Water and Earth Tasting Menu
A refined selection of culinary creations to take you on an epicurean journey.
Water And Earth Tasting Menu
Creamed cod, Gialet bean cream, "Taragna" polenta chips, soft parsley foam
-
Lemon and tarragon melted "Acquerello rice" risotto, oysters confit and in sauce
-
Salmon mi-cuit, spring onion and raw champignon salad, ginger and lemongrass gravy
-
Organic veal fillet, "Sangue della Pantiera Vigne San Giacomo" wine reduction, turmeric carrots, spicy watercress
-
Crispy puff pastry with basil-flavored wild berries, sour cream parfait, salted caramel
-
Pre Dessert
6-Course Tasting Menu | 140€ Per Person
Lunch Cover Per Person
- 12
Dinner Cover Per Person
- 16
6-Course Tasting Menu With Wine Pairings | 190€ Per Person
Lunch Cover Per Person
- 12
Dinner Cover Per Person
- 16
Menu à la carte
Let our Culinary Ambassadors take you on a culinary journey throughout delicious Mediterranean flavors and oriental influences.
Water And Earth Appetizers
Creamed cod, Gialet bean cream, "Taragna" polenta chips, soft parsley foam
- 32
Red prawn tartare, Italian caviar, almond cream and its oil
- 48
Seared foie gras escalope, "Saba" cooked must reduction, raisin and hazelnut bread, mixed salad
- 42
Hand-cutted Piedmont Fassona beef, burrata, Cantabrico anchovies, aromatic mizuna
- 40
Vegetable garden plate, vegetable variation
- 32
Pasta, Rice, Soup
Lemon and tarragon melted "Acquerello rice" risotto, oysters confit and in sauce
- 34
Homemade tagliolini pasta with lobster sauce, wild fennel, bottarga and algae crumble
- 38
Ossobuco filled Ravioli with roast dripping, Mount Grappa Morlacco cheese cream, summer truffle
- 38
Organic spelt spaghetti carbonara with Sauris cheek, morel mushrooms, "Grotte del Caglieron" cheese flakes
- 36
Pumpkin blossom filled with wild seeds, zucchini and mint lukewarm cream, Marostica EVO oil
- 30
Water and Earth Main Courses
Salmon mi-cuit, spring onion and raw champignon salad, ginger and lemongrass gravy
- 60
Lightly breaded meagre fillet, goat yogurt and lemon verbena tartar sauce, caponata
- 66
Organic veal fillet, "Sangue della Pantiera Vigne San Giacomo" wine reduction, turmeric carrots, spicy watercress
- 64
Chateaubriand, Béarnaise sauce, grilled vegetables, ratte potatoes
- 110
For 2 Guests
Azuki bean and quinoa rocher sweet pepper, Mediterranean gravy
- 42
Desserts
Tiramisù Danieli coffee sauce
- 22
Chocolate variation
- 22
Crispy puff pastry with basil-flavored wild berries, sour cream parfait, salted caramel
- 22
Peach and tofu, Timur-flavored
- 22
Sorbet: Lemon and celery, Marostica EVO oil, cucumber; Passion fruit and coconut milk
- 20
Without Land
Collateral event of the 17th International Architecture Exibition La Biennale di Venezia. A culinary masterwork by Alberto Fol, Executive Chef of the Hotel Danieli, co-artist of the Pomerium project.
Pomerium of duck and eel some algae, sea fennel, glasswort
- 70
Cover Charge Not Included
Lunch Cover Per Person
- 12
Dinner Cover Per Person
- 16
Bar Terrazza Danieli
Indulge in exclusive dishes, available every day from 3pm until 11pm.
Snacks
Ham and cheese toast
- 22
Fassona beef hamburger and cheeseburger, cucumber, lettuce, tomato, French fries
- 32
Burrata cheese, tomatoes confit, mixed leaf salad
- 26
Quinoa salad, toasted cashew, lime, ginger, chili, mint
- 26
Spaghetti with fresh tomato and basil sauce, smocked ricotta
- 30
Grilled seabass with vegetables
- 56
Desserts
Tiramisù Danieli, coffee sauce
- 22
Choice of home-made ice-cream and sorbets
- 20
Venice By Brunch
Every Sunday from 12.30 to 3.00pm
Regional cold cuts
Baked ham in wood-fired oven
-
Mortadella with pistachio
-
Hand-cut Sauris speck and salami
-
San Daniele raw ham
-
Veneto soppressa
-
Garnish of S. Erasmo artichokes and homemade vegetable "Giardiniera"
-
Summer cheese selection
Buffalo mozzarella
-
Barlotti burrata
-
Goat ricotta
-
Robiola
-
Greek Feta
-
Stracchino
-
Danieli bakery
Naturally leavened sourdough bread
-
Focaccia
-
Wholemeal bread
-
Pane Carasau
-
Breadsticks
-
Appetizers
Slow-cooked veal with tuna sauce
-
Piedmont Fassona beef tartare
-
Cuttlefish eggs Venetian style
-
Sarde in saor
-
Baccalà mantecato with polenta
-
Shrimp cocktail with Danieli sauce
-
Rialto Market Salad Bar
Caesar salad with prawns or chicken and organic seeds
-
Rucola, mixed salad, radicchio, iceberg, carrots, lettuce, cumin-flavored purple cabbage, avocado, olives, selection of tomato varieties
-
Dressings: yogurt and chives, lemon, balsamic vinaigrette
-
Freshly cooked homemade pasta
Tagliatelle, potato gnocchi, maccheroni
-
Sauces: tomato and basil, Bolognese, Genoese pesto, seafood
-
Traditional lasagna
-
Eggplant parmigiana
-
Mains
Stewed musky octopus with chopped fresh tomato
-
Salt-crusted sea bass
-
Veal fillet with green pepper sauce
-
Grilled cockerel with barbecue sauce
-
Sides
Baked potatoes with sour cream and chives
-
Grilled vegetables
-
Summer vegetable caponata
-
Tomatoes au gratin
-
Potato chips
-
Desserts
Tiramisù Danieli
-
Millefouille with vanilla cream
-
Fruit tarts
-
Mountain panna cotta
-
Caprese cake
-
Sliced fresh fruit
-
Our patisserie mignon
-
Ferrari Trento 1902 bubbles
Ferrari Perlé, Trentodoc
-
Ferrari Perlé Rosé Riserva, Trentodoc
-
Price
€ 130 per person, Ferrari sparkling wine, vat tax and service included
-