Canaletto
Seasonal fresh oysters with lemon and cocktail sauce
House-cured swordfish carpaccio with sliced fresh artichokes
Ahi tuna tartar with cucumber, micro arugula, mustard and lemon vinaigrette
Fresh sardines fried and marinated with sweet and sour onions
Imported dry cod baked in milk with onions, capers and garlic, served over soft polenta
Baby squid lightly floured and deep-fried; served with grilled polenta and spicy marinara sauce
Warm octopus and potato salad with extra-virgin olive oil and lemon juice
Garlic-rubbed grilled Il Fornaio ciabatta topped with chopped tomatoes, drizzled with basil olive oil; served with kalamata olives
Grilled sliced tomatoes with fresh bufala mozzarella, basil and extra-virgin olive oil
Thinly sliced raw Piemonte beef, wild arugula, capers, shaved Parmigiano-Reggiano and lemon olive oil dressing
Organic bean salad with occhio and garbanzo beans, lentils, spelt, barley, sliced celery, cherry tomatoes, extra-virgin olive oil and anchovy dressing
Thinly sliced heirloom tomatoes with red onions, kalamata olives, arugula, red wine vinaigette and shaved ricotta salata
Roasted yellow and purple organic beets, wild arugula, asiago cheese, toasted walnuts, red wine and lemon vinaigrettes
Romaine hearts with tomatoes and Parmigiano-Reggiano with a dressing of anchovies, organic hard-boiled egg, lemon and extra-virgin olive oil
Mixed greens, shaved Parmigiano-Reggiano, house vinaigrette and garlic croutons
Heirloom tomato salad with fresh bufala mozzarella, basil and extra-virgin olive oil
Tomato and bread soup with fresh basil and sage
Seasonal vegetable and bean soup
Fresh mozzarella, oregano, basil and tomato sauce
Spicy sausage, mozzarella, mixed bell peppers, caramelized onions, smoked mozzarella, tomato and peperoncino sauce
Imported ham, mushrooms, asparagus, artichokes, mozzarella, basil and tomato sauce
Fresh mozzarella, mushrooms, wild arugula, Prosciutto San Daniele, shaved Parmigiano-Reggiano and truffle oil
Fresh tomatoes, mozzarella, black olives, oregano, basil and peperoncino sauce
Barrel-shaped pasta tubes tossed with smoked mozzarella, eggplant, tomato sauce and fresh basil
Imported dry pasta strands with housemade sausage, porcini mushrooms, tomato sauce and Parmigiano- Reggiano
Wide pasta tubes with chopped tomatoes, marinara sauce, fresh basil, extra-virgin olive oil
Pasta tubes with a traditional meat ragu and dry-aged ricotta cheese
Housemade ravioli filled with baked pear, Parmigiano-Reggiano, tossed with asparagus stracchino cheese cream sauce and topped with toasted walnuts
Pasta strands with fish ragu, clams, mussels, scallops and grape tomatoes (served tableside)
Spaghettini with whole butterflied 1lb. Maine lobster, tomatoes, garlic and brandy sauce
Large pasta tubes stuffed with rotisserie chicken, spinach, sundried tomatoes and smoked mozzarella; baked in bechamel sauce and topped with portobello mushrooms and tomato sauce
Fresh pasta layered with crab, shrimp, mussels, clams, scallops, Parmigiano-Reggiano and tomato bechamel; baked in the wood-fired oven
Seafood stew with scampi, prawns, clams, mussels and fresh fish filet with grilled ciabatta
Risotto with tomatoes, wild arugula, onions, garlic, Parmigiano-Reggiano and fresh mozzarella
Risotto with chicken breast, asparagus, Parmigiano-Reggiano and saffron
Risotto with beef tenderloin, porcini mushrooms, amarone wine and Parmigiano-Reggiano
Risotto with shrimp, Dungeness crab and baby artichokes
Risotto with fresh Adriatic cuttlefish, shrimp and scallops with black ink
Mixed greens, shredded rotisserie chicken breast, crispy speck, grape tomatoes, shaved grana cheese, white beans, organic hard-boiled eggs with house vinaigrette, served with housemade breadsticks
