Venezia Restaurant Boston

An array of charcuterie, Parma prosciutto, artichoke hearts, sweet sopressata, grilled vegetables, aged capicola, artisanal cheeses and dried fruits.

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

Spiced onion pear puree, balsamic, ciabatta points

Lightly fried calamari served with house-made lemon aioli tossed with arugula

With spicy mango aioli.

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

Handmade crab and cream filled wontons. Served with chipotle aioli and sweet mango dipping sauce.

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

Simmered with spicy chorizo, grape tomatoes, white wine, lemon sauce served with focaccia points.

House made beef, veal, pork, baked with marinara and mozzarella

Garlic bread stuffed with mozzarella cheese served with marinara

Chilled Jumbo Shrimp served with cocktail sauce

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

8 oz Filet served with fingerling potatoes and asparagus finished with a red wine demi-glaze.

14 oz. prime strip steak, grilled to your liking topped with crispy fried onions, served with mushroom demi glaze and whipped potatoes

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

Breaded chicken breast stuffed with spinach, prosciutto and mozzarella cheese topped with a mushroom basil cream and red peppers, served with roasted potatoes.

Breast of chicken dipped in egg sauteed with garlic, white wine, roasted tomatoes and arugula over angel hair pasta.

Cutlet baked with Marinara and Mozzarella Cheese served with Penne Marinara

Sautéed in a white wine lemon caper sauce served with penne pasta

Blueberry bread pudding, drizzled with caramel, white chocolate and vanilla ice cream.

With shaved chocolate and dried fruit sprinkles.

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

Mascarpone and cream cheese cheesecake topped with sweet figs and a touch of balsamic reduction.

Vanilla, chocolate, strawberry.

With Belgian chocolate sauce and vanilla ice cream.

Layers of pistachio mascarpone and espresso-soaked ladyfingers, finished with crushed pistachios.

Lemon, raspberry, mango.

Our own special recipe.

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

Brown butter and sage sauce, toasted walnuts, and shaved parmigiano.

Spaghetti, pecorino Romano cheese and black pepper.

Tender chicken, sauteed with spinach and Parmesan

slow-simmered sauce made with ground beef, veal, pork, aromatic vegetables, crushed tomatoes, & a touch of red wine. Finished with a sprinkleof grated Parmesan and fresh basil

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

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

Chicken, grape tomatoes, broccoli rabe, fontina crema, bread crumbs, truffle oil

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

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

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

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

Arugula, thinly sliced pear, Gorgonzola, toasted walnuts, and dried cranberries with honey-white balsamic vinaigrette.

Mixed greens, tomatoes, artichoke, olives, toasted pine nuts and feta cheese tossed with vinaigrette.

Traditional onion soup with sherry and gruyere cheese

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

Sweet potato puree, bacon jam, spicy aioli.

Atlantic salmon pan-seared with lemon beurre Blanc over creamy pumpkin risotto.

Cherry tomatoes, garlic, white wine finished with salsa Verde, fingerling potatoes

Slow-braised veal shank with saffron risotto and gremolata.

Cutlet baked with Marinara and Mozzarella Cheese served with Penne Marinara

Veal scaloppine sautéed with porcini mushrooms and Marsala wine reduction, served with creamy polenta.