Venezia Restaurant 20 Ericsson Street

Cutlet baked with Marinara and Mozzarella Cheese served with Penne Marinara

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

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

An array of charcuterie, Parma prosciutto, artichoke hearts, sweet sopressata, grilled vegetables, aged capicola and Auricchio provolone cheese

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

Simmered with pancetta, shallots, lemon, white wine, butter and a touch of cream served with focaccia.

Baked with mozzarella and marinara

Oysters on the half shell, Trio of Mignonette

Chilled Jumbo Shrimp served with cocktail sauce

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

Classic risotto rolled and filled with meat ragu, peas and mozzarella, crispy fried, served with marinara sauce

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

A blend of sushi-grade tuna with fresh avocado, lemon and toasted sesame seeds, served with wasabi

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

Parmesan and garlic baguette topped with chicken, organic tomatoes, basil and molten mozzarella.

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

Tender chicken, sauteed with spinach and Parmesan

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

Butternut squash ravioli tossed in a light cream sauce with sage and lemon.

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

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

Linguini tossed with briny clams, white wine, hot pepper flakes and fresh parsley.

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

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

10 oz Filet served with twice baked potato and asparagus finished with a Brandy, green peppercorn & demi-glace sauce

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.

Breast of chicken sauteed with Madeira wine, mushrooms, asparagus and Pecorino Romano over penne pasta.

Cutlet baked with Marinara and Mozzarella Cheese served with Penne Marinara

Thinly pounded veal, Porcini mushrooms, Marsala wine and a touch of cream served with angel hair pasta

Tender veal cutlet with seasoned crispy golden crust drizzled with lemon aioli served with arugula, cherry tomato salad and shaved parmesan.

Pan seared Atlantic Salmon drizzled with lemon aioli served with grilled vegetables and Parmesan roasted potatoes.

Pan-seared scallops drizzled with bacon aioli over asparagus Parmesan risotto.

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

Pan-seared, served with cherry tomatoes, Swiss chard and white beans

Fresh sole filled with shrimp and crab stuffing over a sherry-tomato cream sauce, served with whipped potatoes and asparagus.

Heirloom tomatoes and avocado topped with Dolce Latte Mozzarella, EVOO and Balsamic Vinegar

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.

Fresh spinach, poached pears, spiced pecans tossed with a pear white vinaigrette dressing topped with Asiago fresco cheese.

Medley of calamari, shrimp, scallops and cherry peppers

Butter poached lobster meat lemon seasoning.

Grilled Mediterranean style vegetables accompanied with hummus and tzatziki with grilled Tuscan breads.

With tender Maine lobster meat and a touch of cognac.

With vodka sauce.

14-ounce Ribeye pared with baked stuffed shrimp served with broccolini and potato

Pan seared grouper served with mushroom truffle risotto.

Tender veal topped with asparagus, lump crabmeat and bearnaise sauce served with whipped potatoes.

Lobster meat, mussels, clams, calamari, shrimp and scallops simmered in white wine saffron over fettuccine.

Served with spinach and roasted potatoes.

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

With Belgian chocolate sauce and vanilla ice cream.

With shaved chocolate and dried fruit sprinkles.

Served with berries.

Lemon, raspberry, mango.

Puff pastry filled with caramelized apples served with cinnamon brown sugar ice cream.

Our own special recipe.

Drizzled with caramel, white chocolate and vanilla ice cream.

Pumpkin cheesecake, cinnamon, pumpkin spice and bourbon caramel glaze.

Vanilla, chocolate, strawberry.