Locanda Veneta

Thinly sliced lean rare beef topped with baby arugula and Parmigiano

Eggplant rolls with mozzarella and basil in house tomato sauce (Vegetarian)

Belgian endive, radicchio, arugula, avocado & tomatoes with sautéed shrimp

Grilled calamari on spicy sautéed Swiss chard

Fresh mozzarella with heirloom tomatoes, basil, olive oil, balsamic

Manila clams and mussels in tomato or white wine broth

Thin slices of seared ahi tuna with arugula, tomato, avocado

Fresh mozzarella with heirloom tomatoes, basil, Parma prosciutto

Chopped artichokes with arugula and baby greens (Vegetarian)

Mixed greens, diced tomatoes, hearts of palm, and zucchini with avocado

Venetian radicchio with croutons and house-made Caesar dressing

Baby arugula, Belgian endive, Asiago, roasted grapes in lemon dressing

Baby arugula, Belgian endive, and radicchio with shaved Parmigiano

Baby greens with Belgian endive in raspberry vinaigrette, walnuts, mango

Baby spinach with pancetta, fennel, tomatoes, hard-boiled egg

Classic Italian vegetable soup

Made fresh every day. Always dairy free

Venetian-style chicken breast with potato gnocchi and spinach

Squid ink ravioli with lobster in saffron cream sauce (signature since 1988)

Porcini ravioli with shaved fresh black truffle sauce

Egg pasta with fresh sea urchin in white wine sauce, caviar

Carnaroli rice with jumbo lump crab, topped with soft shell crab

Homemade sheets with beef ragout, Parmigiano, ricotta béchamel

Carnaroli rice simmered with wild mushrooms and Italian porcini (Vegetarian)

Homemade linguini with lobster, gulf shrimp, mussels, clams

Handmade spaghetti with mushrooms, five shrimp in garlic wine tomato

Venetian vegetarian pasta with lentils, roasted tomatoes, spinach

Fresh pasta with beef tenderloin strips, mushrooms, Barolo sauce

Large handmade pasta filled with beef short ribs in veal sauce

Manila clams and mussels with handmade linguini

Five large shrimp and heirloom tomatoes in basil pesto

Large tube pasta with 100% beef Bolognese sauce

Small tube pasta tossed with minced garlic in a lightly spicy tomato sauce

Handmade fettuccini with pancetta in creamy sauce

Classic marinara preparation

Handmade spaghetti with red onion and crispy pancetta

Ear-shaped pasta with heirloom tomatoes and basil pesto (Vegetarian)

Long thin pasta with olive oil, garlic, fresh tomatoes, basil (Vegetarian)

Handmade spaghetti with lentils, roasted tomatoes, spinach (Vegetarian)

Grilled boneless free-range chicken in lemon sauce

Breaded chicken breast with tomato sauce and Parmigiano

7 oz chicken breast sautéed with mushrooms in Marsala wine sauce

Pounded chicken breast in parmigiano & herb breading with tomato sauce

10 oz filet of sole sautéed in a white wine, lemon & caper sauce

Grilled Mediterranean striped bass with daily vegetables

Chilean sea bass in balsamic sauce, grilled over lentils

Imported swordfish filet grilled with potatoes and olive sauce

Thinly sliced USDA premium veal with Marsala or piccata sauce

Slow-baked veal shank with saffron risotto

Braised lamb shank, super tender, falling off the bone over polenta

Braised lamb shank with fresh herbs over polenta

Broiled porterhouse lamb loin chops with spinach, potatoes

Grilled USDA Prime beef tenderloin with 25-year aged Modena balsamic

USDA Prime ribeye (16oz) charbroiled with arugula salad

Charbroiled USDA veal tomahawk (16oz) with risotto and wild mushrooms

Lady Finger Cookies soaked in Espresso with Mascarpone Mousse

Chocolate molten cake with raspberry sauce and vanilla gelato

Vanilla custard with caramel top (crème brûlée style)

Italian vanilla custard on strawberry coulis

Key lime tart with almond crust and whipped cream

Amaretto ricotta cheesecake with berry compote

Vanilla bean gelato with Danesi espresso and whipped cream

Sliced apple in puff pastry with caramel sauce and vanilla gelato

Poached pear with almond cream in puff pastry, apricot sauce

Assortment of gelato or sorbet