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House-cured white anchovies.
House-cured castelvetrano olives.
Sea salt, lemon zest.
spicy tomato or white wine, pepper, garlic
Thinly sliced filet, scallions, sea salt, truffle soy, olive oil.
North Carolina. Calabrian chili, garlic, cognac, olive oil.
Spain. Caramelized onion, olives, capers, cannellini beans.
Tuna, salmon, white king tuna, mango, avocado.
Heirloom cherry tomatoes, basil, olive oil.
Fennel, heirloom cherry tomatoes, shaved parmigiano, lemon vinaigrette.
Guanciale, black pepper, pecorino, egg yolk.
Manila clams, garlic, parsley, extra virgin olive oil.
Guanciale, red onion, spicy tomato, pecorino.
Shrimp, mussels, jalapeno, garlic, extra virgin olive oil.
Colossal crabmeat, tomato, cream, vodka, basil.
Shrimp, garlic, Calabrian chili, cherry tomato, arugula.
Oven-roasted, sauteed shiitake mushrooms and caramelized onions.
Parmigiano crust, lemon white wine sauce.
Semi-boneless. Red farm chicken roasted with fresh herbs, sausage, lemon, garlic.
3 pieces. Oven roasted, rosemary, garlic.
Japanese red snapper.
Spicy scallop topped with tuna, yellow tail, tobiko.
Yellow tail, salmon, cucumber, avocado, spicy mayo, salmon roe.
Crab, cucumber, avocado.
Tuna, yellow tail, salmon, cucumber, shrimp, avocado.
2 piece each of tuna, yellow tail, salmon and 1 spicy tuna roll.
10 pieces of assorted nigiri sushi and 1 California roll.
18 pieces of assorted sashimi.
Menu for Vento Bistro provided by Allmenus.com
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