOCCHI, CHARD, LEMON & LOVASE
VEAL TARTARE “PIZZAIOLA-STYLE” - 45
WITH HERBED LARD FROM SAURIS
LENTILS TEMPEH “CACCIATORA-STYLE” - 38
BLACK CHANTERELLES
CAVIAR - 260
50 GR. OF “KRISTAL KAVIARI” & ITS GARNISHES

Pasta, Risotto and Soup

HOMEMADE LASAGNA PASTA - 45
LOBSTER, CALAMARI, CLAMS & CUTTLEFISH EGGS
RISOTTO “HEMINGWAY-STYLE” - SIGNATURE DISH - 50
WITH RAW & COOKED SCAMPI, LEMON GEL & PARSLEY OIL
SPAGHETTONE PASTA “WITH ANCIENT GRAINS IN SALSA” - 45
COD TRIPE & GREMOLADA
“PASTA E FASIOI” - 36
LAMON BEAN SOUP, SAUSAGE & CHIMICHURRI
HOMEMADE MACCHERONCINI PASTA - 48
HERBED ALPINE FARM BUTTER, FOIE GRAS & BLACK TRUFFLE SAUCE
RAVIOLO PASTA - 38
WITH GOAT CHEESE, BEET & CARAMELIZED RED ONION

From the Land and Sea

SEABASS - 52
RAW & COOKED, FENNEL AU GRATIN & LEMON OYSTER SAUCE
TURBOT - 140
BAKED, WITH POTATOES, ONIONS, TURNIP TOPS & HERB ZABAIONE
EEL - 58
NERVETTI, HORSERADISH, BROCCOLI FROM CREAZZO & SOUR MAYONNAISE
QUAIL - 48
SALMÌ SAUCE, “FRICO”, GORGONZOLA & SPINACH
MOUNTAIN “FREE RANGE” VEAL BELLY - 60
RED SHRIMP, PAK-CHOI & GUACAMOLE
CELERIAC - 36
GREEN APPLE, SHALLOT & MERACINQUE RICE

Dessert

TIRAMISÙ GRITTI - 27
MASCARPONE CREAM & COFFEE PRALINE Paired with RECIOTO DELLA VALPOLICELLA CLASSICO ANGELORUM – Masi 16
TRUFFLE WITH TRUFFLE - 55
Paired with VIN SANTO DEL CHIANTI CLASSICO – Isole Olena 35
PAIN PERDU - 26
Paired with I CAPITELLI – Anselmi 16
COCONUT - 26
HAZELNUT, PISTACHIO & LEMON Paired with MUFFATO DELLA SALA – Antonori 18
CHOCOLATE SOUFFLÉ - 38
Paired with BREGANZE TORCOLATO – Maculan 14
HOMEMADE SORBET & GELATO - 22
SEASONAL SELECTION Paired with MOSCATO ROSA – Franz Haas 25

The Truffle

The Truffle

DISHES ARE PREPARED WITH 5 GR. OF TRUFFLE, EACH ADDITIONAL GR. OF WHITE TRUFFLE 16 / GR.
POTATO GNOCCHI - 80
WITH ALPINE FARM BUTTER, EGG YOLK & WHITE TRUFFLE - Paired with BAROLO SARMASSA 2019 – Marchesi di Barolo 45
SOLE FILLET - 100
BUTTERNUT PUMPKIN & WHITE TRUFFLE - Paired with DERTHONA STERPI 2021 – VIGNETI MASSA 38
TRUFFLE WITH TRUFFLE - 55
Paired with VIN SANTO DEL CHIANTI CLASSICO – Isole Olena 35
WILD EGG - 85
ORO ROSSO CHEESE FONDUE, SOFT CESIOMAGGIORE POTATO & WHITE TRUFFLE - Paired with TRENTO BRUT GIULIO FERRARI RISERVA DEL FONDATORE 2012 – Cantine Ferrari 49

Lunch Menu

The Venetian Tradition by Alberto Fol

A COLLECTION OF EXPERIENCES, INGREDIENTS & CULINARY PREPARATIONS TYPICAL OF THE VENETIAN TRADITION, EXPRESSED IN FOUR TASTINGS OF UNIQUE & DISTINCTIVE DISHES FROM OUR LAND
“PASTA E FASIOI” -
LAMON BEAN SOUP, PASTIN SAUSAGE & CHIMICHURRI
CREAMED COD -
STEWED LEEK & POTATO, LAUREL LEAF POWDER
GRITTI TIRAMISÙ -
MASCARPONE CREAM & COFFEE PRALINE
VENETIAN-STYLE CALF’S LIVER -
WITH RED OTTOFILE CORN POLENTA

