Ca' Brea

Traditional Venetian pizza margherita topped with chopped organic vine ripe tomato, garlic and basil.

Grilled flat foccacia bread sandwich with grilled chicken breast, arugula, mushroom and Venetian mustard sauce.

Grilled flat foccacia bread sandwich with imported Italian prosciutto salami, mortadela, baby frisee and sundried tomato mayo.

Grilled flat foccacia bread sandwich with marinated eggplant, red and yellow holland peppers, onion confit and basil pesto mayo.

Traditional carbonara with pancetta, egg yolk, parsley and spaghetti.

Spaghetti with scrambled eggs, tomato, garlic, basil and spinach.

Traditional frittata with roasted pepper, forest mushrooms, spinach and garlic, topped with goat cheese.

English muffin, Canadian bacon, poached egg and hollandaise.

Homemade foccacia bread topped with Italian bacon, poached egg, sliced basil and hollandaise sauce.

Eggs any style.

French toast with our homemade panettone.

Nutella pancakes with homemade strawberry sauce and powdered sugar.

Fresh seasonal fruit.

Your choice of tri pepper, chicken, spicy chicken or jalapeno.

Italian imported Langhirano prosciutto, spicy coppa, pistachio mortadella, nostra salami with figs and quince apple gelatine.

Grilled eggplants with tomato, basil, mozzarella and Parmesan cheese.

Thinly sliced raw beef with shaved Parmesan cheese, arugula and fresh mushrooms with old Venetian horseradish dressing.

Goat cheese and ricotta wrapped in Italian bacon, baked and served on a bed of spinach.

Fire roasted yellow and red peppers, grilled eggplant, kabocha squash, artichoke hearts and mushrooms marinated in aromatic herb olive oil, oven roasted tomatoes, grilled and marinated Treviso and sweet balsamic borettane onions.

Fresh artichoke hearts, Venetian style, slowly braised with extra virgin olive oil, garlic and Pinot wine.

Fresh Burrata ball wrapped mozzarella skin filled with buttery cream, with chutney of sweet yellow and red peppers, oven roasted cherry tomato, Mediterranean olives and marinated long horn eggplant.

Pan fried wild calamari, shrimp and pumpkin ravioli with side savory citrus Holland pepper sauce and fresh spicy tomato sauce.

Fresh warm seafood salad of clams, shrimp, calamari, baby octopus and mussels with vegetables and Taggiasche olives in a lemon, garlic and Tuscan extra virgin olive oil dressing.

Freshly poached manila clams with garlic and wine in a light vine ripe tomato broth.

Pan-fried shrimp cakes with an onion confit and a side of baby greens.

Puree of garlic carrot soup with seasonal vegetables.

A salad of thin sliced white champignon mushrooms with arugola and Italian Parmesan cheese in a lemon dressing.

Organic baby greens with balsamic vinegar dressing.

Baby frisee salad with Gorgonzola cheese and crispy potato threads, tossed with prosecco vinaigrette.

Radicchio and arugula salad with shaved Parmesan cheese in a Venetian dressing.

Verona radicchio salad served with grilled marinated chicken breast in balsamic vinaigrette.

Venus black rice risotto with escalope of grilled salmon. This rare natural black rice is the result of crossbreeding varieties of Italian and Chinese rice, which was eaten only by the Emperors of China.

Risotto with a ragout of mixed porcini mushrooms and aromatic herbs.

Thin linguine pasta with fresh manila clams in garlic, red chili and white wine.

Short tube pasta with aromatic herbs, red chili flake, garlic and vine ripe tomatoes.

Thin Venetian spaghetti with lobster tail, manila clam, shrimp and blue crabs in a light white wine tomato sauce.

Homemade large tortelloni filled with pink shrimp and prosciutto and saffron arrabiata sauce.

Daily handmade soft Venetian potato gnocci in hand chopped meat sauce.

Rigatoni pasta with braised eggplant, fresh mozzarella pearls, tomato and basil.

Egg fettuccine with braised tender chicken and glazed sweet onion sauce.

Homemade pumpkin ravioli with toasted walnut and fior of cream sauce.

Roasted boneless breast of duck served with a balsamic and morello cherry sauce.

Whole broiled boneless chicken, marinated with an infusion of wine, herbs and spices in a Venetian mustard sauce.

Sauteed Kurobuta pork chops in a Gorgonzola cheese and green fig sauce.

Slow braised free-range veal shank in a hearty vegetable sauce with polenta fritters.

Beef filet mignon sauteed with pancetta and herbs, topped with roasted extra virgin olive oil, garlic and Chianti reduction.

Filet of sole baked in parchment paper, papilotte with braised eggplant, onion, herbs, garlic, lemon, tomato and extra virgin olive oil.