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Winter Dinner Menu 2008 Venezia
Soup & appetizer:
Cheese tortellini soup w/ zucchini, mushrooms & light tomato chicken broth………5
Caesar salad w/ homemade tasty dressing and herbs de Provence scented toast….6
Mediteranean eggplant salad served with basil toast……………………………………………....6
Main courses:
Fresh Fettucine “rustic cut” w/ pork light, Romano cheese Pomodoro sauce…… 16
Ricotta Tortellini w/ shrimp, vodka, tomatoes, chicken stock Regiano cheese.…17
Spaghetti w/ house crumbled meatballs; Parmesan, basil & tomato sauce…………. 14
Ossobucco w/ potato latkes, fried zucchini & Venezia Cole slaw………………………… 19
Pork tenderloin w/ pineapple flavored red wine sauce, potatoes- zucchini………… 19
Chicken stuffed w/ greens, apple & provolone w/ potato cake & vegetables……….16
Salmon sautéed, served w/ shredded potatoes, daily vegetables & berry sauce…..19
Cheese pizza…9 (with mushrooms, tomatoes, onions, meatballs add $1 each)
Dessert: all desserts are homemade by our chef
Ricotta cream cheese cake………………………………………………………………………………….....4.95
Chocolate mousse cake……………………………………………………………………………………........4.95
Warm plum tart…………………………………………………………………………………………………........4.95
Address: 16300 Detroit Ave Lakewood (216) 226-0006
************************************************************************ Catering menu: HORS D’HOEUVRES: $3 EACH ITEM $100 MINIMUM ORDER
1-GRILLED FILET MIGNON ON BAGUETTE TOAST W/ MESCLUN & MUSTARD
2-GRILLED CAJUN SHRIMP ON A STICK W/ HONEY DEW MELON CUBE
3-SESAME CHICKEN ON A STICK W/ RED GRAPE
4-MOROCCAN MEATBALLS (KEFTA) ON A STICK W/ WATERMELON CUBE
5-CHERRY TOMATOES FILLED EGGPLANT MOUSSE
6-HALF RED POTATOE FILLED W/ SMOKED SALMON DILL MOUSSE
7-MINI BAGUETTE TOAST WITH SMOKED SALMON & CRÈME FRAICHE
8-BITE SIZE CREPES FILLED SPINACH & CREAM CHEESE MOUSSE
9-MUSHROOM CUPS FILLED W/ PARMESAN CHEESE& SUNDRIED TOMATO MOUSSE
10-MINI PIZZA SQUARE WITH SLICED TOMATO, SWISS CHEESE
11-ASSORTED MINI QUICHE SQUARES
12-CRUDITE (ASSORTED RAW VEGETABLES) W/ DIP $75/ PLATTER. SERVES 15-20 PERS
ASSORTED MOROCCAN SALADS: $100/ PLATTER. EACH DISH SERVES 20 PERS
1-EGGPLANT, CUMIN, GARLIC, LEMON JUICE SALAD
2-SLICED CARROTS W/ GINGER, SHALLOTS, CILANTRO& GARLIC
3-JULIENNE RAW CARROTS W/ ORANGE JUICE, HONEY& CINAMON
4-GREEN PEPPERS WITH DICED TOMATO SALAD
5-CHICKPEA W/ DICED TOMATO, CILANTRO& LIME JUICE
6-TOMATO CUCCUMBER W/ RED ONION, CUMIN
7-ZUCCHINI TOMATO SALAD W/ RED ONION
8-BABY LENTILS SALAD W/ ROASTED TOMATOES
9- CUCCUMBER SLICED ORANGE SALAD W/ CINAMON
10-TOMATO, RED ONION, GREEN PEPPERS
11-NY STYLE CHICKEN SALAD
12-CHICKEN SALAD W/ CUMIN, GINGER, APPLES& MUSTARD
13-TUNA SALAD WITH MOSTLY MUSTARD
14-SHRIMPSALAD W/ DICED CUCCUMBER, CELERY, FENNEL.
