MAIN DINING
Cucina Venti dining room can accommodate groups of 100 seated and 150 standing. This space is perfect for all occasions. From cocktail receptions and corporate meetings to the perfect location for your holiday party. All furniture is moveable, allowing for customizations to the seating arrangements. This space is connected to our back patio terrace.
FRONT MAIN DINING
This space can easily accommodate groups of up to 60.
BOOTH SECTION
This space is perfect for smaller groups. Allowing for seating of up to 30, 40 guests standing. Adjacent to the bar section makes this space perfect for standing socials.
TERRACE #2
This beautiful space provides gazebos and heaters with gorgeous chandeliers that perfect evening elegance. This space is ideal for guests wishing for outdoor dining. Allows seating for up to 40 guests, 65 standing. For groups that exceed 40, we can accommodate by booking both Terrace #2 and the fireplace, and wood table section, which can accommodate up to 75.
THE FIREPLACE #2
This very special and cozy area allows for small groups that are looking to enjoy a nice evening next to the fire. Perfect for seating up to 10 guests.
Terrace #2
THE FIREPLACE #2 with Dinning
This is the perfect spot to start with some beverages and hors d’oeuvre and then followed by a sit-down dinner for up to 12 guests at our lovely family-style table.
This space can be booked exclusively for a reception for up to 15 guests.
Chef’s Table Terrace #2
This is a more exclusive table from other diners. Great for groups of 8 to a max of 15 guests.
Terrace #1
This beautiful space provides gazebos and heaters with gorgeous chandeliers that perfect evening elegance. Allowing seating for up to 16 guests during the winter and 25 during the summer.
Terrace #1 Fireplace & Lounge
This beautiful space allows booking for both small group and large groups
Perfect for groups wishing to start with a reception followed by a sit-down dinner.
This space does vary based on the group size.
BOARDROOM
This private room is perfect for small dinner meetings, corporate luncheons, and standing socials. Allowing the perfect classroom-style set up, long family-style dinner set up to cocktail tables for that cocktail hour. This room provides screens, projectors, and microphones. Accommodating up to 20 seated and 40 standing.
Four Course Dinner Pre Set Menu
This four course menu starts at $120.00 per person.
Allergen Key: (N) Nuts (SH) Shellfish (V) Vegetarian (D) Diary
Wine List
| Prosecco, Avissi, Italy 187ml | 19 | |
| Moscato D’asti Docg, Bartenura, Italy, 2020 | 19 | 72 |
| Champagne, Veuve Clicquot “Yellow Label,” 375ml. France | 75 | |
| Champagne, Veuve Clicquot “Yellow Label,” France | 150 | |
| Champagne, Moet & Chandon, Ice Imperial Rose | 192 | |
| Champagne, Dom Perignon, France, 2012 | 425 | |
| Champagne, Louis Roedere Cristal, 2014 | 780 | |
| Featured Whites | ||
| Pinot Grigio, Santa Margherita, Italy, 2020 | 19 | 76 |
| Sauvignon Blanc, Groth, Napa Valley 2020 | 21 | 84 |
| Rose, Santa Margherita, Italy, 2020 | 19 | 78 |
| Rose, Niki’s by Wente Vineyards, 2019 | 22 | 88 |
| Chardonnay | ||
| Sonoma Cutrer, Russian River, 2020 | 19 | 76 |
| Stag’s Leap “Karia”, Napa Valley, 2020 | 23 | 92 |
| Cakebread, Napa Valley, 2020 | 24 | 96 |
| Flowers, Sonoma Coast, 2019 | 26 | 106 |
| Featured Reds | ||
