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
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Lemon and tarragon melted "Acquerello rice" risotto, oysters confit and in sauce
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Salmon mi-cuit, spring onion and raw champignon salad, ginger and lemongrass gravy
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Organic veal fillet, "Sangue della Pantiera Vigne San Giacomo" wine reduction, turmeric carrots, spicy watercress
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Crispy puff pastry with basil-flavored wild berries, sour cream parfait, salted caramel
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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