THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL
Verso le dieci l’Excelsior sembra, nella serena oscurità estiva che lo fascia, un immenso castello fiabesco eretto in faccia al mare e dalla volta infinita, gemmata d’astri tremuli ove, attorno al colosso si agita una
folla stranissima. Un luminoso “castello fiabesco”, così veniva descritto nella Gazzetta di Venezia del 22 Luglio 1908 l’Excelsior il giorno della sua inaugurazione.
Alle 23.00 del 21 Luglio 1908, accompagnato dalle note della banda cittadina e spruzzato dai bagliori pirotecnici dei fuochi d’artificio, l’Hotel Excelsior si presentava ai più di tremila invitati che da tutto il mondo erano venuti al suo battesimo. Quasi tutta la città inoltre era accorsa al Lido per assistere all’evento.
Figlio della cultura di fine Ottocento che vede nei Grand Hotels il simbolo della raffinatezza della città cui appartengono, l’Excelsior rispecchia pienamente quelle scelte estetiche che fanno di un oriente immaginifico il sinonimo di sfarzo ed opulenza.
È proprio all’interno di questo grande albergo che si colloca la perla più pregiata: il Blue Bar. Il Blue Bar ha vissuto per oltre un secolo gli indimenticabili anni dell’hotellerie italiana ed ora, grazie all’espressione del suo servizio, la continua ricerca dei migliori prodotti, le diversificazioni delle sue scelte gastronomiche e la cura del dettaglio, continua ad offrire l’esperienza unica dell’Hotel Excelsior.
Tony Micelotta, nato a Bologna nel 1956, dopo diversi anni di esperienze internazionali nelle migliori strutture europee, è il Bar Manager dell’Hotel Excelsior e, grazie al suo team di professionisti, continua a dare quel servizio che permise di far conoscere questa grande struttura in tutto il mondo.
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Towards ten, enveloped in the summer’s serene darkness, the Excelsior appears as an immense fairytale castle overlooking the sea and up to the infinite sky bejeweled with glinting stars around the giant - a strange crowd comes alive. An illuminated “fairytale castle”: this was how the Excelsior was described in the Venice Gazzette of July 22nd 1908 for its inauguration.
At 11 pm on July 21st 1908, accompanied by the city band and sprinkled by fireworks flashes, the Hotel Excelsior was presented to the three thousands international guests, who had travelled from far and wide to its inauguration. Almost all of the city population had flocked to the Lido as well, not wanting to miss the momentous occasion.
The offshoot of the late nineteenth century's culture considers the Grand Hotels as the symbol of their host cities’ refinement. The Excelsior fully reflects those aestetic choices, which uses an imaginative and magnificent Orient to represent glamour and opulence.
It is just inside this great hotel where one of the most valuable pearl "The Blue Bar" is located. The Blue Bar has been experiencing the unforgettable ages of the Italian Hotellerie for over 100 years and now, thanks to its expression of service, the continuous research of obtaining the best products, the attention to detail and its gastronomical choices continue to offer the unique Excelsior’s experience.
Tony Micelotta, born in Bologna in 1956, after many years of international experience in the best locations of Europe, is the Bar Manager of the Hotel Excelsior and thanks to his professional team he keeps giving that service which has made this hotel well-known all over the world!
THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL
THE APOTHECARY @ BLUE BAR
@venicelidohotel #hotelexcelsior
THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL
EXCELSIOR CLASSIC
The Excelsior Spritz 2010 Excelsior €17.00 Aperol, Bitter Campari, Saint Germaine, Prosecco Prima Cuvée Extra Dry “Bellenda”
The Journey €22.00 Champagne Piper Heidsieck served on ice, lime wedges, chilli peppers directly from Diamante
Lido’s Liberty €18.00 Berry Bros Gin N°3, citron syrup from Lake Garda, Tassoni tonic water, lime wedges, 2 drops of Angostura bitter
The Excelsior Bloody Mary €17.00 Ketel One Vodka, tomato juice, basil leaves, seasoned with Himalayan pink salt, Tabasco, Perrins sauce, lemon juice, pepper
Back to Venice €17.00 Jamaican Myers’s Rum, Bitter Campari, passion fruit juice, orgeat syrup, lime wedges, soda water €18.00 Negroni Born in Florence in 1921 at the Giacosa’s Bar using Gilbeys Gin, Cinzano Vermouth, Bitter Campari. We use the Vermouth Antica Formula. Carpano 1786, Tanqueray Gin, Bitter Campari: Unbeatable! €17.00 Negroni Sbagliato (Mistaken Negroni) What a mistake! Have a taste! Bitter Campari, sweet Vermouth, Prosecco Prima Cuvée Extra Dry “Bellenda” €16.00 Americano The mother yeast of NEGRONI Bitter Campari, Punt & Mes, soda water and a twist of lemon
SPARKLING COCKTAILS
Bellini Cipriani’s docet €18.00 Fresh white peach purée topped with Prosecco Prima Cuvée Extra Dry “Bellenda”
Fraise Royal Original from The Savoy in London 1975 by Harry Viccars €22.00 Fresh strawberry purée topped with Champagne Piper Heidsieck, sugar crusted rim
Prince of Wales Champagne Cocktail Prince Albert Edward-King Edward VII €22.00 Cube of sugar, Angostura Bitter, Brandy & Bénédictine, Champagne Piper Heidsieck
White Rose Tony Micelotta, Excelsior 2010 €22.00 Saint Germaine, Champagne Piper Heidsieck served on ice with a white rose petal floating on top
Barracuda One of the first ever sparkling cocktail €18.00 Amber Haiti Rum, Galliano, pineapple juice, a teaspoon of fresh lime juice topped with Prosecco Prima Cuvée Extra Dry “Bellenda”
Black Velvet Brooks’s Club London 1861 €22.00 Guinness stout beer topped with Champagne Piper Heidsieck
Kir Royal €22.00 A teaspoon of Crème de Cassis de Dijon topped with Champagne Piper Heidsieck
THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL
MARTINIS From our trolley, not stirred, not shaken, just poured at -17°
Death in Venice Inspired by Thomas Mann novel, created together by Tony Micelotta and Mr €18.00 Saikia (writer and regular customer at the Blue Bar) A teaspoon of strawberry liqueur, dry Vermouth, Cîroc Vodka, bio lemon twist
Pink Gin Queen’s mother favourite €18.00 Dash of Angostura bitter and Plymouth Gin (the oldest official Gin distillery in England)
Atomized Dry Martini €17.00 A spray of dry Martini Vermouth, Martin Miller’s Gin
Martinez First Martini ever made in Martinez, San Francisco 1870 circa €17.00 A spray of Noilly Prat Vermouth, a dash of orange bitter, Maraschino, Beefeater Gin
Vesper Martini Ex-Molotov (Ian Fleming to evoke the Vesper) €18.00 Lillet Vermouth, Gordon’s Gin, Russian Vodka
LIMITED EDITION GIN & TONIC TWIST
Bombay Sapphire Gin €21.00 Fever-Tree Mediterranean tonic with lemon zest, slice of lime and a spring of thyme
Black Raspberry €21.00 Blackwoods Gin, Fever-Tree tonic, a teaspoon of Chambord black raspberry, bio lemon twist and a spring of Rosemary
Berry Bros N°3 Gin €21.00 Fever-Tree tonic water, Italian juniper berries, slice of pink grapefruit
Martin Miller’s Gin Travelling from England to Iceland and Italy €21.00 Served with Tassoni tonic water, freshly squeezed lemon from Amalfi, dash of orange bitter and a Sicilian orange peel
Whitley Neill Gin Inspiration of Africa, aid help Niger villagers €22.00 Served with Franklin & Sons tonic water 1886, a gooseberry and a twist of lemon
Hendrick’s Gin €21.00 Served with Fentimans tonic water, cucumber peel and a twist of orange
GIN COCKTAILS Is Gin Dutch or English? That’s the question!
