Menu Una - $40 per person ++

$51.24 per person including tax & gratuity

• Bread
  • Pane Veneto: An assortment of traditional Veneto breads
• Choice of Soup or Salad
  • Minestrone di Verdura Seasonal vegetable soup
  • Insalata Canaletto Mixed greens, garlic croutons, shaved parmesan, house vinaigrette
• Choice of Entree
  • Casonzei con Stracchino e Pere Housemade raviloi filed with roasted pear, Grana Padano and tossed with asparagus, stracchino cream cheese sause topped with toasted walnuts
  • Salmone alla Griglia Fresh grilled salmon with lemon, parsley and extra virgin olive oil; served with roasted potatoes and seasonal vegetables
  • Cannelloni di Pollo
  Large pasta tubes filled with rotisserie chicken, mushrooms, spinach, sundried tomatoes and smoked mozzarella, béchamel and tomato sauces
  • Tagliatelle con Goulash Beef stew slow roasted in red wine, onion and paprika sauce, served with tagliatelle pasta tossed with Grana Padano
• Beverages
  • Soda, Coffee, Tea
• Additional Options
  • Champagne Toast: $9 per person
  • Dessert Gelato: $9.50 per person

Menu Due - $49 per person ++

$62.77 per person including tax & gratuity

• Bread
  • Pane Veneto: An assortment of traditional Veneto breads
• Choice of Soup or Salad
  • Minestrone di Verdura Seasonal vegetable soup
  • Insalata Balsamico Organic baby lettuce, carrots, balsamic vinaigrette
• Choice of Entree
  • Casonzei con Stracchino e Pere Housemade raviloi filed with roasted pear, Grana Padano and tossed with asparagus, stracchino cream cheese sause topped with toasted walnuts
  • Petto di Pollo al Peperoncino Grilled breast of chicken marinated with sage, rosemary, thyme, crushed red pepper, white wine, Dijon mustard and lemon; served with roasted potatoes and seasonal vegetables
  • Salmone alla Griglia
  Fresh grilled salmon with lemon, parsley and extra virgin olive oil; served with roasted potatoes and seasonal vegetables
  • Maiale Kurobuta Ripieno Kurobuta pork wrapped in pancetta, topped with kalamata olives and capers; served with roasted potatoes and seasonal vegetables
• Dolce
  • Sgroppino Vodka, lemon sorbet, prosecco and a dash of cream. A traditional Ventian after dinner drink. Non-alcoholic version also available.
• Beverages
  • Soda, Coffee, Tea
• Additional Options
  • Champagne Toast: $9 per person
  • Dessert Gelato: $9.50 per person

Menu di Tre - $59 per person ++

$75.58 per person including tax & gratuity

• Bread
  • Pane Veneto: An assortment of traditional Veneto breads
• Choice of Salad
  • Insalata Cesarina Romaine lettuce, grana Padano, hard boiled eggs, roma tomatoes, housemade Caesar dressing and garlic croutons
  • Minestrone di Verdura Seasonal vegetable soup
• Choice of Entree
  • Barilotti Integrali Whole wheat barrel-shaped pasta baked with smoked mozzarella, chopped eggplant, garlic, spicy peperoncino, tomato sauce and fresh basil
  • Branzino al Prosecco Filet of seabass with tomatoes, artichokes, prosecco and saffron; served with roasted potatoes and seasonal vegetables
  • Pollo Valdostana Chicken breast rolled with thinly sliced ham and fontina cheese; dipped in bread crumbs, cooked and finished with chicken demi-glace, trebbiano wine, fried sage leaves and Dijon; served with roasted potatoes and seasonal vegetables
  • Costata di Manzo New York Steak seasoned with rosemary, green peppercorns and balsamic vinaigrette; served with roasted potatoes and seasonal vegetables
• Dolce
  • Sgroppino Vodka, lemon sorbet, prosecco and a dash of cream. A traditional Ventian after dinner drink. Non-alcoholic version also available.
• Beverages
  • Soda, Coffee, Tea
• Additional Options
  • Champagne Toast: $9 per person
  • Dessert Gelato: $9.50 per person

Menu a Quattro - $75 per person ++

$96.08 per person including tax & gratuity

• Bread
  • Pane Veneto: An assortment of traditional Veneto breads
• Appetizer
  • Antipasto del Canaletto: Chef’s assortment of Veneto canapes
• Choice of Soup or Salad
  • Insalata di Bietole Organic red and gold beets with red wine vinegar, wild arugula, toasted walnuts and Asiago cheese; lemon-olive oil dressing
  • Minestrone di Verdura Seasonal vegetable soup
• Primi
  • Risotto Filante Risotto with fresh tomatoes, mozzarella, basil
• Choice of Entree
  • Branzino Livornese Filet of Seabass baked with tomatoes, garlic, olives, capers and oregano; served with roasted potatoes
  • Pollo Morandi Chicken breast baked with tomato, provolone and fontina cheeses, topped with asparagus and black truffle, served with roasted potatoes and seasonal vegetables
  • Gamberoni alla Busara
  Fresh giant shrimp sautéed with paprika, garlic, brandy, capers, marinara and cream; served with spaghetti tossed with garlic, extra-virgin olive oil and spicy peperoncino
  • Filetto di Manzo alla Griglia Grilled filet mignon, seasoned with rosemary and port wine; served with roasted potatoes and seasonal vegetables
• Dolce
  • Sgroppino Vodka, lemon sorbet, prosecco and a dash of cream. A traditional Ventian after dinner drink. Non-alcoholic version also available.
• Beverages
  • Soda, Coffee, Tea
• Additional Options
  • Champagne Toast: $9 per person
  • Dessert Gelato: $9.50 per person