Auberge de Venise Montparnasse - Dingo American Bar and Restaurant

A 3-course prix fixe menu offering a selection of Italian classics. Choose one starter, one main dish, and one dessert. Beverages are not included.

A traditional assortment of vegetable-based appetizers. Typically includes marinated, grilled, or pickled vegetables. A fresh and light way to start the meal.

Raw beef sliced very thinly and served chilled. Topped with savory Parmesan cheese, olive oil, and arugula. Delicate texture with a rich, salty finish.

Thinly sliced raw salmon dressed with extra virgin olive oil and lemon. Smooth and melting texture with a fresh citrus flavor.

Aged dry-cured ham from Parma, sliced paper-thin. Aged for 24 months for a deep, savory, and slightly salty flavor. Soft and melt-in-the-mouth texture.

A thick, hearty Italian soup made with fresh vegetables. Savory and comforting. Usually served warm.

Layers of eggplant served with warm goat cheese and salad. A combination of soft textures with the tangy, creamy flavor of the cheese.

Fresh burrata cheese (mozzarella with a creamy center) served with eggplant and tomatoes. Rich and creamy texture balanced by fresh vegetables and basil.

A mixed salad topped with savory Parma ham, mozzarella, and corn. Fresh and crisp with salty accents from the cured ham.

A large salad loaded with tuna, eggs, and vegetables, dressed in Caesar sauce. Filling and diverse in texture. Suitable for sharing.

A platter of Italian cured meats and cheeses, including salami, mortadella, and smoked speck. Savory, salty, and perfect for snacking with wine.

A selection of thinly sliced raw seafood including tuna, swordfish, scallops, and salmon. Fresh, delicate flavors served chilled.

Classic spaghetti in tomato sauce topped with creamy stracciatella cheese and basil. A simple yet rich dish with contrasting temperatures and textures.

Spaghetti served with a rich, slow-cooked meat and tomato sauce (Bolognese). Savory, hearty, and universally popular.

Pasta with a rich sauce made from eggs, cheese, cream, and cured pork (bacon/jowl). Creamy, salty, and comforting.

Large stuffed pasta (tortelloni) filled with beef, served in a rich and creamy sauce made from four types of cheese.

Fresh ravioli stuffed and served with a basil pesto sauce and cream. Aromatic, herbal, and creamy.

Fresh ravioli with a truffle filling, served in a creamy mushroom sauce. Earthy, aromatic, and luxurious.

Tube-shaped pasta served in a spicy tomato sauce with chili peppers. Tangy and spicy.

Baked pasta sheets layered with meat sauce (Bolognese), béchamel sauce, and parmesan. Rich, soft, and cheesy.

Long flat noodles served with a creamy sauce and pieces of fresh and smoked salmon. Rich and savory with a smoky fish flavor.

Small penne pasta with artichokes, bresaola (dried beef), and a creamy gorgonzola sauce. Strong, tangy cheese flavor paired with earthy artichokes.

Creamy Italian rice dish cooked with porcini mushrooms. Rich, earthy, and savory.

Soft potato dumplings served with tomato sauce, eggplant, and mozzarella cheese. A comforting vegetarian dish.

Large tube pasta served with prawns, zucchini, and a truffle cream sauce. Luxurious seafood dish with earthy truffle notes.

Long pasta served with clams, garlic, and oil. A classic Italian seafood dish, salty and savory from the sea.

Salmon fillet seasoned with high-quality sea salt, served with zucchini risotto. Tender fish paired with creamy rice.

Tuna fillet coated in crushed pistachios and seared, served with sweet caramelized onions. Nutty, savory, and textured.

Creamy rice dish cooked with a mix of seafood. Rich seafood flavor soaked into the rice.

Squid stewed with tomatoes, garlic, and parsley, served with rice. Tender squid in a savory red sauce.

Linguine pasta served with large prawns in a tomato and garlic sauce. Savory and sweet from the prawns.

Grilled swordfish fillet served simply with salad. Meaty, firm fish with a smoky grilled flavor.

Breaded chicken cutlet topped with tomato sauce, eggplant, and melted cheeses. Similar to Chicken Parmesan. Rich and comforting.

Tender veal medallions cooked in a lemon and white wine sauce. Zesty, light, and savory.

Breaded veal cutlet served with fresh tomatoes, arugula, and shavings of Grana/Parmesan cheese. A mix of crispy hot meat and fresh salad.

Braised veal shank cooked slowly until tender. Served in a rich sauce. The meat falls off the bone.

Veal cutlets topped with prosciutto and sage, cooked in white wine. Savory and salty.

Calf's liver cooked with onions and white wine. Served with polenta. A traditional Venetian dish with a distinct, rich flavor.

Premium beef fillet (200g) served with a rich gorgonzola cheese sauce. Tender meat with a strong, creamy topping.