food & beverage

FOOD & BEVERAGE

Breakfast Coffee Breaks Lunch & Dinner Buffets Lunch & Dinner Menus Special Options Cocktail Menus Beverage Packages Open Bars Nutrition Tips

Dear Guests,

“Fine dining is the essence of pure pleasure”.

Aromas and flavours of Mediterranean cuisine enriched with the tastes

of local specialities will delight your senses and give you an unforgettable

gastronomic experience.

My team and I are constantly engaged in the creation of unique gastronomic

creations for every occasion: from coffee breaks at any hour to elegant gala

dinners, from business breakfasts to exclusive cocktails, from appealing

buffets to refined theme events to stimulate your imagination.

Our vision has resulted in internationally inspired culinary creations

and with menus reflecting the latest bio-healthy trends we are able

to meet the desires of every taste.

Going beyond your expectations feeds my passion.

Yours sincerely,

Executive Chef Ivan Catenacci

BREAKFAST

SPECIAL OPTIONS COCKTAIL MENUS BEVER AGE PACKAGES OPEN BARS

Open Bars

Wine List

COFFEE BREAKS LUNCH & DINNER BUF FETS LUNCH & DINNER MENUS

Quick lunches, Sandwich Buffets & Snacks

Roll-in Working Buffets

Light and Finger Food Buffets

Lunch and Dinner Buffets

Themed Buffets

2 Course Menus

3 Course Menus

4 Course Menus

Executive Chef’s Signature Menus

Gala Dinner Menus

Welcome Coffee Breaks

Mid Morning Coffee Breaks

Afternoon Coffee Breaks

Executive Chef’s Signature Coffee Breaks

Continental Breakfast

English Breakfast

Breakfast at Hilton

Breakfast Boxes

Lunch Boxes

Healthy Options

Dietary Options

Soft drink packages

Wine packages

Cocktail drinks

Cocktail Menus

A la Carte Selection

CONTENTS

Contents

Cocktail Menus Beverage Packages Open Bars Nutrition Tips Special Options Breakfast Coffee Breaks Lunch & Dinner Buffets Lunch & Dinner Menus

Rightly acknowledged as the most important meal of the day; here at Hilton we take our breakfast offering seriously.

Breakfast is no longer just a functional mealtime; it is now an occasion all of its own. We understand that the right start to the day is imperative to ensure maximum performance and with this in mind we offer you a selection of ways to enjoy breakfast; each designed to offer something for

differing needs and differing tastes. Our mobile breakfast box allows you to enjoy the first meal of the day where and when you like; or for something more substantial we have our renowned continental offer featuring freshly baked produce and an accomplished

selection of European options featuring classic regional dishes.

BREAKFAST

BREA KFAST

BOXES

CONTINENTA L

BREAKFAST

BREA KFAST

AT HILTON

ENGLISH

BREAKFAST

Breakfast


Enjoy your mobile breakfast with : Muffin

Piece of cake

Yoghurt pot / fruit pot

Fruit

Single portion pot of jam

Single-serving packet of crisp toasts

Orange juice

0.5 L bottle of water

BREAKFAST BOXES

Breakfast Boxes


Enjoy our selection of:

Freshly squeezed fruit juice (orange, grapefruit)

Espresso, americano, decaffeinated, warm or cold

milk, selection of tea blends

Cereals (corn flakes, rice crispies, all bran, muesli)

Selection of breads, croissants and selection of jams

and honey

Yoghurt (natural, fruit)

Fresh fruit salad

CONTINENTAL BREAKFAST

Contintental Breakfast


Continental Breakfast and also:

Eggs: poached, scrambled, boiled, fried, omelette

with bacon, sausages, ham, cheese or vegetables

Waffles with maple syrup.

Home

ENGLISH BREAKFAST

English Breakfast


FRUIT AND VEGETABLE JUICES, MINERAL WATER

Selection of freshly squeezed juices, still or sparkling mineral water FRESH FRUIT

Fresh fruit salad, whole seasonal fruit, stewed fruit and compotes, selection of muesli and

cornflakes, dried fruits and seeds

BREAD AND PASTRIES

Croissants, pain au chocolate, selection of Danish pastries, selection of white and rye bread,

rolls and baguettes, gluten free selection

DAIRY

Cheese platter, fresh and skimmed milk, soy milk, selection of natural and fruit yoghurts COLD CUTS

Smoked turkey, ham and salami, smoked salmon HOT ITEMS

Scrambled eggs, bacon, pork sausages, hash browns, baked beans, sautéed mushrooms,

pancakes and waffles, porridge

CONDIMENTS

Selection of dressings and sauces, selection of jams, maple syrup, chocolate spread and peanut butter VEGETABLES

Fresh seasonal vegetables and olives

HILT ON BUFFET BREAKFAST

Served daily in our Molino Restaurant on weekdays from 7 am to 10:30 am, on weekends from 7 am to 11 am.

Hilton Buffet Breakfast


WELCOME

COFFEE BREAKS:

THE SESTIERIS

OF VENICE

MID MORNING

COFFEE BREAKS

AFTERNOON

COFFEE BREAKS

EX ECUTIVE CHEF'S

SIGNATURE

COFFEE BREAKS

Breaks aren’t just a time to check phone calls and e-mails, they are a vital time to ensure the mind remains focused and the body nourished and by focusing on these needs we have created a range of choices to ensure you get the most out of your meetings.

Morning coffee break packages offering freshly brewed beverages and continental treats, options focused on revitalizing you and your delegates with dishes filled with fresh fruit and vegetables to creative menus that transport you to another place. Afternoon coffee break packages to relish; offering an abundance of choices each one focused on delicious fresh flavours; playful options featuring strawberry, mango, pineapple and mango with citrus, chocolate and vanilla. Chef’s signature

break packages are focused on healthy options with something special delivered specific to you. Let our menus make the most of your breaks.

