C I C C H E T T I
Baked or raw scallop
1-2-10-11-16
€ 5
Zucchini flower stuffed with creamed cod
1-3SL-4-7-10
€ 6
Octopus with pea cream
1-2-14-15-16
€ 7
Three raw red shrimps
1-6-16
€ 7
Two raw langoustines
1-6-16
€ 8
Red tuna tartare
1-16
€ 7
Gillardeau oyster
1-2
€ 7
A P P E T I Z E R S
Raw fish tasting
1-2-6-16-17
€ 45
Red tuna tartare with guacamole, avocado and lime pearls
1-16
€ 24
Tempura zucchini flowers stuffed with creamed cod and pea cream
1-3SL-4-7-14-15
€ 20
Pink veal with tuna sauce, marinated cucumber, crunchy celery and mixed salad
1-9-10-11-14-15-16
€ 20
Meagre carpaccio marinated with citrus fruits, herb-scented butter éclair
1-3-4-9-10-16-17
€ 18
Natural beef tartare with crunchy pinzimonio
13-14-16
€ 18
Gazpacho with vegetable crudités and basil-marinated ricotta
3-10-14-15
€ 16
F I R S T C O U R S E S
Carnaroli risotto with clams and morels, almond cream, basil and lemon
1-2-3SL-5-10-14-15-16-17
€ 32
(minimum for two people)
Tagliolini with spider crab and lightly spicy tomato sauce
1-4-6-7-9-11-14-15-16-17
€ 30
Ravioli stuffed with buffalo ricotta, confit Pachino tomato, tomato “moka” and green oil
3-4-9-10-14-15
€ 28
Smoked “Verrigni” spaghetti with smoked truffle butter and beef tartare
3-4-11-14-15-16
€ 28
Spaghetti with chilli, garlic, oil and cuttlefish ink
1-2-4-7-14-15-16-17
€ 24
Eggplant parmigiana in a small casserole with Parmesan chips
3-3SL-14-15
€ 20
S E C O N D C O U R S E S
Grilled beef fillet tataki with garden vegetables
10-11-14-15-16
€ 34
Lamb chops with artichoke fond, parsley and zucchini flowers in tempura
4-14-15-16-17
€ 35
Turbot meunière with pea, broad bean and green bean cream
1-4-10-16
€ 35
Mixed fried lagoon fish, shellfish and crustaceans with vegetables and polenta
1-2-4-6-16
€ 29
Oven-baked sea bass fillet with tomato and basil cream, herb crumble and confit cherry tomatoes
1-4-10-14-15-16-17
€ 28
Cooked and raw red tuna with Greek yogurt cream, zucchini and mint fennel
1-3-10-16
€ 28
S I D E D I S H E S
French fries
16
€ 7
Baked potatoes
€ 7
Mixed salad
€ 7
Cooked vegetables
€ 12
I N F O
O U R P A R T N E R S
LA FAGIANA – ERACLEA (VE)
For generations, it has been cultivating rice in the Venetian plain, combining tradition, quality and sustainability. Our rice comes from the Carnaroli Riserva di Famiglia, an excellence selection cultivated and processed with artisanal care. Grains matured and refined to guarantee extraordinary cooking resistance, creaminess and a perfect balance of flavours.
VERRIGNI
ANCIENT PASTA FACTORY FROM ROSETANO SINCE 1898 – Abruzzo region of beauty and goodness. VERRIGNI preserves the ways and times of skilful traditional processing. The only pasta factory in the world to draw in gold.
FISH POISSONS
The restaurant is a member of the Venice fish market. The fish in our dishes complies with all the requirements of the E.C. regulations.
TOMATO SAUCE
AZZIENDA AGRICOLA DINATALE CARMELO (Portopalo – Sicily) Who produces a tomato sauce recipe for us.
O U R O I L S
FISH POISSON Terre del Lago Frantoio Gatto 2025/2026
Extra virgin olive oil
Huile d’olive vierge extra
MEAT VIANDE Fil d’Oro Frantoio Gatto 2025/2026
Organic extra virgin olive oil – Monti iblei P.D.O.
Legend of allergens used in our menu recipes
| 1
Fish
|
2
Clams
|
3
Milk
|
3SL
Lactose-free
|
4
Gluten
|
5
Nuts
|
6
Shellfish
|
7
Garlic
|
8
Lupin
|
9
Eggs
|
| 10
Sulphites
|
11
Soybean
|
12
Sesame
|
13
Mustard
|
14
Celery
|
15
Onion
|
16
Frozen/blast chilling product
|
17
Parsley
|
