Venice

Antipasto

Carpaccio

thinly sliced raw meat or fish, typically served with a drizzle of olive oil, lemon juice, and garnished with herbs or cheese.

12

Baccala Mantecato

creamy Venetian spread made from salted cod, whipped with olive oil, garlic, and sometimes parsley, typically served on crostini or polenta.

14

Grilled Radicchio

slightly bitter leafy vegetable that is charred to enhance its flavor, often drizzled with balsamic vinegar or olive oil for added richness.

10

Venice

Primi

Risotto al nero di seppia

a simple, tasty dish that’s made by adding cuttlefish or squid ink to a seafood-based risotto.

25

Sarde in saor

consists of deep-fried sardines marinated in vinegar, pine nuts, onions, raisins and red wine

19

Fegato alla Veneziana

thinly sliced liver, typically veal or calf, sautéed with onions and served with polenta, offering a rich and savory flavor

27

Venice

Dolce

Zaeti

Venetian cookies made with cornmeal and flavored with raisins or currants, known for their slightly sweet taste and crumbly texture

12

Baicoli Biscuits

crisp Venetian biscuits, typically made from flour, sugar, and eggs, known for their delicate texture and often enjoyed with tea or dessert wine

11

Fugassa

soft, sweet Italian bread, similar to focaccia, typically flavored with citrus zest

16