COFFEE BREAKS Coffee Breaks


WELCOME COFFEE BR EAKS: THE SESTIERIS OF VENICE

CASTELLO RIA LTO SANTA CROCE

SAN POLO DORSODURO

Welcome Coffee Breaks


as per Executive Chef, including:

Freshly brewed coffee, decaffeinated coffee, warm or

cold milk, selection of tea blends and infusions

Orange juice Selection of Burano biscuits

WELCOME COFFEE BREAKS

CASTELL O

Castello


Freshly brewed coffee, decaffeinated coffee, warm

or cold milk, selection of tea blends and infusions

Orange juice

Dark chocolate & almond cake

Madeira sponge cake

Apple Strudel


RIALTO

Rialto




Orange juice Coconut delight, mini krapfen


SANTA CR OCE

Santa Croce




Orange juice Dried pear cake, fruit tartlets


SAN POLO

San Polo




Orange juice Muffins, Hazelnut cake


DORSODUR O

Dorsoduro


Why have a coffee break in your meeting? Because breaks are vital to ensure that concentration levels stay high, everyone remains refreshed and your

meeting is productive as possible. Learn more at the nutrition tips section.

MID MORNIN G COFFEE BREAKS

ENERGY

C ORNER

HEALTHY

C ORNER

B ANANA

C ORNER

CITRUS

C ORNER

APPLE AND PEAR

CORNER

Mid Morning Coffee Breaks




Vegetable crudités

Fruit smoothies

Celery, cucumber & carrot juice

Melon, kiwi & fresh mint kebabs

MID MORNING COFFEE BREAKS

HEALTHY CORNER

Healthy Corner




Banana milk shake

Banana cake

Banana Madeira sponge cake Banana cream with sundried tomatoes and shrimps


BANANA C ORN ER

Banana Corner




Kiwi smoothie

Ginger pancakes

Soy bavarois

Carrot celery & orange shake


ENERGY CORN ER

Energy Corner




Orange mousse

Lemon cake

Citrus marinated salmon with brioche bread

Mini focaccia filled with bresaola and grapefruit

Orange slices and dill

€21.00


CITRUS CORNER

Citrus Corner


Freshly brewed coffee, decaffeinated coffee, warm or

cold milk, selection of tea blends and infusions

Pear and chocolate cake

Baked apples with cinnamon and vanilla sauce

Croutons with duck pâté and apples

Wholemeal bread with speck ham and pears

Apple & pear smoothie


APPLE AND PEAR CORNER

Apple and Pear Corner


Why have a coffee break in your meeting? Because breaks are vital to ensure that concentration levels stay high, everyone remains refreshed and your

meeting is productive as possible. Learn more at the nutrition tips section.

AFTERNOON COFFEE BREAKS

COFFEE CORNER ICE CREAM

CORNER

SWEET AND

CHEESE CORNER

DELICIOUS

CORNER

S ALTY

C OR NER

Afternoon Coffee Breaks




Coffee & cottage cheese bites

Mascarpone & coffee mousse

Coffee crème brûlé au gratin

Coffee & walnut cake

A FTERNOON COFFEE BREAKS

COFFEE C ORNER

Coffee Corner




Mini tiramisu Pear & ricotta bavarois Small rum baba in citrus syrup

Small puff pastries cannoli with vanilla cream

Nougat mousse


SWEET AND CHEESE CORNER

Home

Sweet and Cheese Corner




Selection of ice creams

Small brioches with granita

Shortbread sandwich filled with vanilla & chocolate

ice cream

Raspberry ice cream scoop with meringue gratin

Home


ICE CREAM CORN ER

Ice Cream Corner




Strawberries and chocolate

Salad of marinated salmon and oranges

Mousse with cream and passion fruit

Gardesian cedar jelly

Pink grapefruit granita


DELICIOUS C O RN ER

Home Delicious Corner




Piadina rolls with bresaola and goat cheese

Wholemeal bread with smoked salmon

Focaccia with tomatoes and Taggiascan olives

Croissants filled with soft robiola cheese

Small ricotta & vegetable quiche


SALTY C O RNER

Salty Corner


EXECUTIVE CHEF’S SIGNATURE COFFEE BREAKS

VENEZIA

GIUDECCA

VENEZIA

BACARO

VENEZIA

S AN MARCO

Executive Chef’s Signature




Strawberries with white chocolate sauce

Lime & mint mousse

Small Venetian meringues

Prawn & tropical fruit cocktail

Salmon cube with carrot & ginger cream

EXECUTIVE CHEF’S SIGNATURE

COFFEE BREAKS

VENE ZIA GIUDEC CA

Venezia Giudecca




Fried cream and vanilla sauce

Small cups of tiramisu

Frosted fruit kebabs

Creamed salt cod

Soles in saor

Soppressa salami with fennel seed bread


COFFEE BREAKS

VENE ZIA BA CAR O

Venezia Bacaro




Puff pastries with apples, raisins and cinnamon

Fritters and Venetian galani biscuits

Pistachio & dark chocolate profiteroles

Radicchio & speck ham strudel

Scampi tartare marinated in lemon & pink

pepper sauce

Beef carpaccio with aged balsamic vinegar

and black truffle


COFFEE BREAKS

VENEZIA SAN MARC O

Venezia San Marco


LUN CH & DINNER BUFFETS

We appreciate that time is precious and we aim to help you get the most of yours with our buffet options.

A choice of tempting offers, from our delicious sandwich based options to buffets delivering a broader range of satisfying selections all perfect for that lunch or dinner occasion. Working and roll-in buffets designed to maximize your meeting

time are a major feature of our offer; and for those longer lunches and dinners we have a wide-range of tempting menu options inspired by cuisines from around the globe.

