The Venetian Restaurant Menu

We start with caramelized scallops, butter, olive oil, tomatoes, basil, parsley and lemon juice, topped with Parmesan Cheese and bread crumbs

Large slices of tomato, topped with fresh mozzarella and a drizzle of pesto

Fresh chopped tomatoes, garlic, basil, olive oil and parsley on top of a fresh baked crouton with prosciutto

Fried and served with house made ranch dressing and cocktail sauce

Served with Italian Hard Salami, Capicola, Marinated Ciliegene Mozzarella, Aged Provolone, Poached Garlic, Italian Marinated Olives, Pepperoncini, Roasted Tomato and Fresh Bread

Zucchini sliced thin and fried. Served with marinara and ranch dressing

Our garlic bread with Jack and mozzarella cheese, baked and sprinkled with Romano

Grilled chicken, spring lettuces, cucumber, calamata olives, pear tomatoes, gorgonzola cheese, caramelized pecans and garlic, with balsamic basil vinaigrette

Our own dressing, made daily with the finest ingredients

Romaine & spring lettuces, Genoa Salami, provolone cheese, pepperoni, olives, pepperoncini, tomatoes with our own Italian dressing

Smoked Bacon, Sautéed Mushrooms, Hard Boiled Egg, Pear Tomatoes, Crispy Onion with Dijon Vinaigrette

Traditional recipe from our family. Served for over 40 years, and made fresh daily!

Pesto, sliced tomatoes and feta cheese

Pesto, roasted garlic, caramelized scallops, prosciutto, pine nuts, and our blend of cheeses

Using our famous blend of pizza sauce and cheese, we add spicy Italian sausage, tomato, onion, bits of anchovy and oregano. Baked light with all items on top

mushrooms, bell peppers, onions and olives

pepperoni, sausage, mushrooms, bell peppers, olives and onions

Breaded veal, sautéed in butter, with fresh herbs, button mushrooms, garlic, Chardonnay and marsala

Our version of a hearty Italian stew. Breaded veal in a rich marinara sauce, with sautéed mushrooms, and bell peppers

Breaded veal, quickly fried in extra virgin olive oil

Breaded veal, sautéed in butter, lemon, capers, Italian parsley and a dash of Chardonnay

Eggplant sliced thin and breaded, fried and smothered in marinara sauce, then baked with our blend of cheeses

Eggplant, sliced thin, breaded and fried then topped with fresh basil

Boneless breast of chicken breaded and fried, smothered in our meat sauce. Topped with mozzarella cheese and baked

Boneless breast of chicken, breaded and fried, then sautéed with fresh herbs, button mushrooms, garlic, Chardonnay & marsala

Boneless breast of chicken, breaded and fried. Prepared in the same manner as our Veal Cacciatore dish

Boneless breast of chicken, breaded and fried. Sautéed in butter, lemon, capers and fresh Italian parsley

Breaded calamari, sautéed in butter, lemon, capers, Italian parsley and a dash of Chardonnay

Breaded calamari, smothered in marinara sauce and topped with our blend of cheeses

Breaded squid steaks prepared with our special seasonings

Butterflied shrimp, dusted on one side with flour and bread crumbs then seared in olive oil. The shrimp is then added to a broth of garlic, diced tomato, butter, lemon and fresh herbs

Shrimp sautéed with chili flakes, tabasco, our marinara sauce, fresh parsley and basil with a dash of wine

Caramelized scallops, garlic, olive oil, crushed chili flakes, a dash of tabasco, our marinara sauce, fresh parsley and basil

Butterflied shrimp, dusted with flour and bread crumbs. Tossed with calamata olives, capers, roasted tomatoes, pancetta, olive oil, garlic, chili flakes and a dash of marinara

Whole and minced clams, butter, garlic, diced tomato, lemon, olive oil, and a dash of wine. White Broth, Red Sauce, or Cream Sauce

