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MENU DELLA CENA
A N T I P A S T I
 CANEDERLI IN BRODO (Trentino) 4.99 - 6.99 Spinach, ricotta and bread dumplings topped with Parmesan;
served in capon broth  Kerner
POLENTA DEL CANSIGLIO (Friuli) 8.99
Soft polenta with mixed field mushrooms, porcini mushrooms,
gorgonzola cheese, sliced garlic and parsley oil Kerner
ASPARAGI BIANCHI CON BRESAOLA
(Trentino) 7.99
White asparagus topped with a hard-boiled egg, mustard and
Champagne vinaigrette; served with bresaola and Parmesan Prosecco
CARPACCIO CON RADICCHIO DI TREVISO
(Veneto) 12.59
Sliced beef tenderloin stuffed with radicchio
and taleggio cheese; topped with micro arugula,
lemon olive oil and white truffle oil Friulano
P A S T A
GNOCCHI DI CASTRA (Veneto) 16.99
Housemade potato dumplings with lamb ragu, vegetables,
red wine and pecorino cheese
Valpolicella
TAGLIATELLE ALLA CASTELLANA
(Trentino) 17.99
Fresh pasta with pork tenderloin, bacon, shiitake mushrooms,
fresh thyme, Parmesan, brandy and cream
Teroldego
TORTELLONI ALL’AMPEZZANA (Veneto) 18.59
Fresh pasta filled with red beets, ricotta and Parmesan cheese,
topped with a sage cream sauce and poppy seeds
Friulano
RISOTTO DELLE MALGHE (Friuli) 18.99
Carnaroli rice with mixed mushrooms and radicchio,with an Ubriaco cheese sauce Refosco
S E C O N D I
BRACIOLA DI MAIALE AFFUMICATA (Friuli) 22.59
Smoked pork chop with crispy pancetta;
served with sweet & sour red cabbage
and roasted Yukon Gold potatoes Refosco
SALMONE VAL ULTIMO (Trentino) 25.99
Grilled Coho salmon with marjoram-dill hollandaise,
sautéed leeks and cherry tomatoes; served over soft polenta
and garnished with a parsley vinaigrette
Kerner
SCALOPPINE VAL GARDENA (Veneto) 24.99
Veal with speck, chopped asparagus, porcini mushrooms
and Prosecco; served with soft polenta
Teroldego
CAPRIOLO AI MIRTILLI CON POLENTA
(Veneto) 22.99
Braised venison served with housemade blueberry preserves,
canederli and fresh polenta Valpolicella
D O L C I
SFORMATINO ALLE AMARENE (Veneto) 7.59
Amarena cherry cream parfait with hazelnut croccante
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VINI DELLE TRE VENEZIE
 PROSECCO DI VALDOBBIADENE, ISABELLA, VENETO, NV
$8.95 glass
 This light and delicately effervescent sparking wine is
produced from 100% Prosecco grapes cultivated in the
Valdobiaddene 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. Prosecco is the perfect aperitif to begin
your Tre Venezie adventure and is also a nice pairing with
the Asparagi Bianchi con Bresaola.
FRIULANO, TENUTA LUISA, FRIULI, 2007 $5.75 half glass $11.50 glass $46 bottle
 Friuliano, previously known as Tocai, is one of Friuli’s great
indigenous white wines. It is an elegant,medium-bodied and
highly aromatic wine that has wonderful aromas and flavors
of pear, peach, acacia and almond. Tenuta Luisa Friulano is
smooth and dry with a long, clean and minerally finish. An
outstanding match with the Carpaccio and Tortelloni.
KERNER, ABBAZIA DI NOVACELLA, 2008, ALTO ADIGE
$6.50 half glass $12.25 glass $49 bottle
 Abbazia di Novacella, established by the Augustinian order
of monks in 1142, is Italy's northernmost winery and is one
of the few wine-producing monasteries that remains an
activemonastery. Produced from100% Kerner grapes grown
in the Valle d’Isarco, this rich, ripe and aromatic white has
lovely aromas and lush flavors ofmelon, citrus zest and spice.
It is medium-bodied with a long, lively finish and is a great
pairing with the Polenta and Salmone.
 VALPOLICELLA RIPASSO, NICOLIS SECAL, VENETO 2005
$6.50 half glass $12.25 glass $49 bottle
This concentrated, fragrant and full-fruited 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, making it a great match with the Gnocchi and Capriolo.
TEROLDEGO ROTALIANO, CANTINA ROTALIANA
DI MEZZOLOMBARDO, TRENTINO, 2006  $4 half glass $8 glass $32 bottle
REFOSCO DAL PEDUNCOLO ROSSO,
CA BOLANI ALTURIO, FRIULI 2004 $5.50 half glass $10.75 glass $43 bottle
The indigenous Refosco grape is thought by many to be the
red wine grape of the future for Friuli. This flavorful,mediumbodied
dry red is jammy and juicy - full of ripe berry, plum,
and violet aromas and intense flavors of ripe berries, black
cherry and spice. The finish is long lasting and lush which
makes it a delicious pairing with the grilled meat and flavorful
cheeses found in the Braciola di Maiale Affumicata.
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Click here for a printable version of this menu in PDF format |
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.
Alfonso Sanna
Chef-Partner Canaletto Newport Beach
Alfonso Sanna grew up in the small village of Villamar, Sardegna, in the southern
part of the island. 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. Fromthere, 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 RistoranteOsteria da Anna in Rome. Prior to joining Il Fornaio, Alfonso was
the owner and 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 Venetoinspired
selection of fresh seafood, cured meats, rotisserie, grill, risotto and housemade
pasta each day.
The term "Tre Venezie"(literally "Triple Veneto") refers to the three northeastern regions of Italy: Veneto (before 1947 it was called Venezia Euganea), Trentino-Alto Adige/Südtirol (once also called Venezia Tridentina) and Friuli-Venezia Giulia.
Italian is spoken throughout the area 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 area. 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 will present a different seasonal
menu inspired by the culinary traditions found in this magical part of the world.
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