Veneto Trattoria

Valdobbiadene, Veneto

Merlot-Cabernet Sauvignon-Cabernet Franc

Organic mixed baby lettuce with julienne of vegetables tossed with house vinaigrette

Italian red lettuce and arugula tossed with red wine vinaigrette topped with almonds and parmesan cheese

Traditional Venetian beans and pasta soup simmered with vegetable broth

Two slices of grilled polenta topped with Venetian style cod

eggplant gratin with tomato sauce and melted mozzarella cheese

mozzarella cheese over sliced tomatoes, pesto souce topped with extra virgin olive oil and balsamic

thinly sliced house cured smoked beef topped with shaved parmesan cheese, drizzled with extra vergin olive oil and lemon

Italian style meatball slowly ciiked in a San Marzano tomato sauce, topped with grated ricotta salata

Single serving of grated Premium Parmesan to accompany complimentary Bread

shrimp grilled and marinated with lime and mint, served with feta cheese and arugula

Fresh strawberry, grilled chicken breast, organic mixed greens, shaved almond and quinoa, tossed with poppy seeds dressing

sea scallops pan seared served with romaine and arugula salad with avocado, garbanzo beans, cherry tomatoes with thousand island dressing

Sauteed salmon filet, mixed grilled vegetables over organic mixed baby lettuce and fresh chopped tomatoes, tossed with lime citronette**

Romaine lettuce and tomatoes, tuna fish, mozzarella, corn, hearts of palm, boiled eggs, olives tossed with a lemon citronette

Organic greens with sauteed salmon, sea bass, bay scallops cherry tomatoes, crostini tossed with a balsamic vinaigrette**

Eggplant, radicchio, squash, fennel, onions, mushrooms and red and green bell peppers, drizzled with balsamic vinegar and extra virgin olive oil

Thinly sliced house cured smoked beef topped with shaved parmesan cheese, drizzled with extra virgin olive oil and lemon **

Short tube pasta with grilled chicken, zucchini, pancetta (Italian bacon) and parmesan cheese**

Homemade ravioli filled with fresh ricotta cheese and spinach, served with tomato basil sauce

Homemade lasagna with light béchamel and meat sauce

Homemade spinach tagliolini pasta, prosciutto ham, mushrooms and light cream sauce

Very thin spaghettini sauteed with dice tomato, garlic and extra virgin olive oil

homemade tagliatelle pasta sauteed with black ink sauce and calamari

Gluten free pasta sauteed with eggplant, zucchini, tomato and shaved ricotta cheese

Traditional Pugliese pasta sauteed with sausages and rapini, in extra virgin olive oil, garlic and red pepperoncino (lightly spicy)

Whole-wheat spaghetti pasta tossed with tomato, mozzarella cheese, basil and extra virgin olive oil

Spaghetti with clams with the choice of red or white sauce**

Homemade potato dumpling tossed with homemade meat sauce

"Brik chicken" marinated and press pan roasted, served with mix green salad

Chicken scaloppine thin sliced sauteed in a light lemon sauce topped with lemon and lime zest**

Pounded chicken breast, breaded and sauteed, served with tossed baby lettuce and tomatoes

Calf liver with golden onions and grilled polenta**

Veal scaloppine sauteed with marinara sauce and topped with melted mozzarella cheese **

Sauteed filet of beef served with porcini sauce, over risotto **

grilled Scottish salmon filet with cherry tomatoes and tagiasca olive puree sauce**

herb crusted and pan roasted trout, served with mix green salad

Pork tenderloin sauteed with green peppercorn sauce and sauteed spinach **

Venetian cake with mascarpone cheese and espresso, topped with melted dark chocolate and cappuccino sauce

Apple tart on light marzipan crust served warm with vanilla ice cream and apricot sauce

Chocolate and hazelnut cake served on a bed of raspberry sauce

Veneto's version of crème brûlée with wild berries

Semi-frozen meringue infused with roasted pistachio and drizzled with vanilla sauce

