Ventano features breathtaking views of the Las Vegas Valley and strip, along with award winning cuisine. Ventano Italian Grill & Seafood is the vision of award-winning chefs, Arnauld Briand and Carmine Vento.
Ventano has earned Valley-wide recognition and rave reviews from critics including Las Vegas Review-Journal’s Best of Las Vegas – Italian Restaurant – 2004 and One of Las Vegas’ Top Ten Restaurants – 2003. At Ventano our goal is to serve you fantastic food with a romantic and fun atmosphere.
Our menu is loaded with classic Italian dishes, fresh seafood, an extensive wine list and delectable desserts sure to tickle your taste buds … all while enjoying a view of the dazzling lights of the Las Vegas Strip! Visit Ventano Italian Grill & Seafood for a memorable dining experience.
Ventano’s Shrimp on the Stone … named one of the “75 Great Things to Eat” in Las Vegas by Las Vegas Life. Don’t miss this signature item during your next visit to Ventano Italian Grill & Seafood.
Our menu also offers other Ventano specialties such as Grilled lamb chops on the stone, Lobster Bisque, Sicilian stuffed rice balls, Grilled Heart of Romaine, Bruschetta con calamari, Pomodoro all ‘Olio, Rigatoni Portofino, Pennette Siciliana, Scarpariello, Agnello, Costolette di Maiale and Spiedini and a variety of other classic Italian dishes. If it’s a Steak or Fresh Fish you crave, be sure to ask about our nightly specials.
Ventano Lounge and Gaming Open 24/ 7
Ventano Lunch Menu
Menu and prices subject to change
Grilled Shrimp on the Stone*
½ pound of marinated shrimp served
on a sizzling granite stone. 14.00
Grilled Lamb Chops on the Stone*
Baby lamb chops served on a sizzling granite stone. 14.00
Lightly breaded & fried squid, served with
Ventano’s homemade spicy marinara. 12.50
Risotto balls stuffed with peas, ground beef and mozzarella
cheese, then lightly breaded & fried, served with Ventano’s
homemade spicy marinara. 12.50
Toasted country bread topped with tomato,
garlic, basil & parmesan cheese. 7.50
Mushroom caps stuffed with seasoned
breadcrumbs & baked. 10.50
Oysters on the Half Shell**
Half-Dozen 13.00 Dozen 23.00
Mussels steamed in a tomato & basil sauce
or wine, garlic & butter. 11.50
Littleneck clams steamed in a tomato
& basil sauce or wine, garlic & butter. 12.50
Littleneck clams stuffed with seasoned
breadcrumbs & parsley. 11.50
Serves 2-4. Platter of fresh marinated & roasted vegetables,
cured meats & cheeses. 16.00
Thinly sliced raw beef tenderloin, topped with capers,
shaved parmesan cheese then drizzled with EVO and Imported
Dijon Mustard. Served with mixed greens. 12.50
Jumbo Shrimp Cocktail
Five Jumbo Shrimp with a Cocktail dipping sauce. 14.00
Al Forno 14.00
All dishes below are oven-baked to perfection
Thinly sliced, breaded & sautéed eggplant layered with marinara,
parmesan & mozzarella cheeses then oven-baked to perfection.
Thinly sliced, breaded eggplant rolled in ricotta cheese. Topped
with marinara & mozzarella then oven-baked to perfection.
Lightly breaded pounded chicken cutlets, rolled and stuffed
with parmesan and mozzarella, skewered & sautéed
then topped with pomodoro sauce (3 pieces).
Cheese tortellini, chicken & mushrooms tossed in pink sauce.
Topped with cheese & oven-baked to perfection.
Rolled pasta stuffed with ricotta cheese, topped with
marinara & mozzarella then oven-baked to perfection.
Paired with a side of Roasted Vegetables.
Lasagna noodles layered with Ventano’s meat sauce
& cheeses then oven-baked to perfection.
