Archived Article By Tom Fitzmorris Originally published February 18, 2008 Nightly For A Month Bacco Revives Carnival, Venetian Style A couple of weeks ago Chef Chris Montero--the executive chef at Bacco--told me he was thinking about Mardi Gras. But not the one here in New Orleans. He had the carnivale of Venice on his mind. The Venetian Mardi Gras is much different from ours, but no less a celebration. Chris wanted to launch a new annual event marking the festival in the Venetian style. Venice has a distinctive style of cookery, involving more seafood than most Italian cities use. It also has a touch of Eastern influence. Mardi Gras was too early this year to get anything going in the proper time, but he didn't want to wait until next year. So he's offering his first Venice Carnivale menu out of season, a little bit. It starts tomorrow and runs for a month. The menu of four courses is available every night for $65. For another $20 (and that's a bargain), they pair wines down the line. The Eat Club will assay this dinner on Wednesday, February 20. You can make reservations for it here. Or you can have the menu on your own by booking a reservation directly with Bacco (522-2426). Here's the menu: Carpaccio Of Pancetta-Cured Tuna With poached pears and grilled radicchio, and salsa alla Harry’s Bar Wine: Zenato 2006 Pinot Grigio, Veneto Shrimp Scampi With braised cippolini and pan-seared polenta cake Wine: Allegrini 2005 Soave, Veneto Pan-Seared Hudson Valley Duck Breast With apple risotto and Valpolicella  reduction Wine: Zenato 2005 Valpolicella Superiore Vento ~or~ (Eat Club Dinner will have both) Braised Porcini-Dusted Veal Medallions With cauliflower and celery root puree and a wild mushroom veal reduction Wine: Sartori 2004 Amarone, Veneto Tiramisu Of Chocolate Profiterole With cappuccino mousse Wine: Banfi Rosa Regale 2005 Bacco. 310 Chartres. 522-2426. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com