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VENETO
HOME
MENU
  • À LA CARTE
  • TASTING MENU
  • TO-GO
  • WINE
RESERVATIONS
  • CALL +1.801.359.0708
  • BOOK ONLINE
  • PRIVATE EVENT
  • SPECIAL EVENTS
  • GIFT CARDS
  • ORDER VENETO TO-GO
GIFT CARDS
SUBSCRIBE
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  • HOME
  • MENU
    • À LA CARTE
    • TASTING MENU
    • TO-GO
    • WINE
  • RESERVATIONS
    • CALL +1.801.359.0708
    • BOOK ONLINE
    • PRIVATE EVENT
    • SPECIAL EVENTS
    • GIFT CARDS
    • ORDER VENETO TO-GO
  • GIFT CARDS
  • SUBSCRIBE
  • HOME
  • MENU
  • RESERVATIONS
  • GIFT CARDS
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À LA CARTE

ANTIPASTI — APPETIZERS

Insalata di Ricotta

14

homemade ricotta salad with radicchio, polenta, honey, walnuts and fried sage

Tartar di Carne Piemontese

20

tartar of piemontese beef with toasted bread

Burrata e Prosciutto Crudo

19

burrata cheese with raw creminelli prosciutto*

Melanzane alla Parmigiana

15

eggplant parmesan

Uova in Camicia con Asparagi e Salsa di Parmigiano

15

poached egg with asparagus and parmigiana reggiano cheese sauce*


PRIMI — FIRST COURSES

Bigoli con Ragú di Anatra

22

homemade bigoli pasta with duck ragú

Ravioli Cacio e Pere

20

ravioli filled with pecorino and bartlett pears

Spaghetti Caprese

21

spaghetti with burrata, cherry tomatoes, and basil

Tagliatelle alla Bolognese

21

fresh tagliatelle pasta with beef ragú

Gnocchi Sbatui di Malga

19

mountain gnocchi with butter, sage, monte veronese and smoked ricotta cheese

Spaghetti alla Nerano

21

spaghetti with fresh zucchini and provolone cheese

Risotto alle Barbabietole e Caprizola

20/portion

risotto with golden beets and caprizola cheese*


SECONDI — MAIN COURSES

Bistecca Piemontese Frollata, 70g+

75/lb.

dry aged t-bone piemontese beef, aged 70 days+ (2 lb. minimum)*

Tagliata di Manzo

39

sliced beef filet served with radicchio and parmesan cheese*

Lombata Wagyu

8/oz.

wagyu flap meat with rainbow carrots and fennel salad*

Filetto di Angus con Patate a Rotelle e Cipolla Rossa

49

black angus filet mignon with pan fried rosemary potatoes and red onion*

Tomahawk di Piemontese

55/lb.

pan-seared, oven-roasted tomahawk bone-in piemontese ribeye*

Filetto di Branzino con Capperi Fritti

39

branzino filet with fried capers*

Fileto di Salmone in Salsa di Finocchio e Sedano

33

organic baked salmon with  green asparagus and fennel celery sauce*


CONTORNI E INSALATA — SIDE DISHES AND SALAD

Insalata Tricolore

9

mixed salad with radicchio, arugula and parmesan cheese*

Spinaci Saltati

12

sautéed spinach with lemon and Pope's sea salt*

Piselli

12

fresh steamed peas with scallion and pink salt*

Barbabietole al Forno

14

roasted beets*

Verdura di Stagione

12

seasonal vegetable


PRIMA DE DOLCI — BEFORE DESSERT

Selezione Formaggi Veneti

19

selection of cheeses from veneto*


DOLCI — DESSERTS

Semifreddo con Amaretti

10

semi frozen mousse with amaretti cookies and dark chocolate

Tiramisù

12

espresso soaked lady fingers layered with mascarpone and cacao powder

Affogato al Caffé e Sbrisolona

11

espresso poured over chantilly cream, dark chocolate and sbrisolona cookies

Gelato del Giorno

10

gelato of the day*

Crostata Casereccia alle Albicocche

11

homemade apricot tart

Panna Cotta al Balsamico

11

panna cotta with balsamic vinegar*

*gluten free / Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Copyright © 2019 VENETO - All Rights Reserved

Authentic Italian restaurant in Salt Lake City, Utah

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