Venuto

Fresh mozzarella breaded in homemade italian bread crumbs, fried and smothered in marinara

Homemade and served with toast points.

Lightly dusted in flour and fried with pepperoncini. Served with marinara.

Stuffed with mozzarella, fried and topped with cherry raisin sauce.

Garlic cloves and marinated goat cheese with pickled eggplant, roasted red peppers, pepperoncini, and tapenade. Served with toast points.

Large button mushrooms stuffed with sausage, peppers, and fontina cheese. Topped with oreganata and baked.

Sautéed with garlic, olive oil, white wine, and our homemade bruschetta. Served with toast points

Ricotta cheese filled ravioli topped with a roasted garlic and sundried tomato cream sauce

Garlic, oil, herbs and romano cheese.

Garlic, oil, tomato, basil, ricotta and romano cheese.

Meat sauce, mushrooms, suasage and mozzarella cheese.

Marinara, parmesan,romano, asiago, mozzeralla, and fontina cheese

Roasted chicken, red onion , arugula, balsamic glaze and fresh mozzeralla

Tossed in prosecco vinaigrette with sliced red onions, marinated fennel, toasted pine nuts, raisons and topped with crumbled goat cheese.

Tossed in warm chery-pancetta vinaigrette with red beets, candied walnuts and topped with gorgonzola cheese.

Fresh romaine lettuce tossed in our homemade caesar dressing. Topped with tapenade encrusted toast points and romano cheese.

Tomatoes, sliced thick, grilled and baked with mozzarella and romamo cheese. Topped with balsamic reduction and infused pesto oil.

Lightly dusted and sautéed with peppers, onions, mushrooms, prosciutto, and lemon in tomato sauce. Served with sautéed spinach, and spaghetti

Pounded, breaded and pan fried, baked with shredded mozzarella cheese and tomato sauce. Served with side of pasta marinara

Lightly dusted and sautéed with garlic, capers, white wine and lemon butter. Served with sauteed spinach and spaghetti.

Thinly pounded, breaded and pan fried, then baked with shredded mozzarella cheese and tomato sauce. Served with side of pasta marinara.

Lightly dusted and sautéed with button mushrooms, and marsala wine. Topped with fontina cheese. Served with parmesan risotto and broccolini.

Pounded thin and rolled with spinach, sun-dried tomatoes, raisins and goat cheese. Breaded and baked. Topped with pesto oil. Served with linguine aglio e olio and broccolini.

Pan seared, sliced and topped with sautéed peppers, onions, and mushrooms in tomato sauce. Served with roasted red potatoes

Large green bell pepper stuffed with Venuto meat ball and oreganata. Baked with romano and ricotta cheese, and meat sauce. Served with parmesan risotto and spinach.

Encrusted with gorgonzola cheese and seared.Topped with a fig and red wine reduction. Served with roasted red potatoes and broccolini

Sauteed with onions, sausage, fennel and sun-dried tomatoes in a spicy roasted red pepper sauce. Served over linguine.

Encrusted with oreganata and seared with pesto oil. Served with sautéed broccolini over a bed of linguine aglio e olio.

Middle neck clams sautéed with garlic, white wine, oil, parmesan cheese, spices and parsley. Served over a bed of linguine aglio e olio.

Sautéed with olive oil, garlic and white wine. Tossed with romano cheese and spinach fettuccine.

Sautéed with sun-dried tomatoes, onions and prosciutto. Tossed with pesto and linguine.

Sautéed with vodka, roma tomatoes and spinach. Tossed with roasted red pepper purée, cream and romano cheese over rigatoni.

Two slow roasted meat balls over spaghetti and smothered with meat sauce. Topped with romano and a touch of ricotta cheese.

Sauteed with pancetta, onions, peas and egg yolk, in a romano cheese cream sauce over spaghetti.

Thin pasta sheets layered with sausage, meat balls, ricotta, mozzarella and romano cheeses. Topped with meat sauce.

Breaded and pan fried, then baked with mozzarella and romano cheeses. Topped with marinara sauce. Served with side of pasta marinara.

Italian sausage and green peppers sautéed with sambuca, onions fennel, garlic and olive oil. Tossed with rigatoni pasta and topped with fontina cheese.