SANDWICH

BUFFETS: THE

BRIDGES

LUNCH & DINNER

BUFFETS:

THE ARCHITECT S

THEMED BUFFETS:

VENETO CITIES

R OLL- IN WORKING

BUFFETS: THE

BRIDGES

LIGHT AND F INGER

FOOD B UFFETS: THE

DISTINGUISHED

Lunch & Dinner Buffets


S ANDWICH BUFFETS: THE BRIDGES

RIALTO A CCADEMIA CALATRAVA

Sandwich Buffet


Piadina with cooked ham and cheese

Olive focaccia with marinated aubergines and smoked provola cheese Bruschetta with tomatoes, buffalo mozzarella and basil

Mini focaccia with shrimps and sweet garlic spinach

White bread with bresaola and rocket salad

Wholemeal bread filled with crab meat and curly chicory

Fresh fruit salad

Ricotta cake

SANDWICH BUFFETS: THE BRIDGES

RIALTO

Tiramisu

Rialto


SANDWICH BUFFETS: THE BRIDGES

ACCADEMIA

Roast beef sandwich with horseradish sauce

Bruschetta with tomatoes and vegetables

Wholemeal bread sandwich with chicken and lettuce

Croissants with camembert cheese

Tramezzini with shrimps in cocktail sauce

Tramezzini with tuna, chicory and mayonnaise

White focaccia with mozzarella and tomatoes

Wholemeal bread, turkey with herb dressing

and bacon

Piadina with salami, fresh cheese and chives

Fresh fruit salad

Fruit tart

Caprese cake

Accademia


ITALIAN:

Piadina with Parma ham, white focaccia with buffalo

mozzarella and grilled vegetables FRANCE:

Small baguettes filled with ham and cheese,

croissant with camembert cheese ENGLA ND:

Roast beef sandwich with horseradish sauce,

wholemeal bread, turkey with herb dressing

and bacon NORDIC EXPERIENCE:

Rye bread with smoked salmon and dill, seeded bread

with shrimps in cocktail sauce, fresh fruit salad,

meringue cake, chocolate cake

SANDWICH BUFFE TS: THE BRIDGES

CALATRA VA

Calatrava


ROLL- IN W ORKING BUFFETS: THE BRIDGES

DEGLI SCALZI DEI SO SPIRI TRE AR CHI

Roll – in Working Buffets


Chicken salad with celery, green apple and provolone

cheese

Salmon marinated with citrus and chives

Garganelli pasta with mussel & calamari ragu and

marjoram leaves

Veal rump glazed with aromatic herbs

Vegetable soup

Scalloped potatoes with cream

Venetian meringue cake

Apple pie

ROLL-IN WORKING BUFFETS: THE BRIDGES

D E GLI SCA LZI

Melon with mint dressing

Degli Scalzi


Selection of Italian-style mixed cuts Vegetable cous cous

Mediterranean-style stuffed aubergines

Ricotta-filled ravioli with sage and butter

Salmon fillet with pink peppercorns and marjoran

Steak of beef rump in aromatic bread crumbs

Potatoes au gratin – vegetables from Venetian

gardens

Mimosa cake

Fruit tart


DEI SOSPIRI

Chocolate pudding

Dei Sospiri


Mozzarella with diced aubergines, olives and basil Bruschetta with tomato pulp and basil

Small focaccia with ham and smoked scamorza

cheese

Paccheri pasta with fresh tomatoes and rocket salad

Sea bass fillet in parsley sauce and extra virgin

olive oil

Seasonal vegetables – baked potatoes

Ricotta & pear tart

Yoghurt bavarois


TRE ARCHI

Fresh fruit salad

Tre Archi


LIGHT & FINGER FOOD BUFFETS: THE DISTING UISHED

MARCO POLO CASANOVA

Light & Finger Food Buffets


LIGHT & FINGER F OOD BUFFETS

MARCO POLO

Beef carpaccio with rocket salad and parmesan flakes

Prawn with asparagus and mimosa sauce

Green melon purée with crunchy ham

Finely sliced calamari in vanilla sauce

Curry chicken skewers with almonds

Small seafood vol au vent in shellfish sauce

Seasonal vegetables tempura

Small slices of Margherita pizza

Marco Polo


LIGHT & FINGER F OOD BUFFETS

CASAN OVA

Smoked duck breast with fruit compote

Marinated salmon with ginger

Mackerel in soy & wasabi sauce

Vichyssoise soup of leeks and potatoes flavoured

with chives

Mussels au gratin with herb bread

Rosemary prawns wrapped in ham

Chicken croquettes

Polenta croutons with anchovies in saor

Casanova


LUN CH AND DINNER BUFFETS: THE ARCHITECTS

SANSOVINO CAMOZZI LONGHENA

PALLADIO

Lunch and Dinner Buffets


SALADS AND COLD DISHES Selection of salads from the market of Rialto, dressings,

oils and vinegars | Chicken salad with celery, green apple

and provolone cheese | Steamed prawn salad with

raspberry vinegar | Salmon marinated with citrus and

chives | Mozzarella & cherry tomato bites in basil pesto

| Valtellina bresaola dressed in oil, lemon, rocket salad and

slices of grapefruit | Bruschetta with cheese fondue

and asparagus

HOT CORNER

Venetian pasta & bean soup | Garganelli pasta with mussel & calamari ragu and marjoram leaves | St. Peter’s fish fillet

with vegetables in sweet and sour sauce | Veal rump glazed

with aromatic herbs | Vegetable soup | Scalloped

potatoes with cream

SWEET CORNER

Venetian meringue cake | Apple pie, chocolate cake

| Melon with mint dressing

LUNCH & DINNER BUF FETS: THE ARCHITECT S

SANSOVINO Sansovino


SALADS AND COLD DISHES Selection of salads from the market of Rialto, dressings, oils