Starter

Beef Carpaccio - 42
AGED 36-MONTH PARMESAN REGGIANO CHEESE FONDUE, MIXED WILD SALAD & BLACK TRUFFLE
ANCIENT GRAIN GOURMET FOCACCIA BREAD - 36
PUMPKIN & ITS SEEDS, BURRATA CHEESE & TURNIP TOPS
CAVIAR - 260
50 GR. OF “KRISTAL KAVIARI” & ITS GARNISHES
CREAMED COD - 41
STEWED LEEK & POTATO, LAUREL LEAF POWDER
LENTIL TEMPEH “CACCIATORA-STYLE” - 38
BLACK CHANTERELLES
MULLET - 43
ALMOND, WINTER ROOTS & BOTTARGA

Pasta, Risotto and Soup

“PASTA E FASIOI” - 36
LAMON BEAN SOUP, PASTIN SAUSAGE & CHIMICHURRI
ANCIENT GRAIN PACCHERI PASTA - 38
TOMATO SAUCE, ALPINE FARM SMOKED “PUINA” CHEESE & BASIL
HOMEMADE MACCHERONCINI PASTA - 48
HERBED ALPINE FARM BUTTER, FOIE GRAS SAUCE & BLACK TRUFFLE
SPAGHETTONE PASTA “SENATORE CAPPELLI” - 52
WITH SLIGHTLY SPICY BLUE CRAB & ROSEMARY
VEGETABLE SOUP - 28
DOLOMITE BARLEY & PUMPKIN CREAM

From the Land and Sea

CELERIAC - 36
GREEN APPLE, SHALLOT & MERACINQUE RICE
EEL - 58
NERVETTI, HORSERADISH, BROCCOLI FROM CREAZZO & SOUR MAYONNAISE
MILANESE VEAL CUTLET - 63
WITH SEASONAL VEGETABLES & PARMESAN REGGIANO CHEESE FONDUE
MIXED FRIED CATCH OF THE DAY FROM RIALTO MARKET - 48
SERVED WITH VEGETABLES & TARTARA SAUCE
VENETIAN-STYLE CALF’S LIVER - 46
WITH RED OTTOFILE CORN POLENTA
WILD SEABASS FILLET - 50
WITH MEDITERRANEAN FALVOURS, CANSIGLIO RICOTTA CHEESE FOAM & ANCHOVY COLATAURA

Dessert

COCONUT - 26
HAZELNUT, PISTACHIO & LEMON - Paired with MUFFATO DELLA SALA – Antinori 14
GREEK YOGHURT RASPBERRY GELATO - 24
Paired with RECIOTO DELLA VALPOLICELLA CLASSICO – Allegrini 20
HOMEMADE SORBET & GELATO - 22
SEASONAL SELECTION - Paired with MOSCATO ROSA – Franz Haas 25
THE GRITTI’S TIRAMISÙ - 27
MASCARPONE CREAM & COFFEE PRALINE - Paired with RECIOTO DELLA VALPOLICELLA CLASSICO ANGELORUM – Masi 16
TRUFFLE WITH TRUFFLE - 55
Paired with VIN SANTO DEL CHIANTI CLASSICO – Isole Olena 35

Breakfast Menu

The Gritti Breakfast

ESPRESSO COFFEE, FILTER COFFEE, GINSENG, BARLEY COFFEE, CAPPUCCINO, SELECTION OF TEAS -
FRESHLY SQUEEZED ORANGE OR GRAPEFRUIT JUICE -
SEASONAL FRUIT & VEGETABLE SMOOTHIES -
ASSORTMENT OF JAMS, BUTTER & HONEY -
PORRIDGE WITH MILK & ORGANIC HONEY -
PANCAKES WITH MAPLE SYRUP & BERRIES -
WAFFLES WITH HAZELNUT CREAM -
TWO EGGS SUNNY-SIDE UP, BOILED, POACHED, OMELETTE OR SCRAMBLED -
Accompanied by CRISPY BACON, PORK SAUSAGE, GRILLED TOMATOES & SAUTÉED MUSHROOMS
SELECTION OF HOMEMADE BREAD & HOMEMADE PASTRIES -
SELECTION OF SLICED FRUIT & WHOLE OR LOW-FAT YOGHURT, GREEK YOGHURT, KEFIR & MUESLI -
SELECTION OF CEREALS WITH YOGHURT OR MILK -
SELECTION OF SMOKED FISH: SWORDFISH, SALMON & HERRING -
SELECTION OF COLD CUTS: SALAMI, PARMA HAM, COOKED HAM, TURKEY BREAST & ASIAGO, MONTASIO & SOFT GOAT CHEESES -