Zuppa & Insalata
New England Clam Chowder
Creamy chowder with littleneck clams,
potato & pancetta. 9.50
Creamy lobster soup served in a
sourdough bread bowl. 12.00
Pasta E Fagioli
Traditional pasta, tuscan beans & vegetables
in chicken broth. 8.50
Crisp romaine lettuce & roasted garlic croutons tossed in a
traditional olive oil, garlic & anchovies dressing,
topped with shaved parmesan. 8.50
Add: chicken 5 • shrimp 7 • scallops or salmon 10
Grilled Heart of Romaine*
Crisp romaine lettuce brushed with olive oil, lightly
grilled & topped with caesar dressing,
prosciutto & gorgonzola crumbles. 11.00
Vine ripened tomatoes, fresh basil & fresh mozzarella drizzled
with extra virgin olive oil, balsalmic reduction. 10.00
Mixed field greens tossed in Ventano’s
homemade balsamic vinaigrette. 8.50
Warm Spinach Salad
Fresh spinach, red onion & mushrooms tossed in
Ventano’s warm bacon dressing & topped with
chopped hard-boiled egg. 11.50
Grilled zucchini, bell peppers, artichoke, eggplant, mushrooms,
salami, ham, mozzarella cheese,marinated tomato, with your choice
of dressing - ranch, blue cheese or balsamic vinaigrette.. 16.00
Le Paste 14.00
100% Whole wheat pasta or gluten free pasta available upon request.
Please allow extra time for preparation.
Spaghetti alla Bolognese
Spaghetti with Ventano’s homemade meat sauce.
Spaghetti alla Puttanesca
Spaghetti with fresh tomatoes, basil, capers & olives.
Spaghetti alla Carbonara
Spaghetti tossed with pancetta, eggs & parmesan cheese.
Rigatoni with pink sauce, ham, peas, mushrooms & onions.
Gnocchi Con Pesto
Light potato dumplings, tossed with basil sauce & pine nuts.
Capellini alla Pomodoro
Angel hair pasta tossed in a tomato sauce with
oilve oil, basil and minced onions.
Linguine alla Vongole
Littleneck clams & linguine pasta with your choice
of zesty red or white sauce.
Linguine Con Scampi Fra Diavolo
Shrimp & linguine pasta in Ventano’s spicy marinara.
Penne pasta in Ventano’s spicy marinara with pancetta.
Tortellini filled with cheese & served with your
choice of pomodoro, alfredo or pesto sauce.
Fettuccine Con Funghi
Fettuccine pasta with shrimp & porcini mushrooms in pink sauce.
Fettuccine pasta tossed with shrimp & porcini mushrooms
in pink sauce. With Chicken 16.00. With Shrimp 17.00
Ravioli filled with cheese & served with your choice of pomodoro,
alfredo, bolognese, pink or pesto sauce.
Sandwiches & Wraps 13.00
All sandwiches and wraps come with your
choice of pasta salad, gorgonzola coleslaw or fries.
Mayonnaise available upon request.
Mozzarella cheese, marinara sauce
Sausage, Peppers & Onions
Mozzarella cheese, marinara sauce
Onions, peppers, mozzarella cheese
Mixed field greens, tomato, onion, caesar dressing
Tomato, mixed field greens, olives, onions, caesar dressing
Mixed field greens, olives, onions, tomato, red wine vinegar
Mozzarella cheese, marinara
Mixed field greens, tomato, olive, onion, wasabi aioli
Pizzas 13.00 12” Slow baked in our oven.
Pizza toppings 1.00 For each selection: chicken,
spinach, mushroom, sausage, pepperoni, artichoke,
fresh garlic, extra cheese, tomato, onion, black olives,
anchovy, meatball, ham, pineapple.
Pepperoni, mozzarella, marinara
Ricotta, mozzarella, alfredo sauce
Tomato, mushrooms, artichoke, spinach, onion
Tomato, fresh mozzarella, basil.
Ricotta, mozzarella & ham. Allow 20min. cooking time.
