Venice Ristorante Italiano

Meatballs & grilled sausage with chunky marinara sauce on a bed of soft polenta.

Flash-fried calamari rings and julienne zucchini accompanied with spicy marinara sauce.

Fresh burrata served over beet carpaccio, wild arugula, parma prosciutto, cherry tomatoes, olives and arugula pesto with balsamic reduction.

Grilled ciabatta bread topped with fresh vine ripened tomatoes, basil and dry oregano, garnished with olives.

Parma prosciutto, mortadella, cacciatorini salami and imported parmesan cheese; served with grilled rustic bread, walnuts and pickled cucumber.

Prince Edward Island mussels with roasted garlic, fresh tomatoes and white wine in seafood broth. Served with grilled ciabatta.

Thinly sliced filet mignon topped with baby arugula, crispy capers and shaved parmesan cheese, drizzled with lemon vinaigrette and white truffle oil.

Vine-ripened tomatoes, fresh mozzarella, basil and Mediterranean dry oregano, olives and Tuscan olive oil.

Sauteed eggplant layered with fresh mozzarella, parmesan cheese, marinara sauce and basil.

Grliled Italian sausage, roasted bell peppers, grilled zucchini, sliced tomatoes and mayonnaise on a homemade focaccetta bread, served with hand cut fries and field green salad.

Grilled chicken, provolone cheese, zucchini, tomatoes and mayonnaise on a homemade focaccetta bread, served with hand cut fries and field green salad.

Slow roasted turkey breast, caramelized onion, cambonzola cheese, sliced tomatoes and baby spinach on a homemade focaccetta bread, served with hand cut fries and field green salad.

Grilled zucchini, eggplant, fontina cheese, sliced tomatoes and mayonnaise on a homemade focaccetta bread, served with hand cut fries and field green salad.

Baby kale, baby arugola, shaved parmesan cheese, cherry tomatoes, pinapple and almonds, tossed with a lemon dressing.

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

Romaine lettuce, fried capers, Tuscan croutons and shaved parmesian cheese tossed with an homemade, caesar dressing.

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

Chopped salad: romaine, fresh spinach, cucumbers, mortadella, finocchiona salami, Italian ham, gorgonzola, avocado, roasted bell peppers, cherry tomatoes and boiled egg tossed with a garlic-Cesar-cilantro dressing.

House-made large hat shaped spinach ravioli filled with bolognese sauce and sweet peas served in a creamy gorgonzola sauce.

Housemade hat shaped ravioli filled with fresh mozzarella & parmesan cheese served with a gorgonzola cream sauce.

Homemade round shaped ravioli filled with spicy italian sausage, ricotta, porcini mushrooms, parmesan; porcini mushrooms, fresh tomatoes, sausage- wine sauce.

Homemade ravioli filled with fresh and smoked salmon, goat cheese & mascarpone, served in a light cream sauce.

Homemade 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.

House made pasta sheets with sausage, ricotta, parmesan cheese, tomatoes and caramelized onions, baked in a light cream sauce.

Imported Italian rice, spicy Italian sausage, fresh spinach, porcini mushrooms, parmesan cheese & truffle oil.

Homemade potato dumplings tossed in a pink sauce with Italian ham, mushrooms, sweet peas & parmesan cheese.

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

Homemade wide ribbon egg pasta with a split cold water lobster tail sauteed with roasted garlic, prawns, mussels and fresh tomatoes in a chardonnay wine light marinara sauce.

Linguine pasta tossed with pan seared jumbo prawns, capers, roasted artichokes in a lemon butter sauce.

Shell pasta with sauteed diced chicken breast, broccoli, sun-dried tomatoes and roasted garlic in a pinot grigio wine sauce, light marinara & pecorino cheese.

Tube shaped pasta with diced chicken breast, porcini and crimini mushrooms, caramelized onion in a cream sauce.

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

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

Egg ribbon pasta with parmesan and butter; served over house meat ragu.

Chicken breast filled with Italian ham, fontina cheese & spinach, topped with a Chardonnay wine sauce.

Chicken breast with parma prosciutto, sage and fontina in a chardonnay sauce.

Chicken breast with baby artichokes, capers & roasted garlic, finished in a lemon chardonnay wine sauce.

Chicken breast sauteed in a Marsala wine sauce with fresh porcini & wild mushrooms.

Chicken breast sauteed with fresh tomatoes, marinara sauce, parmesan & fresh mozzarella, then finished in the oven.

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

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

Veal scaloppine with fresh tomatoes, marinara sauce, fresh mozzarella & parmesan cheese.

Veal scaloppine with grilled artichokes hearts, capers & roasted garlic, finished in a lemon chardonnay wine sauce.

Veal scaloppine with Parma prosciutto, sage & fontina cheese, finished with a chardonnay wine sauce.