Pasta shells stuffed with ricotta, mozzarella, romano cheesees and acorn squash puree. Served with tomato sauce and sautéed spinach.

Thin pasta sheets layered with fresh tomatoes, eggplant, spinach, ricotta, mozzarella and romano cheeses. Topped with tomato sauce.

Lightly dusted in flour and fried with pepperoncini. Served with marinara.

Stuffed with mozzarella, fried and topped with cherry raisin sauce.

Garlic cloves and marinated goat cheese with pickled eggplant, roasted red peppers, pepperoncini, and tapenade. Served with toast points.

Large button mushrooms stuffed with sausage, peppers and fontina cheese. Topped with oreganata and baked.

Tossed in prosecco vinaigrette with sliced red onions, marinated fennel, toasted pine nuts, raisons and topped with crumbled goat cheese.

Tossed in warm chery-pancetta vinaigrette with red beets, candied walnuts and topped with gorgonzola cheese.

Fresh romaine lettuce tossed in our homemade caesar dressing. Topped with tapenade encrusted toast points and romano cheese.

Tomatoes, sliced thick, grilled, and baked with mozzarella and romano cheese. Topped with balsamic reduction and infused pesto oil.

Thinly pounded, breaded, and pan fried, then baked with shredded mozzarella cheese and tomato sauce. Served with side of pasta marinara.

Lightly dusted and sautéed with garlic, capers, white wine and lemmon butter. Served with sauteed spinach and spaghetti.

Thinly pounded, breaded, and pan fried, then baked with shredded mozzarella cheese and tomato sauce. Served with side of pasta marinara.

Lightly dusted and sautéed with button mushrooms, and marsala wine. Topped with fontina cheese. Served with parmesan risotto and broccolini.

Pounded thin and rolled with spinach, sun-dried tomatoes, raisins and goat cheese. Breaded and baked. Topped with pesto oil. Served with linguine aglio e olio and broccolini.

Boneless short ribs simmered in tomato sauce. Served with roasted red potatoes and broccolini.

Large green bell pepper stuffed with venuto meat ball and oreganata. Baked with Romano and ricotta cheese and meat sauce. Served with Parmesan risotto and spinach.

Espresso rubbed, pan seared and topped with a cherry-raisin sauce. Served with sautéed spinach and roasted red potatoes.

Sautéed with onions, sausage, fennel, and sun-dried tomatoes in a spicy roasted red pepper sauce. Served over linguine.

Encrusted with oreganata and seared with pesto oil. Served with sautéed broccolini over a bed of linguine aglio e olio.

Middle neck clams sautéed with garlic, white wine, oil, Parmesan cheese, spices and parsley. Served over a bed of linguine aglio e olio.

Sautéed with olive oil, garlic and white wine. Tossed with Romano cheese and spinach fettuccine.

Sautéed with sun-dried tomatoes, onions and prosciutto. Tossed with pesto and linguine.

Sautéed with vodka, roma tomatoes and spinach. Tossed with roasted red pepper purée, cream and romano cheese over rigatoni.

Two slow roasted meat balls over spaghetti and smothered with meat sauce. Topped with Romano and a touch of ricotta cheese.

Sautéed with pancetta, onions, peas, and egg yolk, in a Romano cheese cream sauce over spaghetti.

Thin pasta sheets layered with sausage, meat balls, ricotta, mozzarella, and Romano cheeses. Topped with meat sauce.

Breaded and pan fried, then baked with mozzarella and Romano cheeses. Topped with marinara sauce. Served with side of pasta marinara.

Italian sausage and green peppers sautéed with sambuca, onions fennel, garlic, and olive oil. Tossed with rigatoni pasta and topped with fontina cheese.

Pasta shells stuffed with ricotta, mozzarella, Romano cheeses, and acorn squash puree. Served with tomato sauce and sautéed spinach.

Thin pasta sheets layered with fresh tomatoes, eggplant, spinach, ricotta, mozzarella, and Romano cheeses. Topped with tomato sauce.

Garlic, oil, herbs, and Romano cheese.

Garlic, oil, tomato, basil, ricotta, and Romano cheese.

Meat sauce, mushrooms, sausage, and mozzarella cheese.

Roasted red pepper purée, prosciutto, spinach, and gorgonzola cheese.