Three and Four Course Menu

This menu is for dining room reservations only. Menu and prices subject to change.

Choice of :

Caesar Salad or Romaine Sala
Penne Marinara or Clam Chowder

Chicken Piccata

Breast of chicken sautéed in a white wine lemon caper sauce

Veal Forestiere

Tender scaloppini sauté with smoked bacon and wild mushrooms in Madeira sauce

Cavatelli Primavera

Ricotta kneaded small cut pasta tossed with baby zucchini, baby corn, pearl tomatoes, pea tendrils, sweet peppers and topped
with caciocavallo

Chicken Parmigiana

Chicken breast baked with fresh mozzarella cheese and tomato sauce

NY Sirloin

14 oz. strip rubbed with mole coffee and cocoa spices, wild mushrooms bread pudding,
Broccoli rabe

Merluzzo

Haddock filet oven roasted with sherry crumbs and butter, served with daily vegetable
and potato

 

Capellini ai Scampi

Wild harvested black tiger shrimp, garlic, lemon, parsley and evoo, tossed with Angel hair pasta

Swordfish Steak

Hook’n’line great banks catch slow grilled and topped with a Sicilian inspired fresh tomato and lime salmoniglio, fine grains, sesame seaweed and pea tendrils salad

Salmon al Blu

Atlantic black pearl salmon gently poached in sansho pepper broth, roasted baby beets, dandelions, baby fennel and Napa cabbage

 

Desserts


Assorted Dessert Platter

Venezia’s special blend coffee, Decaffeinated coffee & Tea

$45.00/$49.00 per Person
Please add 18% gratuity and a 7% sales tax
*Menu Items Subject to change without Notice Available for dining room reservations of groups of 20 or more