Raffles Singapore Sling €18.00 Beefeater Gin, Angostura bitter, Bénédictine, Cointreau, lemon juice, cherry Brandy, pineapple juice and grenadine syrup
Gimlet €16.00 Lime cordial, Gordon’s Gin and a squeezed wedge of lime
THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL
Gin Fizz €17.00 Gordon’s Gin, fresh lemon juice, granulated sugar, pasteurised egg white and a splash of soda water
The Aviation €17.00 Beefeater Gin, Maraschino, Crème de Violette, lemon juice
White Lady €17.00 Gordon’s Gin, Triple Sec, lemon juice
Tom Collins €17.00 Old Tom Gin, lemon juice, gomme sugar, Angostura bitter and soda water
Orange Blossom €16.00 Plymouth Gin, freshly squeezed Seville oranges, double strained
RUM COCKTAILS
Mai Tai €18.00 White and dark Jamaican Rums, lime juice, lime cordial, orgeat syrup, gomme sugar and apricot Brandy
Mary Pickford €18.00 Bacardi Rum, Maraschino, pineapple juice and grenadine syrup
Pink Daiquiri €17.00 Bacardi Rum, fresh lime juice, sugar and grenadine syrup
Planter’s Punch €17.00 Myers’s Jamaican Rum, lemon juice, orange juice, grenadine syrup and nutmeg
Scorpion Trader Vick’s adapted recipe from the original of the Hut Bar in Honululu 1972 €18.00 Puerto Rican Rum, Brandy, fresh lime juice, orange juice, orgeat syrup served with floated Gardenia flower on season
WHISKEY/BOURBON COCKTAILS
Rob Roy €18.00 Perfect Scotch Manhattan Dry and sweet Vermouth, Angostura bitter and Scotch Whisky
Sazerac €18.00 Oldest known cocktail from New Orleans Cube of sugar, Peychaud bitter, rye Whiskey, Absinthe, splash of soda water
Mint Julep €17.00 South Carolina, introduced at The Round Robin Bar at the Willard Hotel Washington DC by the senator Henry Clay of Kentucky Refined sugar, fresh mint, Bourbon on crashed ice
Whiskey Sour €17.00 Lemon juice, refined sugar, rye Whiskey, a hint of pasteurized egg white
THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL
SOME UNFORGETTABLE CLASSICS
B&B €17.00 Brandy and Bénédictine
Stinger €17.00 Brandy and Crème de Menthe white
Alexander €17.00 Brandy, Crème de Cacao brown, fresh cream
Grasshopper €17.00 Crème de Cacao white, Crème de Menthe green, fresh cream
Margarita €17.00 Tequila, Triple Sec, lime juice
Pimm’s Cup €17.00 Pimm’s N°1, Fever-Tree Lemonade
Pisco Sour €17.00 Lemon Juice, Pisco, refined sugar, a hint of egg white, Angostura bitter drops on the froth
VODKA COCKTAILS
Moscow Mule California 1940 €18.00 Fresh lime juice, lime cordial, Russian Vodka, Fever-Tree ginger beer
Blue Lagoon Torquay, Devon England 1951 €17.00 Vodka, Blue Curaçao, fresh lemon juice, Fever-Tree soda water
Sea Breeze Submitted to many changes since born to be alive in 1924 €18.00 Vodka, grapefruit juice, cranberry juice
Vodka Rickey Born in Washington DC at the Shoomaker’s Bar using Bourbon €17.00 Vodka, fresh lime juice and a splash of soda water
Negroski €18.00 Vodka, sweet Vermouth, Bitter Campari
MOCKTAILS (NON ALCOHOLIC)
Just Raissa After served Raissa Gorbacëv at Bolshoi Moscow 1988 €14.00 Fresh lime juice, citron syrup, cane white sugar, fresh lemon juice and soda water
Shirley Temple €14.00 Grenadine syrup, Fever-Tree ginger ale
THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL
Vanessa’s Smile After served Vanessa Redgrave at the Savoy, London 1979 €14.00 Passion fruit juice, lemon juice, orgeat syrup, grenadine syrup
