Granceola do
Venetian-style shelled Brittany spider crab, green celery, lamb's lettuce, pomegranate, extra virgin olive oil with lemon leaf.
38€
Vitello "tonnaro"
Tonniers de Marzameni style. Thin slices of sustainably raised pink roast veal cooked in the oven. Tuna velouté, Lipari cucunci, crispy “giardiniera” of fresh vegetables.
32€
Marquise Pallavicina
Rare raw ham from Corte Pallavicina, served according to tradition on a porcelain marquee, accompanied by its mustardy fruits “pic pic” Mori.
33€
Casoni
Carpaccio of line-caught sea bass, “citrus” of purple artichokes with Crudaiola, mullet bottarga, pistachios, extra virgin Settembrino olive oil.
34€
Caviale&Ovi
Œufs cuits pochés de poules élevées en plein air, crème de Prosecco, stick de polenta de maïs de Mortean, girolles, truffe noire de Bourgogne.
43€
For the pleasure of giving pleasure
Burrata des Pouilles sur « Ciambella » de gnocco frit, concassé de tomates, pesto d’olives Taggiasche, aubergine au persil.
29€
Exclusive Maison “Calvisius” for Massimo Mori
The box of Calvisius Venise Osciètre caviar accompanied by Pane Vivo and sour cream.
30gr 90€ 100gr 290€
Antipasti
A taste journey that begins in the bacari of Venice.
These delicate starters, inspired by traditional Venetian cicchetti, transport you to the heart of the Serenissima, between land and sea.
Risotto Mori
Risotto Vialone Nano from Azienda Abbadesse Presidio Slow Food, flavored with amarone, radicchio tardivo, light Asiago fondue and candied lemon.
45€
Lasagnette
Millefeuille de « lasagnette » végétarien fait maison, crème de « cime di rapa », artichauts violets, légumes cultivés en agroécologie.
38€
Passere alle vongole
Cartoccio di Linguine Del Pastificio Cav. Cocco, « vongolette » de pêche à pied, en blanc comme à Venise, boutargue de mulet.
41€
Carabiniera
Fine tagliatelle aux triples œufs poêlées aux langoustines royales, tomates séchées, matelotte tomatée légèrement pimentée, basilic et herbes fraîches.
46€
Tortellante
Handmade tortellini in the gastronomic laboratory created by 3-star chef Massimo Bottura, by autistic adolescents and adults. Cooked in chicken broth, topped with a light cream of 30-month Parmigiano Reggiano from the Corniglio mountains, crispy Culatello di Zibello from Massimo Spigaroli's Antica Corte Pallavicina.
42
Pasta & Rice
From our pasta and risotto dishes, from which resonates the echo of the Venetian lagoons,
we pay homage to the history of the city of the Doges
Calle dei Spezieri
Sustainably farmed veal chop browned in butter, Jewish artichokes and Pont-Neuf potatoes, Biancoperla polenta from Blave de Mortean. 50-year-old “tradizionale” balsamic vinegar from Reggio Emilia extracted in front of you in its small oak, cherry or juniper aging barrel.
63€
Branzino in a marinade crust
Whole line-caught sea bass with lemon and cardamom aroma, cooked in its sea salt mousse shell, sautéed vegetables with marjoram, Galuffo extra virgin olive oil.
98€
Belfritto
Large classic Venetian fish fry, soft-shelled crab “Moeche” from the Lagoon, prawns, small squid, red mullet fillet, sardines. Fried vegetables and “tartarina” sauce.
59€
Second
Our main courses celebrate Venetian culinary art, where the treasures of the Adriatic meet the earthy flavors of Veneto.
A symphony of flavors that tells fifteen centuries of maritime history.
Sautéed beautiful porcini mushrooms (France), sweet garlic and fresh parsley
30€
Mashed Ratte potatoes, short circuit, black Uncinatum truffle
15€
Mortean's creamy wheat polenta
10€
Fried Mortean wheat polenta stick
15€
Salad of peppered artichokes, Fontanasalsa EVO oil and lemon leaves
18€
Cicchetti Sweets
A farandole of daily desserts prepared by our pastry chef, to enjoy alone or with others.
28€
Che Fico
Our tatin-style tart of caramelized black figs with sunflower honey, sweet pastry and cedar pastry cream.
22€
Fruits
Assortment of 6 frosted fruits, served naturally, a touch of mint, on crushed ice. Suitable for 1 to 2 people.
30€
Gelato
Express turbinated ice cream cart with the following flavors: - Bourbon vanilla - Piedmont hazelnuts - Bronte pistachio - Chuao dark chocolate from Venezuela - Williams pear sorbet - Citrus sorbet
20€
Sgroppino
Lemon sorbet, Valdobbiadene Prosecco and vodka.
30€
Siusi
Ardèche chestnut cream cup, crunchy amaretto biscuit, cold zabaione with De Bartoli marsala and flambéed meringue, lemon jelly.
30€
It will be a second time of Profiterol
Crunchy Bignolata stuffed with Bahibé cream 46%, cocoa tile and hot Madagascar chocolate espuma 80%.
28€
Tirame'su
Iconic dessert of Veneto, with mascarpone and Illy espresso coffee, grand cru chocolate.
19€
Bombolone
Venetian crepe flambéed with Sicilian orange liqueur, served with Bourbon vanilla ice cream and red fruits.
30€
Sweet
A sweet final stopover that transports you to the historic cafés of St. Mark's Square.
Our desserts delicately reinvent the traditional delicacies of Venetian pastry chefs.
"PRIX TTC SERVICE COMPRIS”
Nos viandes proviennent majoritairement du Perche, du Haut-de-France, d’Essonne ou d’Europe.
Certains plats peuvent contenir des allergènes, scannez notre QR Code ou demandez des renseignements au responsable pour plus d’informations.