Sliced Ahi tuna grilled in a pepper crust, with Insalata Cuori and Veneto potato salad
Grilled Scottish salmon filets served with a salad of organic beans, lentils, tomatoes, arugula with a red wine vinaigrette
Grilled beef tenderloin; served with Tuscan salad, Veneto potato salad and gorgonzola-topped grilled polenta
Free-range chicken from the rotisserie, white wine reduction with rosemary; served with Tuscan and Veneto potato salad and gorgonzola-topped grilled polenta
Grilled free-range chicken breast marinated with sage, rosemary and thyme, dijon mustard and lemon; served with Tuscan and Veneto potato salad, gorgonzola-topped grilled polenta and peperoncino sauce
Mixed grill of marinated scallops, calamari, shrimp with garlic and red chili flakes, braised tomatoes, wilted wild arugula, organic baby spinach, cannellini beans and barley; grilled ciabatta rubbed with garlic and extra-virgin olive oil
Sfilatino bread sandwich with prosciutto, fresh mozzarella, tomato, wild arugula and extra-virgin olive oil; served with french fries and house salad
Grilled chicken breast, provolone cheese, avocado, red leaf lettuce, tomatoes, tartar sauce; served with french fries and house salad
Seasonal fresh oysters with lemon and cocktail sauce
House-cured swordfish carpaccio with sliced fresh artichokes
Ahi tuna tartar with cucumber, micro arugula, mustard and lemon vinaigrette
Fresh sardines fried and marinated with sweet and sour onions
Imported dry cod baked in milk with onions, capers and garlic, served over soft polenta
Baby squid lightly floured and deep-fried; served with grilled polenta and spicy marinara sauce
Warm octopus and potato salad with extra-virgin olive oil and lemon juice
Garlic-rubbed grilled Il Fornaio ciabatta topped with chopped tomatoes, drizzled with basil olive oil; served with kalamata olives
Grilled sliced tomatoes with fresh bufala mozzarella, basil and extra-virgin olive oil
Thinly sliced raw Piemonte beef, wild arugula, capers, shaved Parmigiano-Reggiano and lemon olive oil dressing
Organic bean salad with occhio and garbanzo beans, lentils, spelt, barley, sliced celery, cherry tomatoes, extra-virgin olive oil and anchovy dressing
Thinly sliced heirloom tomatoes with red onions, kalamata olives, arugula, red wine vinaigette and shaved ricotta salata
Roasted yellow and purple organic beets, wild arugula, asiago cheese, toasted walnuts, red wine and lemon vinaigrettes
Romaine hearts with tomatoes and Parmigiano-Reggiano with a dressing of anchovies, organic hard-boiled egg, lemon and extra-virgin olive oil
Mixed greens, shaved Parmigiano-Reggiano, house vinaigrette and garlic croutons
Heirloom tomato salad with fresh bufala mozzarella, basil and extra-virgin olive oil
Tomato and bread soup with fresh basil and sage
Seasonal vegetable and bean soup
Fresh mozzarella, oregano, basil and tomato sauce
Spicy sausage, mozzarella, mixed bell peppers, caramelized onions, smoked mozzarella, tomato and peperoncino sauce
Imported ham, mushrooms, asparagus, artichokes, mozzarella, basil and tomato sauce
Fresh mozzarella, mushrooms, wild arugula, Prosciutto San Daniele, shaved Parmigiano-Reggiano and truffle oil
Fresh tomatoes, mozzarella, black olives, oregano, basil and peperoncino sauce
Barrel-shaped pasta tubes tossed with smoked mozzarella, eggplant, peperoncino, tomato sauce, and fresh basil
Imported dry pasta strands with housemade sausage, porcini mushrooms, tomato sauce and Parmigiano-Reggiano
Wide pasta tubes with chopped tomatoes, marinara sauce, fresh basil, extra-virgin olive oil
Pasta tubes with a traditional meat ragu and dry-aged ricotta cheese
