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Veneto Trattoria
Organic mixed baby lettuce with julienne of vegetables tossed with red wine vinaigrette.
Italian red lettuce and arugula tossed with red wine vinaigrette topped with almonds and parmesan cheese.
Eggplant gratin with tomato sauce and melted mozzarella cheese.
Thinly sliced house cured smoked beef topped with shaved parmesan cheese and drizzled with extra virgin olive oil and lemon.
Italian style meatball slowly cooked in a San Marzano tomato sauce, topped with grated ricotta salata.
Two slice of grilled polenta topped with Venetian style cod.
Portobello mushrooms sauteed with prosciutto, green beans and balsamic vinegar, served on a bed of greens.
Shrimp grilled and marinated with lime and mint, served cold with feta cheese and arugula.
Two toasted Italian homemade brioche bread with vine ripe tomatoes, house cured salmon brushed with basil pesto.
Traditional Venetian beans and pasta soup simmered with vegetable broth.
Organic mixed baby lettuce with julienne of vegetables tossed with house vinaigrette.
Italian red lettuce and arugula tossed with red wine vinaigrette topped with almonds and parmesan cheese.
Italian style meatball slowly cooked in a San Marzano tomato sauce, topped with grated ricotta salata.
Two slices of grilled polenta topped with venetian style cod.
Shrimp grilled and marinated with lime and mint, served cold with feta cheese and arugula.
Two toasted Italian homemade brioche bread with vine ripe tomatoes, house cured salmon brushed with basil pesto.
Traditional Venetian beans and pasta soup simmered with vegetable broth.
Grilled chicken breast, organic mixed lettuce and mushrooms, tossed with a light mushroom vinaigrette.
Fresh strawberry, grilled chicken breast, organic mixed greens, shaved almond and quinoa, tossed with poppy seeds dressing.
Grilled flank steak served over mixed grilled chopped vegetables, organic mixed baby lettuce and tomatoes, tossed with balsamic vinaigrette.
Sauteed salmon filet, mixed grilled vegetables over organic mixed baby lettuce and fresh chopped tomatoes, tossed with lime citronette.
Organic greens with sauteed salmon, sea bass, bay scallops cherry tomatoes, crostini tossed with a balsamic vinaigrette.
Eggplant, radicchio, squash, fennel, onions, mushrooms and red and green bell peppers, drizzled with balsamic vinegar and extra virgin olive oil.
Thinly sliced house cured smoked beef topped with shaved parmesan cheese, drizzled with extra virgin olive oil and lemon.
Romaine lettuce and tomatoes, tuna fish, mozzarella, corn, hearts of palm, boiled eggs, olives tossed with a lemon citronette.
Short tube pasta with grilled chicken, zucchini, pancetta (Italian bacon) and parmesan cheese.
Whole-wheat spaghetti pasta tossed with tomato, mozzarella cheese, basil, and extra virgin olive oil.
Homemade tagliatelle pasta sauteed with calamari and green peas in a spicy tomato sauce.
Homemade lasagna with light béchamel and meat sauce.
Homemade tagliatelle pasta sauteed with speck (smoked Sudtirol's prosciutto) and light cream sauce.
Spaghetti with clams with the choice of red or white sauce.
Traditional pugliese pasta sauteed with sausages and rapini, in extra virgin olive oil, garlic and red pepperoncino (lightly spicy).
Homemade fettuccine tossed with braised duck ragout sauce.
Gluten free pasta sauteed with eggplant, zucchini, tomato and shaved ricotta cheese.
Homemade pasta filled with shrimp, tossed in a light shrimp-tomato sauce.
Italian style rice simmered with scallops, shrimp and clams with a touch of tomato sauce.
Homemade ravioli filled with veal and fresh ricotta cheese served with a porcini sauce.
Homemade potato dumpling tossed with gorgonzola and walnut sauce.
Pork garlic sausages with grilled polenta and braised savoy cabbage.
Chicken breast thin sliced sauteed in a light lemon sauce topped with lemon e lime zest.
Pounded chicken breast, breaded and sauteed, served with spelt and chopped vegetables.
Pork tenderloin sauteed with port wine and dried figse.
Calf liver with golden onions and grilled polenta.
Cioppino fish stew with scampi, scallops, mussels, clams, calarari and seabass in a tomato-fishbroth.
Veal scaloppine sauteed with marinara sauce and topped with melted mozzarella cheese.
Filet of beef crusted with mustard and fine herbs with cabernet wine sauce.
Cornish-hen debonned and simmered with white wine, rosemary and bell peppers sauce, served on soft polenta.
Grilled lamb chop with a fresh mint sauce, mashed potatoes and sauteed fresh vegetables.
Skuna Bay Gold River (Vancouver Island) grilled salmon filet with cherry tomatoes and tagiasca olive puree sauce.
Pork shank slowly braised and served over risotto.
Imported parma prosciutto, fresh mozzarella and sliced tomatoes drizzled with balsamic sauce.
Breaded chicken breast, slice tomato, mozzarella, lettuce.
Short tube pasta with grilled chicken, zucchini, pancetta (Italian bacon) and parmesan cheese.
Homemade ravioli filled with fresh ricotta cheese and spinach served with tomato basil sauce.
Homemade spinach tagliolini pasta, prosciutto ham, mushrooms, and light cream sauce.
Homemade lasagna with light bechamel and meat sauce.
Fresh eggs tagliatelle pasta sauteed with calamari and green peas in a spicy tomato sauce.
Very thin spaghettini sauteed with dice tomato, garlic and extra virgin olive oil.
Traditional pugliese pasta sauteed with sausages and rapini, in extra virgin olive oil, garlic and red pepperoncino (lightly spicy).
Gluten free pasta sauteed with eggplant, zucchini, tomato and shaved ricotta cheese.
Whole-wheat spaghetti pasta tossed with tomato, mozzarella cheese, basil and extra virgin olive oil.
Homemade potato dumpling tossed with gorgonzola and walnut sauce.
Spaghetti with clams with the choice of red or white sauce.
Calves liver with golden onions and grilled polenta.
Venetian style salt dried cod, served with grilled polenta.
Pounded chicken breast, breaded and sauteed, served with tossed baby lettuce and tomatoes.
Pork garlic sausages with grilled polenta and braised savoy cabbage.
Sauteed filet of beef served with porcini sauce, over risotto.
Chicken scaloppine thin sliced sauteed in a light lemon sauce topped with lemon and lime zest.
Veal scaloppine sauteed with marinara sauce and topped with melted mozzarella cheese.
Calf liver with golden onions and grilled polenta.
Skuna Bay Gold River (Vancouver Island) grilled salmon filet with cherry tomatoes and tagiasca olive puree sauce.
Pork tenderloin sauteed with green peppercorn sauce and sauteed spinach.
Filet of sole sauteed with lemon and capers sauce.
Venetian cake with mascarpone cheese and espresso, topped with melted dark chocolate and cappuccino sauce.
Chocolate and hazelnut cake served on a bed of raspberry sauce.
Semi-frozen meringue infused with roasted pistachio and drizzled with vanilla sauce.
Veneto's version of creme brulee with wild berries.
Menu for Veneto Trattoria provided by Allmenus.com
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