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$21.95

Choose One Antipasti

Secondi

DINNER SPECIAL

APPETIZERS

Choice of One

Calamari Alla Veneta (for One)
“Not Fried” grilled tender calamari served on lightly spicy garlic Swiss chard.

OR

Fagottini Melanzane (Vegetarian)
Eggplant rolls stuffed with mozzarella and fresh basil, baked with our famous tomato sauce.

Carpaccio di Tonno
Thin slices of seared ahi tuna topped with arugula, diced tomatoes, and lemon vinaigrette.

OR

Zuppa del Giorno
Freshly made daily — ask your friendly server.

Insalata di Carciofi (Vegetarian)
Finely chopped baby purple artichoke with arugula and mixed baby greens in a house vinaigrette, topped with shaved imported Parmigiano.

OR

Burrata Speck
Fresh-made creamy mozzarella served with thin-sliced smoked dry prosciutto, extra olive oil, fresh basil, and aged 25-year balsamic vinegar from Modena.

MAIN COURSE

Choice of One

Filetto di Branzino
Grilled filet of Mediterranean striped bass with fresh spices, served with our vegetable of the day.

OR

Fettuccini al Riccio di Mare
Homemade egg fettuccini with fresh sea urchin (uni) in white wine sauce, topped with crème fraîche and black caviar.

Tortelli di Funghi al Tartufo Nero (Add $9)
Fresh-made large wild mushroom and porcini ravioli served with shaved fresh winter black truffle sauce.

OR

Risotto al Granchio (Add $9)
Carnaroli rice simmered with jumbo lump crab meat and fresh chives, topped with a soft-shell crab.

Cotoletta di Vitello (*) (Add $16)
Charbroiled USDA no-hormone veal chop (16 oz.), served with Reggiano Parmesan risotto and Madeira wild mushroom sauce.

OR

Spigola Cilena Balsamico (Add $15)
Fresh Chilean sea bass marinated in balsamic sauce, grilled and served on a bed of lentils with arugula salad.

Pappardelle Sugo di Cinghiale
Handmade extra-large egg pasta with our famous wild boar ragù.

OR

Costola d’Abbacchio (*) (Add $9)
Charbroiled 12 oz. USDA Prime lamb loin chops (3), served with fresh porcini sauce, sautéed spinach, and potatoes.

HOMEMADE DESSERTS

Choice of One — Add $8

Torta di Limone Verde
Key lime tart baked on an almond granola crust with fresh-squeezed lime custard, topped with whipped cream.

OR

Tiramisu
Ladyfinger cookies soaked in espresso with fresh mascarpone mousse, topped with cocoa powder.

Torta di Formaggio con Amaretto
Amaretto ricotta cheesecake served with a mixed berry compote.

OR

Torta di Cioccolato
Chocolate molten flourless cake served with raspberry sauce and vanilla gelato.

PRICING & DETAILS

$56.95 per person
No substitutions

All menu items are also available à la carte.

Items marked with an asterisk () indicate the meat is uncooked.*

AVAILABILITY

Sunday – Thursday: 5:00 PM – 8:30 PM
Friday & Saturday: 5:30 PM – 9:00 PM

$54.95 per person No Substitutions All Menu Items are also available à la carte.

Availability:

Sunday thru Thursday: 5:00 PM to 8:30 PM

Friday & Saturday: 5:30 PM to 9:00 PM

Appetizers

Choose One:

Calamari Alla Veneta (for One)

“NOT FRIED” Grilled Tender Calamari served on Lightly Spicy Garlic Swiss Chard.

Fagottini Melanzane

Eggplant Rolls, stuffed with Mozzarella and Fresh Basil, baked with our Famous Tomato Sauce. (Vegetarian)

Zuppa del Giorno

Freshly Made Daily, Ask your Friendly Server.

Carpaccio di Tonno

Thin Slices of Seared Ahi Tuna topped with Arugula, Diced Tomatoes and a Lemon Vinaigrette.