A shot of espresso flavored with scotch, over vanilla ice cream and white chocolate chips, topped with whipped cream

Please ask server for selection

Vin Santo (dessert wine from Tuscany) served with homemade almond biscotti

Organic mixed baby lettuce with julienne of vegetables tossed with red wine vinaigrette

Italian red lettuce and arugula tossed with red wine vinaigrette topped with almonds and parmesan cheese

Eggplant gratin with tomato sauce and melted mozzarella cheese

Thinly sliced house cured and smoked Piemontese grass-fes beef topped with shaved parmesan cheese and drizzled with extra virgin olive oil and lemon**

Italian style meatball slowly ciiked in a San Marzano tomato sauce, topped with grated ricotta salata

Two slice of grilled polenta topped with Venetian style cod

Portobello mushrooms sauteed with prosciutto, green beans and balsamic vinegar, served on a bed of greens

Marinated grilled shrimp drizzled with lime and mint, served with feta cheese and arugula

Two toasted Italian homemade brioche bread with vine ripe tomatoes, house cured salmon brushed with basil pesto**

Soup of the day

Traditional Venetian beans and pasta soup simmered with vegetable broth

Short tube pasta with grilled chicken, zucchini, pancetta (Italian bacon) and parmesan cheese**

Whole-wheat spaghetti pasta tossed with tomato, mozzarella cheese, basil and extra virgin olive oil

Homemade lasagna with light béchamel and meat sauce

Homemade tagliatelle pasta sauteed with black ink sauce and calamari

Spaghetti with clams with the choice of red or white sauce**

Homemade tagliatelle pasta sauteed with speck (smoked Südtirol's prosciutto) and light cream sauce

Homemade fettuccine tossed with braised duck ragout sauce

Traditional Pugliese pasta sauteed with sausages and rapini, in extra virgin olive oil, garlic and red pepperoncino (lightly spicy)

Homemade pasta filled with shrimp, tossed in a light shrimp-tomato sauce

Gluten free pasta sauteed with eggplant, zucchini, tomato and shaved ricotta cheese

Homemade ravioli filled with veal and fresh ricotta cheese served with a porcini sauce

Italian style rice simmered with scallops, shrimp and clams with a touch of tomato sauce**

Homemade potato dumpling tossed with gorgonzola and walnut sauce

Pork garlic sausages with grilled polenta and braised savoy cabbage

Chicken breast thin sliced sauteed in a light lemon sauce topped with lemon e lime zest**

Pounded chicken breast, breaded and sauteed, served with spelt and chopped vegetables**

Pork tenderloin sauteed with port wine and dried figse **

Veal scaloppine sauteed with marinara sauce and topped with melted mozzarella cheese**

Calf liver with golden onions and grilled polenta**

Grilled lamb chop with a fresh mint sauce, mashed potatoes and sauteed fresh vegetables**

filet of beef crusted with mustard and fine herbs with cabernet wine sauce **

Cornish-hen debonned and simmered with white wine, rosemary and bell peppers sauce, served over mash potatoes **

Pork shank slowly braised and served over risotto

Cioppino fish stew with scampi, scallops, mussels, clams, calarari and seabass in a tomato-fishbroth

Skuna Bay Gold River (Vancouver Island) grilled salmon filet with cherry tomatoes and tagiasca olive puree sauce**

Venetian cake with mascarpone cheese and espresso, topped with melted dark chocolate and cappuccino sauce

Apple tart on light marzipan crust served warm with vanilla ice cream and apricot sauce

Chocolate and hazelnut cake served on a bed of raspberry sauce

Veneto's version of creme brûlée with wild berries

Semi-frozen meringue infused with roasted pistachio and drizzled with vanilla sauce

A shot of espresso flavored with scotch, over vanilla ice cream and white chocolate chips, topped with whipped cream

Please ask server for selection

Vin Santo (dessert wine from Tuscany) served with homemade almond biscotti

Venetian style salt dried cod, served with grilled polenta

Calves liver with golden onions and grilled polenta **

Organic mixed baby lettuce with julienne of vegetables tossed with house vinaigrette

