Canaletto

Canaletto Ristorante Veneto
545 Newport Center Drive
Newport Beach, CA 92660
Phone: 949.640.0900
Web | Map

Lunch $20 / Dinner $40


Online Reservations

Lunch $20

ANTIPASTI
(Choice of one)

ZUPPA DI LEGUMI
Seasonal vegetable and bean soup

INSALATA CANALETTO
Mixed greens, shaved Parmigiano-Reggiano, house vinaigrette and garlic croutons

BRUSCHETTA CALDA
Grilled Il Fornaio ciabatta bread rubbed with garlic, topped with warm chipped tomatoes, basil and kalamata olives

SECONDI
(Choice of one)

PIZZA MARGHERITA
Fresh mozzarella, oregano, basil and tomato sauce

SALMONE CON INSALATA
Grilled Scottish salmon filets served with a salad of organic beans, lentils, tomatoes, arugula with red wine vinaigrette

PENNONI AL RAGU
Pasta tubes with a traditional meat ragu and dry-aged ricotta cheese

INSALATA DI POLLO
Mixed greens, shredded free-range rotisserie chicken breast, crispy speck, grape tomatoes, shaved grana cheese, white beans, organic hard-boiled eggs with house vinaigrette, served with housemade breadsticks

DOLCI

SPUMONE GELATO
Strawberry-rum gelato, chocolate hazelnut gelato and pistachio gelato, folded together with cherries,
chocolate chips and pistachios; served with raspberry and chocolate sauce

Dinner $40

ANTIPASTI
(Choice of one)

CAPRESE CALDA
Grilled sliced tomatoes with fresh bufala mozzarella, basil and extra-virgin olive oil

CARPACCIO DI SPADA
House-cured swordfish carpaccio with sliced fresh artichokes

INSALATA DI PERE
Arugula, radicchio, frisee, baked pears, grapes, Belgian endive, gorgonzola, toasted walnuts, pomegranate dressing

POLENTA CON GOULASH
Beef stew slow-roasted in red wine, onion and paprika sauce, served over soft polenta

SECONDI
(Choice of one)

RISOTTO SANT’ERASMO
Risotto with shrimp, Dungeness crab and baby artichokes

MAIALE KUROBUTA RIPIENO
Herb-stuffed center-cut Kurobuto pork chop wrapped in pancetta, topped with kalamata olives and capers; served with roasted Yukon Gold potatoes and sautéed organic spinach

PETTO DI POLLA AL PEPERONCINO
Grilled free-range chicken breast marinated with sage, rosemary, thyme, Dijon mustard and lemon; serves with roasted Yukon Gold potatoes, sautéed seasonal vegetables and pepperoncino sauce

GARRETTO D’AGNELLO CON
GERMOLATA ALLA MENTA
Colorado lamb shank braised with root vegetables, herbs and Sangiovese wine; served with mashed potatoes, topped with mint and almond gremolata

DOLCI
(Choice of one)

CRESPELLE DI MELE
Crepes filled with granny smith apples and pastry cream with carmelized walnuts, vanilla ice cream, caramel sauce and crème anglaise

TIRAMISU IN GONDOLA
Treviso-style tiramisu with lady fingers soaked in rum and espresso, layered with mascarpone and topped with a dusting of cocoa powder

SOFFIATO AL CIOCCOLATO
Almond chocolate cake served warm with caramel sea salt ice cream

Chef Alfonso Sanna

Question: How long have you been a chef?
Answer: 7 Years

Question: How long have you been at this restaurant?
Answer: Over three years

Question: Who or what inspired you to become a chef?
Answer: The passion for food comes from my family and friends. We always cook together and explore our passions for new flavors. The passion to become a chef and travel the world comes from my interest in exploring new ways to evolve myself.

Question: What do you enjoy most about your profession?
Answer: That we never finish learning, every day is different and exciting and the pleasure of receiving a sincere compliment. Every day we serve new guests and make new friends.

Question: When you’re not in the kitchen what are you doing?
Answer: Exploring new restaurants and new cuisines. I also enjoy spending time with my family and friends, and it doesn’t get any better than a good dinner at home with simple ingredients and good wines.

Question: What is your most popular dish?
Answer: Right now probably the " Polipo con Patate" salad; A true Mediterranean dish with octopus, roasted potatoes, celery and red onions; drizzled with lemon-dressing. Even if you are not an octopus lover, when you try this dish it will change your mind.

Question: Your last meal on Earth would be??
Answer: A Sardinian pasta called Lorighittas; tossed with fresh artichokes, garlic, Vermentino wine and Sardinian Bottarga, drizzled with extra virgin olive oil.

Question: What's your favorite item on the Restaurant Week Menu?
Answer: The risotto Sant'Erasmo with Carnaroli rice, baby artichokes, white shrimp, Dungeness crab meat, finished with touch of Parmigiano Reggiano. So delicious.