Venetian Long Island

Breaded chicken breast topped with marinara and melted mozzarella.

Chicken Parmesan

Double Dark Chocolate Cake

Mixed lettuce tossed in our signature Italian vinaigrette with Roma tomatoes, red onions, pepperoncini & black & green olives. Spice up your salad with prosciutto & Gorgonzola for $2.

Mixed Green**

Mozzarella, provolone & rosa sauce tossed & topped with ricotta & Italian-style bread crumbs

Baked Ziti

Italian Creme Cake

Prosciutto Stuffed Chicken

Broccoli with garlic & a light touch of crushed red pepper & Parmesan cheese.

Italian Broccoli Romano

Macaroni & Cheese

Crispy Parmesan Brussels Sprouts

Taste Our Available for a Short Time

Spaghetti with Meatball

Cheese Pizza

Homemade Cheesecake

Colossal Brownie Sundae

Chocolate Chip Cannoli

Chicken Cannelloni

Chicken Marsala

Spicy Arrabbiata Pizza

World Famous Meatballs

Spicy Shrimp

Garlic Parmesan Wings

Fried Calamari

Buca Trio Platter

Fill a tall cocktail glass with ice cubes to chill the glass while preparing the cocktail.

Prepare the Glass

In a cocktail shaker, combine vodka, gin, white rum, tequila, limoncello, fresh lemon juice, and simple syrup. Fill the shaker with ice and shake vigorously for about 15 seconds to mix and chill the ingredients.

Mix the Ingredients

Remove the ice from the chilled cocktail glass and strain the mixed cocktail into the glass.

Strain and Pour

Garnish your Venetian Long Island with fresh mint leaves and a lemon wheel on the rim of the glass.

Garnish

Serve immediately and enjoy your refreshing Italian cocktail!

Enjoy

vodka

white rum

tequila

limoncello

fresh lemon juice

simple syrup

fresh mint leaves

lemon wheel

ice cubes

Preheat your oven to 375°F (190°C). Season both sides of the chicken breasts with salt and black pepper.

Prepare the Chicken

Set up a breading station: Place flour in one shallow bowl, beat the eggs in a second bowl, and put breadcrumbs in a third bowl. Dip each chicken breast in flour, shaking off the excess, then into the eggs, and finally coat with breadcrumbs, pressing gently to adhere.

Bread the Chicken

In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes on each side, or until golden brown. Remove from skillet and place on a paper towel-lined plate to drain excess oil.

Fry the Chicken

In a baking dish, spread a thin layer of marinara sauce on the bottom. Place the fried chicken breasts on top of the sauce. Pour the remaining marinara sauce over the chicken, then sprinkle with shredded mozzarella and grated Parmesan cheese.

Assemble the Dish

Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven and let it sit for a few minutes. Garnish with fresh basil leaves before serving.

Garnish and Serve

Chicken breasts

Salt

Black pepper

All-purpose flour

Eggs

Breadcrumbs

Olive oil

Marinara sauce

Mozzarella cheese, shredded

Parmesan cheese, grated

Fresh basil leaves

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat oven

In a large bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt.

Mix dry ingredients

In a separate bowl, beat the eggs. Then add in the milk, vegetable oil, and vanilla extract, and mix until well combined.

Combine wet ingredients

Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Then, carefully stir in the boiling water (the batter will be thin).

Combine mixtures

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

Cool cakes

In a medium bowl, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk, mixing until smooth. Stir in the vanilla extract.

Make frosting

Once the cakes have completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.

Frost the cake

Unsweetened cocoa powder

Granulated sugar

Baking soda

Baking powder

Whole milk

Vegetable oil

Vanilla extract

Boiling water

Butter (softened)

Powdered sugar

Milk

In a large salad bowl, combine the mixed lettuce greens, chopped Roma tomatoes, thinly sliced red onion, pepperoncini, and both black and green olives.

Prepare the Greens

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until well combined.

Make the Vinaigrette

Pour the vinaigrette over the salad and toss gently to ensure all ingredients are well coated.

