venn · porto

menu archive.

past seasonal menus · plant-based

a seasonal record of dishes, ideas, and ingredients that have passed through the kitchen at Venn.

spring 2026

a spring menu built on sour leeks, fermented beans and wild greens.

a winter menu shaped by roots, aged grains, fermented brassicas and slow-cooked alliums.

an early autumn menu shaped by roots, ancient grains, wild mushrooms and prickly pear.