We start with caramelized scallops, whole and minced clams and can be made with your choice of: White Broth, Red Sauce, or Cream Sauce

Bowtie pasta with prosciutto, peas, diced tomato and mushrooms, in a rosé cream garlic basil sauce

Penne pasta, smothered in meat sauce, topped with Jack and mozzarella cheeses and baked

The classic creation: ribbon noodles in butter, cream and Romano cheese sauce

Our traditional pesto made with extra virgin olive oil, garlic, pine nuts, basil, Pecorino Romano cheese. You choose the pasta

Large ribbon noodles layered with ricotta cheese, our meatballs, Jack and mozzarella cheeses. Smothered with meat sauce and baked

Fresh made pasta, stuffed with ground beef, spinach and three cheeses. Baked in our meat sauce and topped with béchamel sauce

Fresh made pasta, stuffed with three types of cheeses, spinach and Italian herbs. Baked in our marinara sauce and topped with béchamel sauce

Imported spaghetti with a blend of fresh garlic, virgin olive oil, basil, roasted tomato and parsley with a dash of our marinara sauce

beef or cheese

Dry, medium bodied

Rich creamy crisp fruit

Fresh and lively with light aromas of citrus fruits and spring flowers

Spanish sparkling wine, very fruity and zesty

Full and crisp with hints of peach and lemon is a perfect complement for creamy pastas, chicken and salads

Small berries with a firm acidity. Lively citrus, subtle toasted oak, butterscotch, yellow apple, bright orange. Lovely vibrancy

Aromas of ripe citrus with a clean finish

A creamy, opulent wine with nectarine and honeydew melon flavors. Perfect with Mediterranean Scallops

Fragrant and tropical with a juicy acidity, tastes great with picatta

Ripe fruit with a hint of spice

Medium bodied rich black currant fruit

Aromas of black cherry and raspberries

Bright spicy red fruit . . . Inspired by local surfer Kyle Knox

Elegant and balanced with black cherry, plum, cassis and chocolate

Dry, silky and crisp with a rich flavor of raspberries

Is a fruit-forward combination of two great red wine varieties, known colloquially as “The Great Australian Red Blend”

The Jazz quartet is fronted by Napa Valley Zinfandel (35%), Petite Sirah (25%), Syrah (20%), and Cabernet Sauvignon (20%). Spicy and a bit jammy

A wine with soft, silky tannins, flavors of crushed raspberries and black cherry

Exhibits terrific mocha and plumy fruits

Red Cherry, Juicy Plum and a Hint of Licorice

Plum-like flavors

Spicy with a lush black fruit, pairs great with red sauce and pizza

Saldo is a juicy, jammy Zin that delivers appealing black raspberry, spice and cinnamon notes

Full body and long lasting Sangiovese blend

Fresh with dried fruit, cherry and vanilla

Fruit-driven medium-bodied joy. No oak aging and indicative Italian acid makes for lively and note-worthy wine

Fantastic find for a great price. Smooth red and black fruit with medium finish. Get this while supplies last!

An Italian Meritage; Cabernet Sauvignon, Merlot, Petit Verdot and Cabernet

Full rich deep red with blackberry and chocolate aromas

Beautifully balanced with tart red fruit, tobacco, and earth

We start with caramelized scallops, butter, olive oil, tomatoes, basil, parsley and lemon juice, topped with Parmesan Cheese and bread crumbs

Large slices of tomato, topped with fresh mozzarella and a drizzle of pesto

Fresh chopped tomatoes, garlic, basil, olive oil and parsley on top of a fresh baked crouton with prosciutto

Fried and served with house made ranch dressing and cocktail sauce

Zucchini sliced thin and fried. Served with marinara and ranch dressing

Our garlic bread with Jack and mozzarella cheese, baked and sprinkled with Romano

Grilled chicken, spring lettuces, cucumber, calamata olives, pear tomatoes, gorgonzola cheese, caramelized pecans and garlic, with balsamic basil vinaigrette

Our own dressing, made daily with the finest ingredients

Romaine & spring lettuces, genoa salami, provolone cheese, pepperoni, olives, pepperoncini, tomatoes with our own Italian dressing

Traditional recipe from our family. Served for over 40 years, and made fresh daily!