Continental Breakfast

ESPRESSO COFFEE, FILTER COFFEE, CAPPUCCINO, CHOICE OF TEA -
FRESHLY SQUEEZED ORANGE OR GRAPEFRUIT JUICE -
ASSORTMENT OF JAMS, BUTTER & HONEY -
SELECTION OF HOMEMADE BREAD & PASTRIES -
SELECTION OF CEREALS WITH YOGHURT OR MILK -

Healthy Breakfast

ESPRESSO COFFEE, FILTER COFFEE, GINSENG, BARLEY COFFEE, CAPPUCCINO, CHOICE OF TEAS -
SLICED RYE, WHOLEMEAL, CEREALS BREAD & SELECTION OF ORGANIC JAMS & HONEY -
FRESHLY SQUEEZED ORANGE OR GRAPEFRUIT JUICE, FRESH CARROT & GINGER JUICE, VIRGIN MARY -
CELERY, CARROT, GINGER & APPLE SMOOTHIE -
SLICED FRUIT -
LOW-FAT YOGHURT -
HOMEMADE GRITTI MUESLI -
PORRIDGE WITH MILK & ORGANIC HONEY -
EGG WHITE OMELETTE WITH MOZZARELLA, TOMATO & BASIL -

Breakfast Menu - À La Carte

Cafeteria

ESPRESSO, GINSENG, FILTER COFFEE, BARLEY COFFEE, DECAFFEINATED COFFEE - 9
HOT CHOCOLATE - 12
CAPPUCCINO, LATTE MACCHIATO, FILTER COFFEE - 11
HOT OR COLD MILK - 10
SOY, RICE, ALMOND OR OAT MILK - 10

Tea Selection

ENGLISH BREAKFAST, DARJEELING, EARLGREY, CEYLAN, LAPSANG SOUCHONG, ASSAM, PASSION DE FLEURS, JASMIN, GREEN TEA, FOUR RED FRUITS, CEYLAN DECAFFEINATED - 12

Fresh Juices

FRESHLY-SQUEEZED ORANGE & GRAPEFRUIT JUICE - 13
SELECTION OF FRUIT JUICES - 10

Milkshakes & Smoothies

APPLE & BANANA MILKSHAKE - 13
STRAWBERRY & NATURAL YOGHURT MILKSHAKE - 13
BANANA, PINEAPPLE & CEREAL YOGHURT MILKSHAKE - 11
SEASONAL FRUIT & VEGETABLE SMOOTHIES - 13
MANGO & ALMOND MILK SMOOTHIE - 13

Fruit

SLICED SEASONAL FRUIT - 18
HALF MELON (IN SEASON) - 17
SEASONAL MIXED BERRIES - 24

Eggs

TWO EGGS PREPARED TO YOUR CHOICE FROM OUR SELECTION: SUNNY-SIDE UP, SCRAMBLED, BOILED, POACHED ON TOAST - 18
Accompanied by BACON, SAUSAGE, GRILLED TOMATOES & SAUTÉED MUSHROOMS
SIMPLE OR EGG WHITE OMELETTE WITH A CHOICE OF: HAM & CHEESE, SPINACH, MIXED SEASONAL VEGETABLES, MUSHROOMS, AROMATIC HERBS FROM THE GARDENS OF VENICE, TOMATO - 20
EGGS BENEDICT WITH COOKED HAM & HOLLANDAISE SAUCE - 22
EGGS BENEDICT WITH BLACK TRUFFLE & SPINACH - 40
EGGS BENEDICT WITH AVOCADO & SALMON - 30
EGG WHITE OMELETTE WITH BUFFALO MOZZARELLA, TOMATO & BASIL - 18

Indulgenze

HAM & CHEESE TOAST - 22
AVOCADO & SMOKED SALMON TOAST - 27
PANCAKES WITH MAPLE SYRUP & BERRIES - 16
WAFFLES WITH HAZELNUT CREAM - 16
PORRIDGE WITH MILK & ORGANIC HONEY - 12

Cereals & Yoghurt

HOMEMADE GRITTI MUESLI - 14
SELECTION OF CEREALS - 9
SELECTION OF YOGHURTS - 6

Assorted hams & Smoked fish

CURED 24-MONTH AGED PARMA HAM - 25
SELECTION OF COLD CUTS: SALAMI, PARMA HAM, COOKED HAM, TURKEY BREAST - 18
TURKEY HAM - 15
SMOKED SALMON WITH WHOLEMEAL CROUTONS & AVOCADO - 25
SELECTION OF LOCAL CHEESES: ASIAGO, MONTASIO & FRESH CAPRINO - 18
MIXED SEASONAL SALADS - 14
Club del Doge Restaurant
Reserve a Table
Call to Reserve: +39 041 794611
Back to top