Italian red lettuce and arugula tossed with red wine vinaigrette topped with almonds and parmesan cheese

Traditional Venetian beans and pasta soup simmered with vegetable broth

Two slices of grilled polenta topped with Venetian style cod

eggplant gratin with tomato sauce and melted mozzarella cheese

mozzarella cheese over sliced tomatoes, pesto souce topped with extra virgin olive oil and balsamic

thinly sliced house cured smoked beef topped with shaved parmesan cheese, drizzled with extra vergin olive oil and lemon

Italian style meatball slowly ciiked in a San Marzano tomato sauce, topped with grated ricotta salata

Single serving of grated Premium Parmesan to accompany complimentary Bread

shrimp grilled and marinated with lime and mint, served with feta cheese and arugula

Fresh strawberry, grilled chicken breast, organic mixed greens, shaved almond and quinoa, tossed with poppy seeds dressing

sea scallops pan seared served with romaine and arugula salad with avocado, garbanzo beans, cherry tomatoes with thousand island dressing

Sauteed salmon filet, mixed grilled vegetables over organic mixed baby lettuce and fresh chopped tomatoes, tossed with lime citronette**

Romaine lettuce and tomatoes, tuna fish, mozzarella, corn, hearts of palm, boiled eggs, olives tossed with a lemon citronette

Organic greens with sauteed salmon, sea bass, bay scallops cherry tomatoes, crostini tossed with a balsamic vinaigrette**

Eggplant, radicchio, squash, fennel, onions, mushrooms and red and green bell peppers, drizzled with balsamic vinegar and extra virgin olive oil

Thinly sliced house cured smoked beef topped with shaved parmesan cheese, drizzled with extra virgin olive oil and lemon **

Short tube pasta with grilled chicken, zucchini, pancetta (Italian bacon) and parmesan cheese**

Homemade ravioli filled with fresh ricotta cheese and spinach, served with tomato basil sauce

Homemade lasagna with light béchamel and meat sauce

Homemade spinach tagliolini pasta, prosciutto ham, mushrooms and light cream sauce

Very thin spaghettini sauteed with dice tomato, garlic and extra virgin olive oil

homemade tagliatelle pasta sauteed with black ink sauce and calamari

Gluten free pasta sauteed with eggplant, zucchini, tomato and shaved ricotta cheese

Traditional Pugliese pasta sauteed with sausages and rapini, in extra virgin olive oil, garlic and red pepperoncino (lightly spicy)

Whole-wheat spaghetti pasta tossed with tomato, mozzarella cheese, basil and extra virgin olive oil

Spaghetti with clams with the choice of red or white sauce**

Homemade potato dumpling tossed with homemade meat sauce

"Brik chicken" marinated and press pan roasted, served with mix green salad

Chicken scaloppine thin sliced sauteed in a light lemon sauce topped with lemon and lime zest**

Pounded chicken breast, breaded and sauteed, served with tossed baby lettuce and tomatoes

Calf liver with golden onions and grilled polenta**

Veal scaloppine sauteed with marinara sauce and topped with melted mozzarella cheese **

Sauteed filet of beef served with porcini sauce, over risotto **

grilled Scottish salmon filet with cherry tomatoes and tagiasca olive puree sauce**

herb crusted and pan roasted trout, served with mix green salad

Pork tenderloin sauteed with green peppercorn sauce and sauteed spinach **

Venetian cake with mascarpone cheese and espresso, topped with melted dark chocolate and cappuccino sauce

Apple tart on light marzipan crust served warm with vanilla ice cream and apricot sauce

Chocolate and hazelnut cake served on a bed of raspberry sauce

Veneto's version of crème brûlée with wild berries

Semi-frozen meringue infused with roasted pistachio and drizzled with vanilla sauce

A shot of espresso flavored with scotch, over vanilla ice cream and white chocolate chips, topped with whipped cream

