Locanda Veneta
8638 W 3rd St, Los Angeles, CA 90048 (310) 274-1893Main
Soups
homemade Tortellini filled with chicken and fresh herbs, served in a tasting homemade meat broth
home style minestrone soup of fresh vegetables
soup of the day
fresh Manila clams steamed in a spicy tomato broth, served with garlic bread.
Appetizer
thin slices of seared roast beef, served with arugola and shaved parmigiano
grilled eggplant stuffed with mozzarella , baked - au gratin in a tomato basil sauce
fresh burrata - creamy mozzarella served with Roma tomatoes and extra virgin olive oil
grilled medium scallops, topped with julienne of lemon, lime and orange zest, drizzled with white wine sauce and served in a bed of mixed baby lettuce and crispy bacon
raw tuna served with cucumbers, pistachios with a lobster dressing
grilled country bread brushed with raw garlic topped with chanterelle and porcini mushrooms, extra virgin olive oil and topped with melted taleggio cheese
grilled calamari, served on a bed of Swiss chard sautéed with garlic and olive oil
Salad
fresh arugola, Belgium endive salad, tossed with lemon dressing and drops of 12 years old aged balsamic vinegar reserve of modena served with oven dried grapes and Asiago cheese
fresh arugola, Belgium endive salad, tossed with lemon dressing and drops of 12 years old aged balsamic vinegar reserve of modena served with oven dried grapes and Asiago cheese
fresh arugola, Belgium endive salad, tossed with lemon dressing and drops of 12 years old aged balsamic vinegar reserve of modena served with oven dried grapes and Asiago cheese
fresh arugola, Belgium endive salad, tossed with lemon dressing and drops of 12 years old aged balsamic vinegar reserve of modena served with oven dried grapes and Asiago cheese
fresh arugola salad and raw artichoke tossed with lemon dressing and topped with shaved parmesan cheese
radicchio of treviso, tossed in a cesar dressing served with homemade croutons and shaved parmesan cheese
fresh spinach salad tossed with extra virgin olive oil, served with goat cheese from - redwood hill farm - sonoma county topped with bacon and caramelized walnuts
mixed baby greens, avocado, Roma tomatoes, hearts of palms, sliced zucchini, pine nuts in a light balsamic dressing
Pasta
homemade black ravioli filled with fresh lobster served in a creamy saffron sauce.
arborio rice simmered and slowly cooked with mixed wild mushrooms and fresh herbs, finished with parmesan cheese
homemade tagliolini pasta tossed with porcini mushrooms and shrimp sautéed in a light tomato sauce
fresh ravioli filled with spinach and ricotta cheese, tossed with an asparagus sauce
homemade lasagna with wild mushroom and beef ragout
homemade spinach and ricotta cheese gnocchi tossed with beaf ragout and chopped vegetables
spaghetti tossed with mix lentils, roasted garlic tomatoes and spinach
homemade thin flat pasta, sautéed with fresh Manila clams and baby lobster tail in a lightly spiced tomate sauce
Main Course
veal scaloppini prepared differently every day
New Zealand baby rack of lamb grilled and served with a reduction of valpolicella red wine
flat iron steak grilled , served sliced on a bed of arugola tossed in balsamic vinegar
half free range certified organic”chicken grilled with a spicy garlic and fresh herb sauce.
Fish
grilled Hawaii blue king prawns with garlic and fresh herbs served in a bed of sautéed spinach and grilled zucchini
fresh mediterranean striped bass baked with rosemary, extra virgin olive oil and fresh herb.- boneless, whole fish
Alaskan king salmon grilled with fresh herbs and served with white cannelini beans, cherry tomatoes and basil olive oil
fresh east coast fillet of sole, sautéed with white wine, lemon and fresh caper berry
Side Orders
