Venice Ristorante Italiano DTC Greenwood Village

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.