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 croquette, spicy aioli, tangy slaw salad.

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.

With spicy mango aioli.

Garlic bread stuffed with mozzarella cheese served with marinara

Creamy burrata, roasted figs, focaccia points, toasted almonds, basil oil & balsamic reduction.

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

Thinly sliced butternut squash topped with stracciatella cheese, arugula, toasted pumpkin seeds and agrodulce dressing.

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

Linguine, porcini mushrooms, roasted shallots, white wine , mascarpone and black truffle.

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.

Ricotta-filled ravioli, roasted pumpkin, taleggio cream, sage, hazelnuts and Parmesan.

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.

Roasted bone-in chicken over creamy butternut squash risotto, parmigiano-reggiano, and rosemary chicken jus.

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 salmon, farro risotto, roasted delicata squash topped with, Swiss chard and mustard-cider sauce.

Golden scallops, creamy corn and leek purée, pancetta, crispy sage & lemon brown butter.

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

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.

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.

Bone-in pork chop, parsnip puree, caramelized cipollini onions, roasted apples and marsala jus.

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 croquette, spicy aioli, tangy slaw salad.

With spicy mango aioli.

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

Creamy burrata, roasted figs, focaccia points, toasted almonds, basil oil & balsamic reduction.

Garlic bread stuffed with mozzarella cheese served with marinara

Linguine, porcini mushrooms, roasted shallots, white wine, mascarpone and black truffle.

Ricotta-filled ravioli, roasted pumpkin, taleggio cream, sage, hazelnuts 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.

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.

Roasted bone-in chicken over creamy butternut squash risotto, parmigiano-Reggiano, and rosemary chicken jus.

Slow-braised lamb shank, mascarpone polenta, glazed carrots, pearl onions and rosemary gremolata.

Bourbon-glazed boneless beef rib with broccoli slaw over whipped potatoes.

Sliced grilled sirloin, roasted garlic potato cake, grilled asparagus, Gorgonzola fonduta and Chianti reduction.

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 linguine.

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

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.

Pan seared salmon, farro risotto, roasted delicata squash, Swiss chard and mustard-cider sauce.

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

Golden scallops, creamy corn and leek purée, pancetta, crispy sage & lemon brown butter.

Thinly sliced butternut squash topped with stracciatella cheese, arugula, toasted pumpkin seeds and agrodolce dressing.

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.

Bone-in pork chop, parsnip purée, caramelized cipollini onions, roasted apples and Marsala jus.

Three layers of moist chocolate cake with dreamy chocolate ganache filling.

With Belgian chocolate sauce and vanilla ice cream.

Lemon, raspberry, mango.

Puff pastry filled with caramelized apples served with apple crisp ice cream.

Our own special recipe.

Drizzled with caramel, white chocolate and vanilla ice cream.

Delicious creamy pumpkin and mascarpone cream cheese filling, topped with caramel bourbon glaze.

Vanilla, chocolate, strawberry.