MENU DELLA CENA
A N T I P A S T I
MINESTRA DI RISO SEDANO E POMODORO (Veneto) 3.99 cup/6.99 bowl Venetian-style tomato soup with rice, celery, onions, basil and grated Parmigiano-Reggiano (vegetarian) Bianco
PROSCIUTTO E MELONE (Friuli) 10.99 Tuscan melon and thinly sliced Prosciutto San Daniele, Parmigiano-Reggiano, balsamic vinegar reduction Bianco
MOLECHE FRITTE (Veneto) 11.99
Fried soft shell crab served over sliced heirloom tomatoes, radicchio, mache and green onions
with lemon olive oil dressing and garnished with peperoncino sauce Pinot Grigio
INSALATA DI POMODORO (Veneto) 8.99
Heirloom tomatoes with English cucumber, spring onions, basil and extra-virgin olive
oil (vegan) Prosecco
 
P A S T A
FETTUCCINE AL SALMONE AFFUMICATO (Trentino) 17.99 Imported thin pasta ribbons with smoked salmon, dill, brandy, capers and
cream sauce Bianco
MEZZI RAVIOLI AL VINO ROSSO (Friuli) 18.99
Housemade ravioli filled with Prosciutto San Daniele,
swiss chard and Parmigiano-Reggiano in a
Sangiovese wine-porcini sauce topped with
Asiago cheese Pinot Grigio
SPAGHETTI ALL’ARAGOSTA (Veneto) 33.99
Spaghetti with whole butterflied Maine lobster, spicy marinara sauce, garlic and brandy sauce Prosecco
RISOTTO MANTECATO AL BRANZINO (Friuli) 20.99
Carnaroli rice with Mediterranean seabass,
shrimp, shallots, Trebbiano wine, brandy,
herbs and green grapes Bianco
 
S E C O N D I
TONNO ALLO ZENZERO (Veneto) 24.99
Grilled Ahi tuna with citrus-ginger sauce; served over sliced heirloom tomato salad with arugula,
red onion and lemon dressing Pinot Grigio
POLLASTRINI PLINI E BONI (Veneto - 15th Century Recipe) 21.59 Grilled whole game hen with cream cheese, ground almonds, cinnamon, nutmeg, ginger and saffron stuffing in a Trebbiano wine sauce; served with Veneto salad and lemon Pinot Noir
MEDAGLIONI DI PORCO ((Trentino) 22.99
Pan roasted medallions of pork tenderloin with
bacon-mustard sauce; served over sautéed organic spinach with roasted Yukon Gold potatoes Valpolicella
 
D O L C I
MANGIA E BEVI (Veneto) 8.99
Fresh fruit marinated in Prosecco with lemon,
cabernet and peach sorbets, Grand Marnier and fresh
whipped cream topped with Blue Curacao; served
with a baicoli cookie
VINI DELLE TRE VENEZIE
PROSECCO DI VALDOBBIADENE, BRUT DORO, VIGNE DI ALICE, VENETO
$8.95 glass
This light and delicately effervescent sparkling wine is produced from 100% Prosecco grapes cultivated in the Valdobbiadene zone of the Veneto. It is elegant and fresh with lovely aromas of green apple, wildflower, minerals and almonds with a nice balance of layered flavors followed by a vibrant finish. This is the home of Prosecco, the perfect aperitif to begin your Tre Venezie adventure.

BIANCO DI CUSTOZA, REMO FARINA, VENETO, 2008
$5 half glass $9 glass $35 bottle
Produced from a blend of six different grapes: Garganega, Trebbiano Toscano, Fernanda, Riesling Italico, Chardonnay and Sauvignon, cultivated in vineyards in and around the town of Verona. It is a light-bodied crisp white wine with citrus, peach and pear flavors. A great match with the Fettuccine and Risotto.

PINOT GRIGIO, TENUTA LUISA,
FRIULI, 2008
$5 half glass $9 glass $35 bottle
This crisp and refreshing medium-bodied white is brimming with aromas and flavors of citrus fruit and jasmine. It is racy and bright with a zesty finish which makes it an excellent pairing with the Mezzi Ravioli and Tonno.

PINOT NOIR, KRIS,
ALTO ADIGE, 2008
$5 half glass $9 glass $35 bottle
The mildly cold weather of Alto Adige is particularly well suited for the Pinot Noir, aka Pinot Nero, grape. It has enticing aromas of ripe blackberries and red forest fruits, followed by firm yet well-structured tannins. Elegant and subtle, Kris Pinot Noir has great balance and a rich finish, making it a nice pairing with the Pollastrini.