Pesto, sliced tomatoes and feta cheese

Pesto, roasted garlic, caramelized scallops, prosciutto, pine nuts, and our blend of cheeses

Using our famous blend of pizza sauce and cheese, we add spicy Italian sausage, tomato, onion, bits of anchovy and oregano. Baked light with all items on top

mushrooms, bell peppers, onions and olives

pepperoni, sausage, mushrooms, bell peppers, olives and onions

Breaded veal, sautéed in butter, with fresh herbs, button mushrooms, garlic, Chardonnay and marsala

Our version of a hearty Italian stew. Breaded veal in a rich marinara sauce, with sautéed mushrooms, and bell peppers

Breaded veal, sautéed in butter, lemon, capers, Italian parsley and a dash of Chardonnay

Breaded veal, quickly fried in extra virgin olive oil

Eggplant sliced thin and breaded, fried and smothered in marinara sauce, then baked with our blend of cheeses

Eggplant sliced thin breaded and fried. Then topped with french basil

Boneless breast of chicken breaded and fried, smothered in our meat sauce. Topped with mozzarella cheese and baked

Boneless breast of chicken, breaded and fried, then sautéed with fresh herbs, button mushrooms, garlic, Chardonnay & marsala

Boneless breast of chicken, breaded and fried. Prepared in the same manner as our Veal Cacciatore dish

Boneless breast of chicken, breaded and fried. Sautéed in butter, lemon, capers and fresh Italian parsley

Breaded calamari, sautéed in butter, lemon, capers, Italian parsley and a dash of Chardonnay

Breaded calamari, smothered in marinara sauce and topped with our blend of cheeses

Breaded squid steaks prepared with our special seasonings

Butterflied shrimp, dusted on one side with flour and bread crumbs then seared in olive oil. The shrimp is then added to a broth of garlic, diced tomato, butter, lemon and fresh herbs

Shrimp sautéed with chili flakes, tabasco, our marinara sauce, fresh parsley and basil with a dash of wine

Caramelized scallops, garlic, olive oil, crushed chili flakes, a dash of tabasco, our marinara sauce, fresh parsley and basil

Butterflied shrimp, dusted with flour and bread crumbs. Tossed with calamata olives, capers, roasted tomatoes, pancetta, olive oil, garlic, chili flakes and a dash of marinara

Whole and minced clams, butter, garlic, diced tomato, lemon, olive oil, and a dash of wine. White Broth, Red Sauce, or Cream Sauce

We start with caramelized scallops, whole and minced clams and can be made with your choice of: White Broth, Red Sauce, or Cream Sauce

Bowtie pasta with prosciutto, peas, diced tomato and mushrooms, in a rosé cream garlic basil sauce

Penne pasta, smothered in meat sauce, topped with Jack and mozzarella cheeses and baked

The classic creation: ribbon noodles in butter, cream and Romano cheese sauce

Our traditional pesto made with extra virgin olive oil, garlic, pine nuts, basil, Pecorino Romano cheese. You choose the pasta

Large ribbon noodles layered with ricotta cheese, our meatballs, Jack and mozzarella cheeses. Smothered with meat sauce and baked

Fresh made pasta, stuffed with ground beef, spinach and three cheeses. Baked in our meat sauce and topped with béchamel sauce

Fresh made pasta, stuffed with three types of cheeses, spinach and Italian herbs. Baked in our marinara sauce and topped with béchamel sauce

Imported spaghetti with a blend of fresh garlic, virgin olive oil, basil, roasted tomato and parsley with a dash of our marinara sauce. Dinner: Small, Large

beef or cheese