Please ask server for selection

Vin Santo (dessert wine from Tuscany) served with homemade almond biscotti

Valdobbiadene, Veneto

Merlot-Cabernet Sauvignon-Cabernet Franc

Organic mixed baby lettuce with julienne of vegetables tossed with red wine vinaigrette

Italian red lettuce and arugula tossed with red wine vinaigrette topped with almonds and parmesan cheese

Eggplant gratin with tomato sauce and melted mozzarella cheese

Thinly sliced house cured and smoked Piemontese grass-fes beef topped with shaved parmesan cheese and drizzled with extra virgin olive oil and lemon**

Italian style meatball slowly ciiked in a San Marzano tomato sauce, topped with grated ricotta salata

Two slice of grilled polenta topped with Venetian style cod

Portobello mushrooms sauteed with prosciutto, green beans and balsamic vinegar, served on a bed of greens

Marinated grilled shrimp drizzled with lime and mint, served with feta cheese and arugula

Two toasted Italian homemade brioche bread with vine ripe tomatoes, house cured salmon brushed with basil pesto**

Soup of the day

Traditional Venetian beans and pasta soup simmered with vegetable broth

Short tube pasta with grilled chicken, zucchini, pancetta (Italian bacon) and parmesan cheese**

Whole-wheat spaghetti pasta tossed with tomato, mozzarella cheese, basil and extra virgin olive oil

Homemade lasagna with light béchamel and meat sauce

Homemade tagliatelle pasta sauteed with black ink sauce and calamari

Spaghetti with clams with the choice of red or white sauce**

Homemade tagliatelle pasta sauteed with speck (smoked Südtirol's prosciutto) and light cream sauce

Homemade fettuccine tossed with braised duck ragout sauce

Traditional Pugliese pasta sauteed with sausages and rapini, in extra virgin olive oil, garlic and red pepperoncino (lightly spicy)

Homemade pasta filled with shrimp, tossed in a light shrimp-tomato sauce

Gluten free pasta sauteed with eggplant, zucchini, tomato and shaved ricotta cheese

Homemade ravioli filled with veal and fresh ricotta cheese served with a porcini sauce

Italian style rice simmered with scallops, shrimp and clams with a touch of tomato sauce**

Homemade potato dumpling tossed with gorgonzola and walnut sauce

Pork garlic sausages with grilled polenta and braised savoy cabbage

Chicken breast thin sliced sauteed in a light lemon sauce topped with lemon e lime zest**

Pounded chicken breast, breaded and sauteed, served with spelt and chopped vegetables**

Pork tenderloin sauteed with port wine and dried figse **

Veal scaloppine sauteed with marinara sauce and topped with melted mozzarella cheese**

Calf liver with golden onions and grilled polenta**

Grilled lamb chop with a fresh mint sauce, mashed potatoes and sauteed fresh vegetables**

filet of beef crusted with mustard and fine herbs with cabernet wine sauce **

Cornish-hen debonned and simmered with white wine, rosemary and bell peppers sauce, served over mash potatoes **

Pork shank slowly braised and served over risotto

Cioppino fish stew with scampi, scallops, mussels, clams, calarari and seabass in a tomato-fishbroth

Skuna Bay Gold River (Vancouver Island) grilled salmon filet with cherry tomatoes and tagiasca olive puree sauce**

Venetian cake with mascarpone cheese and espresso, topped with melted dark chocolate and cappuccino sauce

Apple tart on light marzipan crust served warm with vanilla ice cream and apricot sauce

Chocolate and hazelnut cake served on a bed of raspberry sauce

Veneto's version of creme brûlée with wild berries

Semi-frozen meringue infused with roasted pistachio and drizzled with vanilla sauce

A shot of espresso flavored with scotch, over vanilla ice cream and white chocolate chips, topped with whipped cream

Please ask server for selection

Vin Santo (dessert wine from Tuscany) served with homemade almond biscotti

Venetian style salt dried cod, served with grilled polenta

Calves liver with golden onions and grilled polenta **

Organic mixed baby lettuce with julienne of vegetables tossed with house vinaigrette

