Galleon Dinner Cruise in Venice

 

Candlelit dinner in the enchanting atmosphere of the Venetian Galleon.

Taste our delicious menu while navigating among the islands of the Venetian lagoon.

Last but not least, a splendid view of Saint Mark square to make your night unforgettable.

 

Venue

Be at the boarding point at least 10 minutes before boarding time

Address: Riva S. Biasio, 2148, 30122 Venezia VE, Italia

Location name / meeting point: Venice, in front of Museo Navale ( geographical coordinates 45°25'56.5"N 12°20'59.0"E )

 

Embarkation/Disembarkation point: Venezia-Museo Navale:

Panoramic sailing among the Venetian islands

A refined menu (5 courses), prepared with seasonal products by our Chef on board

Romantic and evocative atmosphere

 

Choose carefully the area of your table!

There are two options:

sitting on the main deck, where you can enjoy a panoramic view of the lagoon while sailing;

sitting on the prow/stern area: the prow is the most private area of the boat, with only two small portholes at the top and with no view on the outside; the stern area is connected to the kitchen/bar and has small windows for a partial view on the outside. In the prow/stern area tables are set up for 4 seats, so couples could be aggregated according to availability (the tables are still big enough to allow each couple their own privacy).

 

Included

Navigation in the Venetian lagoon

Refined 5 courses menu, prepared with seasonal products by our Chef on board

Aperitif with Prosecco DOC extra dry

Bottle of Cabernet Sauvignon or Chardonnay "Podere dei Nidran"

Water

Coffee

 

Not included

Spirits and cocktails

Wines of labels not mentioned in the menu

Any other extra not included in the 'Included' section

Bring along: Paperless voucher (not necessarily printed)

Languages: English, Italian

Important information: At the time of booking it is asked to choose the area of your table: main deck or prow/stern (detailed information on "DESCRIPTION")

 

GENERAL REGULATIONS

The event will take place even with adverse weather condition as the Galleon is equipped with a covering structure and has heating during winter whereas during summer it is covered in case of rain.

The boat is accessible to people with disabilities.

The embarkation time must be observed as the event is itinerant and it will not be possible to embark after that time. Please be punctual in order to avoid any misunderstandings or problems for the management and so as not to affect the success of the event. 

The program of the event may vary depending on environmental conditions, technical factors or other factors, at the unchallengeable judgement of the Captain. 

All passengers aboard the Galleon are covered by third party civil liability insurance, under current law.

Upon request, it is possible to arrange for boarding/disembarking from Punta Sabbioni.

Special dietary needs and food allergies must be notified at least 48 hours in before the dinner cruise.

Children menu is always served for children bookings (reduced rate from 1 to 12 years old).

 

WITHDRAWAL AND CANCELLATIONS

Dinner is guaranteed when there are at least 8 participants.

Free cancellation or possibility to change date up to 72 hours before the event.

No money will be refunded for cancellations in the 72 hours before the event.

Non-participation in the event due to the late arrival of a client will not result in money being refunded.

In case of cancellation of the event by the company due to technical reasons like breakdowns, or the conditions of the weather or sea, the closing of harbour due to order of the competent authority and/or due to force majeure beyond the control of the Captain or the management (with the exclusion of client’s reasons), the company will offer the opportunity to book in the future or will refund the money. 

If it will not be possible to leave the dock to start the sailing or to continue the sailing, after the boarding of the guests and/or after the beginning of the event/dinner, due to technical reasons like breakdowns, the conditions of the weather or sea, the closing of harbour due to order of the competent authority and/or due to force majeure beyond the control of the Captain or the management, no money will be refunded.

