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Menu 2025 - Cip's Club
Fully reserved on TheFork
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Chef
Roberto Gatto
Type of cuisine
Italian
Menu photos (4)
All food photos (5)
Starters
- Carpaccio
- €45
- Cipriani signature sauce
- Pumpkin blossoms filled
- €38
- With ricotta cheese and courgettes
- Stewed artichoke bottom
- €42
- With lagoon shrimps, marostica oil and parsley
- Creamed codfish in a crust
- €38
- Summer black truffle and parmesan fondue
- Tuna tartare
- €40
- Dried tomatoes, basil, capers and mint
First courses
- Green tagliolini “cipriani”
- €46
- Gratin with ham
- Cold creamed soup
- €34
- Of datterini tomatoes, basil and fresh oregan
- Tagliatelle with ragout
- €38
- Chanterelles, finferli mushrooms and malga asiago cheese
- Linguine with lobster sauce
- €46
- In “diavola” style
- Risotto “grumolo delle abbadesse”
- €42
- Turmeric and red shrimps
- Eggplants gnocchi
- €38
- Tomatoes confit and basil pesto
Catch of the day from rialto’s fish market and meat
- Fish
- €66
- Per portion
- Shellfish
- €72
- Per portion
- Seabass in a salt crust for two
- €150
- With roasted potatoes, vegetables and tomato sauce
- Fried langoustines and squid
- €64
- With spring zucchini and horseradish mayonnaise
- Baked sole
- €64
- With herbs bread and vegetables
- Cockerel to the brick
- €48
- With ancient mustard sauce, roasted potatoes and spring onion
- Veal cutlet milanese-style
- €59
- And spicy spinach
- Venetian-style veal liver with onions
- €56
- Biancoperla polenta
Vegetable sides
- Roasted potatoes
- €25
- Selection of lettuces and salads
- €25
- Selection of grilled vegetables
- €26
- From rialto market
- Steamed vegetables
- €26
- Seasoned with sea salt from cervia
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