Fine Dining In Mountain View

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Elegance | Sophistication | Quality

Fine dining is more than a white tablecloth.

At Cucina Venti, we curate a sophisticated environment, craft indelible cuisine, and provide a level of service that is unmatched in the Bay Area.

Have a dining experience you won't forget.

Dinner Menu

Executive Chef: Antonio Zamorano

Appetizers

Smoked Wild Scottish Salmon & Ossetra Caviar

Served on Bellini’s with crème fraiche & dill

Australian Lamb Riblets

Grilled with an oregano vinaigrette (GF)

Spanish Octopus

Grilled with lemon, oregano, and olive oil, served with frisee, roasted red peppers, kalamata & a lemon vinaigrette (SH)

New Zealand Lamb Meatballs

Served with cucumber & mint yogurt and pickled radish (GF/E)

Calamari

Fried calamari served with lemon wedges, cocktail sauce, and serrano aioli (SH)

Bruschetta

Toasted ciabatta bread with Roma tomatoes, olive oil, Kalamata olives, garlic, and basil (V)

Burrata & Heirloom Tomatoes

Served with olive oil and a balsamic pearls (Veg/D)

Sizzling Prawns

Sautéed prawns in garlic, olive oil and chili flakes (SH)

Zucchini Cakes

Served with cucumber & mint yogurt (Veg/D)

Sausage and Honey Flatbread

Tomato sauce, homemade Italian sausage, serrano peppers, mascarpone (D)

Mushroom Flatbread

Sautéed assorted wild mushrooms, fresh thyme, goat cheese, and truffle oil (Veg/D)

Salads

Gazpacho

Prawns, cucumbers, & granny smith apples in a tomato, basil, cucumber, olive oil & sherry puree (SH)

Caesar

Baby gem romaine lettuce, parmesan cheese, toasted croutons, served with a Caesar dressing (SH/D)

Summer Melon Salad

A refreshing composition of cubed seasonal melons, crisp arugula, fresh mint, frisée, and lollo rosso. Finished with Marcona almonds, shaved Parmesan, and a bright Sherry-shallot vinaigrette

Beet Carpaccio

Delicate slices of red baby beets served with a vibrant beet tartare, crisp diced apples, toasted walnuts, and a silky beet purée. Adorned with shaved Pecorino, fresh chives, and honey Champagne vinaigrette, accompanied by a petite salad of frisée and microgreens

California Citrus Salad

A mix of Arugula, gem lettuce, radicchio, frisée & fennel with seasonal oranges with sherry vinegar & orange citrus dressing (Veg)

Meat & Poultry

Australian Wagyu N.Y.

(12 oz.) An exquisite selection of premium cut New York steak, prepared to highlight the exceptional marbling and melt-in-your-mouth texture of this rare cut (GF)

Japanese Wagyu A5

(5 oz.) An exquisite selection of premium A5 Japanese Wagyu steak, prepared to highlight the exceptional marbling and melt-in-your-mouth texture of this rare cut (GF)

38 North Coriander Crusted Duck

Duck breast with red cherries, turnips, roasted baby carrots, in a port wine reduction (D)

Bone-In Ribeye

(16 oz.) Grilled bone-in ribeye, served with roasted potatoes in a lemon vinaigrette (GF)

Filet Mignon

(8 oz.) Grilled filet mignon, served with black truffle mashed potatoes, roasted cipollini onions, and assorted wild mushrooms with demi glaze (GF/D)

Australian Lamb Chops

Grilled lamb chops, served with Swiss chard & roasted potatoes in a lemon vinaigrette (GF)

Harris Ranch Short Ribs

Slow braised short ribs, over creamy mashed potatoes in a light wine sauce (GF)

Organic Mary’s Bone-In Chicken Breast

In a savory wine sauce enhanced with garlic and herbs served with mashed potatoes, and grilled garden broccolini (GF/D)

Fettuccine Carbonara

Served with pancetta, English green peas, and mushrooms in a white cream sauce (E/D)

Fettuccine with Duck Confit

Duck confit, truffle oil, English peas, assorted mushrooms, raisins, parmesan cheese, toasted pine nuts & duck cracklings in a light cream sauce (N/E/D)

Seafood

Spaghetti al Granchio

Hand-tossed spaghetti featuring sweet Dungeness crab, blanched broccolini, and a rich butter emulsion. Finished with a vibrant lemon confit gremolata, fresh parsley, and a generous dusting of shaved Parmesan (SH)

