Formerly Known As Ado, Barrique Venice Is “The Little Yellow House” (Ca. 1908) Off Of Abbott Kinney On Main Street. A Rustic Italian Restaurant With Michelin Starred & James Beard Recipient Chef Antonio Mure At The Helm, Partnered With The Visionary Entrepreneur, Tony Black, Barrique Has Become A Mainstay For Venice Locals And Foodies Alike.
Barrique Venice Menu - Santa Monica - Updated 4/22/2021
Menu and prices subject to change
Capasante alla Griglia con Fonduta 19
Pan Seared Scallops served on a bed of Parmesan Fondue with shaved Black Truffle
Insalata di Crescione, Pecorino, Cuori di Palma e Mandorle Tostate 14
Watercress Salad with Pecorino Cheese, Hearts of Palm an Roasted Almonds in a Balsamic Dressing
Polipo alla Griglia con Patate, Fagiolini e Aioli Dressing 19
Grilled Octopus served with Smoked Potato, Green Beans and an Aioli Dressing
*Tartare di Tonno con Caramello di Balsamico 18
Diced Ahi Tuna served with Capers, Avocado, Red Onions and Caramelized Balsamic Vinegar
Prosciutto e Burrata 19
18 - Month Black Label Prosciutto di Parma and Burrata Cheese
*Prosciutto D' Anatra con Salsa di Gorgonzola 17.50
Cured in-house Duck Breast served with a Gorgonzola Dressing and Caramelized Shallots
Paccheri alla Norma 27
Artisan Paccheri Pasta served with Sicilian Norma Sauce, Basil Pesto topped with Dry Ricotta Cheese
Tagliolini Rossi con Ragu di Quaglia in Fonduta di Taleggio 29
Home Made Red Beet Tagliolini Pasta in a Marsala Quail Ragu served on a bed of Taleggio Cheese Fondue
Tagliatelle al Cioccolato con Ragu' di Cinghiale all' Amarone 29
Home Made Cacao Tagliatelle with an Amarone Wild Boar Ragu
Linguine Nere all' Aragosta con Funghi di Selva 32
Home Made Black Ink Linguine sauteed with Lobster and Wild Mushrooms
Pappardelle con Ragu' di Coniglio Prugne e Porcini 29
Home Made Pappardelle Pasta served with a Rabbit Ragu, Prunes and Porcini Mushrooms
Branzino alla Griglia Servito con Cucuzza e Mente 39
Grilled Mediterranean Sea Bass served on a bed of Braised Sicilian Cucuzza with a Blood Orange Reduction
Tagliata di Manzo con Rucola Parmigiano e Balsamico Antico 42
12 oz. Grilled Dry Aged Rib-Eye with Arugula, Shaved Parmesan and an Aged Balsamic Dressing
Filetto di Bue al Barolo Tartufato 42
Pan Seared Beef Filet Mignon served with a Barolo Truffle Butter Sauce
Petto D' Anatra in Campana di fumo con Cipolle Caramellate 39
Duck Breast lightly Smoked served with Caramelized Onions and an aged Balsamic Vinegar
Chef Antonio Murè literally and figuratively brings a lot to the table. Born in Porto- palo di Capo Passero, Sicily, and growing up in Parma, Emilia Romagna, Antonio’s formative years in Italy have heavily contributed to his wonderfully unique approach to Italian cooking.
His culinary style epitomizes the essence of the cuisine of Emilia Romagna, one of the most significant food regions in Italy, blended with the exotic flavors of Sicilian cooking tradition.
Chef Antonio first earned his masterful stripes by graduating from the prestigious Istituto Alberghiero di Stato. Upon graduation, the Michelin award-winning chef spent several years perfecting his skills in a number of exclusive restaurants and hotels in Italy, including the renowned Il Meloncino in Cortina d’Ampezzo, Veneto.
In 1995, Antonio moved to Los Angeles and landed another high-profile job as chef at Il Moro. Subsequently, he’s worked as a chef in several top-notch restaurants, including Locanda Veneta and Allegria in Los Angeles and Valentino in Las Vegas. In 2004, Antonio opened Piccolo on Dudley Ave. in Venice, rated among LA’s best by Zagat.
Antonio opened Ado Ristorante and started the Ado brand, which also included Casa Ado Restaurant, Adoteca Brentwood and the Ado Italian Marketplace line. Antonio's most recent venture is Barrique.
Private dining and Special Events
The Main Dining Room
Seats up to 45
Our main dining room is on the second floor of Barrique, enjoy the rustic feel with exposed wood beams the the cool ocean breeze. Seats up to 45 guests for events like business dinners, wedding receptions to family gatherings. The fee is on a sliding scale depending on the night requested.
The Front Patio
Seats up to 25
Our front patio offers a fun dining atmosphere, enjoy our food and wine under the stars among the hip crowd of Venice. Seats up to 25 guests for events like birthdays celebrations and gatherings of friends for a fun night out. The fee is on a sliding scale depending on the night requested.
Price and menu subject to change - Updated 4/23/2021
Pre-Fixe Menu $120 Per Person
Our pre-fixe is perfect for larger parties. The price includes Red and White Wine poured during dinner. The price does not include tax and there will be a 20% gratuity fee added.
First Course: Everyone will receive a Watercress Salad with Hearts of Palm, Roasted Almonds, Pecorino Cheese with a Balsamic Dressing
Family style Second Course: Caprese Salad with Heirloom Tomatoes and Imported Buffalo Mozzarella drizzled with a Basil Infused olive oil. Tartare di Tonno with Avocado, Capers, Red onions and Caramelized Balsamic Dressing. Prosciutto y Burrata with Fresh Arugula.
Pasta Course: Home-made Red Beet Tagliolini with a Quail Ragu on a bed of Taleggio Fondue. We can substitute the Quail for Wild Mushrooms for Vegetarians.
Main Course: Choice of the Beef Filet with a Truffle Butter Sauce and Sautéed Vegetables OR the Branzino Mediterranean Sea Bass with Sicilian Cucuzza under a Blood Orange reduction
Dessert: House selection