Italian red lettuce and arugula tossed with red wine vinaigrette topped with almonds and parmesan cheese

Traditional Venetian beans and pasta soup simmered with vegetable broth

Two slices of grilled polenta topped with Venetian style cod

eggplant gratin with tomato sauce and melted mozzarella cheese

mozzarella cheese over sliced tomatoes, pesto souce topped with extra virgin olive oil and balsamic

thinly sliced house cured smoked beef topped with shaved parmesan cheese, drizzled with extra vergin olive oil and lemon

Italian style meatball slowly ciiked in a San Marzano tomato sauce, topped with grated ricotta salata

Single serving of grated Premium Parmesan to accompany complimentary Bread

shrimp grilled and marinated with lime and mint, served with feta cheese and arugula

Fresh strawberry, grilled chicken breast, organic mixed greens, shaved almond and quinoa, tossed with poppy seeds dressing

sea scallops pan seared served with romaine and arugula salad with avocado, garbanzo beans, cherry tomatoes with thousand island dressing

Sauteed salmon filet, mixed grilled vegetables over organic mixed baby lettuce and fresh chopped tomatoes, tossed with lime citronette**

Romaine lettuce and tomatoes, tuna fish, mozzarella, corn, hearts of palm, boiled eggs, olives tossed with a lemon citronette

Organic greens with sauteed salmon, sea bass, bay scallops cherry tomatoes, crostini tossed with a balsamic vinaigrette**

Eggplant, radicchio, squash, fennel, onions, mushrooms and red and green bell peppers, drizzled with balsamic vinegar and extra virgin olive oil

Thinly sliced house cured smoked beef topped with shaved parmesan cheese, drizzled with extra virgin olive oil and lemon **

Short tube pasta with grilled chicken, zucchini, pancetta (Italian bacon) and parmesan cheese**

Homemade ravioli filled with fresh ricotta cheese and spinach, served with tomato basil sauce

Homemade lasagna with light béchamel and meat sauce

Homemade spinach tagliolini pasta, prosciutto ham, mushrooms and light cream sauce

Very thin spaghettini sauteed with dice tomato, garlic and extra virgin olive oil

homemade tagliatelle pasta sauteed with black ink sauce and calamari

Gluten free pasta sauteed with eggplant, zucchini, tomato and shaved ricotta cheese

Traditional Pugliese pasta sauteed with sausages and rapini, in extra virgin olive oil, garlic and red pepperoncino (lightly spicy)

Whole-wheat spaghetti pasta tossed with tomato, mozzarella cheese, basil and extra virgin olive oil

Spaghetti with clams with the choice of red or white sauce**

Homemade potato dumpling tossed with homemade meat sauce

"Brik chicken" marinated and press pan roasted, served with mix green salad

Chicken scaloppine thin sliced sauteed in a light lemon sauce topped with lemon and lime zest**

Pounded chicken breast, breaded and sauteed, served with tossed baby lettuce and tomatoes

Calf liver with golden onions and grilled polenta**

Veal scaloppine sauteed with marinara sauce and topped with melted mozzarella cheese **

Sauteed filet of beef served with porcini sauce, over risotto **

grilled Scottish salmon filet with cherry tomatoes and tagiasca olive puree sauce**

herb crusted and pan roasted trout, served with mix green salad

Pork tenderloin sauteed with green peppercorn sauce and sauteed spinach **

Venetian cake with mascarpone cheese and espresso, topped with melted dark chocolate and cappuccino sauce

Apple tart on light marzipan crust served warm with vanilla ice cream and apricot sauce

Chocolate and hazelnut cake served on a bed of raspberry sauce

Veneto's version of crème brûlée with wild berries

Semi-frozen meringue infused with roasted pistachio and drizzled with vanilla sauce

A shot of espresso flavored with scotch, over vanilla ice cream and white chocolate chips, topped with whipped cream

Please ask server for selection

Vin Santo (dessert wine from Tuscany) served with homemade almond biscotti

Valdobbiadene, Veneto

Merlot-Cabernet Sauvignon-Cabernet Franc