Tre Venezie the menu
The menu features traditional cuisine from the Veneto, Friuli, and Alto Adige, reaching out toward Slovenia
insalata di cavalo cappuccio
Insalata di cavolo cappuccio recipe from Trentino cabbage and leeks, sliced very thin; seasoned with hazelnuts, pomegranate; sprinkled with apple vinaigrette, garnished with grilled polenta
Soppressa all'aceto
Soppressa all'aceto (Friuli) House-made Muscovy duck and pork soppressa fresca, pan-cooked in vinegar and served with grilled polenta and brovada friulana (turnips preserved in brine like sauerkraut)
Molamatta 2002
from Collio, a blend of 40% Tocai di friuli, 40% Pinot grigio, 20% Ribolla gialla: a delicious and complex wine, undertones of cloves, honey, clay
gnocchi di zucca
Gnocchi di zucca: House-made potato and pumpkin gnocchi, pumpkin sauce, seasoned with crumbled amaretti
bigoli al granchio
a Veneto recipe: house-made spaghetti dressed with sauteed crab, barely warmed fresh tomatoes, and oil
Tre Venezie dessert menu
Everything made in house! and note the house-made rosolios and ratafias.
Piramide al Torroncino
Torroncino semifreddo, lightly coated with dark chocolate, served with apricot sauce and brightly colored biscotti, garnished with Venetian cotognata (quince paste)
Strucolo di pomi
Strucolo di pomi Slovenia recipe: apple strudel with whipped cream (Slovenia's strudel is less flaky, more cake-like than the Viennese)
Piramide deconstruction
The brightly-colored biscotti were very short, with ground hazelnuts in the dough; the apricot sauce absolutely delicious, and taking on changing colors during deconstruction
Tre Venizie, Pasadena
Looking over the bar toward the dining room, which seats perhaps forty diners at the most, and features a careful selection of cookbooks in the bookshelf