A N T I P A S T I
COZZE AL POMODORO 10
P.E.I. mussels, white wine, basil and tomato broth.
MELANZANE ALLA PARMIGIANA 11
Layered and lightly pan fried eggplant, topped with rustic homestyle tomato basil sauce, grated mozzarella and grano padano cheese.
Diver scallop crusted in black and white sesame seeds, topped with onion and apple marmalade and milk cloud.
GAMBERONI POMODO E FORMAGGIO DI CAPRA 12
Jumbo shrimp, home style tomato basil sauce, topped goat cheese.
FRITELLE DI TALEGGIO VINCOTTO 11
Taleggio cheese fritter topped with carmelized bosc pears and port wine reduction.
Charred citrus marinated octopus “sottolio”.
CALAMARI ALLA GRIGLIA 12
Calamari tossed in a balsamic vinaigrette served with capers, cherry tomatoes, sundried black olives and fresh herbs.
POLENTA DI SPINACI E FORMAGGIO DI CAPRA 10
Homemade polenta with spinach, goat cheese, oven dried tomatoes, grape tomatoes and sundried black olives.
ANTIPASTO MISTO 19
A selection or cured meats, soft and hard cheeses served with assorted vegetable. (serves two)
VITELLO CARPACCIO 13
Thinly sliced veal tenderloin served with arugula and parmigiano shavings.
ZUPPA DEL GIORNO 8
I N S A L A T A
Bufala mozzarella and ripe vine tomatoes served with pesto,
fresh basil and a balsamic reduction.
INSALATA DI FARRO 11
Whole grain faro, leek, celery root, shaved fennel tossed in extra virgin olive oil and aged balsamic reduction.
BABY SPINACH 11
Baby spinach tossed in a white balsamic vinaigrette and topped
with prosciutto, gorgonzola, walnuts and carmelized pears.
INSALATA DI CAESAR 10
Romaine hearts served with shaved parmigiano and crispy pancetta.
INSALATA DI FUNGHI 12
A warm salad of sautéed crimini mushrooms, arugula, toasted walnuts, celery hearts and shaved parmigiano cheese tossed in a lemon vinaigrette.
INSALATA VERO 9
Italian mixed greens tossed in a white balsamic vinaigrette dressing.
P A S T A
SPAGHETTI ALLA CARBONARA 16
Spaghetti served with crispy pancetta, fresh garlic, onions, parsley
and egg yolks.
GNOCCHI PIZZAIOLO 17
Homemade potato gnocchi in Vero’s own home-style tomato basil sauce topped with ricotta.
BUCATINI CON POLLO 18
Pesto cream sauce with chicken, oven dried tomatoes and leeks.
LINGUINI PESCATORE 19
Sauteed mussels, shrimp, calamari, clams and bay scallops in a home-style plum tomato sauce.
PAPPARDELLE AGLIO OLIO 16
Extra virgin olive oil, roasted garlic with broccolini and black olives.
PAPPARDELLE FUNGO 18
Fresh egg noodle with forest mushrooms, Verdicchio white wine, topped with truffle oil and shaved parmigiano.
MATAGLIATI CON FILETTO BISONTE 23
Rough cut fresh egg noodles tossed with bison tenderloin in a fresh chili oil topped with candied cippolini and chive mascarpone.
PAPPARDELLE AL BOLOGNESE 17
Fresh egg noodle pasta served with home-style meat ragu.
WHOLE WHEAT SPAGHETTI AGLIO E OLIO 16
Whole wheat spaghetti served with snow peas, scallions, green olives, oven dried tomatoes and fresh herbs in a garlic and olive oil sauce.
RAVIOLI APERTO 17
Fresh egg pasta stuffed with spinach and ricotta cheese alla vodka.
PENNE CALABRESE 16
Homemade Italian sausage, rapini, sundried black olives and fresh chili peppers in a plum tomato, herb and garlic sauce.
S E C O N D I
VITELLO SALTIMBOCCA 23
Pan seared prosciutto and sage wrapped veal scaloppine
in a veal jus reduction served with sautéed gnocchi and pancetta
with seasonal vegetable.
VITELLO PICATTA 22
Pan seared veal scaloppine in a caper white wine sauce served
with sautéed gnocchi and pancetta with seasonal vegetables.
ANGUS PEPPERCORN BISTECCA 29
With roasted garlic truffle smash, green beans and
herbed red wine sauce.
AGNELLO AL FORNO 32
Herb-crusted Australian rack of lamb served with Chef’s choice of potato and seasonal vegetables.
POLLO AL FORNO 22
Oven-roasted chicken breast supreme served with Chef’s choice of potato and seasonal vegetables.
R I S O T T O
RISOTTO DI PORCINI BIANCHI 22
White porcini mushroom risotto, drizzled with truffle oil and topped with parmigiano shards.
RISOTTO FORMAGGI 20
Ricotta marscapone and grano padano.
RISOTTO DI GAMBERI 24
Arborio and white wine shrimp risotto.
P I Z Z A
Fresh basil, oregano, mozzarella and tomato sauce.
Pepperoni, mozzarella and tomato sauce.
Soppressata, mushrooms, black olives, marinated artichokes,
oregano, mozzarella and tomato sauce.
CAPRA E CARCIOFI 16
Pesto, goat cheese, artichokes and calabrese green olives.
THE VERO 16
Prosciutto, parmigiano shavings and roasted garlic oil topped
with spinach salad.
THE LEASIDE 17
Grilled chicken, red onion, goat cheese, sundried tomato, mozzarella
and tomato sauce.
Wild mushrooms, carmelized onions and gorgonzola, topped with arugola.
Homemade Italian sausage, roasted red pepper, hot pepper oil,
mozzarella and tomato sauce.
Grilled eggplant, red peppers, zucchini and rapini with mozzarella
and tomato sauce.
D O L C I
PANNA COTTA 8
Vanilla bean and white chocolate panna cotta topped with Frangelico marinated seasonal berries.
TORTA DI FRUTTA E MARZAPANE 8
Fruit flan topped with seasonal fruits, marzipan and panna.
PIZZETTA DI TALEGGIO E CREMA DI CIOCCOLATA 12
Pizzetta topped with carmelized bosc pears, creamy taleggio and chocolate-hazelnut.
Traditional Italian dessert made with lady fingers infused with espresso and Italian liquor, layered with a mascarpone cheese mousse.
TORTA DI CIOCCOLATA 8
Flourless semi-sweet chocolate cake that is so creamy and rich,
it literally melts in your mouth.