and vinegars | Mushroom salad with baked ricotta and wild

herbs offshoots | Buffalo mozzarella with diced aubergines,

olives and basil | Seafood salad with chives | Smoked fish

tartare with cucumbers, yoghurt and dill | Breast of guinea

fowl with seasonal fruit and hazelnuts | Small focaccia with

ham and smoked scamorza cheese

HOT CORNER Cream of carrots flavoured with chervil Paccheri pasta in

fresh tomatoes, rocket salad and shrimps | Sea bass fillet

in parsley sauce and extra virgin olive oil | Beef tagliata in

Merlot wine sauce | Vegetable timbale – fondant potatoes

SWEET CORNER Ricotta and pear cake | Crème Caramel | Ricotta tart with

wild fruits | Fresh fruit salad


CAMOZZI Camozzi



and vinegars | Mozzarella, orange & red onion salad |

Octopus carpaccio laid on a salad of potatoes and green

beans | Vegetable & seafood couscous | Tyrolean speck

with valerian, pears and balsamic vinegar | Focaccia with

spinach, ricotta and apple mustard | Aubergine parmigiana

| Viennese potato soup

HOT CORNER Gazpacho with provola cheese bites and basil | Ricotta

cheese & spinach ravioli with butter, sage and parmesan

| Monkfish roasted in lemon and rosemary | Chicken

breast marinated with honey and ginger | Vegetable

caponata and potatoes with oregano

SWEET CORNER Ricotta cake | Lemon & liquorice mousse | Panna

cotta | Spiced pineapple carpaccio


LONGHENA Longhena



and vinegars | Trentino salada meat with cannellini beans

and rosemary | Musky octopus with aromatic oil, crunchy

celery and spring spinach | Bass rolls marinated with lettuce

and anchovies | Culatello di Zibello and goat cheese flakes,

flavoured with cinnamon | Piadina with soppressa, fresh

cheese and chives | Artichoke hearts filled with mushrooms

in truffle oil

HOT CORNER

Carnaroli risotto creamed with saffron and courgettes | Penne pasta with scorpion fish ragu, tomato slices and

capers | Prawn & calamari skewers with cherry tomato

& Taggiascan olive marinade | Beef medallions with braised

endivia and rosé wine | Potatoes with herbs | fennels au

gratin

SWEET CORNER Tiramisu | Fruit tart | Coffee pudding with vanilla

cream | Strawberry mousse with kiwi sauce | Fresh

fruit salad


PALLADIO Palladio


THEMED BUFFETS: VENETO CITIES

PADOVA CORTINA VERONA AND

VICENZA

VENEZIA

THE CARNIVAL

Themed Buffets

Cocktail Menus Beverage Packages Open Bars Nutrition Tips Breakfast Coffee Breaks Lunch & Dinner Buffets Lunch & Dinner Menus Special Options

3 COURSE MENUS:

THE PAINTERS

2 COURSE MENUS:

BOATS OF VENICE

4 COURSE MENUS:

THE PAINTERS

EXECUTIVE CHEF’S

SIGNATURE MENUS

GALA DINNER

MENUS

LUN CH AND DINNER MENUS

At Hilton, our signature menus are a specialty.

Our skilled chefs offer a range of creative and thoughtful menus choices for every palate. Menus that focus on simply delivering the finest produce, seasoned with fresh herbs and spices. Be it a three or four course meal, an executive chef

recommendation or a gala dinner you can rest assured that our exceptional menus will surpass every expectation.

Home

Lunch and Dinner Menus


2 COURSES MENU: BOATS OF VENICE

BRA GOSSO SANDALO GONDOLA

2 Courses Menu


Potato & herbs ravioli with prawns and porcini

mushrooms

Mille-feuille with white chocolate and raspberries

2 COURSE MENUS: BOATS OF VENICE

BRAGO SSO Home

Bragosso


Sea bream fillet with almonds and melted butter Molino Stucky Tiramisù


SANDAL O Home

Sandalo


Beef entrecote on croute flavoured with green

pepper and red wine sauce

Diced potatoes and vegetable flan

Nougat parfait with caramel sauce


GONDOLA Home

Gondola


3 COURSE MENUS: THE PAINTERS

GIOVANNI

BELLINI

CIMA DA

CONEGLIANO

VIT TORE

CARPACCIO

Home 3 Courses Menu


Risotto creamed with sea bass pulp and roasted grape

tomatoes with garlic

Cuttlefish & calamari skewer grilled in aromatic oil,

potatoes with basil infused olive oil, tomatoes au

gratin with oregano

Peach parfait


GIOVAN NI BELLINI Home

Giovanni Bellini


Lightly smoked slices of goose ham with radicchio

stewed in balsamic vinegar

Finely sliced veal sautéed with spices and flavoured

with Cabernet, scalloped potatoes with cream,

carrot & chervil flan

Green tea parfait with bitter orange marmalade


CIMA DA CONEGLIANO Home

Cima da Conegliano


Beef carpaccio with lightly cooked mushrooms

and truffle sauce

Swordfish roll with aromatic bread crumbs laid on

a fennel purée, mashed potatoes with pine nuts

and raisins

Tiramisù with centre of sour cherries and cocoa

milk foam


VITTORE CARPACCIO Home

Vittore Carpaccio



TIZIANO TINTORETTO

Home 4 Courses Menu


Radicchio pie with Morlacco cheese fondue

Risotto creamed with thicklip grey mullet and chopped

smooth clams with sweet garlic

Beef fillet stuffed with small vegetables on potato

slices with Amarone wine sauce

Sautéed cream au gratin with dry apricots and passito

wine


TIZIANO Tiziano


Steamed crayfish medallions with Catalan style

vegetables

Lasagnette with fish sauce

Monkfish medallions wrapped in crunchy bacon

with balsamic vinegar, sautéed aubergines and

potatoes with finely chopped fresh parsley

Dark chocolate parfait and candied orange


TINTORETTO Tintoretto


EXECUTIVE CHEF’S SIGNATURE MENUS: THE ISLANDS OF THE LAGOON

SPRING SUMMER AUTUMN

WINTER

Executive Chef’s Signature Menus


SPRING: THE ISLAN DS OF THE LAGOON

MURANO BURANO

TORCELLO

MAZZORBO

Home Spring


Finely sliced scallops with spring spinach, slices of

grapefruit, crunchy chives and toasted almonds

Carnaroli risotto flavoured with Prosecco Doc,

creamed with lemon and rosemary with grated

bottargo (mullet roe)