Program and cast

Winter Menu 

1 January 2026-31 March 2026

FISH winter menu

 

Aperitif 

Prosecco 

Assorted canapés 

 

Hors d’oeuvres 

Raw scampi in lemon dressing with fresh spinach salad 

Thin slices of sea bass fillet flavoured with capers and olives “taggiasca” 

--- 

Pickled anchovies with pink peppercorns 

Octopus salad 

Scallops au gratin with ginger and carrots sauce 

 

First courses 

Delicate seafood risotto 

--- 

Crêpe filled with radicchio di Treviso and Montasio 

 Second course 

Seabream fillet in salt crust with vegetables ratatouille and rosemary roast potatoes 

Dessert 

Seasonal fresh fruit 

Tiramisù 

--- 

Illy Coffee 

 

This menu includes red and white wines from the Veneto region 

* The suggested menu is subject to change and all selections are subject to availability. 

 

MEAT 

winter menu 1 st January – 31st March 

 

Aperitif 

Prosecco 

Assorted canapés 

 

Hors d’oeuvres 

Apulian “Burrata” with fresh spinach salad, sweet-and-sour pearl onions and Montagnana d.o.p. ham 

--- 

Thin slices of beef drizzled with balsamic vinegar of Modena and baked radicchio di Treviso with gorgonzola and walnuts 

 

 First courses 

Strozzapreti with meat sauce 

--- 

Crêpe filled with radicchio di Treviso and Montasio 

 

Second course 

Bacon wrapped turkey roulade with vegetables ratatouille and rosemary roast potatoes 

Angus "tagliata" (steaks) on a bed of fresh rucola salad and pachino tomatoes 

 

Dessert

 Seasonal fresh fruit

 Tiramisù 

---

Illy Coffee 

This menu includes red and white wines from the Veneto region 

* The suggested menu is subject to change and all selections are subject to availability. 

 

VEGETARIAN

winter menu 1 st January – 31st March 

 

Aperitif 

Prosecco 

Assorted canapés 

 

Hors d’oeuvres

 Apulian “Burrata” with fresh spinach salad and sweet-and-sour pearl onions 

--- 

Selection of mushrooms and Grana Padano d.o.p. flakes on a bed of soft polenta 

 

First courses

Strozzapreti with tomato sauce, olives “taggiasca” and basil 

--- 

Crêpe filled with radicchio di Treviso and Montasio 

 

Second course 

Herbs omelette filled with ricotta and cheeses assiette with vegetables ratatouille and rosemary roast potatoes 

 

Dessert 

Seasonal fresh fruit 

Tiramisù 

--- 

Illy Coffee 

 

This menu includes red and white wines from the Veneto region 

* The suggested menu is subject to change and all selections are subject to availability. 

 

Children menu

Aperitif

Juices 

Small pizzas and salted snacks 

 

Hors d’oeuvre 

Bruschetta Mediterranean style 

 

First course 

Meat lasagna 

 

Second course 

Breaded veal cutlet with chips 

 

Dessert 

Seasonal fresh fruit 

Tiramisù 

* The suggested menu is subject to change and all selections are subject to availability. 

 

Spring Menu

1 st April – 31st May 

FISH 

spring menu 

1 st April – 31st May 

Aperitif 

Prosecco 

Assorted canapés 

 

Hors d’oeuvres 

Raw scampi in lemon dressing with capers 

Thin slices of sea bass fillet flavoured with capers and olives “taggiasca” 

--- 

Pickled anchovies with pink peppercorns 

Octopus salad 

Scallops au gratin with ginger and carrots sauce 

 

First courses 

Delicate artichokes and scampi risotto 

--- 

Crêpe filled with asparagus and fresh goat cheese sauce 

 

Second course 

Seabream fillet in salt crust with vegetables ratatouille and rosemary roast potatoes 

 

Dessert 

Seasonal fresh fruit 

Tiramisù 

--- 

Illy Coffee 

This menu includes red and white wines from the Veneto region 

* The suggested menu is subject to change and all selections are subject to availability

 

MEAT

spring menu 1 st April – 31st May

Aperitif

Prosecco

Assorted canapés

 

