Veneta New Restaurant In London - the menu

I went to one of the Salt Yard restaurants earlier this year and I am now on their mailing list and emailed offers for their new restaurant Veneto. The name Veneto is the Italian word for Venice.

I looked at their website and it will take me several days to translate all their menu.
Here's my first set of discoveries.

b i g o l i - big p a s t a tubes served in a sauce. (I had to insert spaces. The word prediction prefers past.)
g r e m o l a t a - garlic lemon and parsley sauce. I shall remember g for Garlic and l for Lemon, and and a in pArsley. G r e m o L a t A

I have made an alphabetical list of terms to look up. From DuoLingo, the website which is teaching m languages for free, I had learned one word, r o s s o, for red.

aioli - garlic
almond milk - like soya milk is made from soya beans, almond milk is a white milk or milky white colour liquid made from almonds
asiago
bigly large hollow pasta, in this restaurant in sardine sauce
brodo
brunet
Carlingford
casolet
charcuterie - meats (fresh or preserved such as salami?)
chard
cicchetti
compote
condio
cremosa
e - and
focaccia
fontina
fresco (fresh?)
fritelle (fried?)
g a e t a olives
gelato - ice dessert, no milk, as in French sorbet
girolles
gnocchi
grappa
gremolata - garlic, lemon and parsley sauce
lardo - lard or cubed pork fat, as in lardons in French
Medjool dates
mignotte pepper almonds
Nero fume (black smoke(d)?)
Nocella olives

occhiato oregano
oro roso
panna cotta (bread)
pecorino nuts
pepperonata
peverada
polenta (cereal grain, sometimes served as separate grains like rice, sometimes made into a cake and fried)
porcini - mushrooms
pralines (chocolate in a creamy consistency as a filling?)
prosciutto prolongo
radicchio - radish
ragout (French for casserole or stew?)
ragu (Italian for casserole or stew?)
rib eye - large steak
ricotta
risi - rice
risotto - rice dish with added ingredients, special type of large white rice, not the small white sort which leaks and goes sticky and solid used for rice pudding, nor the yellow Basmati rice which is all separate grains
Romanesco (Roman style?)
salsa verde (vert is green in French)
salsify
saor
scallop (shellfish, not to be confused with s h a l o t which is onion - for years I mixed them up and either had shellfish which I could not eat because of an allergy, or I went without my favourite mushrooms mistaking them for shellfish)
Speck
tartare - raw or uncooked meat
tortellini - pasta
samphire
tiramisu - dessert with several layers of sponge and custard like trifle, sometimes in individual portions, sometimes in one large bowl
zabaglione - dessert of egg yolks and strong alcohol?, served in a glass, creamy yellow colour, often with a wafer or biscuit, usually runny like a sweet mayonnaise, rather than set like a blancmange

Check with your waiter before ordering.

Veneta Restaurant
3 Norris Street
St James's
London SW1Y 4 RJ
Tel:44 (0) 203 874 9100.

Bookings:
email: info@veneta-stjames.co.uk
www.saltyardgroup.co.uk


Angela Lansbury, travel writer and photographer, author and speaker.