Lightly breaded tenderized veal cutlets sauteed until golden brown, accpmpained with an arugola salad with cherry tomatoes, red onions, parmesan and lemon vinaigrette.

Meatballs & grilled sausage with chunky marinara sauce on a bed of soft polenta.

Parma prosciutto, mortadella, cacciatorini salami and imported parmesan cheese; served with grilled rustic bread, walnuts and pickled cucumber.

Fresh burrata served over beet carpaccio, wild arugula, Parma prosciutto, cherry tomatoes, olives and arugula pesto with balsamic reduction.

Lightly dusted and fried fresh soft shell crabs, served with saffron cream and a field green salad.

Vine-ripened tomatoes, fresh mozzarella, basil and Mediterranean dry oregano, olives and Tuscan olive oil.

Prince Edward Island mussels with roasted garlic, fresh tomatoes and white wine in seafood broth; served with grilled ciabatta.

Grilled ciabatta bread topped with fresh vine ripened tomatoes, basil and dry oregano, garnished with olives.

Flash-fried calamari rings and julienne zucchini accompanied with spicy marinara sauce.

Sautéed eggplant layered with fresh mozzarella, parmesan cheese, marinara sauce and basil.

Thinly sliced filet mignon topped with baby arugola, crispy capers and shaved parmesan cheese, drizzled with lemon vinaigrette and white truffle oil.

Baby kale, baby arugola, shaved parmesan cheese, cherry tomatoes, pinapple and almonds, tossed with a lemon dressing.

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

Field green salad tossed in a Champagne vinaigrette, wrapped in a cucumber ring topped with pears, dolcelatte gorgonzola, toasted walnuts and drizzled with a balsamic reduction.

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

Chopped salad: Romaine, fresh spinach, cucumbers, mortadella, finocchiona salami, Italian ham, gorgonzola, avocado, roasted bell peppers, cherry tomatoes and boiled egg tossed with a garlic-cesar-cilantro dressing.

Romaine lettuce with fried capers, croutons and shaved parmesan cheese tossed with a Caesar dressing, served in a parmesan cheese basket.

House made large hat shaped spinach ravioli filled with bolognese sauce and sweet peas, served in a creamy gorgonzola sauce.

Housemade hat shaped ravioli filled with fresh mozzarella & parmesan cheese served in a gorgonzola cream sauce.

Homemade round shaped ravioli filled with spicy Italian sausage, ricotta, porcini mushrooms, parmesan. porcini mushrooms, fresh tomatoes, sausage- wine sauce.

Homemade ravioli filled with fresh and smoked salmon, goat cheese & mascarpone, served in a light cream sauce.

Homemade 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.

House made pasta sheets with sausage, ricotta, parmesan cheese, tomatoes and caramelized onions, baked in a light cream sauce.

Imported Italian rice, spicy Italian sausage, fresh spinach, porcini mushrooms, parmesan cheese & truffle oil.

Homemade potato dumplings tossed in a pink sauce with Italian ham, mushrooms, sweet peas & parmesan cheese.

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

Homemade wide ribbon egg pasta with a split cold water lobster tail sauteed with roasted garlic, prawns, mussels and fresh tomatoes in a chardonnay wine light marinara sauce.

Linguine pasta tossed with pan seared jumbo prawns, capers, roasted artichokes in a lemon butter sauce.

Shell pasta with sauteed diced chicken breast, broccoli, sun-dried tomatoes and roasted garlic in a pinot grigio wine sauce, light marinara & pecorino cheese.

Tube shaped pasta with diced chicken breast, porcini and crimini mushrooms, caramelized onion in a cream sauce.

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

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

Egg ribbon pasta with parmesan and butter; served over house meat ragu.

Chicken breast filled with Italian ham, fontina cheese & spinach, topped with a Chardonnay wine sauce.

Chicken breast with Parma prosciutto, sage and fontina in a Chardonnay sauce.

Chicken breast with baby artichokes, capers & roasted garlic, finished in a lemon chardonnay wine sauce.

Chicken breast sautéed in a Marsala wine sauce with fresh porcini & wild mushrooms.

Chicken breast sauteed with fresh tomatoes, marinara sauce, parmesan & fresh mozzarella, then finished in the oven.

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

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

Veal scaloppine with fresh tomatoes, marinara sauce, fresh mozzarella & parmesan cheese.

Veal scaloppine with grilled artichokes hearts, capers & roasted garlic, finished in a lemon chardonnay wine sauce.

Veal scaloppine with Parma prosciutto, sage & fontina cheese, finished with a chardonnay wine sauce.

Lightly breaded tenderized veal cutlets sautéed until golden brown, accpmpained with an arugola salad with cherry tomatoes, red onions, parmesan and lemon vinaigrette.

