Appetizers

Calamari Mediterraneo-simmered with onion & celery in Marinara sauce     9.00

Roasted Peppers & Fresh Mozzarella-  red peppers & fresh creamy mozzarella finished with olive oil & basil 9.00

         Escarola & Sweet sausage- escarola greens sauteed with garlic & oil topped with Marinara Sauce  9.00

Clams Casino-littleneck clams baked with bacon and sweet peppers                     10.00

Prince Edward Island Mussels-sauteed with fresh garlic & oil served with crostini    10.00

Fresh Clams on the half shell-clams served on bed of ice & cocktail sauce     9.00

Shrimp Cocktail-tender & chilled shrimp served with horseradish cocktail sauce  10.00

Venetian Antipasto-giardiniera, roasted peppers, marinated eggplant, provolone cheese, baked ham, sopressata, anchovies, artichoke hearts, eggs & olives.     10.00

Soups & Salads

Housemade Soup of the day - cup                                                                         4.00                             

                                               bowl                                                                         6.00   

Venetian Garden salad- Prepared with Roman, Escarola, leafy green    5.00

House made Salad dressing:

House dressing-Red wine Vinaigrette, Russian, Blu Cheese .80, Creamy Caeser .80, 

Creamy Italian .80, & Gorgonzola 1.25

 

 

 

Pasta Entrees

served with cup soup or house salad

Penne Boscialo-sauteed onions, mushrooms & peas tossed in meatless red sauce         17.00

Fettuccine Bolognese- homemade fettuccine pasta in a meat sauce                                        17.00   

Linguine Carbonara - tossed with Pancetta, peas, onions in velvety cream sauce            17.00

Manicotti al Filetto Pomodoro sauce- hand made pasta filled with 3 cheese in light red sauce   17.00

 

Seafood Entrees

served with cup of soup or house salad, entrees served with potato & seasonal vegetables

Scampi Adriatico- shrimp sauteed in garlic, oil & red pepper flakes over linguine                 24.00

Fresh Altantic Salmon- pan seared salmon finished with lemon sauce                                    23.00

Filet of Sole Francese- dipped in egg batter & sauteed in lemon butter sauce                    21.00

Veal & Beef Entrees

served with cup soup or house salad, entrees served with potato & seasonal vegetables

Veal Saltimbocca-  Scallopine of veal layered with ham & sage in sherry wine sauce           24.00  

Veal Marsala with Mushrooms- Scallopine of veal with mushrooms in marsala wine sauce     24.00

Fire Grilled Black Angus Sirloin Steak                                                                                    30.00

Chicken Entrees

served with cup of soup or house salad entrees served with potato & seasonal vegetables

Chicken Piccata- tender breast of chicken sauteed with capers in lemon sauce           22.00

Chicken Parmigiana- crisply fried cutlet topped with marinara sauce, mozzarella & parmigiana cheese   22.00

 

 

 

 **Disclaimer" thoroughly cooking meats, poultry, seafood, shellfish or eggs reduces the risks of

food bourne illness"