VALPOLICELLA RIPASSO, MASI CAMPOFIORIN, VENETO, 2006
$6 half glass $11 glass $42 bottle
Concentrated, fragrant and full-fruited, this red is produced from very ripe bunches of Corvina, Rondinella, Cabernet Sauvignon, Sangiovese and Croatina grapes that are partially dried prior to crushing. This produces a heady and robust dry red that is brimming with earthiness, plum, cedar and spice. It is full-bodied and lush with a long-lasting velvety finish which makes it a great match for the Pork Tenderloin.

Click here for a printable version of this menu in PDF format


Alfonso Sanna
Chef-Partner Canaletto
Newport Beach

Alfonso Sanna grew up in the small village of Villamar, Sardegna, the second largest island in the Mediterranean. Cooking came naturally to Alfonso as early as the age of ten. He credits spending time with his grandmother preparing meals in the kitchen as his influence in becoming a chef. It was her passion for fresh seafood that resonated most with Alfonso: "It’s all about the seafood in Italy. Italian cooking is deeply rooted in tradition and is very rustic and simple in style. This Inverno Tre Venezie menu has a nice balance of ingredients. From seafood to beef to pasta and risotto, there's a little something here for everyone."

Alfonso graduated with a culinary degree from L’Instituto Professionale Alberghiero in Arzachena, Sardegna. From there, he cooked in various capacities at restaurants in Sardegna, Parma, Rome, London and Paris. In Italy, he worked at the Hotels Due Lune and Li Cuncheddi in Sardegna and Ristorante Osteria da Anna in Rome. Prior to joining Il Fornaio, Alfonso was the Executive Sous Chef for Sale e Pepe Restaurant at the Marco Beach Ocean Resort and Lead Cook at restaurant Galileo da Roberto Donna in Washington, DC.

Now, Alfonso is the Chef-Partner of Canaletto in Newport Beach, which offers a Veneto-inspired selection of fresh seafood, cured meats, rotisserie, grill, risotto and housemade pasta each day.


Maurizio Mazzon
Executive Chef
Maurizio Mazzon was born in Marcon, Veneto. He knew he would be a chef from the age of eight when he would cook shellfish caught with his brother off Punta Sabbioni near Venice. Mazzon comes from a family of bakers and went on to realize his dream by spending 10 years working his way up through the various kitchens of Venice’s great restaurants and hotels.

Mazzon was the culinary leader in the 1999 opening of Canaletto Ristorante Veneto at The Venetian Resort Hotel and Casino in Las Vegas. This authentic Venetian restaurant was Maurizio’s realization of a lifelong dream: create a world-class dining destination here in the U.S. that would honor the kitchens where he honed his craft. Mazzon’s menu presents traditional foods of the “Tre Venezie” area of northeastern Italy, complemented by the wines of this less heralded part of the country. Situated at the heart of The Venetian’s re-creation of St. Mark’s Square, Canaletto quickly became one of the busiest Italian restaurants in the world.

The second Canaletto Ristorante Veneto, located at Fashion Island in Newport Beach, California, opened November 2008 with Maurizio at the helm. His original vision, to offer the most complete Veneto dining experience in the country, was achieved.

The term “Tre Venezie” (literally “Triple Veneto”) refers to the three northeastern regions of Italy: Veneto (called Venezia Euganea before 1947), Trentino-Alto Adige/Südtirol (once also called Venezia Tridentina) and Friuli-Venezia Giulia.

Italian is spoken throughout but is often used only with strangers or in the cities, because most inhabitants speak their own local dialect to one another. The Venetian dialect is widely spoken in Veneto and on the coast to Trieste and Istria, as well as in the towns of Pordenone and Gorizia in Friuli and in most parts of Trentino. Friulano is the dominant language of Friuli and is officially recognized by the Italian state. German is the primary language of the Alto-Adige/Südtirol area, where Italian is spoken by less than a third of the inhabitants. Ladin is spoken by a few thousand people in the Dolomites and Sloveneis is what you'll hear spoken on the Slovenian border.

“Venetia et Histria” was another name for the area at the time of the Roman Empire, comprised of Veneto, Trentino, Friuli-Venezia Giulia, East Lombardy and Istria. It was named after the people of Veneti, who are still largely the main ethnic group of the Italian part. This civilization became the seat of the Venetian empire, which became fabulously wealthy first trading salt, and then exotic spices, with trading partners throughout Europe. As gatekeepers of this trade route and these unique commodities, the entire area enjoyed massive increases in living standards and cultural, viticultural and culinary development.

The Tre Venezia area has over the centuries developed a diverse yet distinct culinary character. It's as refined a cooking style as you'll find anywhere in Italy, but hearty too. And strange spices, along with decidedly “un-Italian” flourishes, can be found in many dishes. It's a wonderful if less well-known part of Italy full of surprises. Each season we present a different seasonal menu inspired by the culinary traditions found in this magical part of the world.