Sautéed grouper fillet with peach slices

and friggitelli flavoured with saffron

Green lemon & fresh mint sorbet

SPRING: THE ISLA NDS OF THE LAGOON

BURANO Burano


Puff pastry ravioli stuffed with asparagus in Morlacco

wine & Norcia truffle sauce with petals of sautéed

culatello

Paccheri pasta flavoured with wild herbs and baked

ewe’s ricotta

Twice-cooked Alpago lamb, shin stew and confit leg

and cognac mustard with caponata mixed vegetables

Mango parfait with passion fruit ice cream


MAZZORBO Mazzorbo


Octopus carpaccio with prawn salad and crunchy

green beans

Little potato dumplings with crab meat and crab sauce

Anise-flavoured scorpion fish bites with croutons

and Sant’ Erasmo spices, vegetable panaché

Mango and papaya in cardamom syrup, wild fruits

and ice cream with vanilla pods


MURANO Murano


Crab meat bites with prawn tails in lime and small

quenelle of creamed salt cod

Tortelli pasta stuffed with buzera scorpion fish

and prawn tails sautéed in extra-virgin olive oil

Cooked turbot marinated with satureja laid on a fan

of crunchy potatoes and orange braised endive

Dark chocolate pie and Baileys cream


TORCELLO Torcello


SANT ’ERASMO SAN SERVOLO LE VIGNOLE

LA CERT OSA

SUMMER: THE ISLANDS OF THE LAGOON

Summer


Crawfish medallions and small vegetables with pear

chutney and jelly

Pink grapefruit and champagne

Homemade ravioli stuffed with porcini mushrooms

in foie gras cream, thyme sauce and celery chips,

potato mousse, black estival truffle and basil coulis

Duck stuffed with apricots cooked at low temperature

with a reduction of Recioto della Valpolicella wine

Wild fruit pie on a bed of mango sauce and vanilla ice

cream

SUMMER: THE ISLA NDS OF THE LAGOON

SAN SERV OLO San Servolo


Mashed and marinated red prawns with courgette pie

and fried courgette flowers

Grooved carpet shell cream with homemade

vermicelli pasta, fennel purée with sprinkles

of bottargo

Basket of grouper fish with fried prawn tails, lightly

spiced buzera sauce flavoured with star anice

Wild fruits tartlet with crumble, vanilla ice cream

and Baileys sauce


LE VIGNOLE Le Vignole


Fine slices of lightly smoked duck ham with pear salad

in balsamic vinegar

Ravioli stuffed with chicken breast and wild herbs

in basil sauce and cherry tomatoes

Beef fillet sautéed in lardo di Colonnata on a bed

of porcini mushrooms in olive oil and thyme, Cabernet

reduction and black truffle leaves, potato pie au gratin

and bouquet of asparagus

Wild fruits parfait with passion fruit sauce


SANT’ERASMO Sant’Erasmo


Casket of culatello di Zibello with salad of soncino

roots, pears and flakes of pecorino cheese

Homemade pasta extruded through bronze, sautéed

with crayfish and seasoned in the sauce of its

carapace

Sautéed amberjack fillet with peach slices

and friggitelli flavoured with saffron

Strawberry paciugo ice cream


LA C ERT OS A Home

La Certosa


AUTUMN: THE ISLANDS OF THE LAGOON

LIDO PELLESTRINA

POVEGLIA

S ALINA

Home Autumn


Slices of lamb ham with radicchio pie and red currant

essence

Risotto creamed with pumpkin and Tropea red onion

Sautéed veal loin, with gambetto ham & truffle sauce,

lardo di Colonnata curls and mashed potatoes with

powdered porcini mushrooms

Puff pastry parcel with pears & chestnut cream

A UTUMN : THE ISLANDS OF THE LAGOON

PELLESTRINA Pellestrina


Smoked lonza with cauliflower quenelle and flakes

of Piave cheese and horseradish sauce

Cream of mushrooms with homemade bread

and speck

Slice of swordfish with fennel, saffron and pink

peppercorns

Duck breast lacquered with honey and orange sauce,

potato pie and Gardesian olives

Apple pie on a bed of bourbon vanilla and cinnamon

sauce


S ALINA Salina


Sole fillets marinated in Venice saor with salt cod

& polenta quenelle

Homemade macaroni sautéed with golden

chanterelles and prawn tails

Slice of sea bass with sautéed broccoli and toasted

almonds with Cartizze prosecco sauce

Banana charlotte and chocolate cream with aged rum


LIDO Lido


Foie gras torchon medallion with white celery salad,

apple compote with pan brioche

Fresh lasagne creamed with slices of beef flavoured

with ginger and pachino tomatoes

Lamb loin on a bed of aubergines flavoured with wild

thyme with potato pie and Gardesian olives

Strawberries and wild fruits salad with ice cream

flavoured with basil


POVE GLIA Home

Poveglia


WINTER: THE ISLAN DS OF THE LAGOON

SAN LAZZARO

DEGLI ARMENI

SAN FR ANCESCO

DEL DESER TO

SAN GIACOMO

I N PALUD E

S ANTA C ATERINA

Home Winter


Pumpkin, chestnuts & artichokes salad with beetroot

coulis

Pappardelle pasta with thyme-flavoured duck sauce

Venison scallopines sautéed in two-peppers sauce

with red & white cabbage stew Blueberry puff pastry with persimmon sauce

WINTER: LE ISOLE DELLA LAGUNA

SAN FRAN CESC O DEL DESERTO

San Francesco Del Deserto


Crab salad with small prawn tare tare and

pomegranate grains

Risotto creamed with thicklip grey mullet, lemon

and lagoon gò stew

Umbrine fillet au gratin with scallop cream and small

winter vegetables

Potato pie Mont Blanc with chocolate sauce


SANTA C ATERIN A Santa Caterina


Finely sliced sea bass with creamed salt cod foam