15- WHITE BEAMN SALAD W/ RAISINS, TOMATO, BASIL. 16- MIDLE EASTERN PLATTER SERVED WITH PITA BREAD: HUMMOS, BABA GHANOUCH, TABOULEH, OLIVES. MAIN COURSE
1-AUTHENTIC MOROCCAN VEGETARIAN COUSCOUS $25 /PERS /MIN 10 ORDERS
2-GRILLED NEW ZEALAND LAMB BROCHETTES $25/PERS /MIN 10 ORDERS
3-OVEN ROASTED WHOLE CHICKEN SCENTED W/ FRESH HERBS $20 /PERS /MIN 10 ORDERS
4-LAMB COUSCOUS W/ SEVEN VEGETABLES $30 /PERS /MIN 10 ORDERS
5-HONEY MUSTARD CHICKEN $18/PERS /MIN 10 /PERS /MIN 10 ORDERS
6-POACHED SALMON W/ DILL MINT SAUCE $22 /PERS /MIN 10 ORDERS
7-MOROCCAN CHICKEN TAJINE (stew in conical lid earthenware pot) W/ ONIONS, CARROTS, PRUNES $22 /PERS /MIN 10 ORDERS
8-ANGEL HAIR PASTA W/ TOMATOES, BASIL, PARMESAN $10 /PERS /MIN 10 ORDERS
9-CHEESE RAVIOLI W/ MUSHROOM BASIL SAUCE $18 /PERS /MIN 10 ORDERS
10-FILLET MIGNON WELLINGTON $40 /PERS /MIN 10 ORDERS
11-LOBSTER W/ LOBSTER COGNAC SAUCE $40 /PERS MIN 10 ORDERS
12-SUSHI PLATTER $25/PERS MIN 10 ORDERS
Foie gras and caviar are available on advance notice. We also cater from the following cuisines: Italian French Moroccan Mexican Midlle East Sephardic Tai Japanese Chineese Spa Fusion ********************************************************************************* The Plain Dealer Out and About on the Tens
Friday, August 31, 2007
If you want to spend Less than $20
"I wish we had a restaurant like this in our neighborhood," sighed my wife, plunging her fork into a perfectly roasted half chicken. I was overcome with feeling, too, but it was adrift in memory. My European grandmothers would have been right at home inside Venezia (16300 Detroit Ave., Lakewood). It exudes old-world charm. The tasty chicken ($16), for example, is a dish I might have tucked into at my grandmothers' tables: herb-infused with sides of mashed potatoes, boiled carrots and zucchini. -- David Farkas http://www.clevescene.com/2007-09-19/dining/odd-but-awesome/ http://www.westlifenews.com/2007/01-17/insights.html http://www.freetimes.com/stories/14/45/moroccan-less-rollin http://www.clevescene.com/search/restaurants.php?oid=179138 http://www.clevelandmagazine.com/ME2/Apps/DiscussionBoard/post.asp?method=ReplyQuote&REPLY_ID=137&TOPIC_ID=30&FORUM_ID=7 http://http://www.clevescene.com/2006-11-15/dining/fluent-italian/ http://www.cleveland.com/dining/reviews_plaindealer.ssf?16309?16309_1 Planet food Morocco, food network: http://www.pilotguides.com/tv_shows/planet_food/food_guides/morocco/index.php http://staging.scrippsweb.com/food/recipes/recipe/0,2257,FOOD_9936_16463,00.html http://www.foodtv.ca/ontv/titledetails.aspx?titleid=72115 http://www.foxnews.com/story/0,2933,79329,00.html http://www.yle.fi/ulkomaiset/sarjat_ao.php?id=211
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The Plain Dealer
RESTAURANT ROW
Chef is ready, waiting for customers to try his Italian with a twist
Wednesday, November 15, 2006
John Long
Plain Dealer Columnist
What happens when you open a restaurant and no one comes? You panic. But what happens when you are a chef who comes to Cleveland from New York City where you were the toast of the town and no one comes? Probably panic, but with a little more confidence.