Hors d’oeuvres

Apulian “Burrata” with sweet-and-sour pearl onions, capers and

Montagnana d.o.p. ham

---

Thin slices of beef drizzled with balsamic vinegar of Modena and small “Parmigiana” (baked aubergine with tomatoes and mozzarella)

 

First courses

Strozzapreti with meat sauce

---

Crêpe filled with asparagus and fresh goat cheese sauce

 

Second course

Bacon wrapped turkey roulade with vegetables ratatouille and rosemary roast potatoes

Angus "tagliata" (steaks) on a bed of fresh rucola salad and pachino tomatoes

Dessert

Seasonal fresh fruit

Tiramisù

---

Illy Coffee

This menu includes red and white wines from the Veneto region

* The suggested menu is subject to change and all selections are subject to availability. 

 

VEGETARIAN 

spring menu 

1 st April – 31st May 

Aperitif 

Prosecco 

Assorted canapés 

 

Hors d’oeuvres 

Apulian “Burrata” with sweet-and-sour pearl onions and capers 

--- 

Small “Parmigiana” (baked aubergine with tomatoes and parmesan cheese) with grilled vegetables 

 

First courses 

Delicate artichokes risotto 

--- 

Crêpe filled with asparagus and fresh goat cheese sauce 

 

Second course 

Herbs omelette filled with ricotta and cheeses assiette with vegetables ratatouille and rosemary roast potatoes 

 

Dessert 

Seasonal fresh fruit 

Tiramisù 

--- 

Illy Coffee 

 This menu includes red and white wines from the Veneto region 

* The suggested menu is subject to change and all selections are subject to availability. 

 

Children menu 

Aperitif 

Juices Small pizzas and salted snacks 

 

Hors d’oeuvre 

Bruschetta Mediterranean style 

 

First course 

Meat lasagna 

 

Second course 

Breaded veal cutlet with chips 

 

Dessert 

Seasonal fresh fruit 

Tiramisù 

* The suggested menu is subject to change and all selections are subject to availability. 

 

Summer Menu

1st June – 15th September

Fish Menu

Aperitif 

Prosecco 

Assorted canapés 

Hors d’oeuvres 

Raw scampi in lemon dressing with chunky fresh tomatoes 

Thin slices of sea bass fillet flavoured with capers and olives “taggiasca” 

--- 

Pickled anchovies with pink peppercorns 

Octopus salad 

Scallops au gratin with ginger and carrots sauce 

 

First courses 

Delicate seafood risotto 

--- 

Crêpe filled with zucchini, saffron and soft cheese 

 

Second course 

Seabream fillet in salt crust with vegetables ratatouille and rosemary roast potatoes 

 

Dessert 

Seasonal fresh fruit 

Tiramisù 

--- 

Illy Coffee 

 

This menu includes red and white wines from the Veneto region 

* The suggested menu is subject to change and all selections are subject to availability. 

 

MEAT summer menu

Aperitif 

Prosecco 

Assorted canapés 

 

Hors d’oeuvres 

Apulian “Burrata” with Montagnana d.o.p. ham and melon pearls 

--- 

Thin slices of beef drizzled with balsamic vinegar of Modena and small “Parmigiana” (baked aubergine with tomatoes and mozzarella) 

 

First courses 

Strozzapreti with meat sauce 

--- 

Crêpe filled with zucchini, saffron and soft cheese Second course 

Bacon wrapped turkey roulade with vegetables ratatouille and rosemary roast potatoes Angus "tagliata" (steaks) on a bed of fresh rucola salad and pachino tomatoes 

Dessert 

Seasonal fresh fruit 

Tiramisù 

--- 

Illy Coffee 

 This menu includes red and white wines from the Veneto region 

* The suggested menu is subject to change and all selections are subject to availability. 

