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DINNER MENU
ANTIPASTI
Beet Salad
with Sicilian Pistachio and Ricotta Salata
$17
Prosciutto di Parma "Galloni 30 Mesi"
with Black Pepper "Fett'unta"
$24
Warm Tripe "alla Romana"
$16
Gilled Octopus
with 'Borlotti Marinati' and Spicy Limoncello Vinaigrette
$19
Field Greens
with Trebbiano Vinaigrette
$15
Calamari and Seppie Fritti
$19
Warm Lamb’s Tongue
with Chanterelles and a 3-Minute Egg
$17
B&B Affettati Misti
(price is per person)
$16
Roasted San Marzano Tomatoes
with Preserved Tuna, White Beans and Agresto
$18
Heirloom Melon Salad
with B&B "5 Month" Lonza
$19
Grilled Figs
with Little Gems, Spicy Almonds and Fiore Sardo
$18
PRIMI
Goat Cheese Tortelloni
with Dried Orange and Wild Fennel Pollen
$25
Linguine
with Clams, Pancetta and Hot Chiles
$29
Spaghettini
with Spicy Budding Chives, Sweet Garlic and One-Pound Lobster
$32
Tagliatelle
with Charred Sweet Corn and Summer Truffles
$31
Bucatini 'all’Amatriciana'
with Guanciale, Hot Pepper and Pecorino
$25
Homemade Orecchiette
with Sweet Sausage and Rapini
$26
Beef Cheek Ravioli
with Black Truffles and Crushed Duck Liver
$26
Gnocchi
with Braised Oxtail
$27
Pappardelle Bolognese
$26
Jose's Pyramids
with San Marzano "Passato"
$25
Black Spaghetti
with 'Nduja and Sicilian Pesto
$27
Lamb's Brain "Francoboli"
with Lemon and Sage
$24
Summer Squash Agnolotti
with Rabbit Ragu
$27
Penne "alla Carbonara"
with Lamb Pancetta
$27
SECONDI
Spicy Two Minute Calamari
'Sicilian Lifeguard Style'
$31
Whole Grilled Branzino
with Summer Squash and Salsa Verde
$42
Grilled Lamb Chops 'Scottadita'
with Romano Beans, Pearl Onions and Lemon Yogurt
$37
Crispy Polenta Sweetbreads
with White Corn, Amaranth and Sherry-Plum Conserva
$32
Duck
with Cherry Agrodolce and Bitter Greens
$37
Grilled Pork Chop
with Peaches, Mustard Greens and Vin Cotto
$38
'Brasato al Barolo'
with Horseradish 'Gremolata'
$38
Veal Chop
with Roasted Cippolini, Pancetta and Spinach
$55
Grilled Ribeye for Two
with Roasted Potato and Aceto Manodori
$120
Grilled Quail
with Fagioli, Purslane and Pickled Shallots
$38
Alaskan Halibut "in Umido"
with Sweet Corn Brodo
$42
Rabbit Porchetta
with Morels and Grilled Onion
$38
Steak "Tagliata"
with Emerald Butter Lettuce, Roasted Tomato and Parmigiano Reggiano "Spuma"
$45
CONTORNI - $9
Roasted Potatoes
with Rosemary
Di Cecco Broccoli
with Pepperocino and Garlic
Charred Sweet Corn Fregula
with Habanero and Mint
Fried Green Beans
with Horseradish and Lemon
Grilled Squash Scapece
with "Paula's" Herbs
Panzanella
with Heirloom Tomatoes
PASTA TASTING MENU
Fazzoletti
with "Paula's" Herbs and Luigi Guffanti Butter
Librandi, Ciro Bianco 2008
Spaghetti alla Chitarra
with Saffron Poached Mussels and Zucchini
Bastianich, Rosato 2008
Black Pepper Strichetti
with Charred Corn and Castelmagno
Bastianich, "Vespa Bianco" 2008
Bavette
with Blistered Cherry Tomatoes and Bottarga
La Mozza, "I Perazzi" Morellino di Scansano 2007
Ricotta Cavatelli
with Early Girl Tomatoes, Romano Beans and Ham Hock
La Mozza, "Aragone" 2006
Poached Peach
with Pistachio Shortbread
Maculan, "Dindarello" 2007
Caramelized Honey Panna Cotta
with Grilled Figs
Jacopo Poli, "Miele"
$99 per person *
Wine Pairing $70 per person – As listed above
“The Riserva Selection” of wines $105 per person –
For details ask our Sommeliers
REGIONAL TASTING MENU
"Liguria"
Fritti di Mare
with Salsa di Levante
Bib Graetz, "Cassamatta Bianco" 2008
Whole Wheat Trofie
with "Gilcrease Orchard" Potatoes and Pesto di Recco
Bruna, "Le Russeghine" 2008
Corzetti
with Rabbit Ragu and "Quail Hollow Farm" Summer Squash
Bastianich, Rosato 2008
Orata in Cartoccio
with Condiggion
Marramiero, "Anima" 2008
Cypress Grove Purple Haze
Cecila, Ansonica 2008
Ceppo Antico Olive Oil Gelato
with Raspberries
La Spinetta, Moscato d' Asti "Bricco Quaglia" 2009
Latte Fritto
with Market Berries
Jacopo Poli, "Miele"
$99 per person *
Wine Pairing $70 per person – as listed above
“The Riserva Selection” of wines $105 per person –
For details ask our Sommeliers
*Our Tasting Menus require the participation of the entire table.
Menus and wine lists are representative only and certain items may change based on availability.
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