Pussy Foot USA 1920 investigator against prohibitionism €14.00 Orange juice, lemon juice, lime juice, grenadine syrup and pasteurised egg yolk
Any special request, please don’t hesitate to ask one of our bar staff
WINES, CHAMPAGNE, MOUSSEUX, CREMANT
BY THE GLASS
Champagne Piper Heidsieck €18.00
Champagne Rosé Chassenay d’Arce €20.00
Prosecco Prima Cuvée Extra Dry “Bellenda” €10.00
Bianco di Custoza – La Cavalchina €10.00
Chardonnay Collio – Marco Felluga €12.00
Lido 1932 – Bellussi €12.00
Rosé RosaMara – Costaripa €12.00
Vertigo – Livio Felluga €11.00
Nobile Montepulciano – Poliziano €13.00
Chianti Classico “Gallo Nero” – Castellare €13.00
APERITIFS
VERMOUTH, APERITIFS €11.00
Aperol, Bitter Campari, Cynar, Dubonnet, Martini Bianco/Extra Dry/Rosso, Noilly Prat, Pastis 51, Pernod, Punt & Mes, Rabarbaro Zucca, Ricard, Saint Germain
FORTIFIED WINES
Cream Sherry, Dry Sherry Tio Pepe, Marsala Superiore Florio, Sherry Amontillado €11.00
Porto Taylor’s 20 years €19.00
ITALIAN & INTERNATIONAL LIQUEURS
Amaretto di Saronno, Baileys, Bénédictine, Chartreuse, Cointreau, Crème de Menthe, Drambuie, €12.00 Frangelico, Galliano, Grand Marnier, Kahlua, Limoncello, Mandarinetto, Sambuca, Strega, Tia Maria
THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL
COGNAC, ARMAGNAC, CALVADOS, BRANDY
Cognac V.S. €14.00
Courvoisier V.S.O.P., Martell V.S.O.P., Rémy Martin V.S.O.P. €16.00 Léopold Gourmel Première Saveurs
Martell Cordon Bleu €23.00
Frapin Cigar Blend, Delamain Vesper €25.00
Hennessy XO, Delamain Très Vénérable €30.00 Léopold Gourmel L’age des Epices
Rémy Martin Louis XIII €140.00
Bas Armagnac Hors d’Age Domaine Laberdolive, Bas Armagnac Janneau €19.00
Bas Armagnac Laubade Vintage 1992 €23.00
Calvados Château du Breuil 15 years, Calvados Drouin Pays d’Auge 1989 €20.00
Cardenal Mendoza, Lepanto, Asbach Uralt, Metaxa ★ ★ ★ ★ ★ ★ ★ €15.00
Vecchia Romagna €13.00
GIN, VODKA, RUM
Bombay Sapphire, Beefeater, Gordon’s, Hayman’s London Dry, Tanqueray €14.00
Berry Bros, Blackwoods, Bombay East, Hayman’s Old Tom, €16.00 Hendrick’s, Marconi 46, Martin Miller’s, Monkey 47, Plymouth, Plymouth Sloe Gin, Tanqueray 10, Whitley Neill
Grey Goose, Ketel One, Moskovskaya, Potocki, Stolichnaya, Van Gogh, Absolut €14.00
Beluga Noble, Belvedere, Cîroc, Kauffman €16.00
Beluga Gold €20.00
Bacardi, Havana 7, Myers’s €14.00
Barbancourt 15 ans, Matusalem 15 ans €18.00
Damoiseau 1980, Samaroli 2002, Caroni, Zacapa XO €20.00
THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL
UISCE BEATHA
SCOTCH WHISKEYS
Ballantine’s, Dewar’s, Famous Grouse, Grant’s, €15.00 J & B, J. Walker Red Label
Chivas Regal 12 years, Dimple 15 years, J. Walker Black Label €18.00
Balvenie 12 years, Glenfiddich 10 years, Glenlivet 12 years, Glenmorangie 10 years, Highland Park, Linkwood, Macallan Amber
Ardbeg 10 years, Bruichladdich, Caol Ila 12 years, Lagavulin 16 years, Laphroaig 10 years, Oban 14 years, Talisker 10 years
Bowmore 17 years, Samaroli Islay €20.00
Mortlach, Springbank, Scapa 16 years €20.00
Chivas Royal Salute 21 years €25.00
J. Walker Blue Label €35.00
BOURBON, CANADIAN & IRISH WHISKEYS
Bushmillls, Canadian Club, Jameson, Seagram’s V.O. €14.00
Jack Daniel’s Tennessee, Knob Creek, Maker’s Mark, Old Overholt €16.00
Crown Royal €18.00
Connemara €20.00
BITTERS, DIGESTIVES, GRAPPA
Amaro del Capo, Amaro Medicinale Giuliani, Amaro Tassoni, Soluzione Schoum, €11.00 Averna, Branca Menta, China Martini, Fernet Branca, Jägermeister, Montenegro, Ramazzotti
