Upcoming Events


Join us for Passover Dinner on Wednesday, April 8th and Thursday, April 9th. While not kosher, our dinner... 

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Under the new Executive Order, restaurants CONTINUE TO BE OPEN FOR TO GO ORDERS ONLY. MENU & MORE... 

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Roberto and Massimo on Channel 3

Roberto and Massimo were featured on Channel cooking two of Veneto’s special healthy and hardy... 

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Nicest, Friendliest and Best Dinners…

We had a gift card from friends so we took another couple on February 4th and had one of the nicest,... 

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TO GO Menu

Per Governor’s Executive Orders, We are OPEN for

Open Monday – Saturday

NOON to 7:30 p.m.


Please CLICK for a Printable TO GO MENU

ADD Half-Price Bottle of Wine from Our Wine List

CLICK for Wine List
Note: Subject to in-house stock at Pick Up time

NEW – $10 Customer Appreciation Certificate
on all TO GO orders of $50 & up
Valid when we re-open for full service dining

With our sincere appreciation for your support and patronage.


Insalata “Veneto” organic mixed baby lettuce with julienne of vegetables tossed with red wine vinaigrette 5.50
Insalata d’Arugula e Radicchio Italian red lettuce and arrugula tossed with red wine vinaigrette topped with almonds and parmesan cheese 7.25
Melanzane Pomodoro e Mozzarella eggplant gratin with tomato sauce and melted mozzarella cheese 8.95
Carpaccio Affumicato thinly sliced house cured and smoked Piemontese grass-fed beef topped with shaved parmesan cheese and drizzled with extra virgin olive oil and lemon 9.75
Polpette al Sugo Italian style meatball slowly cooked in a San Marzano tomato sauce 7.95
Baccala Mantecato two slices of grilled polenta topped with Venetian style cod 8.25
Portobello e Prosciutto portobello mushrooms sautéed with prosciutto, green beans and balsamic vinegar, served on a bed of greens 8.50
Gamberetti Marinati marinated grilled shrimp drizzled with lime and mint, served with feta cheese and arugula 12.50
Bruschetta al Salmone toasted Italian homemade brioche bread, vine ripe tomatoes, house cured salmon brushed with basil pesto 9.00
Zuppa del Giorno   Cup 6.25
Pasta e Fasioi traditional Venetian beans and pasta soup simmered with vegetable broth Cup 6.25

Paste e Risotto

You can substitute some of the pastas for GLUTEN-FREE

Pennette con Pollo e Zucchine – short tube pasta with grilled chicken, zucchini, pancetta (Italian bacon) and parmesan cheese sauce 14.25
Integrali Caprese – whole-wheat spaghetti pasta tossed with tomato, mozzarella cheese, basil and extra virgin olive oil 14.75
Lasagna alla Bolognese – traditional homemade lasagna with light béchamel and meat sauce 14.75
Tagliatelle col Nero di Calamari -  homemade tagliatelle pasta sautéed with black ink sauce and calamari 14.95
Spaghetti alle Vongole – spaghetti and clams with the choice of red or white sauce 15.50
Fettuccine al Sugo d’Anitra – homemade fettuccine tossed with braised duck ragout sauce 17.50
Tagliatelle Tirolesi – homemade tagliatelle pasta sautéed with speck (smoked Südtirol’s prosciutto) and light cream sauce 16.00
Orecchiette Salsiccia e Broccolini – traditional Pugliese pasta sautéed with sausages and rapini, in extra virgin olive oil, garlic and red pepperoncino (lightly spicy) 14.95
Agnolotti ai Gamberi – homemade pasta filled with shrimp, tossed in a light shrimp-tomato sauce 17.50
Ziti (gluten free, brown rice flour) con Melanzane
gluten free pasta sautéed with eggplant, zucchini, bell peppers, tomato and shaved ricotta cheese 14.75
Ravioli Ricotta e Spinaci – homemade ravioli filled with fresh ricotta cheese and spinach, served with tomato basil sauce 13.95
Ravioli di Vitello ai Porcini – homemade ravioli filled with veal and ricotta, served with a mushroom cream sauce 17.50
Risotto dell’ Adriatico – Italian style rice simmered with scallops, shrimp and clams with a touch of tomato sauce 18.50
Gnocchi di Patate alla Bolognese – homemade potato dumpling tossed with homemade Bolognese meat sauce 14.25

Pesci e Carni

A side dish of pasta is available at $4.75

Luganega con Verzette e Polenta – pork garlic sausages with grilled polenta and braised savoy cabbage 15.95
Petto di Pollo al Limone – chicken breast thin sliced sautéed in a light lemon sauce topped with lemon e lime zest, served with mixed sautéed vegetables 15.95
Filetto di Maiale al Porto – pork tenderloin sautéed with port wine and dried figs, served with mixed sautéed vegetables 17.95
Scaloppine di Vitello alla Pizzaiola – veal scaloppine sautéed with marinara sauce and topped with melted mozzarella cheese, served with sautéed fresh vegetables 20.95
Fegato alla Veneziana- calf liver with golden onions and grilled polenta 17.75
Costolette d’Agnello alla Menta – grilled lamb chop with a fresh mint sauce, mashed potatoes and sautéed fresh vegetables 21.50
Filetto alla Crosta di Senape – filet of beef crusted with mustard and fine herbs with cabernet wine sauce and sautéed fresh vegetables 23.95
Galletto alla Rustica – cornish-hen partially deboned and simmered with white wine, rosemary and bell peppers sauce, served over mash potatoes 17.50
Ossobuco di Vitello alla Milanese – veal shank (ossobuco) slowly braised and served over risotto 34.95
Brodetto di Pesce alla Veneta cioppino fish stew with scampi, scallops, mussels, clams, calamari and sea bass in a tomato-fish broth 26.50
Salmone ai Pomodoretti – grilled Scottish salmon filet topped with cherry tomatoes and tagiasca olive puree sauce, served with grilled vegetables 22.50

*Typical dishes of the Venetian region of Italy
**Consumeing raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Menu items and prices subject to change.