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Modern Italian Menus in Venice
Dinner
Three dishes. Three movements. Three emotions that tell the story of the city “in a minor key.”
Il Silenzio. Il Contrasto. La Tensione
Chef Alberto Fol draws inspiration from the “In Minor Keys” concept — the centerpiece of Venice’s cultural events in 2026 — to offer a culinary experience that explores the city’s most ethereal and intimate atmospheres. 650 per person
Il Silenzio
SALT COD, POTATO MOUSSE & BAY LEAF
Il Contrasto
LIGHTLY SMOKED STEAMED BUN & GREY FLATHEAD MULLET IN SAOR
La Tensione
FERMENTED TOMATO & STRAWBERRY KOMBUCHA
In Essence - Alberto Fol
€ 205 per person – minimum 2 persons and served for the entire table - last order 9:30 pm. Wine pairing with 5 glasses from our sommelier-curated wine selection - € 115 per person
VEAL CARPACCIO
ZUCCHINI, SEA URCHIN & TARTAR SAUCE
RAW AMBERJACK
TIGER MILK, FERMENTED PARSLEY ROOTS & MOUNTAIN LOVAGE
RISOTTO “HEMINGWAY-STYLE” - SIGNATURE DISH
WITH RAW & COOKED SCAMPI, LEMON GEL & PARSLEY OIL
BBQ SCALLOPS
BEURRE BLANC & TURNIP TOPS
GRILLED WAGYU BEEF
RED FRUIT SALMÌ, RAW PRAWN & MASHED POTATO
CRÈME BRÛLÉE
BLACK LEMON CAVIAR
GRITTI TIRAMISU’
MASCARPONE CREAM & COFFEE PRALINE
Starters
RAW SCAMPI
60
PANZANELLA BREAD & BURRATA CREAM
RAW AMBERJACK
55
TIGER MILK, FERMENTED PARSLEY ROOTS & MOUNTAIN LOVAGE
VEAL CARPACCIO
58
ZUCCHINI, SEA URCHIN & TARTAR SAUCE
HOUSE-FERMENTED CHICKPEA TEMPEH
43
“PUTTANESCA” ESSENCE, BAGNA CÀUDA
CAVIAR
305
50 GR. OF “KRISTAL KAVIARI” & ITS GARNISHES
Pasta, Risotto and Soup
RISOTTO “HEMINGWAY-STYLE” - SIGNATURE DISH
55
WITH RAW & COOKED SCAMPI, LEMON GEL & PARSLEY OIL
“PASTA E FASIOI”
51
GIALET SELECTION LAMON BEAN SOUP, LOBSTER, ASPARAGUS & TIMUT
GUINEA FOWL RAVIOLO
50
TARRAGON SAUCE & CARAMELIZED RED ONION
HOME MADE TOMATO PAPPARDELLE
55
“BROETO”, RAW SEAFOOD & LEMONGRASS
CANNELLONI
45
VEGETABLES FROM OUR GARDEN & BAKED CHERRY TOMATO SAUCE
ANCIENT GRAIN SPAGHETTI WITH “OSIETRA CLASSIC” CAVIAR
85
MOUNTAIN BUTTER, LEMON SCENT & CHIVES
From the Land and Sea
SEABASS
60
FENNEL AU GRATIN, WILD HERB COULIS & ANCHOVY SAUCE
TURBOT
FOR 2 PERSONS
145
POTATO, BORRETANE ONIONS, MUSHROOMS & “CACCIATORA” REDUCTION
BBQ SCALLOPS
59
BEURRE BLANC & TURNIP TOPS
GRILLED WAGYU BEEF
115
MASHED POTATO
OVEN - BAKED LAMB CHOPS
62
GREEK YOGURT, POTATO PAVÉ & MAZZORBETTO ARTICHOKES
PAN-SEARED CELERIAC
42
BLACK GARLIC, PONZU GEL, SCALLION & PUFFED RICE
Dessert
THE GRITTI’S TIRAMISÙ
30
MASCARPONE CREAM & COFFEE PRALINE
RHUBARB IN VARIOUS CONSISTENCIES
29
FERMENTED STRAWBERRY SORBET
CARAMELIZED NASHI PEAR
29
WITH NASHI PEAR SORBET, OAT MILK SAUCE, MACE NAMELAKA
CHOCOLATE SOUFFLÉ
40
MILDLY SPICY PERSIMMON SAUCE, FIOR DI LATTE GELATO
ALMOND BIANCOMANGIARE
28
CARROTS, SOY & WILD FENNEL
HOMEMADE SORBET & GELATO
24
SEASONAL SELECTION
Lunch
Starters
CREAMED COD
42
STEWED LEEK & POTATO, LAUREL LEAF POWDER
RAW AMBERJACK
55
TIGER MILK, FERMENTED PARSLEY ROOTS & MOUNTAIN LOVAGE