Kirsch, Williams, Poli Smooth, Ùe Nonino Fragolino, €17.00 Ùe Nonino Moscato, Ramandolo Ceschia
Amarone Cesari, Barbaresco Gaja €20.00
Nonino Picolit, Sassicaia Poli €23.00
THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL
NATURAL & SPARKLING WATER
¼ ½ ¾ San Pellegrino €5.00 €6.00 €8.00 Panna €5.00 €6.00 €8.00 Perrier (cl. 20) €5.00
SOFT DRINKS
Aranciata, Bitter Lemon, Coca Cola (zero), Ginger Ale, Ginger Beer, €9.00 Lemonade, Lemonsoda, Sanbitter
Fever-Tree tonic water €9.00 Fever-Tree Mediterranean Tonica Tassoni Fentimans tonic water Franklin & Sons tonic water
Succhi di frutta €8.00 Assortment of bottled fruit juices
Succo di pomodoro condito €13.00 Seasoned tomato juice
Spremute di frutta €10.00 Freshly squeezed juices
BEERS
Menabrea (Italian most awarded national beer), Peroni Nastro Azzurro €11.00
Beck’s, Heineken, Hoegaarden, Pilsner Urquell €12.00
Guinness €13.00
Tourtel (Alcohol free) €10.00
COFFEE & HOT BEVERAGES SELECTION
Espresso / Espresso coffee €7.50
Caffè Hag / Decaffeinated Espresso €7.50
Caffè Americano / American coffee €8.00
Caffè d’orzo / Barley coffee €6.00
Caffè freddo shakerato / Shaken iced coffee €10.00
Cappuccino, Latte Macchiato / Latte €9.00
Cioccolata calda / Hot chocolate €9.00
THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL
A selection of our loose teas and herbal infusions from “La via del tè” Florence €11.00
Orange Pekoe (2/3 min infusion) Tè nero originario dell’isola di Ceylon
English breakfast (2/3 min infusion) Classica miscela di tè neri dal gusto forte ottima per la colazione o per light lunch
Darjeeling (3 min infusion) Il tè degli imperatori, conoscito come lo “champagne” dei tè
Assam (3 min infusion) Tè nero classico dal gusto molto intenso
Earl Grey (3 min infusion) Tè nero di qualità darjeeling aromatizzato al Bergamotto ottimo anche in estate servito freddo
Sencha green (2 min infusion) Tè verde più bevuto in Giappone usato nella caratteristica cerimonia del tè
Romeo and Giulietta (2/3 min infusion) Miscela di tè verdi con papaya, fragola e petali di rosa rossa
Marrakech mint (2/3 min infusion) Tè verde cinese aromatizzato con foglie di menta Naa Naa del Marocco
Jasmine green (2 min infusion) Tè verde cinese miscelato con fiori di gelsomino molto profumato adatto a ogni ora
Rooibos (4/5 min infusion) Tisana per tutto il giorno originaria del Sudafrica
Camomile (2 min infusion) antinfiammatoria e calmante
Verbena (3/4 min infusion) digestiva, ottima dopo pasto
Linden (4/5 min infusion) rilassante
Fennel (3/4 min infusion) digestiva, dopo pasto
THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL
DINING @ BLUE BAR
@venicelidohotel #hotelexcelsior
THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL
Servizio dalle ore 11.30 alle 23.30 Service from 11.30 am to 11.30 pm
ALLERGENI Gentili ospiti, alcuni dei nostri ingredienti potrebbero contenere degli allergeni (glutine, sedano, crostacei, uova, pesce, lupini, latte, molluschi, senape, frutta secca, sesamo, soya, biossido di zolfo). Il nostro staff sarà lieto di proporvi alternative adatte alle vostre esigenze alimentari.
ALLERGENS Dear guests, some of our ingredients may contain allergens (gluten, celery, shellfish, eggs, fish, lupins, milk, mollusc, mustard, dried fruit, sesam, soy, sulfur dioxide). Feel free to ask our staff for an alternative which is best fitting your needs.
