Donatello’s fine cuisine is derived mostly from Italy and the northern style of cooking, but also features traditional dishes that range as far south as Naples and the Amalfi coast. Such dishes include: Calamari Amalfitama; chilled calamari dressed in a flavorful olive oil, garlic, lemon juice and parsley dressing. Capelli al Pomodoro; traditional tomato and basil sauce over angel hair pasta. Medallion Napoletana; twin beef tenderloin medallions seared to tempature and topped with a garlic and oregano marinara sauce.

From Rome our menu features fabulous dishes such as Scottadita alla Romana; grilled lamb chops finished with rosemary and garlic. Saltimbocca: veal scaloppine sauteed with proscuitto and sage in a white wine sauce.

Moving North to Florence we offer the 14oz. Fracosta Al Chianti – New York strip with onion & sage in a Chianti wine sauce.

Still further north to Milan we have taken the traditional Osso Buco Milanese and perfected it; slowly braised veal shank in a tomato suace cooked on the bone with marrow and served with a safron risotto.

Finally, we come to Venice, the owners’ city of origin, the late Guido Tiozzo, and the current owner, son Gino Tiozzo. From this seafood based cuisine we serve the most delicate fried baby calamari, the traditional Linguine alle Vongole, and Risotto di Pesce; a seafood risotto with clams, mussels, shrimp and scallops.

These are just a few of the featured dishes from our extensive menu based on century old recipies.