Chicken 14.00 • Shrimp 15.00 • Veal 17.00
All Dishes come with Linguini Pasta
with the same sauce as your chosen preparation.
Lightly breaded, with marinara & mozzarella, then baked.
Sauteed with onions, mushrooms, white wine & tomatoes.
Sauteed with mushrooms & marsala wine.
Coated in egg batter & parmesan, lightly sauteed and topped
with lemon butter sauce.
Capers & lemon white wine sauce
Grilled filet of salmon paired with sauteed zucchini
& a halved oven roasted half tomato. 20.00
Jumbo shrimp sauteed in a lemon butter sauce paired
with risotto, sauteed asparagus and a halved
oven roasted tomato. 15.00
Blackened shrimp, asparagus, pink sauce. 18.00
No Split Checks. We will gladly accept multiple forms of payment.
EXECUTIVE CHEF – AND OWNER – VENTANO ITALIAN RESTAURANT
Born in Paris, one of the world’s foremost culinary capitals, Arnauld Briand began his love affair with haute cuisine at the tender age of 15 when he commenced his culinary apprenticeship at the Paris Hilton. During this time, he graduated from the French Culinary Institute, L’Ecole Hoteliere, and went on to work with Societe Lenotre, the largest and most renowned catering company and pastry shop in Europe, where he perfected the techniques of classic French cooking.
Chef Briand trained with the renowned three-star chef Michel Guerard, the creator of “nouvelle cuisine,” where he “learned to respect the ingredients, and to combine imagination with simplicity in order to create extraordinary food.” He later opened a restaurant for Guerard in the French mountain resort of Avoriaz. Briand served in the French army and held the esteemed position of private chef for General Simon, the last 5-star general in France. In 1982, seven years after his first apprenticeship, Chef Briand rejoined the Paris Hilton as chef de partie.
In 1984, at the age of 24, Briand arrived in New York to become the executive chef at Cellar in the Sky, the gourmet dining room at Windows on the World located in the World Trade Center. Within six months of his arrival, it was recognized as one of the four top restaurants in Manhattan. The Hilton organization appointed Briand to open New York City’s first brasserie, Instant Eats. It was hugely successful, and from their Briand’s flair for diversification prompted him to open five Mexican restaurants and the first ‘French-Mexican’ restaurant in Manhattan.
A desire to return to the roots of classic French cuisine brought Chef Briand to Le Bernardin where he was assigned pastry chef. This led to his next endeavor as partner and executive chef at New York’s Restaurant Raphael. Two years later, Chef Briand was courted by Caesars Palace in Las Vegas to become chef de cuisine for the Palace Court. During his five years there the Palace Court received much praise and recognition. The many accolades awarded under his supervision include the highly coveted Mobil Travel Guide Four-Star Award for each of his years as chef de cuisine.
The drama and romance of the famed Rainbow Room beckoned Chef Briand and he spent the next two years high in the Manhattan heavens. The Rainbow has the only restaurant kitchen in the city with a 64-story view of Central Park and the Hudson River. As executive chef, Briand headed the Rainbow Room’s kitchens which served the three restaurants of The Rockefeller Center Luncheon Club by day and the Rainbow Room, Promenade Bar and Rainbow & Stars cabaret by night, in addition to catering parties of up to 1,000. It was here that Briand earned the unofficial title of certified miracle worker” amongst those who enjoyed his glamorous, sophisticated, classic cuisine that reflected the Art Deco period when The Rainbow Room was first created.
In May 1996, the lure of the desert led to the return of Briand to the Las Vegas Strip where he became executive chef at The Desert Inn. He oversaw the culinary operation of the resort’s four restaurants (Monte Carlo, Ho Wan, Portofino Italian Steakhouse, and Terrace Pointe), banquet and room services. Chef Briand left The Desert Inn to become executive chef of the JW Marriott Las Vegas Resort, Spa and Golf.
In 2002 Chef Briand opened Ventano Italian Corner and Oyster Bar.
- Ventano Banquet Room - Seats up to 100
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