Locanda Veneta

Lightly breaded chicken breast topped with tomato sauce and Parmigiano

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Braised lamb shank with fresh herbs and vegetables, served over polenta

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Vanilla Bean Gelato served with Danesi Espresso Caffè and whipped cream

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Long thin pasta tossed with olive oil, sliced garlic, fresh Roma tomatoes and basil (vegetarian)

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Four handmade large tortellini stuffed with beef short rib tossed in a special braising sauce

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Thin slices of lean beef, seared rare, topped with arugula in a house vinaigrette, finished with mustard and shaved Parmigiano

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Thin slices of seared ahi tuna topped with arugula, diced tomatoes, and avocado in our lemon dressing

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Spaghetti Marinara Penne Arrabbiata Spaghetti Amatriciana Fettuccini Carbonara Fettuccini alla Locanda Orecchiette Pesto

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Charbroiled usda hormone-free veal tomahawk (16 oz), served with Reggiano Parmesan risotto and wild mushroom sauce

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Handmade fettuccini tossed in a creamy sauce with imported crispy pancetta (Italian bacon)

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Five large shrimp & heirloom cherry tomatoes, tossed with handmade fettuccine in fresh basil pesto sauce

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10 oz filet of sole sautéed in a white wine, lemon & caper sauce served with daily vegetables

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

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Venetian radicchio salad tossed with homemade croutons and house-made Caesar dressing

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Finely chopped baby purple artichokes with chopped arugula and mixed baby greens in a house vinaigrette, topped with shaved imported Parmigiano

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Belgian endive, radicchio, baby arugula, diced tomatoes, and avocado tossed in lemon dressing, topped with four sautéed large shrimp

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Baby spinach tossed in red wine vinaigrette, with crispy pancetta (Italian bacon), fresh fennel, tomatoes, and hard-boiled egg

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Baby greens tossed in our house vinaigrette, with hearts of palm, zucchini, tomatoes, avocado, & pine nuts

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Just like your grandmother used to make it! Homemade lasagna pasta with a 100% beef ragout sauce, parmigiano and a very light ricotta béchamel

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Homemade linguini with lobster meat, gulf shrimp, mussels, and Manila clams in red or white sauce

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Manila clams & black mussels tossed with handmade linguini in your choice of white wine or tomato sauce

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Venetian-style chicken breast with potato gnocchi and fresh spinach

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Made fresh every day. Always dairy free. Zuppa del Giorno — Market Price

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Locanda Veneta is always amazing! Cozze Vongole is exquisite. I am desperate for the recipe. Branzino and Carbonara are the best you can find anywhere. If you are lucky enough to score their pear tart – indulge Massimo makes the whole experience enjoyable. If you have not been there go!!!

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“Ear-shaped” pasta tossed with heirloom cherry tomatoes and fresh basil pesto (vegetarian)

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Slow-baked veal shank with fresh vegetables and herbs, served over saffron risotto

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Italian Vanilla Custard served on a Strawberry Coulis

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Fresh pasta with beef tenderloin strips, wild mushrooms, and Barolo sauce

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Small tube pasta tossed with minced garlic in a lightly spicy tomato sauce (dairy-free, vegetarian)

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Grilled Mediterranean striped bass filet seasoned with fresh spices, served with vegetables of the day. Chilean sea bass marinated in balsamic sauce, grilled and served over lentils with an arugula salad. Fresh imported swordfish filet (never frozen), grilled and served over potatoes and julienne carrots, topped with heirloom cherry tomatoes, capers, and black and green olive sauce

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Imported fresh swordfish filet (7oz, never frozen), grilled and served over potatoes and julienne carrots, topped with heirloom cherry tomatoes, capers, and black & green olive sauce

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Half of our famous “brick-style” chicken, topped in a lemony sauce served with our daily vegetables

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Pounded chicken breast in parmigiano & herb breading finished with tomato sauce & toasted mozzarella cheese

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Six squid ink ravioli stuffed with lobster meat tossed in a saffron cream sauce. Our signature pasta since 1988!

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Large tube pasta tossed in a classic 100% beef Bolognese sauce with a bit of parmigiano

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Carnaroli rice simmered with jumbo lump crab meat and fresh chives, topped with a soft shell crab

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Carnaroli rice simmered with wild mushrooms and Italian porcini

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Carnaroli rice simmered with Porcini and a medley of wild mushrooms, tossed with parmigiano cheese (vegetarian)

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Thinly sliced usda premium veal, served with Marsala or piccata sauce

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Grilled filet of Mediterranean striped bass with fresh spices, served with vegetables of the day. Fresh Chilean sea bass marinated in balsamic sauce, grilled and served on a bed of lentils with arugula salad. Imported fresh swordfish filet (7oz, never frozen), grilled and served over potatoes and julienne carrots, topped with heirloom cherry tomatoes, capers, and black & green olive sauce

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Handmade spaghetti tossed with red onion and crispy Imported pancetta (Italian bacon)

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Handmade spaghetti with wild mushrooms, porcini, and five shrimp sautéed in garlic, white wine, and tomato sauce

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Venetian-style vegetarian/vegan pasta with lentils, roasted Roma tomatoes, spinach, and extra virgin olive oil

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Chilean sea bass marinated in balsamic sauce, grilled and served over lentils with an arugula salad

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Homemade thin egg pasta with fresh sea urchin in a white wine sauce, topped with crème fraîche and black caviar

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Lady Finger Cookies soaked in Espresso with Mascarpone Mousse, topped with Chocolate Powder

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Poached Pear baked with Almond Cream in a light puff pastry served with Apricot Sauce and Vanilla Gelato

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Chocolate Molten Cake served with Raspberry Sauce & Vanilla Gelato

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Amaretto Ricotta Cheese Cake served with a Compote of Berries

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Key Lime Tart Baked on an Almond Granola Crust and Fresh Squeezed Lime Juice Custard topped with Whipped Cream

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Sliced Apple baked in a light Puff Pastry served with Caramel Sauce and Vanilla Gelato

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Chopped romaine lettuce & radicchio, tossed with homemade Caesar dressing and croutons, finished with shaved Parmigiano

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Handmade spaghetti tossed with lentils, roasted Roma tomatoes, spinach, and light Marinara sauce (vegetarian)

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Manila clams and Mediterranean mussels in a lightly spicy tomato sauce or white wine broth, topped with garlic ciabatta. Grilled (not fried) tender calamari served on lightly spicy garlic Swiss chard

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