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–––– Appetizers, Soups & Salads | Pasta & Side Dishes | Entrées ––––
Secondi 
Entrées
All Entrees are served with a vegetable of the day, unless otherwise noted
Scaloppine di Vitella Piccola Venezia | 25.95
Sautéed with eggplant and melted mozzarella Also… Francese, Piccata, Marsala & Parmigiana
Osso Buco | 29.95
Shank of veal braised in the traditional brown sauce served with rice or gnocchi
Bollito di Manzo | 24.95
Beef short rib, boiled and served with carrots, celery and potatoes. Horseradish sauce for dipping
Veal Chop 'Sorrentina' | 33.95
Prosciutto, eggplant and melted mozzarella
Arrosto d'Anatra | 25.95
Roasted L.I. duck in a rich Grand Marnier sauce
Fegato alla Veneziana | 25.95
Calf liver sautéed with onions & white wine
Trippa alla Triestina | 23.95
Tripe stew with potatoes & vegetables
Petto di Pollo 'Ezio' | 24.95
Boneless chicken breast with prosciutto & cheese
Pollo alla Campagnola | 25.95
Boneless chicken breast sauté with pepper, sausage and roasted potatoes
Dalla Griglia From the Grill
Tagliata alla Fiorentina | 35.95
Prime sirloin steak sliced and served on a bed of Rucola
Lombata di Vitello | 36.95
Porterhouse of veal, seasoned and grilled
Rack of Colorado Lamb | 37.95
Seasoned with garlic and rosemary
Veal Chop Paillard 'Giardiniera' | 34.95
pounded thin, on the bone, seasoned with herbs, olive oil, then pan seared and topped with a chopped tricolore salad & Parmigiano shavings
Calf Liver Steak | 29.95
With crisp bacon & fried onions
Chateau-Briand (serves 2) | 62.95
Double Prime Filet Mignon with Béarnaise sauce & potato gratin
Pesce Fish
The following seafood is generally available fresh daily & can be prepared any way you like.
Atlantic Salmon | L.I. Flounder | Red Snapper | Orata (Mediterranean)
Swordfish | Filet of Sole | Sea Bass (local) | Idaho Trout
Yellowfin Tuna | Sea Scallops | Dover Sole | Langostine
'Lo Chef consiglia / The chef suggests':
Scampi Adriatico | 27.95
Gulf shrimp with white wine, garlic & lemon
Pesce Spada in Bianco | 28.95
Swordfish steak sautéed with lemon-butter and caper
Red Snapper 'Livornese' | 26.95
Snapper filet with olives capers & tomatoes
Salmone dello Chef | 25.95
Crisp filet of Salmon served in a thyme scented beurre-blanc sauce
Sogliola alla Piccola Venezia | 26.95
Broiled filet of sole topped with diced shrimp and a light cream sauce
Lobster Tail 'Riccardo' | 35.95
With calamari, clams, mussels & shrimp over linguine
Langostine alla Buzara | 46.95
A traditional Istrian preparation. Imported Mediterranean Prawns, split & sautéed in a delicate red sauce with onions and white wine.
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Copyright 1998-2009 Piccola Venezia Restaurant. All rights reserved.