Venice Ristorante & Wine Bar

With garlic, eggs, Gorgonzola, Parmesan cheese, arrabbiata sauce, pancetta, and grilled garlic ciabatta bread. Served with seasonal vegetables and a choice of roasted potatoes, fettuccine Alfredo, penne Pomodoro, angel hair garlic oil, and soft Gorgonzola polenta.

Deep-fried crab cake and saffron-Gorgonzola cream sauce. Served with seasonal vegetables and a choice of roasted potatoes, fettuccine Alfredo, penne Pomodoro, angel hair garlic oil, and soft Gorgonzola polenta.

Polenta, mixed green, thinly sliced filet mignon, baby arugula, crispy capers, shaved Parmesan cheese, aioli, and white truffle oil. Served with seasonal vegetables and a choice of roasted potatoes, fettuccine Alfredo, penne Pomodoro, angel hair garlic oil, and soft Gorgonzola polenta.

Grilled ciabatta bread topped with fresh vine-ripened tomatoes, basil and dry oregano, and garnished with olives. Served with seasonal vegetables and a choice of roasted potatoes, fettuccine Alfredo, penne Pomodoro, angel hair garlic oil, and soft Gorgonzola polenta.

Combination of fried saffron rice balls filled with bolognese sauce, potatoes, and croquettes. Served with seasonal vegetables and a choice of roasted potatoes, fettuccine Alfredo, penne Pomodoro, angel hair garlic oil, and soft Gorgonzola polenta.

Mozzarella caprese, parma prosciutto, mortadella, cacciatorini salami, imported Parmesan cheese, grilled rustic bread, and walnuts. Served with seasonal vegetables and a choice of roasted potatoes, fettuccine Alfredo, penne Pomodoro, angel hair garlic oil, and soft Gorgonzola polenta.

Vine-ripened tomatoes, fresh mozzarella, basil, and Mediterranean dry oregano, olives, and Tuscan olive oil. Served with seasonal vegetables and a choice of roasted potatoes, fettuccine Alfredo, penne Pomodoro, angel hair garlic oil, and soft Gorgonzola polenta.

Fresh burrata served over beet carpaccio, wild arugula, parma prosciutto, cherry tomatoes, olives, and arugula pesto with balsamic reduction. Served with seasonal vegetables and a choice of roasted potatoes, fettuccine Alfredo, penne Pomodoro, angel hair garlic oil, and soft Gorgonzola polenta.

Sauteed eggplant layered with fresh mozzarella, Parmesan cheese, marinara sauce, and basil. Served with seasonal vegetables and a choice of roasted potatoes, fettuccine Alfredo, penne Pomodoro, angel hair garlic oil, and soft Gorgonzola polenta.

Flash-fried calamari rings and tentacles, julienne zucchini, and spicy marinara sauce. Served with seasonal vegetables and a choice of roasted potatoes, fettuccine Alfredo, penne Pomodoro, angel hair garlic oil, and soft Gorgonzola polenta.

Vine-ripened tomatoes, cucumber, red onion, kalamata olives, celery, basil, toasted ciabatta bread, and Sangiovese wine vinaigrette.

Baby spinach salad tossed with toasted almonds, orange segments, and goat cheese in a raspberry vinaigrette.

Field greens, vine-ripened tomatoes, and shaved Parmesan cheese tossed with balsamic vinaigrette.

Romaine, baby spinach, cherry tomatoes, Gorgonzola crumbles, almonds, and limoncello dressing.

Romaine lettuce with fried capers, croutons, and shaved Parmesan cheese tossed with a caesar dressing. Served in a Parmesan cheese basket.

Round shaped ravioli filled with spicy Italian sausage, ricotta, porcini mushrooms, Parmesan, served in a porcini mushrooms, fresh tomatoes, and sausage- wine sauce.

Hat shaped ravioli filled with fresh mozzarella, and Parmesan cheese, served in a Gorgonzola cream sauce.

Square shaped spinach ravioli filled with ricotta, spinach, and Parmesan cheese, served in a marinara vellutata sauce, and sage brown butter.

Small hat-shaped ravioli filled with roasted butternut squash, walnuts, and Parmesan cheese. Served in a marinara-vellutata sauce.

Italian style lasagna baked in the oven with bolognese and bechamel-Parmesan.

Imported Italian rice with sauteed fresh chicken in a creamy basil pesto sauce.

Potato dumplings and spring vegetables in a citrus chardonnay wine sauce.

Homemade egg ribbon pasta with braised wild boar, root vegetables, plum tomatoes, and merlot wine sauce.

Short tube pasta tossed with Italian sausage, caramelized onions, button mushrooms, and marinara sauce finished with a touch of cream and Parmesan cheese.

Spaghetti and homemade meatballs, roasted garlic, fresh tomatoes, and marinara sauce.

Thin flat long pasta with scallops, shrimp, manila clams, mussels, garlic, and fresh tomatoes finished with a light marinara sauce.

Egg ribbon pasta with Parmesan and butter. Served over house meat ragu.

Linguine pasta tossed with jumbo prawns, cherry tomatoes, mint, and chardonnay wine sauce.

Linguine pasta tossed with manila clams and roasted garlic in a pinot grigio wine sauce.

Lightly breaded chicken breast sauteed until golden brown, arugula salad with cherry tomatoes, red onions, Parmesan cheese, and lemon vinaigrette served with seasonal vegetables.

Chicken breast sauteed in a marsala wine sauce with fresh porcini and wild mushrooms. Served with seasonal vegetables.

Chicken breast medallions filled with Italian ham, asparagus, and fontina cheese finished in the oven with a chardonnay wine sauce. Served with seasonal vegetables.

Chicken breast sauteed with fresh tomatoes, marinara sauce, Parmesan, and fresh mozzarella then finished in the oven. Served with seasonal vegetables.

Chicken breast with baby artichokes, capers, and roasted garlic finished in a lemon chardonnay wine sauce. Served with seasonal vegetables.

Veal shank braised with plum tomatoes and root vegetables, Barolo wine sauce, and fettuccine.

Veal scaloppine with capers and roasted garlic finished in a lemon chardonnay wine sauce.

Veal scaloppine with fresh button mushrooms in a marsala wine sauce.

Veal scaloppine with fresh tomatoes, marinara sauce, fresh mozzarella, and Parmesan cheese.

Lightly breaded tenderized veal cutlets sauteed until golden brown, accompanied with an arugula salad with cherry tomatoes, red onions, Parmesan, and lemon vinaigrette.

Double Colorado lamb chops grilled and served roasted potatoes.

Prime filet mignon grilled with porcini mushroom sauce and served with roasted potatoes.

Profiteroles filled with chantilly cream covered with a dark chocolate sauce.

Chocolate lava cake served warm with hazelnut gelato.

Espresso soaked ladyfingers layered with mascarpone cream and chocolate chips.

Original cheesecake drizzled with fresh strawberry sauce.