Little Venice; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

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Course one

Choose one

  • Potato leek soup— With fried shallot and crispy pancetta.
  • Zucchini involtini— Grilled zucchini, fresh mozzarella and prosciutto, topped with diced tomato and capers.
  • Mixed antipasto— Grilled artichoke hearts, roasted red and yellow pepper, marinated mushroom and ciliegine of mozzarella tossed in sun dried tomato pesto.

Course two

Choose one

  • Lamb meat ball— Served over fettuccine with lemon rosemary cream sauce.
  • Barramundi— Pan seared with vegetarian peas risotto and black olive and artichoke aioli.
  • Stuffed quail— Bacon wrapped and stuffed with sausage, veal, fontina cheese and fennel, topped with blood orange sauce and baby carrots.

Course three

Choose one

  • Seasonal sorbet
  • Strawberry tiramisu
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