Insalata di Carciofi

Finely Chopped Baby Purple Artichoke with Chopped Arugula and Mixed Baby Green in a House Vinaigrette, topped with Shaved “Imported” Parmigiano. (Vegetarian)

Burrata Speck

Fresh Made Creamy Mozzarella served with Thin Sliced Smoked Dry Prosciutto w/ Extra Olive Oil, Fresh Basil and our Aged (25y) Balsamic Vinegar from Modena.

Main Course

Choose One:

Filetto di Branzino

Grilled Filet of Mediterranean Striped Bass with our Fresh Spices served with our Vegetable of the Day.

Pappardelle Sugo di Cinghiale

Handmade Egg XLarge Pasta with our Famous & Wonderful Wild Boar Ragu.

Fettuccini al Riccio di Mare

Our Homemade Egg Fettuccini with “Uni” Fresh Sea Urchin in White Wine Sauce topped with Crème Fraiche and Black Caviar.

Tortelli di Funghi al Tartufo Nero (add $9)

Fresh Made Large Wild Mushrooms/Porcini Ravioli served with a Shaved Fresh Winter Black Truffle Sauce.

Risotto al Granchio (add $9)

“Carnaroli” Rice simmer with Jumbo Lump Crab Meat with Fresh Chives topped with a Soft Shell Crab.

Costola d’Abbacchio (*) (add $9)

Charbroiled 12 oz. “USDA Prime” Lamb Loin Chop (3) with Fresh Porcini Sauce, Sautéed Spinach & Potatoes.

Spigola Cilena Balsamico (add $15)

Fresh Chilean Sea Bass marinated in Balsamic Sauce, grilled and served on a bed of Lentils, with Arugula Salad.

Cotoletta di Vitello (*) (add $16)

Charbroiled USDA (No Hormone) Veal Chop (16oz) served with Reggiano Parmesan Risotto and Madeira Wild Mushroom Sauce.

Items with an asterisk (*) indicate the Meat is uncooked.

 

Homemade Desserts

Choose One: Add $8

Torta di Limone Verde

“Key Lime Tart” baked on an Almond Granola Crust and Fresh Squeezed Lime Juice Custard topped with Whipped Cream.

Torta di Formaggio con Amaretto

Amaretto Ricotta Cheese Cake served with a Compote of Berries.

Tiramisu

Lady Finger Cookies soaked in Espresso Coffee with Fresh Mascarpone Mousse and topped with Cocoa Powder.

Torta di Cioccolato

Chocolate Molten Flourless Cake served with Raspberry Sauce and Vanilla Gelato.

WINE BY THE GLASS

BIANCHI… WHITE

Gavi – La Scolca – ‘White Label’ – Piemonte – 2023 – $19

Pinot Grigio – Our Favorite Producers – Veneto – 2023 – $17

Soave Classico – Monte Tondo – Veneto – 2020 – $18

Sauvignon Blanc – Venica – ‘Ronco di Cero’ – Friuli – 2023 – $22

Sauvignon Blanc – Chateau Beauregard Ducasse – Grave – 2022 – $19

Vernaccía di San Gimignano – Mormoraía – ‘Ostrea’ – Tuscany – 2015 – $18

Vermentino – Cantina Santadi – ‘Villa Solais’ – Sardegna – 2022 – $18

Chardonnay – Sojourn Cellars – California – 2023 – $21

Chardonnay – William Hill – Central Coast – California – 2022 – $17

Chardonnay – Caves des Grands Crus Blancs – Macon Vinzelles – Burgundy – 2022 – $19

Pinot Gris Kuehn – Lightly Sweet – Alsace – 2013 – $18

Rose – Chateau de St. Martin – ‘Eternelle’ – Provence – 2022 – $19

ROSSI … RED

Valpolicella Ripasso – Cesari – ‘Mara’ – Veneto – 2018 – $21

Chianti Classico Riserva – Castelli di Grevepesa – ‘Clemente VII’ – Tuscany – 2019 – $18