and homemade bread waffles

Ravioli filled with Taleggio cheese and polenta,

creamed with luganega and winter herbs-flavoured

butter

Scorpion fish bites with potatoes and artichoke stew

flavoured with Prosecco Doc

White chocolate & raspberry mousse with Gianduia

sauce


SA N GI ACOMO IN PALUD E

San Giacomo in Palude


Puff pastry with Treviso radicchio and smoked ricotta

laid on pumpkin coulis

Canederli in capon stock scented with truffle

Risotto creamed with porcini mushrooms, buffalo

mozzarella and straws of fried leek

Roasted turbot fillet with potatoes and artichokes

stock

Veal mignon with foie gras sauce flambèed with

Armagnac

Savoy cabbage and marrons glacés pie

Warm chocolate pie with creamy centre and vanilla

ice cream


SAN LAZZARO DEGLI ARMEN I

San Lazzaro Degli Armeni


GALA DINN ER MENUS: THE PAIN TERS

PAOLO

VERONESE

JACOPO

DA B ASSANO

GIAMBAT TISTA

TIEPOLO

CANALETTO

Gala Dinner Menus


Chef’s amuse-bouche

Sea bass pie on a bed of prawns and diced lightly-

cooked aubergine pulp

Risotto creamed with courgette cream and scampi

tails, flavoured with Soave wine

Turbot fillet dressed in lettuce and seasoned with

anchovy oil and parsley

Mint sorbet

Seared beef medallions with potatoes & horseradish

purée, chards and egg & tarragon sauce

Iced chocolate soufflé with rum sauce

GALA DINNER MENUS: THE PAINTERS

JACOPO DA BASSANO Home

Jacopo Da Bassano



Guinea fowl & crayfish galantine with tomato confit

petals and marjoram essence oil

Risotto creamed with grouper ragu, perini tomatoes

and saffron pistils

Fresh pasta lasagne with shellfish and wild fennel

Orange sorbet

Braided sole au gratin laid on slices of thyme-

flavoured potatoes and its aromatic stock

Wild mushroom pie Pear bavarois with zabaglione sauce


GIAMBATTISTA TIEPOLO Giambattista Tiepolo



Foie gras escalope with compote of apples and passito

wine

Crepe filled with swordfish and aubergines with

bottargo creamy sauce

Small calamari stuffed with sweetened tomatoes and

scampi, served in its stock

Strawberry sorbet

Lamb loin with Amarone sauce and glazed poached

pears

Fondant potatoes – braised Belgian endive

Small mille-feuille with Gianduia cream


CANALETTO Canaletto



Scallop mille-feuille with tiles of vitelotte potatoes,

served with apples & celery salad

Cannelloni stuffed with salt cod, fish cream and sprinkled bottargo (mullet roe)

Amberjack fillet with diced scampi in crayfish buzera

Basil & Moscato wine sorbet

Veal fillet, goose liver sauce and raisins

Celery purée and ginger-flavoured turnip

Sautéed chicory

Strawberry & wild fruits salad with bourbon vanilla

ice cream


PAOLO VERONESE Paolo Veronese


We offer you a range of special options derived from guest recommendations.

Do your Guests leave before lunch, but you wish to treat them during their journey? Have a look at the various lunch box options. Healthy nutrition is something our Executive Chefs take at heart when creating our food offerings. For those with special

dietary requirements or preferences for entirely healthy options we created this special section. Discover the options or learn more at the nutrition section on healthy eating.

SPECIAL OPTIONS

HEALTHY OPTIONS:

THE PALACES

DIETARY OPTIONS:

THE PALACES

LUNCH BOXES:

THE MASKS

Home Special Options


LUNCH BOXES: THE MASKS

PAN TALONE C OLOMBINA

Lunch Boxes


Chicken salad with lettuce and mayonnaise Roast beef sandwich

Rice salad with vegetables in sweet and sour sauce

Seasonal fruit

L UNCH BOXES: THE MASKS

PANTAL ONE Pantalone


Carpaccio salad

Sandwich: Marinated salmon

Vegetarian ham & cheese

Pasta, tomatoes & olive salad

Almond cake

L UNCH BOXES: THE MASKS

C OLOMBINA Home

Colombina


HEALTHY OPTIONS: THE PALACES

CA’ REZZONICO GUGGENHEIM PISANI MORETTA

Hme Healthy Options


Mushroom flan served on a bed of spring spinach

Vegetable & tofu skewer with aromatic herbs pesto

sauce

Bellini mousse


G UGGENHEIM Home

Guggenheim


Mint-scented courgette cream with Mediterranean-

style caponata ravioli

Artichoke & spinach quiche with whipped tomato

sauce

Apple pie with cardamon sauce


PISAN I MORETTA Home

Pisani Moretta


Vegetable crudités Tagliata of exotic fruits

Tartare of cucumbers and sweet cicely

Gaspacho with buffalo mozzarella

Carrot and orange mousse

Fruit smoothies

Avocado & prawn skewers

Chicken breast and pineapple


CA’ REZZONICO Ca’ Rezzonico


DIETARY OPTIONS: THE PALACES

GRIMANI BALBI

Dietary Options


Dumplings made with polenta served with duck

& juniper sauce

Beef cutlets laid on a purée of aromatic artichokeswith

marjoram and pancetta

Mascarpone cheese cream with wild fruits


BALBI Balbi


Cuttlefish black ink risotto with finely sliced

dill-flavoured calamari

Tomato & scampi monkfish stew with mashed

potatoes flavoured with courgette flowers

Chocolate mousse with Arabica coffee

reduction sauce


GRIMANI Home

Grimani

Special Options Cocktail Menus Beverage Packages Open Bars Nutrition Tips Breakfast Coffee Breaks Lunch & Dinner Buffets Lunch & Dinner Menus

COCKTAIL MENUS

Innovative and refreshing in their choices, our cocktail menus give you a wide spectrum of options.

