Venezia Restaurant

Alaskan King Crab Legs

(1 lb.) Butterflied Alaskan king crab legs with clarified butter.

Escargot Bourguignonne

(6 pc.) Snails, garlic herb butter sauce, and garlic breadsticks.

Seafood Platter

Grilled shrimp, fried shrimp, crab legs, and shrimp cocktail.

Fried Shrimp & Calamari

(6 pc.) Jumbo fried shrimp and fried calamari.

Mozzarella Caprese

Sliced tomatoes, mozzarella, basil, red onion, oregano, roasted peppers, and olive oil.

Crab Cake

(1) Pure crabmeat breaded and served with a white wine butter finish.

Avocado Gameretti

Baked avocado with shrimp, lobster sauce, and fontina cheese.

Fried Calamari

Shrimp Scampi

Sautéed in butter, wine, and garlic. Served with pasta.

House Salad

Iceberg, romaine, cucumber, tomatoes, black olives, red cabbage, and a friggitello.

Caesar Salad

Chopped romaine, homemade Caesar dressing, croutons, tomato wedge, and Parmigiano.

Spinach Salad

Spinach, mushrooms, sliced boiled egg, tomato, and bacon. Recommended with raspberry vinaigrette.

Goat Cheese Salad

Spring mix, seasonal fruit, honey toasted pecans, and balsamic vinaigrette.

Venezia Wedge Salad

Baby romaine, bacon, cherry tomatoes, shredded egg, olives, and barbecue blue cheese.

Pappardelle Paglia e Fieno

Heavy cream, butter, Parmigiano, peas, mushrooms, and prosciutto.

Fettuccine Alfredo

Heavy cream, butter, and Parmigiano.

Penne Mediterranean

Sautéed vegetables and shrimp finished with white wine.

Garganelle Pizziola with Shrimp

Penne pasta, shrimp, tomato sauce, fresh garlic, and oregano.

Spaghetti & Meatballs

Chef's own recipe with (3) meatballs.

Spaghetti Amalfitana

Tomato, garlic, mozzarella, basil, and Parmigiano.

Linguine with Shrimp & Clams

Sautéed shrimp and clams, tomatoes, and garlic finished with white wine.

Capellini al Salmone

Angel hair pasta, smoked salmon, ham, and capers.

Ravioli Valdostana

Stuffed ravioli topped with mascarpone cream sauce and chef's choice ingredients.

Linguine alla Checca

Olive oil, chopped tomato, basil, and garlic.

Lasagna al Forno

Traditional layered pasta of ham, mozzarella, Bolognese meat sauce, and besciamella.

Manicotti al Forno

Mozzarella, baciamella, and fresh tomato sauce.

Cannelloni Veneziana

Filled with veal, spinach, Parmigiano, besciamella, and fresh tomato sauce.

Eggplant Parmigiana

Mozzarella layered between breaded and sliced eggplant with fresh tomato sauce.

Venezia Grilled Tenderloin

(9 oz.) Hand-trimmed center cut tenderloin with Montreal seasoning and a butter finish. Served with potatoes and veggie of the day.

Tenderloin au Poivre

Venezia grilled tenderloin, mushrooms, shallots, and a green peppercorn demi-glace. Served with potatoes and veggie of the day.

Montreal Ribeye

(16 oz.) Hand-trimmed ribeye with Montreal seasoning and a butter finish. Served with potatoes and veggie of the day.

Green Peppercorn Veal Chop

Sautéed in demi-glace, shallots, green peppercorn, cream, and a touch of brandy. Served with potatoes and veggie of the day.

Frenched Baby Rack of Lamb

Full rack topped with rosemary demi-glace and shallots. Served with potatoes and veggie of the day.

Grilled Quail

(2) Full quails topped with shallots and demi-glace. Served with potatoes and veggie of the day.

Pork Loin Diavola

Bone-in pork loin, shallots, and spicy red sauce. Served with potatoes and veggie of the day.

Green Peppercorn Chicken

Sautéed in demi-glace with a bit of cream, shallots, green peppercorn, and a touch of brandy. Served with chef's choice of imported pasta and fresh veggies.

Venezia Chicken

Sautéed in butter, mushrooms, chilies, onions, and chopped tomato. Topped with Monterey Jack cheese. Served with chef's choice of imported pasta and fresh veggies.

Sicilian Chicken

Lightly breaded in Sicilian seasonings and topped with white wine lemon butter sauce and capers. Served with chef's choice of imported pasta and fresh veggies.

Chicken Tuscany

Chardonnay wine sauce, sun-dried tomatoes, and artichoke hearts. Served with chef's choice of imported pasta and fresh veggies.

Chicken Milano

Lightly breaded and sautéed in olive oil. Topped with mozzarella, diced Roma tomatoes, and basil. Served with chef's choice of imported pasta and fresh veggies.

Stuffed Chicken

Breast of chicken stuffed with shrimp, crabmeat, spinach, and breadcrumbs. Served with chef's choice of imported pasta and fresh veggies.

Chicken Fiorentina

Sautéed with chardonnay and finished with cream sauce over spinach. Served with chef's choice of imported pasta and fresh veggies.

Chicken Parmigiana

Dipped in whipped eggs and Parmigiano. Baked with tomato sauce and mozzarella. Served with chef's choice of imported pasta and fresh veggies.

Veal Piccata Lemon

Veal scaloppine, chardonnay, butter, lemon, and capers. Served with imported pasta and fresh veggies.

Veal Saltimbocca

Veal scaloppine and sage topped with prosciutto and fontina cheese. Sautéed in sweet butter. Served with imported pasta and fresh veggies.

Veal Polignac

Veal scaloppine sautéed in butter with cream, cognac, and mushrooms. Served with imported pasta and fresh veggies.

Veal Marsala

Veal scaloppine, mushrooms, Marsala wine, and demi-glace. Served with imported pasta and fresh veggies.

Veal Parmigiana

Veal cotoletta dipped in whipped eggs and Parmigiano. Baked with tomato sauce and mozzarella. Served with imported pasta and fresh veggies.

The Original Venezia Rum Cake Slice

(1 pc.) Served warm with whipped cream.

Lemon Cake Slice

(1 pc.)

Red Velvet Cake Slice

(1 pc.)

German Chocolate Cake Slice

(1 pc.)

Classic Tiramisu

(1 pc.) Espresso-infused lady fingers dusted in cocoa.

Italian Cream Cake Slice

(1 pc.)

Strawberry Cake Slice

(1 pc.)

Orange Cake Slice

(1 pc.)

Chocolate Caramel Cake Slice

(1 pc.)

Cookies N Cream Chocolate Cake

(1 pc.)

Canned Drink

(12 oz.) Can.

Unsweetened Iced Tea

(16 oz.) To-go cup.