SANDWICH & SNACK
Hamburger completo di “Chianina” con formaggio, pancetta croccante, bis di salse “Chianina beef” classic Hamburger with cheese, bacon, tomato, lettuce and sauces € 22,00
Excelsior Club Sandwich (pollo, lattuga, uovo, pomodoro, pancetta, maionese) Excelsior Club Sandwich (chicken, lettuce, egg, tomato, bacon, mayo) € 20,00
Sandwich di pane nero con salmone affumicato, avocado, cetrioli e crema di formaggio Whole grain bread, smoked salmon, avocado, cucumber, cream cheese € 20,00
Bruschetta di pane tipo “Altamura” con pomodoro, mozzarella di Bufala, crudo e pesto “Altamura” bread Bruschetta with tomato, Buffalo Mozzarella, S. Daniele raw ham and basil “pesto” € 18,00
SANDWICH & BURGER SONO ACCOMPAGNATI CON PATATE FRITTE FATTE IN CASA E MISTICANZE DI STAGIONE
SANDWICHES & BURGERS SERVED WITH HOME MADE FRIED POTATOES AND BABY SALAD
SALADS & PLATTERS
Classica Caesar’s salad con pollo e scaglie di Grana Classic Caesar’s salad with chicken and shaved Parmesan € 22,00
“Cobb salad” con pollo, avocado, uovo, pomodorini, pancetta, blue cheese Cobb salad with chicken, avocado, egg, cherry tomato, bacon, blue cheese € 22,00
“Caprese” con mozzarella di Bufala, pomodori San Marzano, basilico DOP e olive nere “Caprese” salad, Buffalo Mozzarella, “San Marzano” tomato, basil leaves, black olives € 18,00
“Antipasto all’italiana” Classic salami selection & homemade pickles, Italian style € 25,00
THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL
Selezione di formaggi italiani, uva, noci e confetture Italian cheeses selection, grape, walnuts, confiture €22,00
Prosciutto crudo di “San Daniele” DOP con melone DOP “San Daniele” raw ham with melon € 20,00
SFIZI (PAMPER)
Salmone marinato per 48 ore, tagliato spesso, verdure croccanti e frutti di bosco Homemade smoked salmon, thick hand cut, baby greens & wild berries € 24.00
Plateau di blinis, crema acida e caviale “Calvisius” (25 gr) Platter of blinis, sour cream, “Calvisius” caviar (25 gr) € 50,00
Terrina di foie gras fatta in casa, confettura di cipolla rossa & pane brioche Chef’s signature Foie gras terrine, red onion comfiture & pan brioche € 44,00
TASTE OF ITALY
Spaghetti artigianali con pomodoro fresco e basilico Spaghetti with fresh tomato and basil € 22,00
Trofie al pesto con fagiolini alla genovese Trofie with basil “pesto” and green beans, Genoa style € 24,00
Fettuccine di pasta fresca alla Bolognese Fettuccine with Bolognese sauce € 26,00
DESSERT
Tiramisù Excelsior Excelsior classic tiramisù € 12,00
Crema catalana al rosmarino con croccantezze Rosemary scented crème brûlée & crispy coockies € 12,00
Insalata di fragole all'aceto balsamico, menta, gelato al fiordilatte Strawberry salad, balsamic vinegar, mint and ice-cream € 12.00
THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL
Coppa Romanoff con fragole fresche, gelato alla vaniglia e panna montata Romanoff Ice cream with fresh strawberries, vanilla ice-cream and whipped cream € 12,00
Tagliata di frutta di stagione, fonduta di fragola, cardamomo Fresh fruit sliced, strawberry fondue, cardamom € 12,00
Gelati e sorbetti del nostro pasticcere (2 palline) Home made ice cream & sorbet (2 scoops) € 7,00
Coperto: 5,00 Euro a persona, IVA d’uso e tasse inclusi Cover charge: 5.00 Euro per person, taxes and VAT included
Cigars available at the bar
GRADO ALCOLICO DEI PRODOTTI SERVITI / ALCOHOL BY VOLUME
Champagne 12.0% - 13.0% Vino Bianco / White Wine 12.0% - 13.5% Vino Rosso / Red Wine 12.5% - 14.5% Birre / Beers 4.5% - 6.5% Vermouth, Sherry, Vini a dessert / Vermouth, Sherry, desserts Wines 14.7% - 18.0% Bitter Campari 25.0% Pernod, Pastis 40.0% - 45.0% Gin, Vodka, Rum / Rum full proof 37,5%-47.3%/67.0% Whiskies 40.0% - 58.7% Cognac 40.0% - 47.0%
In linea con i pesi e le misure standard dell’Hotel Excelsior, la misura di vendita corrisponde a 40 ml o multipli per distillati e liquori, di 125 ml per vini e champagne e di 60 ml per vini da dessert.
In accordance with the standards of weights and measures of the Hotel Excelsior, the measure for sale of spirits and liqueurs will correspond of 40 ml and its multiples, 125 ml for wines and champagne and 60 ml for dessert wines.
THE BLUE BAR “WE ARE EASILY SATISFIED WITH THE BEST” SIR WINSTON CHURCHILL
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