A broad range of mouthwatering canapé and a la carte choices that allow you to build your own menus, to fuller chef recommendations are all designed to give you the opportunity and flexibility

to create the cocktail reception that’s right for you.

FOSCARI C ONTARINI A LA C ARTE

SELECTION

Cocktail Menu


Beef carpaccio with parmesan flakes and rocket salad

Green melon puree with crispy ham

Curry and almond chicken skewer

Fried mozzarella with spicy tomatoe sauce

Shrimps tails with avocado & lime

COCKTAIL MENUS

FOSC A R I Foscari


Salmon rolls with gout cheese and cucumbers

Beef carpaccio with rocket salad, Parmesan and

tarragon sauce

Shrimps, sweet garlic, oil and parsley

Caprese mousse

Fried pumpkin flowers

Potatoes chips with bacon

Mushroom and Asiago cheese tartlets

COCKTAIL MENUS

CONTARINI Contarini


COLD Mackerel confit à la niçoise

Tacos filled with salada meat and red beans foam

Cuttlefish with herbs and tomatoes

Calf round with carrot juice

Oriental-style marinated roast beef

Prawn with vegetables spaghetti in sweet and sour sauce

Octopus in balsamic vinegar, chilli pepper and almonds

Aubergine parcel filled with parmigiana

Greek-style artichoke with topenade sauce

Chicken & prune roll with spiced sauce

Salmon marinated with ginger and citrus

COCKTAIL MENUS

A LA CARTE SELECTION

A La Carte Selection


HOT Mediterranean-style soaked musky octopus

Fried St. Peter’s fish fillet flavoured with horseradish and soy

Tapas of raviolone au gratin with speck and brie cream

Milan-style rose-shaped chicken roll with small tomatoes

and parmigiano

Tagliatelle & vegetable tartlets

Prawn & calamari skewer

Finger veal roll with Prosecco

Mini fish hamburger

Fried mozzarella bites

Aubergine & ricotta mini rolls

COCKTAIL MENUS

A LA CARTE SELECTION

A La Carte Selection


BEVERAGE PACKAGES

We can work with you to create the beverage package that meets your needs.

From refreshingly chilled beers to reviving freshly brewed hot drinks; from a selection of our elegant wines to our first-

class Champagnes; from the finest spirits to our coolest cocktails...the options for our beverage packages are limitless.

SOFT DRINK

PACKAGES

WINE

PACKAGES

Beverage Packages


SHAKESPEARE

Freshly brewed coffee, decaffeinated

coffee, specialty teas and mineral water

THOMAS MANN

Freshly brewed coffee, decaffeinated coffee,

specialty teas, mineral water and fruit juices

BEVERAGE PACKAGES

S OFT DRINK PACKAGES

MARCO POLO


coffee, specialty teas, mineral water, soft

drink and fruit juices

Soft Drink Packages


FR OM FRIULI V IN EYARD S

Pinot Grigio Conte D’Attimis, Merlot Conte D’Attimis.

Freshly brewed coffee, decaffeinated coffee,

specialty teas and mineral water

BEVERAGE PACKAGES

WINE PACKAGES

Home

FR OM VALPOLICELLA

Chardonnay Palazzi, Valpolicella.


coffee, specialty teas and mineral water

Wine Packages


OPEN BARS

A wide-range of offers are available to you.

Be it a sensational cocktail receptions a spectacular Champagne toast or a fully stocked bar that

will run all night, we can work with you to deliver the option that suits you best.

AFTER DINNER:

SELECTION

OF L IQUEURS

AND SPIRITS

WINE L IST

SP ARKLING B AR IT ALIAN OPEN B AR LUXURY

CHAMPAGNE

COCKTAIL

DRINKS

Open Bars


Prosecco

Red and white wine

Beer

OPEN BARS

SP ARKLING BAR *

*Length : 1 hou r

Sparkling Bar


Prosecco

Red and white wine

Beer

Gordon Gin

Vodka

Whisky

Soft drink

Mineral Water

OPEN BARS

ITALIAN OPE N BAR*

*Length : 1 hou r

Italian Open Bar


Champagne

Red and white wine

Beer

Gordon Gin

Vodka

Whisky

Soft drink

Mineral Water

OPEN BARS

LUXURY CHAMPA GNE *

*Length : 1 hou r

Luxury Champagne


Grappa

Limoncello

Amaretto di Saronno

Amaro Averna (bitter liqueur)

Amaro Ramazzotti (bitter liqueur)

Montenegro (bitter liqueur)

AFTER DIN NER: SELECTION OF LIQUEURS AND SPIRITS

After Dinner


COCKTAIL DRINKS

WE LCOME

DRINK

VENETIAN

APERITIF

MAR TINI B AR

Cocktail Drink


Prosecco Flute Orange juice

White and red wine selected from our sommelier

Still and sparkling water

Dry snacks and olives

C OCKTAIL DRINK

WELCOME DRINK *

*Length : 45 min

Welcome Drink


Prosecco Flute Spritz cocktail

White and red wine selected from our sommelier

Fruit soft drink



C OCKTAIL DRINK

VENETIAN APERITIF *

*Length : 45 min

Venetian Aperitif


White Martini, Red Martini, Dry Martini

Martini Cocktail

Fruit soft drink



C OCKTAIL DRINK

MARTINI B AR *

*Length : 45 min

Home Martini Bar


WINE L IST

Refreshing, fruity, and beautifully balanced

Esprit de Bourgeois Sauvignon Blanc

Henri Bourgeois, Loire Valley, France

Refreshing, fruity, and beautifully balanced

Brancott Estate Marlborough Sauvignon Blanc Brancott Estate, Marlborough, New Zealand