Halibut

Pan seared Alaskan halibut filet, served with black truffle risotto, English peas, Chanterelle & assorted mushrooms, mascarpone cheese & truffle oil (D)

King Ora Salmon

Pan seared salmon filet, served with asparagus, roasted rosemary potatoes in a piccata sauce (D)

Scallops

Seared scallops served with grilled asparagus, roasted potatoes, corn, mushrooms, basil, bacon, & spinach (SH/D)

Fettuccine Pescatore

Fresh salmon, halibut, clams, and prawns in a spicy white wine tomato sauce (SH/E)

Seafood Paella

Arborio rice with Saffron, prawns, clams, sausage, scallions & bell peppers (SH)

Vegetarian

Black Truffle Risotto

English peas, Chanterelle mushrooms, assorted mushrooms, mascarpone cheese, truffle oil, & freshly shaved black truffles (Veg)

Porcini Mushroom Ravioli

Assorted wild mushrooms, roasted cherry tomatoes, and spinach in a light marsala cream sauce (Veg/E/D)

Angel Hair Pasta

Tomatoes, marinara sauce, fresh basil, and garlic (Veg)

ADD FRESHLY SHAVED SUMMER BLACK TRUFFLES TO ANY ENTRÉE

Allergen Key:

Allergen Key: (GF) Gluten free | (D) Dairy | (N) Nuts | (SH) Shellfish | (Veg) Vegetarian | (V) Vegan | (E) Eggs

Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
We kindly decline any substitutions, for all dining guests, an automatic gratuity of 20% will be applied

Lunch Menu

Appetizers

Australian Lamb Riblets

Grilled with an oregano vinaigrette (GF)

Spanish Octopus

Grilled with lemon oregano vinaigrette and olive oil, served with frisée, roasted red peppers & kalamata olives (SH)

Calamari

Fried calamari served with lemon wedges, cocktail sauce, and serrano aioli (SH)

Bruschetta

Toasted ciabatta bread with Roma tomatoes, kalamata olives, olive oil, garlic, and basil (V)

New Zealand Lamb Meatballs

Served with cucumber, pickled radish & mint yogurt (E)

Burrata & Heirloom Tomatoes

Served with olive oil and a balsamic reduction (Veg/D)

Sizzling Prawns

Sautéed prawns in garlic, olive oil, chili flakes and fresh herbs (SH)

Zucchini Cakes

Served with cucumber & mint yogurt (Veg/D)

Sandwiches

Served on Ciabatta bread

Ribeye

Tomato, red onion, provolone cheese, lettuce and pesto aioli served with roasted potatoes & lemon vinaigrette (D)

Lamb

Tzatziki sauce, fresh feta crumbles, tomatoes and red onions served with Greek salad (E/D)

Vegetarian Caprese

Heirloom tomatoes, mozzarella, fresh basil leaves, sun-dried tomatoes, crispy arugula, black olives and creamy basil pesto on a toasted ciabatta bread served with Side Salad (Veg/D)

Flatbreads

Spicy Chicken

Grilled chicken breast, Mozzarella cheese, caramelized onion, roasted red pepper, cilantro, oregano and crushed red pepper flakes (D)

Sausage and Honey

Tomato sauce, homemade Italian sausage, serrano peppers, mascarpone cheese, basil (D)

Mushroom

Sautéed assorted wild mushrooms, fresh thyme, goat cheese, and truffle oil (Veg/D)

Siciliano

Mozzarella, provolone, Italian sausage, broccolini, roasted garlic, red chili flakes (D)

Margherita

Fresh Mozzarella, Roma tomatoes, fresh basil, pecorino Romano, drizzle of olive oil (Veg/D)

Soup & Salads

May Add To Any Salad

Chicken Breast | Prawns | Salmon

Gazpacho

Prawns, cucumbers & granny smith apples in a tomato, basil, cucumber, olive oil & sherry puree (SH)

California Citrus Salad

A mix of Arugula, gem lettuce, radicchio, frisée & fennel with seasonal oranges with sherry vinegar & orange citrus dressing (Veg)

Greek

Heirloom cherry tomatoes, cucumbers, Roma, oregano, kalamata olives, red onions, bell peppers, topped with feta cheese in a lemon vinaigrette (Veg/D)

Caesar

Baby gem romaine lettuce, parmesan cheese, toasted croutons, served with a Caesar dressing (D)

Greens & Apples

Garden lettuce, gorgonzola cheese, walnuts, cranberries, apples and poppy seed dressing (Veg/N/D)

Spinach & Strawberries

Baby spinach, gorgonzola cheese, fresh organic strawberries, cherry tomatoes, walnuts, cranberries, red onions, served with a raspberry vinaigrette (Veg/N/D)

Meat & Poultry

Australian Wagyu N.Y.

