Pizzeria Venizia chez sam

Pasta served with a simple and flavorful tomato sauce. Garnished with diced fresh tomatoes and a hint of garlic.

A spicy pasta dish for those who like it hot. Tomato sauce simmered with garlic and chili peppers.

Pasta coated in a basil sauce (green pesto), mellowed with a little cream and garnished with fresh tomatoes.

A smooth and mild dish. Pasta served with a rich crème fraîche and Paris mushroom sauce.

The classic Italian dish. Pasta coated in a rich beef mince and tomato sauce.

A colorful pasta dish brimming with sautéed Mediterranean vegetables: eggplant, peppers, and onions.

Rich and creamy pasta (French style) with smoked bacon, crème fraîche, and egg yolk.

Pasta coated in a creamy and rich cheese sauce, blending four melted cheeses.

Pasta with ocean flavors, served with a mix of seafood (shellfish, crustaceans) in a garlicky tomato sauce.

For blue cheese lovers. A creamy sauce dominated by the intense flavor of Italian gorgonzola.

A rich recipe combining a creamy blue cheese sauce with two types of ham: cooked and raw (Parma).

Creamy pasta with salmon pieces. Dill and lemon add a fresh note that balances the fish's richness.

Creamy and gratinated signature pasta, generously topped with mushrooms and a duo of hams.

A refined pasta dish with tender scallops, served in a rosé sauce (tomato and cream) flavored with herbs.

An assortment of three different types of pasta on the same plate. Ideal for tasting multiple sauces: meat, basil, and cheese.

A luxurious seafood pasta bake. Contains scallops, salmon, and a seafood mix in a creamy sauce.

Simple fresh lettuce salad with vinaigrette. Perfect for a light start to the meal.

Mixed salad of lettuce and some seasonal raw vegetables (tomatoes, corn, etc.). Fresh and crisp.

A French bistro classic. Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise.

A mix of canned tuna and mayonnaise, often served with a few lettuce leaves or bread.

Half an avocado filled with peeled pink shrimp, served with cocktail sauce or mayonnaise.

A starter combining hard-boiled eggs and tuna mayonnaise for a protein-rich and gourmet dish.

Thin slices of aged Italian raw ham (Prosciutto di Parma). Tender, salty, and flavorful.

A fresh Italian salad with mild mozzarella, contrasted by the salty taste of anchovies and capers.

Slices of smoked salmon served cold, usually accompanied by toast, butter, and lemon.

Burgundy snails served hot in their shells, stuffed with garlic and parsley butter. A French specialty.

Avocado served warm and oven-gratinated with a rich gorgonzola and cream sauce.

A large warm meal salad. It contains warm potatoes and bacon on a bed of lettuce, topped with a runny egg.

A comforting gratinated dish based on eggplant, stuffed or layered with meat, tomato sauce, and melted cheese.

A varied and fresh salad emphasizing goat cheese and crisp vegetables.

A hearty salad with green (beans, lettuce) and Mediterranean vegetables, complemented by goat cheese and egg.

A hearty cold pasta salad, tuna, and vegetables mixed with mayonnaise.

The famous warm goat cheese salad. The cheese is served in crispy pastry, accompanied by raw ham.

A very complete Italian salad with two types of ham, fresh mozzarella, and raw vegetables.

A fresh and delicate seafood salad. Smoked salmon and shrimp are paired with avocado and a pink cocktail sauce.

Fried calamari rings in batter, golden and crispy. Usually served with lemon.

Pan-seared salmon fillet, grilled skin. The flesh is tender and pink.

Salmon fillet topped with a creamy, tangy lemon sauce, which adds freshness to the fatty fish.

Large shrimp sautéed with tomato, garlic, and herbs de Provence. A fragrant and sunny dish.

Scallops cooked in a refined way, likely with a rich sauce (cream, champagne, or seafood).

Pan-seared meat cutlet (turkey or veal), tender and golden.

Flattened cutlet, dipped in egg and breadcrumbs, then fried. Crispy on the outside, tender on the inside.

Turkey cutlet served with a creamy mushroom sauce.

Cutlet topped with a melting gorgonzola cheese sauce.

Turkey cutlet cooked with lemon juice for a fresh and tangy flavor.

Turkey cutlet cooked in a sweet Italian Marsala wine sauce, cream, and mushrooms.

Turkey cutlet served with a rich sauce blending four varieties of cheese.

Turkey cutlet served in a spicy tomato sauce, pizza-style, with olives, capers, and anchovies.

Prime beef steak (marbled ribeye or lean sirloin) grilled, served plain or with parsley butter.

Prime beef steak served with your choice of sauce: creamy pepper, spicy mustard, or gorgonzola.

Long-fibered, flavorful beef cut, served with a confit shallot sauce.

Tender grilled lamb chops to appreciate the meat's flavor.

Tender lamb chops served with your choice of creamy sauce.

Turkey cutlet oven-gratinated, topped with ham and melting goat cheese.

Turkey cutlet gratinated in the Parmesan style with eggplant and cheese.

Very generous turkey cutlet, topped with Bolognese sauce (meat and tomato), ham, and gratinated.

A variation of the Italian classic. Turkey cutlet topped with Parma ham and cheese, gratinated with cream.

Traditional French aperitif cocktail made with white wine and cassis cream (or blackberry/peach).

Sweet and amber Italian fortified wine, from Sicily.

Typical aniseed liqueur from the South of France. Drunk diluted with fresh water.

Refreshing non-alcoholic mix of fruit juices and syrups.

Italian vermouth (herbal-infused wine), served chilled (Red or White).

Rich and sweet Portuguese fortified wine (Red or White).

Bright red Italian bitter, with herbal and citrus notes.

Strong clear spirits.

Standard glass of whisky.

Premium brand whisky glass (Bourbon or Scotch).

Festive French sparkling wine served by the glass.

Mixed drink containing alcohol and juices/sodas.

Green peppermint liqueur, served very cold.

Sweet Italian almond liqueur.

Very sweet Italian lemon liqueur, served chilled.

Powerful Italian marc de raisin (grape pomace) brandy.

Sugarcane brandy.

Prestigious French grape brandy, aged in barrels.

Light and fruity red wine from the Beaujolais region.

Rhône Valley red wine, spicy and full-bodied.

Bordeaux red wine, structured with tannins.

Generous and aromatic red wine from Languedoc.

Dry and fruity rosé wine from Provence, perfect for summer.

Selection of dry and fresh French white wines.

Light red wine from Veneto, near Lake Garda.

Fruity red wine from Veneto with cherry notes.

Famous Tuscan red wine, dry and tannic.

Central Italian red wine, round and smooth.

Rosé version of Bardolino, fresh and light.

Dry and easy-drinking white wine from northeastern Italy.

A large glass of fresh water flavored with your choice of syrup.

Sparkling drink mixing lemonade and syrup.

Still natural mineral water.

Glass of fruit juice (orange, apple, etc.).

Sparkling Italian natural mineral water.

Classic sweet carbonated sodas.

Classic lager pale ale.

Large draft beer (half liter).

Simple espresso.

Hot tea (infusion).

Espresso with hot milk.

Coffee with milk foam.

Hot cocktail based on coffee, whisky, and whipped cream.

A classic light and chocolatey dessert.

Jellied Italian cream dessert, served with fruit coulis.

Famous Italian dessert with coffee, mascarpone, and ladyfingers.

Vanilla cream topped with a layer of crunchy caramelized sugar.

Coffee served with an assortment of miniature versions of homemade desserts.

Scoop of ice cream or sorbet.

Ice cream coupe with alcohol (Vodka on lemon sorbet or Rum on raisins).