Housemade ravioli filled with baked pear, Parmigiano-Reggiano, tossed with asparagus stracchino cheese cream sauce and topped with toasted walnuts
Pasta strands with fish ragu, clams, mussels, scallops and grape tomatoes (served tableside)
Spaghettini with whole butterflied 1lb. Maine lobster, tomatoes, garlic and brandy sauce
Large pasta tubes stuffed with rotisserie chicken, spinach, sundried tomatoes and smoked mozzarella; baked in a bechamel sauce and topped with portobello mushrooms and tomato sauce
Fresh pasta layered with crab, shrimp, mussels, clams, scallops, Parmigiano-Reggiano and tomato bechamel; baked in the wood-fired oven
Risotto with tomatoes, wild arugula, onions, garlic, Parmigiano-Reggiano and fresh mozzarella
Risotto with chicken breast, asparagus, Parmigiano-Reggiano and saffron
Risotto with beef tenderloin, porcini mushrooms, amarone wine and Parmigiano-Reggiano
Risotto with shrimp, Dungeness crab and baby artichokes
Risotto with fresh Adriatic cuttlefish, shrimp and scallops with black ink
Free-range chicken from the rotisserie with white wine and rosemary reduction; served with roasted Yukon Gold potatoes and sautéed seasonal vegetables
Grilled free-range chicken breast marinated with sage, rosemary and thyme, dijon mustard and lemon; served with roasted Yukon Gold potatoes, sautéed seasonal vegetables and peperoncino sauce
Sautéed calf’s liver with slow cooked onions, Trebbiano and parsley; served with grilled polenta
Natural grass-fed veal scaloppine with artichokes, capers and a white wine sauce; served with soft polenta
Natural grass-fed veal shank braised in marsala wine with porcini and shiitake mushrooms; served with saffron risotto
Center cut beef tenderloin with rosemary and garlic sauce; served over roasted Yukon Gold potatoes and sautéed seasonal vegetables
Grilled 24 oz bone-in prime ribeye steak; served with roasted Yukon Gold potatoes, sautéed organic spinach and baked white beans
Grilled Scottish salmon filet with lemon-oil and parsley sauce; served with roasted Yukon Gold potatoes and sautéed seasonal vegetables
Whole Mediterranean seabass, baked under a salt crust or grilled; served with grilled polenta and sautéed seasonal vegetables (served tableside) | Please allow 25 minutes to prepare
Seafood stew with scampi, prawns, clams, mussels and fresh fish filet with grilled ciabatta
Mixed grill of Scottish salmon, fresh fish filet, prawn and sea scallops with fresh lemon and parsley sauce; served with grilled polenta and sautéed seasonal vegetables
Grilled Petrale sole filets topped with a lemon-tomato-basil sauce; served with soft polenta
Giant shrimp sautéed with paprika, garlic, brandy, capers, marinara and cream; served with spaghetti made with garlic, extra-virgin olive oil and peperoncino
Vodka, lemon sorbet, prosecco and a dash of cream. The Italian way to prepare your palate for dessert or the Venetian way to finsh your meal!
Housemade traditional Italian cookies using recipes from Veneto
Chilled zabaione with fresh berries, bellini sorbet, whipped cream, amarena cherry and baicoli cookies
Crepes filled with granny smith apples and pastry cream, caramelized walnuts, vanilla ice cream, caramel sauce and cre`me anglaise
Dark chocolate mousse with white and dark chocolate shavings; served on fresh raspberry and kiwi sauces
Selection of Italian ice creams and sorbets
Grappa-raisin ice cream with espresso coffee and whipped cream
Chocolate and Frangelico infused sponge cake layered with chocolate mousse and truffle hazelnut praline center with cre`me anglaise
Treviso-style tiramisu with ladyfingers soaked in rum and espresso, layered with mascarpone and topped with a dusting of cocoa powder
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