Cucina Venti

Lettuce, gorgonzola, walnuts, cranberries, and apples served with Poppy Seed dressing.

Fresh Mozzarella, Roma tomatoes, fresh basil, pecorino Romano, and a drizzle of olive oil.

Pappardelle pasta in our traditional meat sauce, topped with micro-basil.

Served with avocado and mango salad, drizzled with Sesame oil dressing.

Traditional Grilled Octopus with lemon, oregano, and olive oil. Served with frisee, roasted red peppers, Kalamata olives salad & lemon vinaigrette. GF

Assorted melons, mozzarella, arugula, prosciutto garnished with a blackberry drizzle. GF

Fried calamari served with lemon wedges, cocktail sauce and a creamy Serrano aioli.

Toasted slices of bread topped with Roma tomatoes, marinated in olive oil, garlic, and basil

Served with arugula and toasted garlic ciabatta bread.

Brie cheese, smoked Gouda, Marcona almonds, crostini?s, and fresh fruits.

Shrimp saut?ed in Garlic, Olive Oil and chili flake. GF

Served with marinated cucumber & mint yogurt.

Tomato sauce, Italian sausage, serrano peppers, mascarpone cheese, and basil.

Saut?ed assorted wild mushrooms, fresh thyme, goat cheese, and truffle oil.

Mozzarella, provolone, Italian sausage, broccolini, topped with roasted garlic.

Red onion, parmigiana-reggiano, mozzarella cheese, and olive oil.

Fresh Mozzarella, Roma tomatoes, fresh basil, pecorino Romano, and a drizzle of olive oil.

Mozzarella, tomatoes, olives, basil, pesto aioli, on toasted ciabatta served with Side Salad.

Roasted turkey breast, provolone cheese, avocado, onion, lettuce, tomato, pesto aioli on toasted ciabatta served with Side Salad.

Fresh mozzarella, pesto aioli on toasted ciabatta served with Side Salad.

Provolone, lettuce tomato, red onion, pesto aioli, on toasted ciabatta served with Side Salad.

Avocado, cucumber, provolone cheese, red onion, lettuce, tomato, pesto aioli, on toasted ciabatta served with Side Salad.

Organic greens, pecans, fennel, onion, tomatoes, cilantro and croutons with champagne vinaigrette.

Grilled octopus, frisee, roasted red peppers, Kalamata olives, lemon vinaigrette.

Lettuce, gorgonzola, walnuts, cranberries, and apples served with Poppy Seed dressing.

Crisp romaine lettuce, parmesan and toasted croutons tossed with Caesar dressing.

Baby spinach leaves topped with gorgonzola cheese, fresh pears, cherry tomatoes, walnuts, cranberries and red onion served with raspberry vinaigrette.

Arugula topped with fresh diced mango, dried cranberries, cherry tomatoes, and crumbled gorgonzola cheese, red onions, walnuts and honey mustard dressing.

Spring mix greens, artichoke hearts, onion, feta cheese and cherry tomatoes topped with grilled prawns and a savory cilantro dressing.

Mixed greens, seared Ahi Tuna, avocado, pickled ginger, toasted sesame seeds.

Served with arugula, toasted pecans, shaved parmesan, and champagne vinaigrette dressing.

Cucumbers, tomatoes, Kalamata olives, red onions, peppers, feta cheese, Oregano vinaigrette.

Served with roasted potatoes and lemon vinaigrette..

Grilled Branzino with lemon, oregano vinaigrette, and saut?ed swiss chard.

Pan seared, saffron risotto, tomatoes, asparagus, tomato oil, balsamic vinegar.

Served with Swiss chard, roasted potatoes, lemon vinaigrette..

Served with saut?ed spinach, wild rice mixed with diced vegetables.

Served with polenta, in a light wine sauce.

Pan seared, farro, spinach, arugula, pesto, pine nuts, Roasted peppers, dry black olives, lemon vinaigrette, and cherry tomatoes, garnished with sweet potato shavings.

Chicken breast, marsala wine over mashed potato, brussel sprout and baby carrots.

Grilled asparagus and roasted potatoes, corn, mushrooms, basil, bacon, spinach.

Arborio with Saffron, Prawns, Clams, Sausage, and Scallion bell peppers.

Arborio with saffron, chicken, sausage, bell peppers and cilantro.

Served with wild rice mixed with diced vegetables.

Ground lamb skewers with a side of Greek salad.

Fettuccini, Duck confit, truffle oil, English peas, shitake mushrooms, raisins, parmesan cheese, toasted pine nuts and duck cracklings in a light cream sauce.

Pappardelle pasta in our traditional meat sauce, topped with micro-basil.

Sun dried tomatoes, pesto, spinach, topped with smoked Gouda cheese, baked in oven.

Tossed with Roma tomato and marinara sauce, fresh basil and garlic. Add prawns for extra charge.

Meat sauce, mozzarella and provolone cheese, baked and topped with fresh basil.

In Venti marinara sauce.

Porcini?s, roasted cherry tomatoes, spinach, in a light Marsala cream sauce.

Clams tossed with olive oil, garlic, white wine, and lemon juice.

Grilled Chicken breast, onions, tomatoes, Chipollini cream sauce.

Fresh salmon, snapper, clams, and prawns in a spicy tomato sauce.

Prawns, asparagus, mushrooms, in a white wine butter sauce over a bed of penne pasta.

Grilled chicken breast, spinach in a picatta sauce.