(12 oz.) An exquisite selection of premium cut New York steak, prepared to highlight the exceptional marbling and melt-in-your-mouth texture of this rare cut (GF)

Japanese Wagyu A5

(5 oz.) An exquisite selection of premium A5 Japanese Wagyu steak, prepared to highlight the exceptional marbling and melt-in-your-mouth texture of this rare cut (GF)

Organic Chicken Skewers

Served with wild rice and brunoised vegetables (GF)

Lamb Skewers

Ground lamb skewers with a side of Greek salad (E/D)

Bone-In Ribeye

(16 oz.) Grilled bone-in ribeye, served with roasted potatoes in a lemon vinaigrette

Australian Lamb Chops

Grilled lamb chops, served with Swiss chard and roasted potatoes in a lemon vinaigrette (GF)

Harris Ranch Short Ribs

Slow braised short ribs over creamy mashed potatoes in a light wine sauce (GF)

Fettuccine with Duck Confit

Fettuccini, duck confit, truffle oil, English peas, assorted mushrooms, raisins, parmesan cheese, pine nuts & duck cracklings in a light cream sauce (N/E/D)

Chicken Penne Pasta

Grilled chicken breast, onions, and tomatoes sautéed in a cipollini cream sauce (E/D)

Fettuccine Carbonara

Served with pancetta, English green peas, and mushrooms in a white cream sauce (E/D)

Seafood

Halibut

Pan-seared Alaskan halibut, served with heirloom tomatoes, corn, pickled onions, arugula, and cherry tomatoes with a lemon vinaigrette (GF)

King Ora Salmon

Pan-seared salmon, served with asparagus and roasted rosemary potatoes in a light piccata sauce (D)

Scallops

Seared scallops served with grilled asparagus, roasted potatoes, corn, mushrooms, basil, bacon, and spinach (SH/D)

Spaghetti al Granchio

Hand-tossed spaghetti featuring sweet Dungeness crab, blanched broccolini, and a rich butter emulsion. Finished with a vibrant lemon confit gremolata, fresh parsley, and a generous dusting of shaved Parmesan (SH)

Fettuccine Pescatore

Fresh salmon, halibut, clams, and prawns in a spicy white wine tomato sauce, served with freshly made fettuccine (SH/E)

Seafood Paella

Arborio with Saffron, prawns, clams, sausage, and scallion bell peppers (SH)

Vegetarian

Risotto

English peas, Chanterelle, with assorted mushrooms, mascarpone cheese, truffle oil, and shaved black truffle (Veg)

Porcini Mushroom Ravioli

Assorted wild mushrooms, roasted cherry tomatoes, and spinach in a light marsala cream sauce (Veg/E/D)

Angel Hair Pasta

Tomatoes, marinara sauce, fresh basil, and garlic (Veg/E)

Add Freshly Shaved Summer Black Truffles

Allergen Key:

(N) Nuts | (SH) Shellfish | (GF) Gluten free | (Veg) Vegetarian | (E) Eggs | (V) Vegan | (D) Dairy

Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
We kindly decline any substitutions. An automatic gratuity of 20% will be applied to all dining guests.

Fine Dining Reservation

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Fine Dining Form

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Gallery

Tray of Cocktails
Elegant Glassware at table set for a reception dinner at Cucina Venti
Large Private Dining Room
Large dining room
Main Dining Room
Elegant Champaign Flutes
Outdoor Patio dining
Elegant Glassware on a set table at Cucina Venti
Black and white photo of a musician playing the saxophone at an engagement party
Candle Lit Path Around outdoor dining area at Cucina Venti
White roses in glass vase centerpiece.
Cucina Venti's Terrace 1 at night
Table for Two on the Patio
Terrace 1
Delightful Outdoor Patio Seating

Frequently Asked Questions

What kind of Cuisine is available at Cucina Venti?

Cucina Venti offers fine-dining Modern Italian cuisine and a curated selection Mediterranean and American dishes.

Do you offer private dining rooms for business meetings?
Are children permitted at Cucina Venti?
Is there outdoor space available?
Do you have food and beverage packages for private dining?
Do you do whole restaurant venue buyouts?
Where is Cucina Venti located?
How close is Cucina Venti to Google and Microsoft's Campuses?
Do you have options for vegetarian and vegan guests?
Request a Reservation