Vero Italian Restaurant

The one and only queen, fresh mozzarella imported Italian tomatoes evoo, basil leaves.

Mozzarella, 24 months cured prosciutto di parma topped with fresh wild arugula leaves, hand shaved parmesan scallions.

Fresh mozzarella imported Italian tomatoes, pitted black kalamata olives amalfi coast anchovies, oregano.

The one here and only fresh mozzarella imported Italian tomatoes, house-made fennel-spiced sausage oven roasted balsamic mushrooms, goat cheese crumbles albas finest white truffle infused the oil. Boom.

Mozzarella, roasted eggplant stone over roasted tomatoes smoked provolone cheese.

Mozzarella imported Italian tomatoes spicy Italian salami, fire roasted red peppers killer chili oil mix.

Fresh mozzarella imported Italian tomatoes house smoked chicken breast with Italian herb rub fire roasted red peppers topped with spicy peri sauce.

This one has no tomato base, but still juicy as hell with - mozzarella stone over roasted tomatoes Italian round pancetta smoked provolone cheese organic apple honey.

Fresh romaine lettuce, pitted black olives tomatoes wedges cucumber spinach onion.

Wild arugula leafs, shaved fennel, goat cheese crumble, balsamic reduction, caramelized whole nuts.

Organic locally crafted soft centered mozzarella, served with oregano roasted tomatoes apple balsamic reduction to die for.

Crunchy romaine lettuce, fresh musterd aioli, house croutons, prosciutto cubes.

Three meats bolognese sauce veal, beef and with our San Marzano tomatoes sauce, grated parmesan.

So you know - thick spaghetti-like with a hole running through the center, twice cooked pork belly bits, serious chili, rich San Marzano tomatoes sweet onion, pecorino romano.

Squidink infused linguini pasta tossed with main lobster and his bisque stone oven roasted tomatoes, wild arugula, chili.

Served with organic eggs, cured Italian pancetta crispy cubes imported pecorino romano, crushed black peppercorns. The way it should be.

White Truffle filled potatoes gnocchi served with parmesan creme sauce and cherry tomatoes organic honey.

Handmade ravioli filled with roasted butternut squash served on pecorino and porcini mushroom sauce.

Ancient Italian dish. Black olives, marinated anchovies, baby capers, chilly, parsley, fresh rigatoni.

Fresh pasta sheets layered with our 24 hours cooked three meats bolognese topped with nutmeg and parmesan bechamel sauce and melted mozzarella.

Confit of Atlantic wild cached salmon fillet pink peppercorn infused, topped with house citrus salsa verde served with rosemary and wild fennel seeds roasted potatoes.

Free half baby duck confit, Italian herb marinated with port wine reduction vegetable ratatouille.

Imported from welsh UK lamb cutlets, marinated in rosemary, thyme fresh oregano grilled to the juiciest, drizzled with aged balsamic reduction served with gratin of thin sliced potatoes layered with mozzarella and bechamel sauce.

Imported fresh Mediterranean seabass stone oven roasted in a chardonnay bath with fresh marine main lobster filled pasta pillows.

All prime USA Angus rib eye steak naturally aged, 4 hours sous vide cooked, finished to your like served with rosemary and wild fennel seeds roasted potatoes.

Always diced on order, on the vine-ripened tomatoes, spinach onion petals baby basil oregano and garlic infused the oil, never tasted so good.

Saladin sliced swordfish carpaccio overnight marinated in pink peppercorns Sicilian citrus and Italian wine vinegar.

Overnight sous vide octopus in our sizzling puttanesca sauce.

House-made potatoes gnocchi terrine layered with tomatoes and basil sauce topped with mozzarella and parmesan gratin.

House favorite tasting platter for two people, with a selection of cold, cut Italian stone oven, roasted vegetable, with prosciutto di parma, Calabrian spicy salami provolone cheese, fresh mozzarella, balsamic roasted mushrooms.

Hot semiliquid chocolate filled with daily homemade ice cream asks your waiter for today's ice cream flavor.

Served with wild berries compote digestive biscuit dust.

Slice of Tuscan indulgence, with a sweet pastry base giving way to lemon and vanilla scented custard filling. Roasted peanuts.