Ventano Italian Grill & Seafood Menu

Spaghetti tossed with ventano's homemade meat sauce.

Lasagna noodles layered with Ventano's meat sauce and cheeses then oven-baked to perfection.

Espresso and coffee liqueur.

Capers and lemon white wine sauce. Paired with linguini pasta with same sauce.

1/2 Pound of Rock Shrimp sauteed with olive oil, garlic and crushed red pepper. Served with Creamy Miso and Wasabi dipping sauces.

Lightly breaded, layered with marinara and mozzarella then oven-baked to perfection. Paired with linguini pasta with same sauce.

Crisp romaine lettuce and roasted garlic croutons tossed in a traditional olive oil, garlic and anchovies dressing, topped with shaved Parmesan.

Three seafood meatballs, typically prepared with a blend of minced seafood, breadcrumbs, and herbs, served without sauce.

Fettuccine pasta tossed in a cream and parmesan cheese sauce.

Bread lightly toasted and generously topped with a savory garlic herb butter.

Lightly breaded and fried squid, served with Ventano's homemade spicy marinara.

Fettuccine pasta tossed in a cream and parmesan cheese sauce.

Ravioli filled with cheese and served with your choice of pomodoro, alfredo, bolognese, pink or pesto sauce.

Light potato dumplings, tossed with basil sauce and pine nuts.

Penne pasta tossed in Ventano's homemade spicy marinara with pancetta.

Angel hair pasta tossed in a tomato sauce with olive oil, basil and minced onions.

Fettuccine pasta tossed with shrimp and porcini mushrooms in pink sauce.

Spaghetti tossed with pancetta, eggs and parmesan cheese.

Ventano specialty. Rigatoni with pink sauce, ham, peas, mushrooms and onions.

Shrimp and linguine pasta tossed in Ventano's homemade spicy marinara.

Spaghetti with fresh tomatoes, basil capers, olives and anchovy.

Littleneck Clams and linguine pasta tossed in a zesty red sauce.

Littleneck Clams & linguine pasta tossed in a white sauce of garlic and white wine

Tortellini filled with cheese and served with your choice of pomodoro, alfredo, bolognese, pink or pesto sauce.

Sautéed with marsala wine and mushrooms. Paired with linguini pasta with same sauce.

Sautéed with minced onions, mushrooms, white wine, tomatoes and a touch of butter. Paired with linguini pasta with same sauce.

Sautéed with prosciutto, sage and white wine. Paired with sautéed spinach and roasted potatoes, with linguini pasta with same sauce.

Olives, roasted bell peppers, prosciutto, mozzarella cheese and vodka sauce. Paired with linguini pasta with same sauce.

Roasted bell peppers, onions, Kalamata olives, oregano, artichoke hearts and pomodoro sauce. Paired with linguini pasta with same sauce.

Mushrooms, artichoke, bell pepper and lemon white wine sauce. Paired with linguini pasta with same sauce.

Sauteed with Madeira wine and shallots. Paired with linguini pasta with same sauce.

Lightly breaded, layered with marinara and mozzarella then oven-baked to perfection. Paired with linguini pasta with same sauce.

Capers and lemon white wine sauce. Paired with linguini pasta with same sauce.

1/2 Pound of Rock Shrimp sauteed with olive oil, garlic and crushed red pepper. Served with Creamy Miso and Wasabi dipping sauces.

Ventano specialty. Risotto balls stuffed with peas, ground beef and mozzarella cheese, then lightly breaded and fried, served with Ventano’s homemade spicy marinara.

Toasted country bread topped with tomato, garlic, basil and parmesan cheese.

Serves two-four. Platter of fresh marinated and roasted vegetables, cured meats and cheeses.

Five jumbo shrimp with a cocktail dipping sauce.

Black Mussels steamed in a tomato, garlic and basil sauce.

Littleneck clams steamed in a white wine, garlic and butter sauce.

Mushroom caps stuffed with seasoned bread crumbs and baked.

Littleneck clams steamed in a tomato, garlic and basil sauce.

Lightly breaded and fried squid, served with Ventano's homemade spicy marinara.

