DINNER MENU

“CICHETTI” (Venetian Sampling)
Minimum for Two
24

Stuffed Fried Olives, Eggplant al “Funghetto”, Stewed Squid, Beans and Onion,
Cod Mousse, Shrimp Cakes, Sardines in “Saor”, Octopus with Celery,
White Baits in Ceviche, Meat Balls, Chicken Liver Pâté,
Served with White and Yellow Grilled Polenta

antipasti

Baked Goat Cheese, Tomato Sauce, Garlic Croutons
8

Steamed Asparagus, Poached Egg, Seasonal Mushrooms
14

Buffalo Mozzarella, Vine Ripened Tomato, Basil
16

Sautéed Mussels, White Wine Broth, Garlic, Extra Virgin Olive Oil,
Fresh Tomatoes, Parsley
12

Fried Calamari and Zucchini, Spicy Tomato Sauce
13

Sautéed Shrimp, Roasted Garlic, Lima Bean, Rosemary
16

Braised Octopus, Sun Dried Tomato, Celery, Chickpeas, Black Olive Purée
15

Shrimp Cakes, Mixed Greens

16

Chicken Liver Pâté on Croutons, Bacon, Cornichon, Caramelized Onion
11

Eggplant Rollatini, Italian Ham, Mozzarella, Tomato, Basil

14

Bresaola, Arugula, Braised Leek, Roasted Fennel, Cherry Tomato Vinaigrette
16

Beef Carpaccio, Arugula, Shaved Parmesan, Dijon Mustard Dressing
14

Cutting Board of Speck, Mortadella, Prosciutto, Coppa, Cacciatorino Salami,
Lard, Grilled Polenta, Parmesan Wafers
22

Venetian Style Bean Soup
8

insalate

Cæsar Salad, Garlic Crouton
9

Mesclun, Lemon, Extra Virgin Olive Oil Dressing
10

Pear Salad, Feta, Pumpkin Seed Vinaigrette
11

Roasted Red Beet Salad, Warm Montrachet Goat Cheese, Toasted Walnuts,
Marinated Leeks, String Beans, Sherry Vinaigrette
12

Arugula Salad, Tomato, Feta Cheese, Cucumber, Black Olives, Onion,
Dijon Mustard, Extra Virgin Olive Oil Vinaigrette
13

Tricolor Salad, Sautéed Shiitake, Apple Wood Smoked Bacon,
Tarragon Vinegar Dressing, Shaved Ricotta
13

paste

Ricotta and Spinach Tortelli, Brown Butter, Asparagus, Crispy Sage
19

Mezzemaniche Sausage, Fennel, Light Tomato
17

Lasagna alla Bolognese
21

Penne, Spicy Tomato, Black Olives, Capers
15

Fresh Tuna Ravioli, Light Tomato, Tarragon Broth, Crispy Ginger
18

“Le Zie” Macaroni and Cheese, Black Truffle
19

Fettuccine, Mushrooms, Garlic, Extra Virgin Olive Oil
16

Rigatoni, Rosemary Veal Ragout
18

Potato Gnocchi, Mozzarella, Tomato, Basil
18

Linguini, Clams, Garlic, Extra Virgin Olive Oil, Parsley
19

“Pici” Hand Rolled Ricotta Pasta, Zucchini, Asparagus, String Beans, Garlic, Herbs
20

“Best Spaghetti and Meat Balls in Manhattan”
“NEWYORK PRESS”, “Newsday”
19

secondi piatti

Slowly Cooked Salmon, Horseradish Crust, Snap Peas, Carrots
23

Bass Fillet “alla piastra”, Stewed Cannellini Beans, Fennel
25

Monk Fish Wrapped in Pancetta, Braised Leeks, White Wine Broth
25

Lightly Grilled Ahi Tuna, Black Peppercorn Sauce, Broccoli Rabe and Fries
25

Chicken Piccata, Lemon Sauce, Sautéed Spinach
23

Lamb Shank, Roasted Potatoes, Pearl Onion
26

Venetian Style Calf’s Liver, Sautéed Onion, Polenta
22

Roasted Chicken Porchetta, Rosemary, Oregano, Fennel Seeds,
Garlic Mashed Potatoes
23

contorni

Sautéed Spinach, Pine Nuts
9

Broccoli Rabe, Garlic, Olive Oil
9

Mashed Potatoes
8

Roasted Potatoes
8

Fries
7

White and Yellow Polenta
7

LUNCH SPECIALS

Italian Frittata with Asparagus and Spinach Served with
Sautéed Diced Potatoes and Onions
14

