Vero Trattoria

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.

PETTINE  12

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.

POLIPO  11

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

CAPRESE  14

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

MARGHERITA  12

Fresh basil, oregano, mozzarella and tomato sauce.

PEPPERONI  14

Pepperoni, mozzarella and tomato sauce.

CAPRICCIOSA  16

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.

FUNGHI  14

Wild mushrooms, carmelized onions and gorgonzola, topped with arugola.

DIAVOLA  16

Homemade Italian sausage, roasted red pepper, hot pepper oil,

mozzarella and tomato sauce.

ORTOLANA  15

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.

TIRAMISU   8

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.