 

VEGETARIAN summer menu

Aperitif 

Prosecco 

Assorted canapés 

 

Hors d’oeuvres 

Apulian “Burrata” with sweet-and-sour pearl onions and capers 

--- 

Small “Parmigiana” (baked aubergine with tomato sauce and parmesan cheese) with grilled vegetables 

 

First courses 

Delicate artichokes risotto 

--- 

Crêpe filled with zucchini, saffron and soft cheese 

 

Second course 

Herbs omelette filled with ricotta and cheeses assiette with vegetables ratatouille and rosemary roast potatoes 

 

Dessert 

Seasonal fresh fruit 

Tiramisù 

--- 

Illy Coffee 

 This menu includes red and white wines from the Veneto region 

* The suggested menu is subject to change and all selections are subject to availability. 

 

Children menu 

Aperitif 

Juices Small pizzas and salted snacks 

 

Hors d’oeuvre 

Bruschetta Mediterranean style 

 

First course 

Meat lasagna 

 

Second course 

Breaded veal cutlet with chips 

 

Dessert 

Seasonal fresh fruit 

Tiramisù 

* The suggested menu is subject to change and all selections are subject to availability. 

 

Autumn Menu

16th September – 31st December

FISH autumn menu

Aperitif 

Prosecco 

Assorted canapés 

 

Hors d’oeuvres 

Raw scampi in lemon dressing with avocado sauce 

Thin slices of sea bass fillet flavoured with capers and olives “taggiasca” 

--- 

Pickled anchovies with pink peppercorns 

Octopus salad Scallops au gratin with ginger and carrots sauce 

 

First courses 

Prosecco scented risotto with scampi and pumpkin 

--- 

Crêpe filled with cep mushrooms 

 

Second course 

Seabream fillet in salt crust with vegetables ratatouille and rosemary roast potatoes 

 

Dessert 

Seasonal fresh fruit 

Tiramisù 

--- 

Illy Coffee 

This menu includes red and white wines from the Veneto region 

 * The suggested menu is subject to change and all selections are subject to availability. 

 

MEAT autumn menu

Aperitif 

Prosecco 

Assorted canapés 

 

Hors d’oeuvres 

Thin slices of beef drizzled with balsamic vinegar of Modena and flan with pumpkin and smoked ricotta 

--- 

Selection of mushrooms and Grana Padano d.o.p. flakes on a bed of soft polenta 

 

First courses 

Strozzapreti with meat sauce 

--- 

Crêpe filled with cep mushrooms 

 

Second course 

Bacon wrapped turkey roulade with vegetables ratatouille and rosemary roast potatoes Angus "tagliata" (steaks) on a bed of fresh champignon mushrooms 

 

Dessert 

Seasonal fresh fruit 

Tiramisù 

--- 

Illy Coffee 

This menu includes red and white wines from the Veneto region 

 * The suggested menu is subject to change and all selections are subject to availability. 

 

VEGETARIAN autumn menu

Aperitif 

Prosecco 

Assorted canapés 

 

Hors d’oeuvres Apulian “Burrata” with sweet-and-sour pearl onions and capers 

--- 

Selection of mushrooms and Grana Padano d.o.p. flakes on a bed of soft polenta 

 

First courses 

Strozzapreti with tomato sauce, olives “taggiasca” and basil 

--- 

Crêpe filled with cep mushrooms 

 

Second course 

Herbs omelette filled with ricotta and cheeses assiette with vegetables ratatouille and rosemary roast potatoes 

 

Dessert 

Seasonal fresh fruit 

Tiramisù 

--- 

Illy Coffee 

This menu includes red and white wines from the Veneto region 

* The suggested menu is subject to change and all selections are subject to availability. 

 

Children menu 

Aperitif 

Juices Small pizzas and salted snacks 

 

Hors d’oeuvre 

Bruschetta Mediterranean style 

 

First course 

Meat lasagna 

 

Second course 

Breaded veal cutlet with chips 

 

Dessert 

Seasonal fresh fruit 

Tiramisù 

 * The suggested menu is subject to change and all selections are subject to availability.