Christmas Eve Dinner
Tuesday, 24th december 2024 - 8 pm
Menu
175€ per person, wine excluded
Raw amberjack, lemongrass and ginger sauce, Kristal Kaviari caviar
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Risotto Acquerello selection, horseradish, sea snails and gremolata
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Sole fillets "Mugnaia style, wild herbs and scorzonera roots
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Lime and vanilla sorbet
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Chocolate and raspberry soufflé
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Homemade naturally leavened panettone with chocolate, vanilla sauce and orange jam
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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
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Amuse bouche
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Scallops, winter garden and foie gras sauce
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Surmullet with cacciatore sauce
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Ravioli with guinea fowl "finanziera style", white truffle from Alba
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Lobster, cod tripe and fiolaro broccoli from Creazzo
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Pomegranate granita, caviar and sour cream
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Veal cheek "free range", Amarone sauce, purée and kale
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Mont blanc
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Homemade naturally leavened panettone with chocolate, vanilla sauce and
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orange jam
-
At Midnight
Traditional cotechino and Castelluccio lentils
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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
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FROM THE GRITTI OVENS WITH SOURDOUGH
Bread, viennoiserie, sweet and savory pastries
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Selection of "free range" eggs
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APPETIZERS
PDO cheeses: casatella, treccia, burrata and buffalo mozzarella, gorgonzola by the spoonful
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Selection of tomatoes
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Radicchio and pumpkin in tempura with tartar sauce
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Vitel tonné
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Smoked meat, rocket and parmesan flakes
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Tuna, chives, mustard and capers
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Sea bass, mango and aromatic salads
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Raw red prawns and passion fruit
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THE CORNER OF VENETIAN TRADITION
Creamed cod, stewed octopus, Vicenza-style cod with soft polenta
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WINTER SALADS
Caesar salad with variegated radicchio
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Radicchio: late, early, Chioggia and Rosa di Gorizia
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Lusia salads
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FROM BERKEL
Venetian sopressa and artichokes from our garden in oil
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Mortadella Favola Salumificio Palmieri and homemade giardiniera
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Cured ham "Az, Agricola Spannocchia"
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LIVE PASTA AND RISOTTO
Lasagna with Treviso chicory and Morlacco cheese from Grappa
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Tortellini in broth
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Passatelli, Alpine cheese fondue and white Alba truffle
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Maccheroncini with seafood and salicornia
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SECOND COURSES AND SIDE DISHES
Alpago lamb chops
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Roast veal with mustard
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Sea bass all'Acqua pazza
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Roasted rustic potatoes
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Grilled radicchio
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GRITTI PASTRIES IN MINIATURE AND TRADITIONAL FORMAT
Itakuja double-fermented organic chocolate cake
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Traditional and mignon Gritti's pastries
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Millefoglie with chantilly cream and berries
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Shortcrust pastry tarts with mountain butter and seasonal fruit
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Tiramisu
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Selection of exotic fruit
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Homemade naturally leavened panettone with chocolate, vanilla sauce and orange jam
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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
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ALMONDS, WINTER ROOTS & BOTTARGA
GARUSOLI
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SEMOLINA GNOCCHI, CHARD, LEMON & LOVASE
SPAGHETTONE PASTA “WITH PRIMITIVE GRAINS IN SALSA”
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COD TRIPE & GREMOLADA
EEL
-
NERVETTI, HORSERADISH, BROCCOLI FROM CREAZZO & SOUR MAYONNAISE
“FREE RANGE” ALPINE VEAL BELLY
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RED SHRIMP, PAK-CHOI & GUACAMOLE
CRÈME BRÛLÉE
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BLACK LEMON CAVIAR
GRITTI TIRAMISU’
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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”
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LAMON BEAN SOUP, PASTIN SAUSAGE & CHIMICHURRI
CREAMED COD
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STEWED LEEK & POTATO, LAUREL LEAF POWDER
GRITTI TIRAMISÙ
-
MASCARPONE CREAM & COFFEE PRALINE
VENETIAN-STYLE CALF’S LIVER
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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
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FRESHLY SQUEEZED ORANGE OR GRAPEFRUIT JUICE
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SEASONAL FRUIT & VEGETABLE SMOOTHIES
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ASSORTMENT OF JAMS, BUTTER & HONEY
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PORRIDGE WITH MILK & ORGANIC HONEY
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PANCAKES WITH MAPLE SYRUP & BERRIES
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WAFFLES WITH HAZELNUT CREAM
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TWO EGGS SUNNY-SIDE UP, BOILED, POACHED, OMELETTE OR SCRAMBLED
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Accompanied by CRISPY BACON, PORK SAUSAGE, GRILLED TOMATOES & SAUTÉED MUSHROOMS
SELECTION OF HOMEMADE BREAD & HOMEMADE PASTRIES
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SELECTION OF SLICED FRUIT & WHOLE OR LOW-FAT YOGHURT, GREEK YOGHURT, KEFIR & MUESLI
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SELECTION OF CEREALS WITH YOGHURT OR MILK
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SELECTION OF SMOKED FISH: SWORDFISH, SALMON & HERRING
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SELECTION OF COLD CUTS: SALAMI, PARMA HAM, COOKED HAM, TURKEY BREAST & ASIAGO, MONTASIO & SOFT GOAT CHEESES
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Continental Breakfast
ESPRESSO COFFEE, FILTER COFFEE, CAPPUCCINO, CHOICE OF TEA
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FRESHLY SQUEEZED ORANGE OR GRAPEFRUIT JUICE
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ASSORTMENT OF JAMS, BUTTER & HONEY
-
SELECTION OF HOMEMADE BREAD & PASTRIES
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SELECTION OF CEREALS WITH YOGHURT OR MILK
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Healthy Breakfast
ESPRESSO COFFEE, FILTER COFFEE, GINSENG, BARLEY COFFEE, CAPPUCCINO, CHOICE OF TEAS
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SLICED RYE, WHOLEMEAL, CEREALS BREAD & SELECTION OF ORGANIC JAMS & HONEY
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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