| Malbec, Decero, Mendoza-Argentina, 2018 | 20 | 80 |
| Petite Syrah, Stags’ Leap, Napa Valley, 2018 | 21 | 85 |
| Malbec, Bodega Cuarto Dominio, Mendoza Argentina 2016 | 156 | |
| Pinot Noir | ||
| Duck Pond, Oregon, 2019 | 21 | 84 |
| Robert Mondavi, Napa Valley, 2019 | 24 | 96 |
| Belle Glos “Clark & Telephone,” St. Maria Valley, 2020 | 28 | 126 |
| Flowers, Sonoma Coast, 2020 | 30 | 120 |
| Merlot | ||
| Stags’ Leap, Napa Valley 2018 | 22 | 89 |
| Provenance, Napa Valley, 2016 | 22 | 92 |
| Zinfandel | ||
| Seghesio, Sonoma, 2019 | 19 | 76 |
| Stuhlmuller Vineyards, Alexander Valley 2017 | 20 | 80 |
| Cabernet Sauvignon | ||
| Sterling Vineyards, Napa Valley, 2018 | 21 | 84 |
| Justin, Paso Robles, 2019 | 21 | 84 |
| Daou, Paso Robles, 2020 | 23 | 92 |
| Sequoia Grove, Napa Valley, 2019 | 27 | 108 |
| Mount Veeder, Napa Valley, 2019 | 30 | 120 |
| Stags’ Leap, Napa Valley, 2018 | 30 | 120 |
| Sinegal, Napa Valley, 2019 | 30 | 120 |
| Robert Mondavi “Oakville,” Napa Valley, 2018 | 170 | |
| Rodney Strong Alexander’s Crown, Alexander Valley, 2014 | 184 | |
| Stag’s Leap “Artemis,” Napa Valley, 2019 | 198 | |
| Jordan, Alexander Valley, 2017 | 216 | |
| Caymus, Napa Valley, 2020 | 280 | |
| George De Latour, Private Reserve, Napa Valley, 2018 | 400 | |
| Red Blends | ||
| The Prisoner, (Zinfandel, Cabernet Sauv, Pet. Sirah, Syrah +), 2019 | 144 | |
| Chimney Rock Elevage, Napa Valley Estate Grown, 2018 | 336 | |
| Alpha Omega Proprietary Red, Napa Valley, 2018 | 410 | |
| Antinori Tignanello,2018 | 420 | |
| Joseph Phelps “Insignia,” Napa Valley, 2018 | 550 | |
| Opus One, Napa Valley, 2018 | 1100 | |
| Opus One, Napa Valley, 2009 | 1500 | |
| French Reds | ||
| Chateau La Croix Bonis, Saint-Estephe, 2015 | 26 | 104 |
| Chateau La Croix De Gay, Pomerol, 2014 | 132 | |
| Chateau La Dominique, St Emilion, 2015 | 260 | |
| Chateau De La Tour, Clos-Vougeot Grand Cru 2016 | 860 | |
| Italian Reds | ||
| Libero, Brunello Di Montalcino, Tuscany 2015 | 30 | 120 |
| Banfi, Brunello Di Montalcino, Tuscany 2016 | 184 | |
| Gaja, Brunello Di Montalcino Riserva, Tuscany 2015 | 248 | |
| Baricci, Brunello Di Montalcino Riserva Nello, Tuscany 2015 | 600 |
Vintage and Availability Subject to Change - $50 Corkage Fee per 750ml. Maximum of one bottle.
Craft Cocktails $22
Classic Cocktails
Dessert Cocktails
Non-Alcoholic
Beer
Deschutes Oregon, IPA 6.4%
Firestone Walker 805 California, Blonde Ale 4.7%
Hoegaarden Belgium, Witbier 4.9%
Stella Artois Belgium, Pilsner 5.2%
Trumer Pils California, Pilsner 4.9%
Executive Chef Antonio Zomaro
Executive Chef Antonio Zomaro is trained in classic Italian and Mediterranean cuisine. He incorporates Italian, French and Spanish influences into every dish and prepares food using the freshest, seasonal ingredients found locally.
Antonio's passion for cooking developed at a young age, as his family tended a garden and raised livestock. As he matured, family recipes passed down quickly became the passion of his life. This immersion created a foundation on which his tireless discipline led him to train with the some of the most respected chefs in California.
At Cucina Venti, Chef Zomaro produces nothing but the highest quality dishes. Though admired as a chef for his versatility and cross-cultural understanding of cuisine, he has chosen to focus on the root of his passion; Italian cuisine