Exactly that is happening at Venezia, Moha Orchid's new Italian restaurant with a little Moroccan accent in Lakewood.
In New York City, Orchid's face was plastered on the pages of the New York Post and his cooking received favorable reviews in the New York Times, the Post, Daily News and New Yorker Magazine. And here he is ignored. That's a shame.
Orchid likes to talk and wonder aloud why restaurant patrons in Lakewood only tend to go out on weekends. He has one of those New York mouths that can go on and on, but he shouldn't be judged for that. Judge him for his food, which is pretty darned good.
His tagliatelle with tomato sauce and shredded pork ($12 at lunch) is delicious. The tender pasta and pulled pork was perfect with the fairly chunky sauce. His flair with Moroccan food shone through brightly with his bestilla, an upside-down chicken pie with a delicious flaky phyllo crust and filling of chicken, hard-cooked eggs, onions, cinnamon and almonds. You can also get pizza, and if you don't like what Or chid puts on it, tell him and he will make it your way if he has the ingredients. There are also a variety of pasta dishes, salmon and osso bucco -- all of which are priced from $12 to $18. His desserts are all made in house and worth the calorie splurge.
Venezia, 16300 Detroit Ave., Lakewood, is open 11 a.m. to 10 p.m. Tuesday through Thursday, 11 a.m. to 11 p.m. Friday and Saturday, and 11 a.m. to 9 p.m. Sunday. It's closed Monday. Call 216-226-0006 for reservations ____________________________________________________________________________________________________________________________
___________________________________________________________________________________________________________________ Summary of reviews in NYC New York Magazine 05-21-01 Bun in the Sun
"Moha Orchid's Moroccan burger, served here with harissa, tomato, and mesclun"
--- by Robin Raisfeld __________________________ WNYC 08-11-00 Tiny Moroccan restaurant in the Village
"Chef-owner Moha Orchid's food is carefully prepared, impeccably fresh and served in copious portions."
--- by Ed levine, food advisor __________________________ New York Magazine 07-03-00 Ice Cream
"It's got Calcium. It's got protein. And it's got range."
--- by Robin Raisfeld ___________________________ New York Times Weekend 03-10-00 Couscous would be superfluous
"...excelent Moroccan burger, flavored with cumin and cilantro on a glossy housemade bun...."
--- from The Times _____________________________ Amsterdam News 11-17-99 Magical Moroccan cuisine at Cookies & Couscous
"For chef Moha Orchid, food preparation is sharing in one's culture..."
--- by Linda Fletcher ____________________________ Daily News 10-31-99 This chunky, spicy Moroccan soup soothes any hungers
"...you should have the soup and one of Orchid's wildly imaginative sorbets"
--- by Irene Sax _____________________________ New York Times 08-12-99 Almonds, Mint Tea and a Night in Morocco
"...this tiny place, which opened in Greenwich Village about six weeks ago, has a lot more going on than its name suggests."
--- by Eric Asimov ___________________________________________________________________________________________________________________ Recipe for Chicken Pie (Bestilla): |
1. three sheets of phylo doudgh 2. 1/4 cup sliced smothered regular onion 3. 1/2cup white or dark or both chilled chicken hand shredded, cooked ahead 4. 1/4 cup scambled eggs, then dropped in chicken broth 5. _cup ground roasted almonds 6. ground cinnamon and poweder sugar 7. 1/4 clarified butter and a pastry brush how to put it together:
Preheat the oven to 375-400 degree.
Take 6 inch round plate with 1 inch deep, lay 3 sheets of phylo dough put #5 then add #3 then #4 then #2, brush the edges of phylo with warm butter fold the 4 corners around the pie, then flip upside down, brush the the top and around the pie bake for 12-15 until golden & crusty, immediately sprinkle cinnamon and sugar on top.
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