Venezia Restaurant

Three imported cheeses, premium cured meats, and seasonal accompaniments of grapes, figs, and honey, served with crisp crostini.

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

Simmered with spicy chorizo, grape tomatoes, white wine, lemon sauce served with focaccia points.

House made beef, veal, pork, baked with marinara and mozzarella.

Chilled Jumbo Shrimp served with cocktail sauce.

Filled with Boursin cheese, sausage, sage and drizzled with lemon aioli.

Hand-cut tuna with avocado and English cucumber, finished with wasabi sauce and served with bread chips.

With spicy mango aioli.

Garlic bread stuffed with mozzarella cheese served with marinara

Spiced onion pear puree, balsamic, ciabatta points

Hearts of romaine, croutons and shaved parmesan

Romaine lettuce, onions, tomatoes, carrots, olive oil and balsamic vinegar.

Mixed greens, tomatoes, artichokes, olives,toasted pine nuts and feta cheese tossed with vinaigrette.

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

Watermelon, prosciutto, peppery arugula, roasted pistachios, and goat cheese, lightly dressed with a sweet balsamic glaze.

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

Tender chicken, sautéed with fresh spinach, onion and pecorino Romano.

Sautéed shrimp with pancetta and peas over angel hair pasta. Scampi style available.

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

Sautéed shrimp with lemon, garlic white wine over angel hair pasta.

Cheese tortellini tossed with summer vegetables in a basil cream sauce.

Slow-simmered sauce made with ground beef, veal, pork, aromatic vegetables, crushed tomatoes, and a touch of red wine. Finished with sprinkle of grated parmesan and fresh basil.

Orecchiette pasta tossed with Italian sausage, broccoli rabe, garlic, white wine and a touch of cream sauce.

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

Breaded Chicken breast stuffed with spinach, prosciutto and mozzarella cheese topped with a mushroom basil cream and red peppers, served with roasted potatoes

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

over fresh spring pea creamy risotto, finished with bacon aioli.

Haddock filet oven roasted with sherry crumbs and butter, served with asparagus and whipped potatoes.

Fresh haddock, crispy fried and served with house fries, Cole slaw and lemon aioli.

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

Homemade meatballs, marinara sauce, fontina cheese, pecorino Romano served with house fries.

Bistecca-Sliced grilled steak, gorgonzola cheese, caramelized onions, arugula and truffle aioli on toasted ciabatta, served with tots.

Prosciutto, salami, provolone, roasted peppers, and Dijon aioli on toasted ciabatta. Served with French fries and salad.

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

Tender veal sauteed with wild mushrooms in a marsala wine glaze over angel hair pasta.

Crispy breaded pork cutlet topped with fresh burrata, arugula salad and a drizzle of lemon aioli and balsamic glaze.

There imported cheeses, premium cured meats, and seasonal accompaniments of grapes, figs, and honey, served with crisp crostini.

Crispy fried with pickled cherry peppers, garlic and sriracha sauce.

Simmered with spicy chorizo, grape tomatoes, white wine, lemon sauce served with focaccia points.

House made beef, veal, pork, baked with marinara and mozzarella

Chilled Jumbo Shrimp served with cocktail sauce

Filled with Boursin cheese, sausage, sage and drizzled with lemon aioli.

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

With spicy mango aioli.

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

Hand-cut tuna with avocado and English cucumber, finished with wasabi sauce and served with bread crisps.

Garlic bread stuffed with mozzarella cheese served with marinara

Spiced onion pear puree, balsamic, ciabatta points

Tender chicken, sauteed with spinach and Parmesan

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

Spaghetti, pecorino romano cheese, black pepper and butter poached lobster meat.

Orecchiette pasta tossed with Italian sausage, broccoli rabe, garlic, white wine and a touch of cream sauce.

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

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

Sautéed shrimp with lemon, garlic, white wine served over angel hair.

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

slow-simmered sauce made with ground beef, veal, pork, aromatic vegetables, crushed tomatoes, & a touch of red wine. Finished with a sprinkleof grated Parmesan and fresh basil

Spaghetti, pecorino Romano cheese and black pepper.

Cheese tortellini tossed with summer vegetables in a basil cream sauce.

8 oz Filet served with fingerling potatoes and asparagus finished with a red wine demi-glaze.

Braised in bourbon beef stock served with whipped potatoes and broccoli slaw.

14 oz. prime strip steak, grilled to your liking topped with crispy fried onions, 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

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

Breaded chicken breast stuffed with spinach, prosciutto and mozzarella cheese topped with a mushroom basil cream and red peppers, served with roasted potatoes.

Cutlet baked with Marinara and Mozzarella Cheese served with Penne Marinara

Marsala-Tender veal sautéed with wild mushrooms in a Marsala wine glaze over angel hair pasta.

Roasted center cut veal chop topped with Marsala wine, mushrooms, crispy sage, lemon & crispy Parma prosciutto.

Pan seared Atlantic salmon topped with arugula greens, and tender red and yellow beets with classic potato salad.

Haddock filet oven roasted with sherry crumbs and butter, served with asparagus and whipped potatoes.

Lightly pan-seared branzino with cherry tomatoes, chimichurri sauce, and tender fingering potatoes.

Served over fresh spring pea creamy risotto, finished with green pea purée and bacon aioli.

Fresh haddock, crispy fried and served with house fries, coleslaw and lemon aioli.

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

Watermelon, prosciutto, peppery arugula, roasted pistachios, and goat cheese, lightly dressed with a sweet balsamic glaze.

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

Mixed greens, tomatoes, artichoke, olives, toasted pine nuts and feta cheese tossed with vinaigrette.

Crispy breaded pork cutlet topped with fresh burrata, arugula salad and a drizzle of lemon aioli and balsamic glaze.

Three layers of moist chocolate ganache, hazelnut and mousse, covered in a glossy chocolate.

With Belgian chocolate sauce and vanilla ice cream.

Lemon, raspberry, mango.

Torta crust filling with Italian pastry cream, seasonal fruits, touch of apricot glaze.

Our own special recipe.

Blueberry bread pudding, drizzled with caramel, white chocolate and vanilla ice cream.

Mascarpone and cream cheese cheesecake topped with sweet figs and a touch of balsamic reduction.

Vanilla, chocolate, strawberry.