Super Tuscan – Petra – ‘Hebo’ – Tuscany – 2022 – $18

Super Sicily – ‘Incanto’ – Sicily – 2020 – $17

Montepulciano – Marramiero – ‘DAMA’ – Abruzzo – 2021 – $18

Aglianico – DM. Estate – Campania – 2019 – $17

Pinot Noir – Nielson – Santa Barbara – 2022 – $18

Cabernet Sauvignon – Le Vigne – Paso Robles – 2021 – $18

Meritage – Le Vigne ‘Nikiara’ – Paso Robles – 2019 – $19

Chateau Tríncaud – Bordeaux Superieur – Cabernet Base – Left Bank – 2020 – $18

St. Emilion – Condat La Chapelle – Merlot Base – Right Bank – 2022 – $21

Malbec – Chateau Marjoliere – Cahors – 2020 – $18

SPARKLING WINE BY THE GLASS

Prosecco – Our Favorite Producers – Veneto – N/V – $17

Franciacorta – Berlucchi – Extra Brut – Lombardía – N/V – $19

Moscato D’Asti – Cascina Carlot – Sweet White – Piemonte – 2022 – $16

LOCANDA VENETA

CHAMPAGNE & SPARKLING WINE

French Champagne

100 Veuve Clicquot-Ponsardin – ‘Yellow Label’ – Reims – NN – $209

104 Moet & Chandon – ‘Imperial – Brut’ – Hautvillers – NN – $159

101 Moet & Chandon – ‘Dom Perignon’ – Brut – Hautvillers – 2004 – $565

102 Perrier Jouët – Cuvee Belle Epoque – Brut – Épernay – 1998 – $525

103 Louis Roederer – ‘Cristal’ – Brut – Reims – 2006 – $695

106 Joseph Perrier – Cuvee Royale – Brut Rose – Chalons – NV – $199

Italian Spumante

107 Franciacorta – Berlucchi – Extra Brut – Lombardía – NN/ – $74

118 Prosecco – Conegliano Valdobbiadene – Veneto – NN/ – $68

109 Moscato D’Asti – Cascina Carlot – Sweet White – Piemonte – 2022 – $64

VINI BIANCHI … WHITE WINE – FRANCE

111 Chardonnay – Maison St. Vivant – Cotes de Nuits – Burgundy – 2020 – $107

112 Chardonnay – Aergeter – Pouilly Fuisse – Burgundy – 2022 – $109

120 Chardonnay – Grands Crus Blancs – Macon Vinzelles – Burgundy – 2022 – $75

110 Chardonnay – Dom. Caire-Deveze – Puligny Montrachet – Burgundy – 2020 – $249

116 Sauvignon Blanc – Chat. Beauregard Ducasse – Grave – Bordeaux – 2023 – $74

114 Sauvignon Blanc – Gilles Lesimple – Sancerre – Loire Valley – 2022 – $78

113 Chateauneuf du Pape – Dom. Pere Caboche – Provence – 2021 – $98

117 Rose – Chateau St. Martin ‘Eternelle’ – Provence – 2022 – $75

126 Pinot Gris – Kuehn – Lightly Sweet – Alsace – 2013 – $70

VINI BIANCHI … WHITE WINE – ITALIA

507 1/2 BTL Gavi dei Gavi – La Scolca ‘Black Label’ – Piemonte – 2022 – $43

119 Gavi – La Scolca ‘White Label’ – Piemonte – 2023 – $74

127 Roero Arneis – Cascina Chicco ‘Anterisio’ – Piemonte – 2021 – $78

122 Pinot Grigio – Our Favorite Producers – Various – 2023 – $68

128 Soave Classico – Monte Tondo – Veneto – 2020 – $70

123 Sauvignon Blanc – Venica ‘Ronco Del Cero’ – Friuli – 2023 – $83

129 Vernaccía di San Gimignano – Mormoraía ‘Ostrea’ – Toscana – 2015 – $70

131 Fíano di Avellino – Terradora Dipaolo – Campania – 2021 – $76

132 Grillo – Cusumano ‘Shamaris’ – Sicily – 2023 – $65