BEEF CARPACCIO
48
AGED 36-MONTH PARMESAN REGGIANO CHEESE FONDUE, BABY ARTICHOKES FROM POLESINE & BLACK TRUFFLE
VEAL
45
TUNA SAUCE & MARINATED CAPER LEAVES
HOUSE-FERMENTED CHICKPEA TEMPEH
43
“PUTTANESCA” ESSENCE, BAGNA CÀUDA
CAVIAR
305
50 GR. OF CAVIAR “OSIETRA CLASSIC GIAVERI” & ITS GARNISHES
Pasta Risotto and Soup
SPAGHETTI WITH CARPET SHELLS & PARSLEY
49
RISOTTO “HEMINGWAY-STYLE” - SIGNATURE DISH
55
WITH RAW & COOKED SCAMPI, LEMON GEL & PARSLEY OIL
EGG TAGLIATELLE PASTA
59
GARLIC, OIL & CHILLI PEPPER, LOBSTER & “FRIGGITELLI”
ANCIENT GRAIN PACCHERI PASTA
39
TOMATO SAUCE, BUFFALO MILK STRACCIATA & BASIL FROM OUR GARDEN
POTATO GNOCCHI
45
ZUCCHINI FLOWERS, CACIOCAVALLO CHEESE & EGG YOLK & PEPPER
TRADITIONAL “PASTA E FAGIOLI”
43
WITH GIALET BEAN SELECTION
FRESH TAGLIOLINI PASTA WITH BASIL PESTO
44
From the Land and Sea
TURBOT
FOR 2 PERSONS
145
POTATO, BORRETANE ONIONS, MUSHROOMS & “CACCIATORA” REDUCTION
WILD SEABASS FILLET
60
WITH MEDITERRANEAN FLAVOURS, CANSIGLIO RICOTTA CHEESE FOAM & ANCHOVY COLATAURA
MIXED FRIED FISH FROM RIALTO MARKET
58
SQUID, SCAMPI & PRAWNS WITH VEGETABLES & TARTARE SAUCE
VENETIAN-STYLE CALF’S LIVER
55
RED OTTOFILE CORN POLENTA
MILANESE VEAL CUTLET
68
SEASONAL VEGETABLES & PARMESAN REGGIANO CHEESE FONDUEE
EGGPLANT “PARMIGIANA
40
PARMESAN REGGIANO CHEESE FONDUE
Dessert
GRITTI TIRAMISÙ
30
MASCARPONE CREAM & COFFEE PRALINE
PINEAPPLE CARPACCIO
28
PASSION FRUIT GELATO & SAUCE
MANGO
26
THYME & LIME SORBET
CHOCOLATE CAPRESE CAKE
28
WHIPPED CREAM & VANILLA GELATO
HOMEMADE SORBET & GELATO
24
SEASONAL SELECTION
Bar Longhi All Day Dining Menu
FROM MIDDAY TO ELEVEN PM
Gli Intramontabili
CAPRESE SALAD, SELECTION OF LOCAL TOMATOES, CARDINALI CHEESE, PDO BUFFALO MOZZARELLA & ORGANIC BASIL
34
CAESAR SALAD WITH GRILLED CHICKEN BREAST & CRISPY BACON
37
BEEF CARPACCIO, 36-MONTH AGED PARMIGIANO REGGIANO CHEESE FONDUE, BABY ARTICHOKES FROM OUR GARDEN & BLACK TRUFFLE
45
FRENCH FRIES
15
Le Prelibatezze
PENNE PASTA “ALL’ARRABBIATA”
32
SPAGHETTI WITH CARPET SHELLS & PARSLEY
49
ANCIENT GRAIN PACCHERI PASTA TOMATO SAUCE, BUFFALO MILK STRACCIATA & BASIL FROM OUR GARDEN
39
VEGETABLE SOUP & DOLOMITE BARLEY
30
BEEF FILLET WITH GREEN PEPPER, SAUTÉED POTATOES & TATSOI
54
WILD SEA BASS FILLET WITH MEDITERRANEAN FLAVOURS, CANSIGLIO RICOTTA FOAM & ANCHOVY COLATURA
60
Le Sfiziosita'
TOASTED HAM & CHEESE SANDWICH
22
CLUB SANDWICH WITH CHICKEN, BACON, EGG, LETTUCE, TOMATO, MAYONNAISE & FRENCH FRIES
40
VEGETARIAN CLUB SANDWICH WITH EGG, LETTUCE, TOMATO, GRILLED VEGETABLES, MAYONNAISE & FRENCH FRIES
38
PIEDMONTESE BEEF CHEESEBURGER WITH CHEDDAR CHEESE, CARAMELIZED RED ONION, CRISPY BACON & FRENCH FRIES
40
BALIK SALMON, KETA CAVIAR, SOUR CREAM & CHIVES
48
50 GR OF CAVIAR “OSIETRA CLASSIC GIAVERI” SERVED WITH ITS GARNISHES
305
Le Dolcezze
CLASSIC TIRAMISÙ
25
PINEAPPLE CARPACCIO PASSION FRUIT GELATO & SAUCE
28
CHOCOLATE CAPRESE CAKE & VANILLA GELATO
28
SELECTION OF HOMEMADE GELATO & SORBET
24
SEASONAL FRUIT
22