Our Dinner Menu
Appetizers
Arancini 15
Classic risotto cakes rolled and filled with meat Ragu, peas and mozzarella, crispy fried, served with marinara sauce
Antipasto Misto 18
An array of charcuterie, Parma prosciutto, smoked speck, sweet sopressata, aged capicola and Auricchio provolone cheese
Shrimp Cocktail 16
Chilled Jumbo Shrimp served with cocktail sauce
"Cape May Salts" 18
Oysters on the half shell, Trio of Mignonette
*Classic Caesar Salad 10
Hearts of Romaine, croutons, and shaved Parmesan
Caprese 15
Vine-ripened Organic tomatoes and avocado topped with Dolce Latte Mozzarella, EVOO and Balsamic
Vinegar Mussels 16
Nova Scotia mussels steamed in white wine, garlic, and lemon
Calamari Fritti 16
Crispy fried with pickled cherry peppers, garlic and sriracha sauce
Lobster Bisque 15
Velvety soup topped with butter-poached Maine lobster meat and crème Fraiche
Baked Eggplant 15
Eggplant Napoleon, baked with Mozzarella and Marinara sauce
Crab Cakes 18
Pan-fried Maryland blue crab patties, preserved lemon aioli, organic microgreens
Fig & Prosciutto Pizzetta 15
Individual deep pan topped with caramelized onions, figs, gorgonzola and Parma Prosciutto
Margherita Pizza 12
San Marzano tomatoes, mozzarella cheese, fresh basil & EVOO
Pasta & Risotto
Risotto Venezia 31
Long-standing favorite, the pairing of shrimp, scallops, shiitake mushrooms and parsley
Capellini ai Scampi 30
Wild shrimp, garlic, lemon, parsley, and EVOO, tossed with angel hair pasta
Chicken Risotto 28
Tender chicken, sautéed with Asparagus and Parmesan
Linguine Frutti di Mare 32
Shrimp, calamari, scallops & mussels tossed with cherry tomato, garlic, and white wine, a touch of chili flakes
Lobster Ravioli 32
Served with a creamy vodka sauce
Gnocchi 24
Hand-rolled potato dumplings baked with cherry tomato sauce and mozzarella
Fettuccine al Tartufo 28
Homemade Fettuccini, Wild Mushrooms finished with Shaved Truffle
Entrées
Capesante 30
Pan-Seared Scallops drizzled with bacon aioli, served with butter whipped potatoes and asparagus tips
*Filet au Poivre 41
10 oz Filet served with twice baked potato and spinach finished with a Brandy, green peppercorn & demi glace sauce
Chicken Parmigiana 26 Veal Parmigiana 27
Cutlet baked with marinara and mozzarella cheese served with penne marinara
Chicken Francese 30
Chicken Breast sautéed with artichoke hearts topped with fresh Mozzarella finished with Lemon Aioli and baby Arugula Bourbon
Glazed Short Rib 32
Slow braised bourbon glazed boneless beef rib served with a creamy mushroom and asparagus risotto
Chicken Piccata 28
Sautéed in a white wine lemon caper sauce served with penne pasta
Roasted Salmon 32
Roasted with Tarragon butter, Warm Beets, Kale and Almond Salad
Cod Florentine 29
Atlantic black cod loin roasted with light sherry crumbs served on a bed of spinach artichokes and cured tomatoes and topped with a parmesan basil cream
Venezia Burger 22
Prime ground short rib burger, crispy applewood smoked bacon, lettuce tomato and tempura fried onion rings topped with gruyere cheese and served with truffle fries and cherry mayo
Veal Rollatini 34
Filled with eggplant and fontina cheese served on a bed of creamy prosciutto and mushroom risotto
Sides Dishes
Whipped Garlic Mashed Potatoes 8
Sautéed Wild Mushrooms 8
Asparagus Parmesan Gratin 8
Truffle Fries 8
Sautéed Spinach 8 Balsamic Glazed Cipollini 8
Before placing your order, please inform your server if a person in your party has a food allergy.* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.