124 Vermentino – Cantina di Santadi Villa Solais’ – Sardegna – 2023 – $70

125 Vintage Tunina – Jermann – Sauvignon Blanc, Ribolla Gialla, Malvasia, Chardonnay IGT – Friuli – 2023 – $137

CALIFORNIA

152 Chardonnay – William Hill – Central Coast – 2022 – $68

160 Chardonnay – Sojourn Cellars – Sonoma Coast – 2023 – $80

155 Chardonnay – Flowers – Sonoma Coast – 2023 – $88

158 Sauvignon Blanc Cakebread – Napa Valley – 2022 – $83

159 Sauvignon Blanc – Stonestreet Estate ‘Zeitlos’ – Alexander Valley – 2020 – $140

Corkage fee $40 – per bottle 750 ml. / $80 per bottle 1.5 ml.

*** Free Corkage Fee, When you buy a Full bottle from Us. ***

Secondi

Bottles

Imported Beers

Dalla Pasticceria di

Tiramisu

Lady Finger Cookies soaked in Espresso with Mascarpone Mousse, topped with Chocolate Powder. $14.95

Torta di Cioccolato

Chocolate Molten Cake served with Raspberry Sauce & Vanilla Gelato. $14.95

Crema alla Vaniglia

Vanilla Cream Custard with Caramel Top (as a Crème Brûlée). $14.95

Torta di Mele

Sliced Apple baked in a light Puff Pastry served with Caramel Sauce and Vanilla Gelato. $19.95

Torta alla Pere

Poached Pear baked with Almond Cream in a light puff pastry served with Apricot Sauce and Vanilla Gelato. $19.95

Panna Cotta

Italian Vanilla Custard served on a Strawberry Coulis. $14.95

Torta di Limone Verde

Key Lime Tart Baked on an Almond Granola Crust and Fresh Squeezed Lime Juice Custard topped with Whipped Cream. $14.95

Torta di Formaggio con Amaretto

Amaretto Ricotta Cheese Cake served with a Compote of Berries. $14.95

Affogato al Caffè

Vanilla Bean Gelato served with Danesi Espresso Caffè and whipped cream. $14.95

Gelati e Sorbetti

Assortment of Gelato Ice Cream or Sorbet. $13.95

~ All Our Desserts are NOT always available ~ Ask your Server Locanda Veneta Ristorante Since 1988

DINE L.A. DINNER SPECIAL

APPETIZERS

Choice of One

Calamari Alla Veneta (for One)
“Not Fried” grilled tender calamari served on lightly spicy garlic Swiss chard.

OR

Carpaccio di Antilope (*)
Very thin slices of marinated Nilgai Texas antelope, served with arugula in a lemon dressing.

Carpaccio di Tonno
Thin slices of seared ahi tuna topped with arugula, diced tomatoes, and lemon vinaigrette.

OR

Zuppa del Giorno
Freshly made daily — ask your friendly server.

Insalata di Carciofi (Vegetarian)
Finely chopped baby purple artichoke with arugula and mixed baby greens in a house vinaigrette, topped with shaved imported Parmigiano.

OR

Burrata Speck
Fresh soft creamy mozzarella served with thin-sliced smoked dry prosciutto, fresh basil, and aged balsamic vinegar from Modena.

MAIN COURSE

Choice of One

Spigola Cilena Balsamico (Add $11)
Grilled fresh Chilean sea bass marinated in balsamic sauce, served on a bed of lentils with arugula and tomato salad.

