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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
TOMATO
43
VARIETY OF TOMATOES FROM OUR GARDEN
FRIED MAZZORBETTO ARTICHOKES
42
GOAT CHEESE WITH MINT
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
OYSTERS, PARSLEY & LEMON, BRAISED ESCAROLE
BAKED TURBOT
FOR 2 PERSONS
145
POTATO, “BORETTANE” ONIONS, GRATINATED VEGETABLES CAPONATA & SMOKED HOLLANDAISE FOAM
BBQ SCALLOPS
59
BEURRE BLANC & TURNIP TOPS
GRILLED WAGYU BEEF
115
WHIPPED POTATO
OVEN - BAKED LAMB CHOPS
62
GREEK YOGURT, POTATO PAVÉ & MAZZORBETTO ARTICHOKES
EGGPLANT
41
BASIL CREAM, MISO & SOY
Dessert
THE GRITTI’S TIRAMISÙ
30
MASCARPONE CREAM & COFFEE PRALINE
RHUBARB IN VARIOUS CONSISTENCIES
29
FERMENTED STRAWBERRY SORBET
WHITE CHOCOLATE CREAM
28
GRILLED APRICOTS, YUZU GEL & COFFEE
VANILLA SOUFFLÉ
40
FIORDILATTE GELATO & SEASONAL JAM
ALMOND BIANCOMANGIARE
28
CARROTS, SOY & WILD FENNEL
HOMEMADE SORBET & GELATO
24
SEASONAL SELECTION
The Gritti Terrace 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
TOMATO
43
VARIETY OF TOMATOES FROM OUR GARDEN
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
PEACH & YELLOW CHERRY TOMATOES GAZPACHO
41
BAKED RICOTTA CHEESE FROM CANSIGLIO
FRESH TAGLIOLINI PASTA WITH BASIL PESTO
44
From the Land and Sea
BAKED TURBOT
FOR 2 PERSONS
145
POTATO, “BORETTANE” ONIONS, GRATINATED VEGETABLES CAPONATA & SMOKED HOLLANDAISE FOAM
WILD SEABASS FILLET
60
WITH MEDITERRANEAN FLAVOURS, CANSIGLIO RICOTTA CHEESE FOAM & ANCHOVY COLATAURA
MIXED FRIED FISH FROM RIALTO MARKET
58
SERVED WITH VEGETABLES & TARTARE SAUCE
VENETIAN-STYLE CALF’S LIVER
55
WITH 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