Venetian Carnival Tasting Menu
A refined selection of culinary creations to take you on an epicurean journey for the special period of the Venetian Carnival.
Venice Carnival Tasting Menu
Lacquered mackerel, bulgur confetti, mango and lovage cremeux
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Paired with Ferrari Perlé, Trentodoc, Trentino Alto Adige
"Arlecchino" gnocchi, sautéed seafood, Creazzo broccolo fiolaro
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Paired with Müller Thurgau, Doc Valle Isarco, Alois Lageder, Trentino Alto Adige
"Pulcinella" gratinated cuttlefish, soft Biancoperla polenta
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Paired with Gris Pinot Grigio, Doc Friuli Isonzo, Lis Neris, Friuli Venezia Giulia
Yogurt, apple and ginger "Murrina"
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"Pantalon" Puff Pastry Cannolo with lime and mascarpone parfait, beetroot dessert soup
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Ruby chocolate parfait, coconut milk dessert soup and colorful meringue
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Paired with Fior d'Arancio DOCG, Maeli, Veneto
Frittelle e Galani, traditional Venetian carnival sweets
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Tasting Menu | 130
Service and VAT included, cover charge excluded
Lunch Cover Per Person
- 12
Dinner Cover Per Person
- 16
Tasting Menu With 4 Glasses Of Wine| 180
Service and VAT included, cover charge excluded
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
Hunter's style scallops, Montello potato cream
- 36
Home-marinated wild salmon, coconut milk and lemongrass soup, bergamot-flavored tapioca
- 34
Red prawn tartare, Treviso Casatella cheese cream, "nervetti" salad, horseradish, chicory hearts
- 42
Foie gras and apple terrine, its chutney, floral salad, grape must
- 42
Angus carpaccio, mushrooms confit, ficoide glaciale, Caesar sauce, cocoa grue
- 38
Vegetable garden plate, smoked broccoli, baba ganoush
- 32
Pasta, Rice, Soup
Goby "Acquerello" risotto, light parsley cream, sea scent
- 34
Kamut linguine with revisited scampi "busara"
- 36
Ossobuco filled "Ravioli del Plin" with roast dripping, morel mushrooms, Mount Grappa Morlacco cheese cream, black truffle
- 42
"Biancoperla" polenta gnocchi, carrot cream, smoked Jerusalem artichoke, Alpine ricotta
- 32
Winter vegetable canederli, soft red turnip cream, vegetable stock reduction
- 32
Pumpkin veloutée, dill-flavored sheep milk yogurt, linseed brittle, Indian cress
- 30
Fish
Scorpionfish fillet with artichokes, anchovy sauce, graptopetalum
- 66
Nordic cod, slowly cooked in oil, Vicentina-style baccalà, sauted chicory, spicy nduja scent
- 62
Vin brûlée-flavored deer loin, violet potato mille-feuille, pumpkin, Treviso radicchio compote
- 64
Meat
Organic veal fillet with pistachios, red onion au gratin, myrtle reduction
- 66
Chateaubriand cut of Beef fillet cooked in mountain hay, potatoes, sucrine, cardoncelli mushrooms cooked on charcoal
- 160
- for 2 people -
Vin brûlée-flavored deer loin, potato and Sauris bacon millefeuille, pumpkin, red fruit compote
- 64
Desserts
Tiramisù Danieli coffee sauce
- 22
Autumn fruit and vegetable Pollock, green apple sorbet
- 22
Vanilla puff pastry, rhubarb and strawberry winter compote
- 22
Cassis cheesecake, raspberry sorbet, pistachio crumble
- 22
Yogurt soft cream, candied pumpkin, almond crumble, Valrhona chocolate fondue
- 22
Cover Charge Not Included
Lunch Cover Per Person
- 12
Dinner Cover Per Person
- 16