OR

Linguini d’Aragosta (Add $8)
Homemade linguini sautéed with half a fresh shelled lobster in our award-winning lobster sauce.

Occhio di Manzo (*) (Add $11)
USDA Prime no-hormone ribeye steak (16 oz.) rubbed with sea salt, black pepper, and our secret fresh spices, charbroiled to perfection and served with arugula salad.

OR

Coniglio Veronese
Half rabbit braised and baked in white wine sauce with fresh herbs, pearl onions, baby portobello mushrooms, and imported olives, served with homemade gnocchi.

Cotoletta di Vitello (*) (Add $11)
Charbroiled USDA no-hormone veal chop (16 oz.), served with Reggiano Parmesan risotto and Madeira wild mushroom sauce.

OR

Tortelli di Funghi al Tartufo Nero
Fresh-made large wild mushroom and porcini ravioli served with shaved fresh winter black truffle sauce.

Costola d’Abbacchio (*) (Add $8)
Charbroiled 12 oz. USDA Prime lamb loin chops (3), served with fresh porcini sauce, sautéed spinach, and potatoes.

OR

Filetto di Branzino
Grilled filet of Mediterranean striped bass with fresh spices, served with our vegetable of the day.

HOMEMADE DESSERTS

Choice of One — Add $7

Torta di Limone Verde
Key lime tart baked on an almond granola crust with fresh-squeezed lime custard, topped with whipped cream.

OR

Tiramisu
Ladyfinger cookies soaked in espresso with fresh mascarpone mousse, topped with cocoa powder.

Crema alla Vaniglia Caramella
Vanilla custard with caramelized top (crème brûlée style), served with fresh raspberries.

OR

Torta di Cioccolato
Chocolate molten flourless cake served with raspberry sauce and vanilla gelato.

PRICING & WINE PAIRING

$54.95 per person
Optional Wine Pairing: +$21 per person

No substitutions

AVAILABILITY

Dine L.A. Dinner Menu
Monday – Thursday: 5:00 PM – 8:30 PM
Friday & Saturday: 5:30 PM – 9:00 PM
Sunday: 5:00 PM – 8:30 PM

Available Friday, January 23 through Sunday, February 8, 2026

Items marked with an asterisk () indicate the meat is undercooked.*

DINE L.A. LUNCH SPECIAL

APPETIZERS

Choice of One

Carpaccio del Lido (*)
Thin slices of lean beef topped with arugula and Parmesan in a house dressing.

OR

Fagottini Melanzane (Vegetarian)
Eggplant rolls stuffed with mozzarella and fresh basil, baked with our famous tomato sauce.

Insalata Asiago
Baby arugula and Belgian endive tossed in lemon dressing, topped with Asiago cheese and roasted grapes.

OR

Zuppa del Giorno
Your choice of vegetarian minestrone, chicken & corn soup, or our soup of the day. All soups are dairy-free.

Insalata di Caesar
Venetian mix of radicchio and romaine lettuce with homemade croutons and homemade Caesar dressing.

OR

Burrata Caprese
Fresh soft mozzarella served with fresh tomatoes, fresh basil, balsamic reduction, and Tuscan extra-virgin olive oil.

ENTRÉES

Choice of One

Cappellacci al Manzo
Four handmade large tortellini stuffed with beef short rib, tossed in a special braising sauce.

OR

Orecchiette Pesto (Vegetarian)
Ear-shaped pasta tossed with heirloom cherry tomatoes and fresh-made basil pesto.

Pesce Bianco al Cartoccio
Alaskan white fish fillet (turbot) wrapped with mixed julienned vegetables, capers, and fresh spices.

OR

Spaghetti Amatriciana
Handmade spaghetti tossed with red Spanish onion and crispy imported pancetta (Italian bacon).

Scaloppine di Pollo Marsala
Chicken breast sautéed with wild mushrooms in Marsala wine sauce.

