Cafe Venezia Menu (2025 Update)

Platter of prosciutto di Parma, soppressata, fresh mozzarella, roasted peppers, provolone cheese, sliced tomatoes, and green olives.

Jumbo shrimp, light mustard sauce, over toast.

Slices of mozzarella and Italian bread rolled in Parmesan cheese batter and fried.

Fresh clams simmered with garlic, white wine, touch of marinara.

Thinly sliced raw filet mignon on a bed of arugula with shredded Parmesan cheese and truffle oil.

Fried calamari with homemade balsamic reduction, hot cherry peppers, sweet sausage.

Fried calamari served with a house marinara sauce.

Eggplant stuffed with ricotta cheese, fresh tomato sauce, and melted mozzarella cheese.

Sauteed mussels with a spicy marinara sauce.

Cantaloupe melon topped with prosciutto di Parma.

Fresh avocado, shrimp, arugula, diced tomatoes and onions with house light mustard dressing.

Romaine lettuce, homemade crispy croutons and topped with shaved Parmigiano.

Chopped salad, shredded Parmesan and light Italian dressing.

Arugula, radicchio, Belgian endive, sliced pear topped with goat cheese, raspberry dressing.

Sliced tomatoes, fresh mozzarella, roasted peppers, basil, and olive oil.

Mixed organic greens, onions, tomatoes, black olives, Italian dressing.

Baby greens, prosciutto, sliced apples and crumbled feta cheese in a lemon dressing.

Broccoli sauteed in olive oil and garlic.

Sauteed asparagus.

Broccoli rabe sauteed with olive oil and garlic.

2 pieces of chicken breast, wrapped with jumbo shrimp and smoked ham. Served in a light pink sauce with garden peas.

Breast of chicken, encrusted with Parmesan cheese topped with asparagus au gratin, white wine and butter.

Pounded chicken breast, breaded, pan fried, topped with arugula, tomato, onions and fresh mozzarella.

Pounded chicken breast, breaded, pan-fried, fresh tomato sauce, melted mozzarella cheese, over penne.

Sauteed tender chicken, mushrooms, sweet sausage, roasted pepper, hot cherry peppers and rosemary and in white wine garlic.

Pounded chicken, sauteed, served with arugula, tomato, onions and fresh mozzarella.

Chicken breast, sauteed, prosciutto, eggplant, sliced tomatoes, au gratin, white wine and garlic, touch of fresh marinara.

Chicken Francese with white wine lemon and artichokes.

Sauteed chicken, topped with grilled portobello, roasted pepper, white wine sauce and melted fontina cheese.

Pounded pork chop on the bone, stuffed with prosciutto, mozzarella cheese, fresh sage, baked in a Marsala demi-glaze reduction, mushrooms, touch of cream.

Sauteed veal scaloppini with pancetta, wild mushrooms, sun-dried tomato in brandy demi glaze, touch of cream.

Veal scaloppini, lemon white wine and capers.

Grilled rib eye steak in a light brown peppercorn sauce.

Sauteed veal scaloppini, artichokes, asparagus, roasted peppers, white wine lemon.

Rack of veal pounded thin, Parmigiano style.

Grilled sirloin steak in a light brown peppercorn sauce.

Filet mignon, grilled with lobster tail and light butter sauce.

Chocolate brownie, walnuts, peanut butter and chocolate chips, served warm, topped with vanilla cream.

Warm chocolate souffle topped with vanilla ice cream.

Bread pudding, raisins, served warm, topped with vanilla ice cream.

Italian cheesecake, served with caramelized strawberries.

Fluffy apple bash mixed with dried cranberries and raisins and served warm with vanilla ice cream.

Traditional mascarpone cheese tiramisu, soaked in amaretto liqueur and espresso.

Homemade flan and fluffy with a light caramel sauce.

Fresh strawberries topped with our homemade zabaglione custard.

Caramelized vanilla bean custard.

Chocolate and vanilla ice cream, cherry inside, covered in a chocolate ganache.

Vanilla ice cream, topped with a shot of double espresso, finished with whipped cream and cinnamon powder.

Cannoli shell filled with fresh homemade cannoli cream, chocolate chips.

Home made carrot cake topped with vanilla gelato.

Vanilla, chocolate, and cinnamon.