Piccola Venezia

Name: Piccola Venezia
Address: 42-01 28th Ave., 11103, NY, 11103
Telephone: 718-721-8470

42-01 28th Ave., Queens, NY 11103, US

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Details

Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Primi (Appetizers)

Hot Antipasto Piccola Venezia

Shrimp Scampi, Stuffed Mushroom Caps and Baked Clams Oreganata

Crisp Fried Calamari

with a spicy marinara sauce

Salmon Tartare

Capers, celery and a basil/mustard vinaigrette

Insalata Frutti di Mare

Chilled calamari, & scungili served in a balasamic vinaigrette

Grilled Polipo

Grilled octopus served with olive oil and garlic

Mussels

Steamed in a garlic and herb brodetto; Red or White

Mozzarella fatt'in casa

home-made with roast peppers or tomato

Prosciutto di Parma

Sliced paper thin, served with seasonal melon or figs and shaved Parmigiano reggiano

Insalate (Salads)

Mixed Greens

Tricolore

Rucola, radicchio & endive

Insalata Piccola

Hearts of iceberg lettuce, garlic & parmigiano

Classic Caesar

With focaccia croutons

Warm Spinach Salad

Mushrooms and crispy bacon

Insalata del Mâitre d

Limited only by your imagination

Zuppe (Soups)

Minestrone della Nonna

A thick vegetable soup with pastina

Tortellini in Brodo

Clear chicken broth with fresh tortellini

Stracciatella Romana

Chicken stock with spinach and a fresh egg

Pasta e Fagioli

The classic, hearty soup of pasta and beans

Yota

An Istrian soup of beans and cabbage

Onion Soup Au Gratin

Pasta Fresca (Fresh Pasta)

Fuši alla Grappa (Our signature pasta)

Istraian bowtie-shaped pasta with mushrooms, grappa and parmigiano

Conchiglie con Broccoli Rape

Shells with broccoli rabe and sausage

Maltagliati Dania

Hand-cut pappardelle with roasted garlic whole peeled tomatoes, basil and a dash of cream

Ravioli ai Tre Formaggi

Stuffed with Pamigiano, Ricotta and Fontina served in a delicate veal sauce.

Ravioli di Zucca

Stuffed with aromatic pumpkin puree served in a brandy cream sauce

"Buco"lloni

Tortelloni filled with Veal Shank (Osso Buco) meat, served in our osso buco sauce

Taglierini Integrali alla Norma

Whole Wheat taglierini in a light tomato and eggplant sauce.

Gnocchi Piemontese

"Light as air" potato dumplings in a creamy gorgonzola cheese sauce

Risotto ai Porcini

Classic slow-cooked arborio rice with imported dried porcini mushrooms

Quadretti al Salmone Affumicato

Flat, square-shaped, spinach pasta in a smoked salmon sauce with onions and capers

Pasta tasting (2 person min.)

Choose 2 or 3 different pastas

Secondi (Entrées)

Scaloppine di Vitella Piccola Venezia

Sautéed with eggplant and melted mozzarella also... Francese, Piccata, Marsala & Parmigiana

Osso Buco

Shank of veal braised in the traditional brown sauce served with rice or gnocchi

Vitello in Umido

Veal stew with peas & fresh sage

Veal Chop Sorrentina

Prosciutto, eggplant and melted mozzarella

Arrosto d'Anatra

Roasted L.I. duck in a rich Grand Marnier sauce

Beef Braciola

Beef paillard rolled and stuffed with chopped beef and pinoli nuts, then stewed in a tomato sauce

Fegato alla Veneziana

Trippa alla Triestina

Petto di Pollo Ezio

Pollo alla Campagnola

Boneless chicken breast sauté with pepper, sausage and roasted potatoes

Dalla Griglia (From the Grill)

Tagliata alla Fiorentina

Prime sirloin steak sliced and served on a bed of Rucola

Lombata di Vitella

Porterhouse of veal, seasoned and grilled

Rack of Colorado Lamb

Seasoned with garlic and rosemary

Veal Chop Paillard

Seasoned with herbs and olive oil

Calf Liver Steak

With crisp bacon & fried onions

Chateau-Briand (serves 2)

Double Prime Filet Mignon With Béarnaies sauce & potato gratin

Pesce (Fish)

The following seafood is generally available fresh daily & can be prepared

Atlantic Salmon, Swordfish, Yellowfin Tuna, L.I. Flounder, Filet of Sole, S

Scampi Adriatico

Gulf shrimp with white wine, garlic & lemon

Pesce Spada in Bianco

Swordfish steak sautéed with lemon-butter and caper

Red Snapper Livornese

Snapper filet with olives capers & tomatoes With calamari, clams, mussels & shrimp over linguine

Langostine alla Buzara

Salmone dello Chef

Crisp filet of Salmon served in a thyme scented beurre-blanc sauce

Sogliola alla Piccola Venezia

Broiled filet of sole topped with diced shrimp and a light cream sauce

Lobster Tail Riccardo

A traditional Istrian preparation. Imported Mediterranean Prawns, split & sautéed in a delicate red sauce with onions and white wine.