OR

Cotoletta d’Abbacchio Veneziana
Charbroiled 6 oz. porterhouse lamb loin chops (2) served with imported porcini sauce, sautéed spinach, and potatoes.

DESSERTS

Choice of One

Our Famous Chocolate Biscotti (4)
Served with fresh vanilla whipped cream.

OR

Gelati e Sorbetti (2 Scoops)
Assortment of gelato or sorbet.
Extra raspberry or strawberry sauce: +$3

Ask to see our fabulous homemade desserts menu.

PRICING & WINE OFFER

$34.95 per person
Average regular price: $49.90

Wine Special: Any wine by the glass at 50% OFF with this menu.

All menu items are also available à la carte.

AVAILABILITY

Dine L.A. Lunch Menu
Monday – Friday: 11:00 AM – 2:30 PM

Available Friday, January 23 through Friday, February 6, 2026

Items marked with an asterisk () indicate the meat is undercooked.*

Valentine’s Day Menu

Saturday, February 14, 2026 5:00pm to 9:00pm

Pricing and Reservations

Note: This is a Prix Fixe menu only. Items marked with an asterisk (*) indicate meat that may be served undercooked; please request your preferred preparation.

Appetizers

Choice of One

  • Calamari Alla Veneta: Grilled baby calamari served on light spicy garlic Swiss chard.

  • Zuppa del Giorno: Freshly made daily; ask your server for today’s selection.

  • Carpaccio di Tonno: Thin slices of seared Ahi tuna topped with arugula, diced tomatoes, and a lemon vinaigrette.

  • Fiori di Zucca (Vegetarian): Delicate squash blossoms filled with creamy, herby ricotta, lightly battered and fried to golden perfection, served on a bed of tomato sauce.

  • Insalata di Carciofi (Vegetarian): Finely chopped baby purple artichoke with chopped arugula and mixed baby greens in a house vinaigrette, topped with shaved imported Parmigiano. 

  • Burrata Speck: Freshly made creamy mozzarella served with thin-sliced smoked dry prosciutto, extra olive oil, fresh basil, and 25-year-aged balsamic vinegar from Modena.

Main Course

Choice of One

  • Risotto al Granchio: “Carnaroli” rice simmered with jumbo lump crab meat and fresh chives, topped with a soft-shell crab.

  • Ravioli di Funghi al Tartufo Nero: Freshly made large wild mushroom and porcini ravioli served with a shaved fresh winter black truffle sauce.

  • Linguine all’Aragosta: Freshly made linguini sautéed with half Pacific lobster (out of the shell) in a lobster sauce.

  • Fettuccine al Riccio di Mare: Freshly made fettuccine with fresh “Uni” (sea urchin) in a white wine sauce, topped with crème fraîche and imported black caviar.

  • Filetto di Manzo a la “Modena” (*): Grilled “USDA Prime” beef tenderloin served with a 25-year-old Modena balsamic vinegar reduction.

  • Spigola Cilena Balsamico: Fresh Chilean seabass marinated in balsamic sauce, grilled and served on a bed of lentils with an arugula salad.

  • Filetto di Branzino: Grilled filet of Mediterranean striped bass with fresh spices, served with the vegetable of the day.

  • Costola d’Abbacchio (*): Charbroiled 12 oz. “USDA Prime” lamb loin chop (3 pieces) with fresh porcini sauce, sautéed spinach, and potatoes.

Desserts

Choice of One

  • Torta di Limone Verde: “Key Lime Tart” baked on an almond granola crust with fresh-squeezed lime juice custard, topped with whipped cream.

  • Torta di Formaggio con Amaretto: Amaretto ricotta cheesecake served with a berry compote.

  • Tiramisu: Ladyfinger cookies soaked in espresso coffee with fresh mascarpone mousse, topped with cocoa powder.

  • Torta di Cioccolato: Chocolate molten flourless cake served with raspberry sauce and vanilla gelato.