Cucina Venti’s Easter Brunch
April/16th 10:00am to 3:00pm $45 per person
Egg White Frittata - Spinach, onions, and mushrooms topped with Laura Chanel goat cheese and tomatoes.
Primavera Frittata - Spinach, red bell peppers, onions, mushrooms and cheddar- jack cheese.
Smoked Salmon - Served with capers, tomatoes, onions, cream cheese and crostini’s.
Fresh Burrata Cheese – Drizzled with olive oil and garnished with parsley. Served with arugula and toasted ciabatta bread with garlic and olive oil.
Caprese – Sliced fresh buffalo mozzarella, roma tomatoes and basil, seasoned with salt and pepper and olive oil.
Venti’s assorted cheese and mixed Olives
Fresh cut mixed fruits and berries
Strawberry Fields – mixed greens, strawberries, walnuts, gorgonzola cheese crumbles, and poppy seed dressing
Pesto Tortellini- Sun dried tomatoes and fresh spinach, in a light Pesto cream sauce topped with smoked Gouda cheese, baked in oven.
Lasagna - With meat sauce, mozzarella and provolone cheeses.
Eggplant Parmigiana- Eggplant breaded and baked served with ventis marinara sauce.
Mushroom Pizza – Sautéed assorted wild mushrooms, fresh thyme, and goat cheese & truffle oil.
Arugula and Prosciutto Pizza- Red onion, Parmigiano-Reggiano cheese, mozzarella cheese, drizzled with olive oil.
(Other pizza options available upon request.)