Due Venti Service List

Main Menu

• Antipasti

  • Pate Di Pollo

    housemade chicken liver pate accompanied by a tart cranberry relish & served with crostini

    $8.00

  • Calamari Romagna

    fresh squid sauteed with white wine, crushed tomatoes, raisins, capers, pine nuts & farro

    $8.00

  • Fritelle

    eva’s cauliflower fritter recipe accented with garlic & herbs, pan fried in olive oil served with a warm tomato caponata & garlic- herb aioli

    $9.00

  • Sfoglia Di Pane

    oven fired flatbread topped with roasted honey crisp apples, mushrooms, goat cheese, & smoked prosciutto (d.o.p. certified),

    $11.00

  • Fagioli Toscani

    roasted garlic & michigan white bean spread; served with toasted raisin/walnut bread

    $9.00

  • Acciughe

    chilled marinated white anchovies atop a rustic parsely dressing

    $8.00

  • Formaggio

    assorted cheeses with wine soaked cherries & honeycomb

    $8.00

  • Salumi

    imported cured meats with house pickled vegetables & whole grain mustard

    $9.00

  • Verdure

    roasted olives & seasonal vegetables served warm

    $9.00

• Zuppa & Insalata

  • Zuppa

    seasonal inspiration(your server will inform you of this evening’s selection)

    $5.00

  • Panzanella D'autunno

    an autumn bread salad: roasted butternut squash, pomegranate seeds, feta cheese, croutons & arugla tossed with a citrus vinaigrette

    $10.00

  • Insalata Della Casa

    gourmet greens, golden raisins, goat gorgonzola cheese & toasted pine nuts, dressed with our house vinaigrette (lemon, white wine vinegar & fresh herbs)

    $8.00

• Piatti Principali

  • Ragu Di Coniglio

    a light & fragrant ragu of gunthorp farms rabbit, fennel, carrots, raisins & wine; served over delicate ribbons of crepes tossed in butter, thyme & orange zest finished with pecorino cheese studded with black truffle

    $24.00

  • Porco Arrosto

    pan seared tenderloin of berkshire pork served alongside a creamy mascarpone-polenta & salsa verde

    $26.00

  • Osso Bucco

    braised veal shank served with a red wine-porcini sauce; accompanied by herbed spatzle and topped with a gremolata (parsely, mint, lemon zest, garlic)

    $30.00

  • Tortino

    a delicate white bean “soufflé” baked to order; topped with a ragu of wild mushrooms & fennel, finished with dollops of goat cheese

    $20.00

  • Cappellacci

    delicate pillows of pasta filled with minced roasted chicken, gorgonzola, caramelized onions & herbs in an aromatic tomato broth, garnished with a walnut-pecorino tuille

    $24.00

  • Gnocchi

    handmade pumpkin-ricotta dumplings tossed wiith pancetta, sage & cream

    $22.00

  • Pesci Crostosi Con Pistachio

    pan seared fresh wild caught sea bass encrusted with pistachios accompanied by garbanzo beans sautéed with garlic & mint garnished with crumbled goat cheese, citrus & sea salt butter

    $25.00

  • Ravioli

    Scallop mousse filled pillows of pasta tossed in a light sauce of lemon, butter & sundried tomatoes

    $25.00

• Dolci

  • Salumi Di Cioccolatta

    artisan chocolate 'salami' studded with pistachios & butter cookies, served with toasted bread

    $10.00

  • Crostata Della Susina

    red wine-poached italian plums & spiced ricotta in a handmade butter crust

    $9.00

  • Panna Cotta

    a chilled vanilla-maple custard topped with sunflower streusel & an apricot sauce

    $8.00

  • Torta Dell'opera

    a delicate torte of espresso soaked almond cake, ganache & italian buttercream

    $10.00

  • Biscotti

    assortment of housemade italian sweets

    $8.00

  • Sorbetto - Gelato

    grape-coriander sorbetto or caramel-fennel gelato topped with smoked sea salt

    $6.00