Veneto Trattoria Menu (Update 2025)
Welcome to Veneto Trattoria, where the essence of Italian cuisine comes alive in every dish. Nestled in the heart of Scottsdale, AZ, this charming trattoria offers a menu that celebrates authentic flavors and high-quality ingredients. Begin your culinary journey with delectable antipasti like the Carpaccio Cipriani or the rich Melanzane Pomodoro e Mozzarella. For pasta lovers, the homemade Tagliolini Neri con Calamari is a standout, artfully crafted with squid ink and tender calamari.
The entrée selection dazzles with options like the Ossobuco alla Milanese or the perfectly grilled Salmone ai Pomodoretti, each offering a unique taste of Italy. With generous vegan and vegetarian options, Veneto Trattoria caters to diverse palates, ensuring a memorable dining experience. Whether you’re seeking a romantic dinner or a group gathering, this establishment combines exquisite food with an intimate ambiance, making it a must-visit for both locals and visitors alike.
Anitipasto
Insalata "Veneto"
Organic mixed baby lettuce with julienne of vegetables tossed with red wine vinaigrette
Insalata d'Arugula e Radicchio
Italian red lettuce and arugula tossed with red wine vinaigrette, topped with almonds and Parmesan cheese
Melanzane Pomodoro e Mozzarella
Eggplant gratin with tomato sauce and melted mozzarella cheese
Carpaccio Cipriani*
Thinly sliced house cured Certified Piemontese grass-fed beef drizzled with traditional Cipriani sauce and shaved Grana Padano**
Polpette al Sugo
Italian style meatball slowly cooked in a San Marzano tomato sauce, topped with grated ricotta salata
Baccala Mantecato*
Two slices of grilled polenta topped with Venetian style cod mousse
Portobello e Prosciutto
Portobello mushrooms sauteed with prosciutto, green beans and balsamic vinegar, served on a bed of greens
Gamberetti Marinati*
Marinated grilled shrimp drizzled with lime and mint, served with feta cheese and arugula
Bruschetta al Salmone
Two toasted homemade Italian brioche bread slices with vine ripened tomatoes and house cured salmon brushed with basil pesto**
Zuppa del Giorno
Soup of the day
Pasta e Fasioi*
Traditional Venetian beans and pasta soup simmered in vegetable broth
Pennette con Pollo e Zucchine
Short tube pasta with grilled chicken, zucchini, pancetta (Italian bacon) and Parmesan cheese**
Integrali Caprese
Whole-wheat spaghetti pasta tossed with tomato, mozzarella cheese, basil and extra virgin olive oil
Lasagna
Homemade lasagna with light béchamel and meat ragu
Tagliolini Neri con Calamari
Homemade black thin ribbon pasta made with squid ink and sauteed with tomato sauce and calamari
Spaghetti alle Vongole*
Spaghetti with clams and choice of red or white sauce**
Tagliatelle Tirolesi
Homemade tagliatelle pasta sauteed with speck (smoked Südtirol's prosciutto) and light cream sauce
Fettuccine al Sugo d'Anitra
Homemade fettuccine tossed with braised duck ragu sauce
Orecchiette Salsiccia e Broccolini
Traditional Pugliese pasta sauteed with sausages and rapini, in extra virgin olive oil, garlic and red pepperoncino (lightly spicy)
Agnolotti ai Gamberi
Homemade pasta filled with shrimp, tossed in a light shrimp-tomato sauce
Ziti (gluten free, brown rice flower) con Melanzane
Gluten free pasta sauteed with eggplant, zucchini, tomato and shaved ricotta cheese
Ravioli di Vitello ai Porcini
Homemade ravioli filled with veal and fresh ricotta cheese served with a porcini sauce
Risotto dell' Adriatico*
Italian style rice simmered with scallops, shrimp and clams with a touch of tomato sauce**
Gnocchi di Patate alla Bolognese
Homemade potato dumpling tossed with homemade Bolognese meat ragu
Paste e Risotto
Pesci e Carni (Entrees)
Petto di Pollo al Limone
Chicken breast thinly sliced and sauteed in a light lemon sauce topped with lemon e lime zest**
Milanese di Pollo
Pounded chicken breast, breaded and sauteed, topped with marinara sauce, served with mixed vegetables**
Filetto di Maiale al Porto
Pork tenderloin sauteed with port wine and dried figs **
Scaloppine di Vitello Pizzaiola
Veal scaloppine sauteed with marinara sauce and topped with melted mozzarella cheese**
Fegato alla Veneziana*
Calf liver with golden onions and grilled polenta**
Costolette d' Agnello alla Menta
Grilled lamb chop with a fresh mint sauce, mashed potatoes and sauteed fresh vegetables**
Filetto alla Crosta di Senape
Filet of beef crusted with mustard and fine herbs with Cabernet wine sauce **
Pollo al Mattone
"Brick chicken" half chicken marinated and press pan roasted, served with sauteed fresh vegetables **
Ossobuco alla Milanese
Ossobuco slowly braised with root vegetables and served over risotto
Brodetto di Pesce alla Veneta
Cioppino fish stew with scampi, scallops, mussels, clams, calarari and seabass in a tomato-fishbroth
Salmone ai Pomodoretti
Skuna Bay Gold River (Vancouver Island) grilled salmon filet with cherry tomatoes and tagiasca olive puree sauce**
Tiramisu al Cioccolato
Venetian cake with mascarpone cheese and espresso, topped with melted dark chocolate and cappuccino sauce
Tortino di Mele
Apple tart on light marzipan crust served warm with vanilla ice cream and apricot sauce
Veneto Cioccolato Valentino
Chocolate hazelnut cake served on a bed of raspberry sauce
Crema Cotta
Veneto's version of creme brûlée with wild berries
Semifreddo al Pistacchio
Semi-frozen meringue infused with roasted pistachio and drizzled with vanilla sauce
Affogato
A shot of espresso flavored with scotch, over vanilla ice cream and white chocolate chips, topped with whipped cream
Sorbet
Please ask server for selection
Biscotti "Cantucci" e Vin Santo
Vin Santo (dessert wine from Tuscany) served with homemade almond biscotti