Well balanced with vivacious acidity and gooseberry flavours

Chablis La Colombe – Boutinot, Burgundy, France

Dry with fruit at core, accompanied with a buttery aroma

Vin de Pays d’Oc Chardonnay – J. Moreau & Fils, Languedoc, France

Fresh fruity with notes of honey and long-lasting finish

Château La Gordonne Vérité du Terroir rosé Château La Gordonne, Côtes de Provence, France

Rich and complex on the palate with a fine balanced taste

Wine list


Home

Red Wines (by the glass)

Château Lyonnat–Merlot/Cabernet Sauvignon

Brigitte and Gérard Milhade, Bordeaux, France

Powerful yet rounded with blackcurrant aromas and fine tannins

Stoneleigh Marlborough Pinot Noir Stoneleigh, Marlborough, New Zealand

Delicate with rich red berry fruit character and oak spice

Blackstone Winemaker’s Select Merlot Blackstone Winery, California, USA

Accessible with a smooth lingering finish

Hardys Nottage Hill Shiraz – Hardys Nottage, South Eastern Australia

Round with plum and mulberry aromas and fine tannins

Torre Aldea – Vinedos de Aldeanueva, La Rioja, Spaine Type

Elegant and complex with great balance between fruit and oak

Côtes du Rhône Jérome Quiot – Jérome Quiot, Rhône, France

A very round, fruity and well balanced

Montepulciano d’Abruzzo Vigne Nuove – Valle Reale, Abruzzo, Italy

Intense with spicy, plumy fruit, ripe tannins and silky finish

WINE L IST

Wine list

Coffee Breaks Lunch & Dinner Buffets Lunch & Dinner Menus Special Options Cocktail Menus Beverage Packages Open Bars Nutrition Tips Breakfast

NUTRITION TIPS

Why have a coffee break in your meeting?

Because breaks are vital to ensure that concentration levels stay high, everyone remains refreshed and your meeting is productive as possible.

Acknowledged research shows that an average person remains attentive for approximately 20 minutes before becoming restless, and after 90 minutes in a meeting

there becomes a noticeable loss of engagement. It actually becomes counterproductive to carry a meeting on for longer than 90 minutes without a break, and breaks

should then afford individuals the opportunity to revive themselves mentally as well as physically.

Our meetings packages are designed specifically for this purpose.

To ensure engagement throughout meeting times our body and mind both need to remain nourished and stimulated.

Prior to any meeting then there is a requirement to ensure food and drinks have been made available for all attendees.

Nutrition Tips


Interactive brain function without Hilton Food and Beverage package Breaks

Individuals Engagements

0 1 2 3 4 5 6 7 8

Arrival

8:30

9:00

9:30

10:00

10:30

11:00

11:30

Lunch

12:30

13:00

13:30

14:00

14:30

15:00

15:30

16:00

16:30

17:00

Hilton Breakfast

8:30

9:00

9:30

10:00

Break

11:00

11:30

Lunch

12:30

13:00

13:30

14:00

14:30

15:00

Afternoon Break

16:00

16:30

17:00

Interactive brain function with Hilton Food and Beverage package Breaks

Individuals Engagements

0 1 2 3 4 5 6 7 8

N UTRITION TIPS Nutrition Tips


NUTRITION TIPS

For example:

Studies show that eating before a meeting is a definite need as it encourages us to process

and manage complex information. Therefore breakfast before a morning meeting or lunch

before an afternoon meeting sow the seeds for enhanced productivity.

Caffeine injects adrenaline into our system to give us a boost and manipulates dopamine

production to make us feel good.

Found in coffee, tea and chocolate, our differing Hilton coffee break packages will

assist us in performing better during meeting sessions.

Caffeine can assist in other ways too; as it speeds up rapid information processing

in the brain by 10 per cent.

A coffee during breaks and after meals can sustain concentration.

Indeed chocolate also provides our brains with pleasurable endorphins and serotonin to

assist with lifting moods; so those sweet treats at breaks are actually a great to enhance

the productivity of your meeting.

Providing energy for the body is given, but is providing energy for the brain during

meetings is vital. Glucose is the primary source of energy for the brain. Snacks containing

these sugars are vital; fruit, fruit juices and smoothies are a great and healthy way to do

this and we have designed a range of break options focused around different fruits

specifically for this purpose.

To assist in concentration then we offer high Omega-3 options like our smoked salmon

bagels and low GI carbohydrates like our wholegrain bread and Bircher and crispy muesli’s,

which not only taste great but also will assist in keeping blood sugar levels steady; therefore

managing potential mood swings.

And lets not forget the most vital of all human needs – water. The smallest reduction

in hydration can affect mental performance; so ensure that plenty of water is available

throughout your meeting and during any breaks.

Nutrition Tips

Coffee Breaks Lunch & Dinner Buffets Lunch & Dinner Menus Special Options Cocktail Menus Beverage Packages Open Bars Breakfast Nutrition Tips

CON TACT US

Getting There

Hilton Molino Stucky Venice

Giudecca 810

30133 Venezia

Italy

Call Us

Telephone number

+39 041 272 3523

Fax number

+39 272 3308

www.molinostuckyhilton.com

Email Us

[email protected]

[email protected]

E-Proposal

Request for proposal

E-Brochure

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food & beverage

Documents

dinner buffets themed

mobile breakfast box

finger food buffets

appealing buffets

working buffets light

sandwich buffets snacks

selection of ways

squeezed fruit juice