Galleon Dinner Cruise in Venice

Your Venetian Galleon will be docked on the shore of the Venice wharf in front of Museo Navale, where the crew will be ready to welcome you on board and take you to the reserved tables. You have an option of reserving a table at main deck or at the prow/stern section of the boat. You will be served a pleasant welcome cocktail as you get ready for this unforgettable evening.

As the city lights illuminate the night sky, the Galleon will slowly start cruising towards the north part of the lagoon which is full of enchanting canals and has a cluster of small islands scattered around the canals.

While you enjoy the specialties prepared by the chef onboard, your cruise will sail alongside the islands of Le Vignole, Sant’Erasmo and San Francesco del Deserto, followed by Burano with its distinct colourful houses lined uniformly. Your boat will also cross Torcello, Mazzorbo and Murano, well-known throughout the world for the masterpieces of its glassmakers.

Sailing alongside the Arsenale, the Galleon will reach the small islands of San Giorgio, in a series of lights reflected in the water, pleasantly immersed in an atmosphere that will be able to enchant you with evocative emotions.

Before arriving at Museo Navale, the Galleon will pass alongside the Canal of Giudecca, from where you will get breathtaking views of historical palaces and hotels of Saint Mark’s basin.

The onboard menu for dinner is as follows:
Winter (1 January – 31 March)

Aperitif with Prosecco and 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 course
Delicate seafood risotto
Crêpe filled with radicchio di Treviso and Montasio

Second course
Gilthead fillet in salt crust with vegetables ratatouille and rosemary roast potatoes

Dessert
Seasonal fresh fruit
Tiramisu
Illy Coffee

This menu includes red and white wines from the Veneto region.

Spring (1 April – 30 June)

Aperitif with Prosecco and assorted canapés

Hors d’oeuvres
Raw scampi in lemon dressing with delicate sprout 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 course
Delicate artichokes and scampi risotto
Crêpe filled with asparagus and fresh goat cheese sauce

Second course
Gilthead fillet in salt crust with vegetables ratatouille and rosemary roast potatoes

Dessert
Seasonal fresh fruit
Tiramisu
Illy Coffee

This menu includes red and white wines from the Veneto region.

Summer (1 July – 30 September)

Aperitif with Prosecco and 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 course
Delicate seafood risotto
Crêpe filled with zucchini, saffron and Taleggio

Second course
Gilthead fillet in salt crust with vegetables ratatouille and rosemary roast potatoes

Dessert
Seasonal fresh fruit
Tiramisu
Illy Coffee

This menu includes red and white wines from the Veneto region.

Autumn (1 October– 31 December)

Aperitif with Prosecco and 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 course
Prosecco scented risotto with scampi and pumpkin
Crêpe filled with cep mushrooms

Second course
Gilthead fillet in salt crust with vegetables ratatouille and rosemary roast potatoes

Dessert
Seasonal fresh fruit
Tiramisu
Illy Coffee

Click here to download the Regular Dinner Menu.

Click here to download the Special Christmas Dinner Menu.

Click here to download the Special Valentine Eve (13th February) Menu.

Click here to download the Special Valentine Day (14th February) Menu.