Venice Ristorante, Greenwood Village
This weekend, the girls and I indulged in an unforgettable dining experience at Venice Ristorante in Greenwood Village. From the exquisite Italian cuisine and fine wines to the elegant ambiance and impeccable service, every detail was perfect.
Upon arrival, we were seated in the main dining room, a lovely space adorned with Venetian-inspired décor including flowing white silks. The staff at Venice was exceptional and we love them all. Managers, Aldo Perez & Giancarlo greeted us warmly, sharing their extensive knowledge of the menu. Our server, Alberto, provided attentive and friendly service, ensuring a seamless dining experience.
We began our meal with the Monchiero Barolo Pernanno Riserva 2016, a full-bodied wine with rich flavors of plum and a lingering finish.
The Burrata was made with Beets, creamy burrata, wild arugula, Parma prosciutto, cherry tomatores, olives, arugula pesto, balsamic reduction. The golden beets provided a burst of freshness against the luscious, creamy base of the burrata.
The Veal Meat Balls were made with garlic, eggs, gorgonzola, parmesan cheese, Arrabiata sauce, pancetta, and grilled garlic bread. The meat balls were tender and juicy with a slightly salty note from the gorgonzola & parm.
The Carpaccio & Polenta was made with thinly sliced filet mignon, arugula, crispy capers, polenta, parmesan cheese, aioli, and white truffle oil. The delicate carpaccio slices were arranged among a fresh bed of tender arugula leaves that covered the polenta cake. The rustic Italian-style polenta cake was warm and offered a sweet corn taste with the texture of a dense cornbread - it was delicious.
The Mussels were served alongside grilled garlic bread in a white wine sauce.
The Mozzarella Caprese was made with vine-ripened tomatoes, fresh mozzarella, basil, and olives.
The Charcuterie & Fromage was made with Mozzarella Caprese, Parma prosciutto, mortadella, cacciatorini salami, imported parmesan cheese, grilled ciabatta bread, walnuts, fig jam.
The Flatbread was made with fresh cheese & marinara.
The Gnocchi alla Vodka e Burrata was made with potato dumplings in a vodka pink sauce and parmesan cheese, served with a fresh burratina. Bury me in this gnocchi - I couldn’t get enough. The piping hot, pillow-ey potato dumplings were generously coated in a creamy alla vodka sauce that was rich and sweet. The pasta was baked around the cheesy goodness of the burratina which made for epic cheese pulls. This was my favorite of the night.
The Cappelletti di Zucca was made with Homemade small hat shaped ravioli filled with roasted butternut squash, walnuts and parmesan cheese, served in a marinara-vellutata sauce. This was the perfect comfort pasta for fall - the roasted butternut squash was rich with a touch of sweetness. The nutty crunch from the candied walnuts complements the smooth pasta and the velvety, hearty filling.
The Agnolotti ai Funghi was made with homemade round shaped ravioli filled with Portobello and cremini mushrooms, parmesan and ricotta cheese with a hint of garlic and porcini, served in a porcini and gorgonzola cream sauce. The agnolotti was unreal. The Portobello and cremini mushrooms filled the homemade raviolis with light earthy notes. That umami flavor matched up with the aromatic garlic & decadent cream sauce created an amazing mix of savory flavors.
For dessert we had the Chocolate Souffle and the Tiramisu. The Tiramisu was made with espresso ladyfingers layered with mascarpone cream and dark chocolate.
What a meal and what an experience!
Huge thanks to Alessandro, Venice Ristorante, Aldo, Giancarlo, & Alberto for hosting us!
Venice Ristorante, Greenwood Village
Located in: The Orchards
Address: 5946 S Holly St, Greenwood Village, CO 80111
Menu: veniceristorante.com
Phone: (720) 482-9191
Reservations: opentable.com