Toss the Salad

If desired, add the prosciutto slices and crumbled Gorgonzola cheese on top of the salad before serving.

Add Optional Ingredients

Serve immediately for the freshest taste, and enjoy your mixed green salad!

Serve

Mixed lettuce greens

Roma tomatoes

Red onion

Pepperoncini

Black olives

Green olives

Red wine vinegar

Dijon mustard

Garlic

Oregano

Prosciutto

Gorgonzola cheese

In a large pot, bring salted water to a boil. Add ziti pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

Preheat the Oven

In a large mixing bowl, combine the cooked ziti pasta with the rosa sauce, mozzarella cheese, and provolone cheese. Mix well until the pasta is evenly coated.

Combine Pasta and Sauce

Spread half of the pasta mixture into a greased 9x13-inch baking dish. Dot the top with half of the ricotta cheese, then layer the remaining pasta mixture on top.

Layer the Mixture

Spread the remaining ricotta cheese over the top of the pasta. In a small bowl, mix the Italian-style bread crumbs, grated Parmesan cheese, and Italian seasoning. Sprinkle this mixture evenly over the top of the ziti.

Add Toppings

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbling.

Bake the Ziti

Once baked, remove the ziti from the oven and let it cool for 10 minutes before serving. Enjoy your delicious baked ziti!

Cool and Serve

Ziti pasta

Rosa sauce

Provolone cheese, shredded

Ricotta cheese

Italian-style bread crumbs

Italian seasoning

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Mix Dry Ingredients

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Cream Butter and Sugar

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.

Combine Mixtures

Gently fold in the coconut flakes into the batter until evenly distributed.

Fold in Coconut

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cakes

Remove from the oven and allow cakes to cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.

Cool the Cakes

In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

Beat the Cream Cheese and Butter

Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract.

Add Powdered Sugar and Vanilla

Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.

Frost the Cake

Sprinkle the remaining coconut flakes on top of the frosted cake for decoration.

Decorate with Coconut

Unsalted butter, softened

Buttermilk

Coconut flakes, unsweetened

Cream cheese, softened

Preheat your oven to 375°F (190°C). Use a sharp knife to cut a pocket into each chicken breast. Make sure not to cut all the way through.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly. In a bowl, mix together the cooked spinach, cream cheese, and ½ cup of Parmesan cheese. Season with salt and black pepper to taste.

Make the Filling

Stuff each chicken breast pocket with the spinach and cream cheese mixture. Wrap 2 slices of prosciutto around each stuffed chicken breast to secure the filling.

Stuff the Chicken

In the same skillet, add the remaining tablespoon of olive oil over medium-high heat. Once hot, add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.

Sear the Chicken

Transfer the seared chicken breasts to a baking dish. Sprinkle the remaining ½ cup of Parmesan cheese on top. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F or 74°C).

Bake the Chicken

Remove from the oven and let rest for 5 minutes before serving. Enjoy your Prosciutto Stuffed Chicken with a side of vegetables or salad.

chicken breasts

prosciutto

cream cheese

fresh spinach

garlic

olive oil

salt

black pepper

Parmesan cheese

Wash and cut the broccoli florets into bite-sized pieces. Set aside.

Prepare the Broccoli

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.

Sauté the Garlic

Add the broccoli florets to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the broccoli is tender but still vibrant green.

Cook the Broccoli

Sprinkle in the crushed red pepper flakes, salt, and black pepper. Stir well to combine and cook for an additional 1-2 minutes.

Season

Remove the skillet from heat and stir in the grated Parmesan cheese until well distributed. Allow the residual heat to melt the cheese slightly.

Add Parmesan Cheese

Transfer the Italian Broccoli Romano to a serving dish and enjoy warm as a side dish.

Broccoli florets

Garlic cloves, minced

Crushed red pepper flakes

In a large pot, bring salted water to a boil over high heat. Add the macaroni and cook according to package instructions until al dente, usually about 7-8 minutes.