From Barrique Venice's website

Barrique Venice

Italian · Venice

Open

closes soon, 9pm

By phone

orders & questions

Unclaimed listing

Own Barrique Venice?

We built this page from your own website, so people looking for you can find you. It's yours to take over — here's what that switches on.

Take orders on this pagePickup and delivery, card payments, straight to your kitchen. We take 3% — and 0% on orders from your own link. Card processing is billed separately by the payment provider, as it is in the dining room.
Your menu, prices, photos and hoursChange a price at 6pm and it's live at 6pm. Nothing reaches diners until you've confirmed it's right.
An assistant that answers dinersIt knows your menu and your hours, replies day and night, and hands the conversation to you the moment it isn't sure.
Promotions, offers and reservationsRun an offer, take bookings, set a delivery radius — all switched on or off by you.
See who's orderingWhat sells, what gets reordered, and which dishes people ask about but you don't list.

Free to claim and free to stay listed. No setup fee, no monthly fee, no card needed. Takes about two minutes.

from the menu

Pappardelle al Coniglio

Homemade pappardelle with rabbit ragu', prunes, and porcini mushrooms

Paste

Capesante Alla Griglia Con Fonduta

Pan-seared scallops, Parmesan fondue, and shaved black truffle

Antipasti

Insalata di Crescione

Watercress salad, Pecorino cheese, hearts of palm, roasted almonds in a balsamic dressing

Antipasti

Polipo Alla Griglia

Grilled octopus, mixed fingerling potatoes, green beans, and aioli dressing

Antipasti

Paccheri Alla Norma

Artisian paccheri sicilian norma sauce, basil pesto topped with dry ricotta cheese

Paste

Tagliolini Rossi

Home-made red beet tagliolini in a Marsala quail ragu' served on a bed of taleggio cheese fondue

Paste

Cacio e pepeask if they make it
Pecorino, black pepper, pasta water. Three ingredients, nowhere to hide.
Lasagnaask if they make it
Layered and baked — the dish most kitchens make ahead and are proud of.
Chicken parmask if they make it
The Italian-American classic. Ask if the cutlet is pounded to order.
Tiramisuask if they make it
Espresso-soaked and unbaked — the right way to end.

Capesante Alla Griglia Con FondutaPan-seared scallops, Parmesan fondue, and shaved black truffle
Insalata di CrescioneWatercress salad, Pecorino cheese, hearts of palm, roasted almonds in a balsamic dressing
Polipo Alla GrigliaGrilled octopus, mixed fingerling potatoes, green beans, and aioli dressing
Tartara di TonnoDiced Ahi Tuna tartar with capers, avocado, red onions & caramelized balsamic vinegar
Prosciutto E Burrata24-Month black label Prosciutto di Parma and Burrata cheese
Carpaccio di RapeGolden Beet Carpaccio, Sicilian Caponata, Stracciatella di Burrata topped with a Balsamic Vinegared Glaze

Paccheri Alla NormaArtisian paccheri sicilian norma sauce, basil pesto topped with dry ricotta cheese
Tagliolini RossiHome-made red beet tagliolini in a Marsala quail ragu' served on a bed of taleggio cheese fondue
Tagliatelle Al CioccolatoHome-made cacao tagliatelle with an amarone wine wild boar ragu
Linguine Nere- Home-Made Black Ink Linguine Blue Crab, Tomato Confit, Manila Clams, White Wine and Garlic Sauce served on a bed of Parsley Pesto
Pappardelle al ConiglioHomemade pappardelle with rabbit ragu', prunes, and porcini mushrooms
Ravioli Verdi di ManzoHome-Made Filled Mignon Spinach Ravioli served on a bed of Marinara sauce, topped with Brown Butter and Sage

Branzino alla GrigliaGrilled Mediterranean sea bass, braised sicilian cucuzza, and blood orange sauce
WagyuGrilled Culottes Wagyu Served with a Brandy Cherry Sauce, Mashed Potato and Seasonal Veggies
Filetto al Barolo TartufatoPan-seared beef filet mignon served with a barolo truffle butter sauce
Petto D'Anatra in Campana Di Fumo Con Cipolle CaramellateDuck breast lightly smoked served with caramelized onion aged balsamic vinegar
Basket of Bread and Extra Virgin Olive Oil

Panna CottaTonka beans panna cotta with a vanilla cherry sauce topped with almonds streusel
TronchettoLayered white and dark chocolate mousse on a hazelnut cookie crisp
Crema CapovoltaVanilla cream custard layered with filo-dough topped with salted caramel sauce
Pastiera NapoletanaGrain & ricotta cheesecake, with orange blossom water and candied orange zest