Black Mussels steamed in a white wine, garlic and butter sauce

Fresh spinach, red onion and mushrooms tossed in Ventano’s warm bacon dressing and topped with chopped hard-boiled egg.

Traditional pasta, tuscan beans and vegetables in chicken broth.

Mixed field greens tossed in Ventano's homemade balsamic vinaigrette.

Ventano specialty. Crisp romaine lettuce brushed with olive oil, lightly grilled and topped with Caesar dressing, prosciutto and Gorgonzola crumbles.

Vine ripened tomatoes, fresh basil and fresh mozzarella drizzled with extra virgin olive oil, balsamic reduction.

Creamy chowder with littleneck clams, potato and pancetta.

Ventano specialty. Creamy lobster soup served in a sourdough bread bowl.

Ventano specialty. Cheese tortellini, chicken and mushrooms tossed in pink sauce. Topped with cheese and oven-baked to perfection.

Lightly breaded pounded chicken cutlets, rolled and stuffed with Parmesan and mozzarella, skewered and sautéed then topped with pomodoro sauce.

Pennette pasta tossed with marinara and ricotta cheese, topped with parmesan and mozzarella cheese then baked to perfection.

Thinly sliced, breaded eggplant rolled in ricotta cheese. Topped with marinara and mozzarella then oven-baked to perfection.

Thinly sliced, breaded and sauteed eggplant layered with marinara, Parmesan and mozzarella cheeses then oven-baked to perfection.

Rolled pasta stuffed with ricotta cheese, topped with marinara and mozzarella then oven-baked to perfection. Paired with a side of roasted vegetables.

Imported arborio rice slowly cooked with porcini mushrooms.

Imported arborio rice slowly cooked with prosciutto.

Bone-in ribeye steak paired with roasted potatoes, green beans, jumbo shrimp with a side of Demi glaze.

Buccatini pasta tossed with Italian sausage, cherry peppers, fresh spinach and ventano’s meat sauce then topped with parmesan and mozzarella cheeses then oven baked to perfection.

Large shrimp sautéed, topped with lemon garlic butter over linguine with lightly breaded pounded chicken cutlets, rolled and stuffed with parmesan and mozzarella cheeses, skewered and sautéed then topped with pomodoro sauce.

Jumbo sea scallops and shrimp tossed with linguine pasta, fresh spinach and sun-dried tomatoes in a garlic cream sauce.

Ventano specialty. Baby back ribs slowly cooked in honey and balsamic vinegar with bay leaves. Served with a generous portion of roasted garlic potatoes.

Littleneck clams, mussels, shrimp, scallops, calamari and salmon in a light tomato, garlic and basil broth

Large shrimp sautéed, topped with a lemon garlic butter sauce and served over risotto.

Spinach, mozzarella and tomato vodka sauce.

Risotto and grilled asparagus with a lobster cream sauce.

Grilled salmon with sautéed zucchini and a one-half baked tomato.

Three seafood meatballs, typically prepared with a blend of minced seafood, breadcrumbs, and herbs, served without sauce.

Two links.

Bread lightly toasted and generously topped with a savory garlic herb butter.

Cooked over dry heat.

Cooked over dry heat.

Cooked on a rack over a grill.

Cooked in oil or fat over heat.

Cooked in oil or fat over heat.

Strawberry coulis.

Mascarpone and chocolate chips.

Espresso and coffee liqueur.

Warm bacon dressing typically includes a savory blend of cooked bacon pieces emulsified with vinegar and seasonings to create a rich, pourable dressing.

Baked bread that has been flavored with cheese.

A blend of balsamic vinegar and oils, often accompanied by herbs and spices, creating a tangy dressing.

A creamy blend of anchovies, garlic, parmesan cheese, and olive oil, typically used to enhance salads or as a dip.

Meat sauce.

A simple, traditional tomato-based sauce, simmered with herbs and garlic, often used to enhance pasta dishes.

Creamy dressing, typically includes herbs and spices, served as an accompaniment.

Tomato sauce.

A blend of tomato and cream, creating a lightly tangy and smooth sauce, often paired with seafood dishes.