Venezia Restaurant Boston Menu

Classic risotto rolled and filled with meat ragu, peas and mozzarella, crispy fried, served with marinara sauce

Crispy fried with pickled cherry peppers, garlic and Sriracha sauce

Pan-fried Maryland blue crab patties, preserved lemon aioli, organic micro green

A Parmigiana-style eggplant lasagna layered with mozzarella, marinara and fresh basil

White wine, lemon, garlic and fresh parsley

Baked with mozzarella and marinara

Oysters on the half shell, Trio of Mignonette

Chilled Jumbo Shrimp served with cocktail sauce

Spinach, provolone cheese and roasted red pepper sauce

A blend of sushi-grade tuna with fresh avocado, lemon and toasted sesame seeds, served with wasabi

Heirloom tomatoes and avocado topped with Dolce Latte Mozzarella, EVOO and balsamic vinegar

Hearts of romaine, croutons and shaved parmesan

New England’s own, cooked with smoked pancetta, potatoes, celery, in a creamy clam broth. Served with oyster crackers

Traditional onion soup with sherry and gruyere cheese

Sicilian tuna, chilled shrimp, lobster and crisp greens with lemon, olive oil and capers garnished with white anchovies

Angus beef sirloin tips sauteed with red peppers and onions, served with parmesan risotto

Long-standing favorite, pairing of shrimp, scallops, shiitake mushrooms and parsley

Linguini tossed with briny clams, white wine, hot pepper flakes and fresh parsley

Chicken Cutlet baked with Marinara and Mozzarella Cheese served with Penne Marinara

Breast of chicken dipped in egg sauteed with garlic, white wine, roasted tomatoes and arugula over angel hair pasta

Pan-seared Atlantic Salmon served over crisp greens,fresh orange slices, Bermuda onion, cucumber and avocado

Pan-seared scallops over spring pea risotto with basil aioli

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

Scallops, shrimps and haddock, crispy fried and served with French fries, cole slaw and tartar sauce

Prime ground short rib burger, crispy applewood smoked bacon, lettuce, tomato and tempura fried onion rings topped with Vermont Cheddar and served with truffle fries and cherry mayo

Grilled marinated chicken breast with tangy fire roasted red peppers and imported provolone cheese

Pastrami, sauerkraut, Swiss cheese, thousand island dressing on rye

Handpicked fresh Maine lobster meat classically dressed with lemon and mayo presented in a sweet brioche bun with house fries and salad

Cutlet baked with marinara and mozzarella cheese served with penne marinara

Thinly pounded veal, porcini mushrooms, Marsala wine and a touch of cream served with angel hair pasta

Crispy fried with pickled cherry peppers, garlic and Sriracha sauce

White wine, lemon, garlic and fresh parsley

Baked with mozzarella and marinara

Oysters on the half shell, Trio of Mignonette

Chilled Jumbo Shrimp served with cocktail sauce

Spinach and provolone cheese

Classic risotto rolled and filled with meat ragu, peas and mozzarella, crispy fried, served with marinara sauce

Pan-fried Maryland blue crab patties, preserved lemon aioli, organic micro green

A blend of sushi-grade tuna with fresh avocado, lemon and toasted sesame seeds, served with wasabi

A Parmigiana-style eggplant lasagna layered with mozzarella, marinara and fresh basil

Sautéed shrimp with pancetta and peas over angel hair pasta (available scampi style)

Tender chicken, sauteed with spinach and Parmesan

Long standing favorite, pairing of shrimp, scallops, shiitake mushrooms and parsley

Shrimp, calamari, scallops and mussels tossed with cherry tomato, garlic, a touch of Marinara and chili flakes

Maine lobster meat, sea scallops and shrimp tossed with pappardelle pasta, in a pesto cream sauce

Italian sausage, broccoli rabe tossed with traditional pasta

10 oz Filet served with twice baked potato and spinach finished with a Brandy, green peppercorn & demi-glace sauce

Braised in bourbon beef stock served with porcini risotto

14 oz. prime strip steak, grilled to your liking, served with mushroom demi glaze and whipped potatoes

Cutlet baked with Marinara and Mozzarella Cheese served with Penne Marinara

Sautéed in a white wine lemon caper sauce served with penne pasta

Cutlet baked with Marinara and Mozzarella Cheese served with Penne Marinara

Thinly pounded veal, Porcini mushrooms, Marsala wine and a touch of cream served with angel hair pasta

Pan-seared drizzled with chipotle lime aioli and served with roasted vegetable orzo

Pan-seared scallops over spring pea risotto with basil aioli

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

Pan-seared, served with cherry tomatoes, Swiss chard and white beans

Scallops, shrimps and haddock, crispy fried and served with French fries, cole slaw and tartar sauce

Heirloom tomatoes and avocado topped with Dolce Latte Mozzarella, EVOO and Balsamic Vinegar

Hearts of romaine, croutons and shaved parmesan

New England’s own, cooked with smoked pancetta, potatoes, celery, in a creamy clam broth. Served with oyster crackers

Traditional onion soup with sherry and gruyere cheese