Little Venice Restaurant & Bar; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

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Course one

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  • Butternut squash soup — With fried shallot and crispy pancetta
  • Stuffed Tomatoes — With grilled eggplant, roasted peppers, zucchini, fresh mozzarella and basil
  • Marinated Sword Fish and Bay Scallops –With Sun Dried Tomato, Garlic and Italian Parsley

Course two

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  • Chicken Breast — Sautéed in white wine, with baby shrimp and artichoke hearts and garnished with crispy prociutto
  • Tilapia — Stuffed with ricotta and crab meat, blood orange Beurre Blanc
  • Fusilli — Tossed with prociutto and peas, béchamel sauce, fontina cheese and oven baked

Course three

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  • Pumpkin Gelato
  • Pineapple Bread Pudding
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