Eggs Benedict, Topped with Hollandaise Sauce

Choice of: Canadian Ham, Spinach or Smoked Salmon

Served with Sautéed Diced Potatoes and Onions
13

Burger on Ciabatta Roll with Fries
12
with Gorgonzola or Cheddar
add 2

Club Sandwich with Grilled Chicken, Tomato, Lettuce,
Bacon, Mayonnaise, Fries
14

Veal Cannelloni on Sautéed Spinach
16

Roasted Pork Sandwich, Caramelized Onion on Baguette with
Fennel Salad, Orange and Black Olives
13

Chicken “Paillard” with Mixed Greens
18

Focaccia BLT Applewood Smoked Bacon, Romaine, Tomato
12

Tuna Niçoise, Lettuce, Haricots Verts, Boiled Egg, Black Olives,
Fresh Tomatoes, Potatoes, Anchovies
16

BRUNCH SPECIALS

Dedicated to our aunts (zie)
who inspired so many of these old Venetian recipes

Belgian Waffles with Fresh Strawberry and Crème Fraîche
11

Pancakes with Fresh Blueberry
11

Smoked Salmon with Crispy Bagel and Cream Cheese
14

Caesar Salad with Garlic Croutons
8

with Grilled Chicken
12

or with Sautéed Shrimp
14

Steamed Asparagus with Poached Egg and Wild Mushroom
10.95

Soup of the Day
7

eggs

*Egg Benedict with Choice of:
Canadian Ham, Spinach or Smoked Salmon
13

*Soft Scrambled Eggs with Tomato and Fresh Mozzarella
12

Three Cheese Herbed Omelet
13

*Italian Frittata with Asparagus, Prosciutto and Sundried Tomatoes
14

*all eggs dishes served with sautéed diced potatoes and onions

sandwiches

Club Sandwich with Grilled Chicken, Tomato, Lettuce,
Bacon, Mayonnaise and Fries
13.95

Croque “Madame Le Zie”
Whole-wheat Sour Dough Grilled with Gruyere Cheese,
Smoked Ham and Egg
12.95

pastas

Penne with a Spicy Tomato Sauce, Capers and Black Olives
13

Spaghetti “Florentine” with Bacon, Spinach, Egg and Parmesan
15

Maccaroni and Cheese with Black Truffle
16

Lasagna alla Bolognese
17

main courses

Spaghetti “Florentine” with Bacon, Spinach, Egg and Parmesan
15

Grilled Salmon with Spinach
19

Thinly Pouded Chicken “Paillard” Sautéed with Rosemary

Served with Market Greens
18

Burger on Ciabatta Roll with Fries, Pikles, Lettuce, Tomato
12

with Gorgonzola or Cheddar
add 2

Grilled Thinly Pounded NY Steak
Topped with a Fried Egg and with Market Greens
24

sides

Fries
6

Bacon
5

Sautéed Spinach
7

Italian Sausage Patty
7

Roasted Potatoes with Onion
7

DESSERT MENU

formaggi

Cheese Plate
Three Daily Chef’s Selection
with Figs in Syrup
13


dolci
Tirami su

9
Ricotta Fritters with Vanilla and
Chocolate Sauce
10
Homemade Ice Cream and Sorbet
8
Panna Cotta with Fresh Strawberries

9
Profiteroles with Vanilla Ice Cream
10
Seasonal Fresh Fruit

10
Crème Brulée
9
Assortment of Homemade Biscotti
10
Cappuccino Semifreddo
9
Fresh Strawberries with Whipped Cream
9
Ricotta Cheese Cake and Fresh Strawberries
9
“Cioccolatissimo” with Vanilla Ice Cream
10


dessert wines

Arzimo "Passito"
La Cappuccina 2007 (Veneto)
14

Bracchetto d’Aqui “Pineto”
Marenco 2008 (Piemonte)
9

Helios “wine for chocolate”
Cennatoio (Toscana)
10

Malvasia delle Lipari
Hauner 2008 (Sicilia)
12

Moscato d’Asti “Nivole”
Michele Chiarlo 2009 (Piemonte)
8

Moscato Rosa “Praepositus”
Abbazia di Novacella 2008 (Trentino)
15

Passito di Pantelleria
Pellegrino 2009 (Sicilia)
9

Recioto della Valpolicella “Monte Fasenara”
I Castei 2003 (Veneto)
15

Riesling Pacific Rim “Vin de Glaciere”
Selenium Vineyard 2007 (Columbia Valley)
8

Castello di Querceto (Toscana)
12

Espresso
3.50

Cappuccino
4.50

Coffee
2.50