Choose two of your favorite flavors gelato. pistachio, vanilla, chocolate, hazelnut, amaretto, coffee, spumoni, strawberries.

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

Short dough filled with a lemon pastry cream, garnished with pine nuts and almonds. Served with hazelnut gelato.

Lady finger soaked in espresso, layered with mascarpone, cream and chocolate chips.

Cocolate Mousse and fresh raspberries with pistachio gelato.

Pear tart with almonds; served with pistachio gelato.

Chocolate lava cake. Served warm with hazelnut gelato.

Profiteroles filled with chantilly cream, covered with a white chocolate sauce.

Thinly sliced filet mignon, baby arugula, crispy capers, and shaved Parmesan cheese. Lemon vinaigrette and white truffle oil.

Flash-fried calamari rings, julienne zucchini, and spicy marinara sauce.

Fresh burrata over beet carpaccio, wild arugula, parma prosciutto, cherry tomatoes, olives, arugula pesto, and balsamic reduction.

Vine-ripened tomatoes, fresh mozzarella, basil and oregano, olives, and Tuscan olive oil.

Mozzarella caprese, parma prosciutto, mortadella, cacciatorini salami, Parmesan cheese, grilled rustic bread, and walnuts.

Eggplant layered with fresh mozzarella, Parmesan cheese, marinara sauce, and fresh basil.

With garlic, eggs, gorgonzola, Parmesan cheese, arrabbiata sauce, pancetta, and grilled garlic bread.

Baby spinach, almonds, dried cranberries, orange segments, goat cheese, and raspberry vinaigrette.

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

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

Romaine lettuce, fried capers, Tuscan croutons, and shaved Parmesan cheese tossed with a homemade Caesar dressing.

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

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

Homemade round ravioli filled with spicy Italian sausage, ricotta, porcini mushrooms, Parmesan, porcini mushrooms, fresh tomatoes, and sausage wine sauce.

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

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

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

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

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

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

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

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

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

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

Egg ribbon pasta tossed with wild boar shoulder braised with root vegetables, fresh herbs, plum tomatoes, and Rosso di Montalcino.

Linguine pasta with prawns, clams, mussels, scallops, and fresh tomatoes finished with a light marinara sauce.

Lightly breaded chicken breast sautéed until golden brown, arugula salad with cherry tomatoes, red onions, Parmesan cheese, and lemon vinaigrette. Served with a choice of roasted potatoes, fettuccine Alfredo, penne Pomodoro, angel hair garlic oil, and soft gorgonzola polenta.

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

Chicken breast sautéed in a Marsala wine sauce with fresh porcini and wild mushrooms as well as seasonal vegetables. and mashed potatoes

Chicken breast with capers and roasted garlic finished in a lemon wine sauce and served with seasonal vegetables and mashed potatoes

Veal scaloppine with fresh button mushrooms in a Marsala wine sauce served with seasonal vegetables. Served with a choice of roasted potatoes, fettuccine Alfredo, penne Pomodoro, angel hair garlic oil, and soft gorgonzola polenta.

Veal scaloppine with capers & roasted garlic finished in a lemon wine sauce and served with seasonal vegetables and mashed potatoes

Veal scaloppine with fresh tomatoes, marinara sauce, fresh mozzarella, and Parmesan cheese, served with seasonal vegetables. Served with a choice of roasted potatoes, fettuccine Alfredo, penne Pomodoro, angel hair garlic oil, and soft gorgonzola polenta.

Veal shank braised with plum tomatoes, root vegetables, and Barolo wine sauce. Served with mashed potatoes

Grilled prime filet mignon grilled with porcini sauce and mashed potatoes

Roasted potatoes

Pan-seared fresh wild-caught Chilean seabass with garlic, artichokes, and capers in a lemon wine sauce. Served with vegetables. and mashed potatoes

Pan-seared fresh salmon with garlic, cherry tomatoes and asparagus in a wine sauce. Served with vegetables and mashed potatoes

Pan-seared fresh mahi-mahi with garlic, artichokes, and capers in a lemon wine sauce. Served with vegetables.

Seafood stew with Chilean seabass, shrimp, mussels, clams, and salmon simmered in a savory broth with roasted garlic, fresh tomatoes, and basil.

Seafood stew with Chilean seabass, shrimp, mussels, clams, and salmon simmered in a savory broth with roasted garlic, fresh tomatoes, and basil.

Penne pasta tossed with diced filet mignon, olives, fresh tomatoes, mushrooms, and white wine tomatoes sauce.

A combination of dark pastry puffs filled with chantilly cream and covered with a dark chocolate mousse.

Espresso soaked ladyfingers layered with mascarpone cream and chocolate chips.

Original cheesecake drizzled with fresh strawberry sauce.

Vanilla crème Brulee with fresh strawberries.