The Rose Venice is a restaurant with a rich history. It was founded in 1979 by chef/owner Mark Peel, who was inspired by the flavors of his native California. The restaurant quickly became a popular destination for locals and tourists alike, and it has been featured in numerous publications, including The New York Times, Los Angeles Magazine, and Bon Appétit.
The Rose Venice has its commitment to using fresh, seasonal ingredients. The menu changes frequently, but you can always expect to find dishes that are both delicious and innovative. The restaurant also has a great wine list, featuring wines from California and around the world.
In addition to its food, The Rose Venice is also known for its warm and inviting atmosphere. The dining room is decorated in a casual, eclectic style, and there is a large patio that is perfect for dining al fresco. The restaurant also has a full bar, making it a great place to meet up with friends for drinks and appetizers.
Whether you’re looking for a romantic dinner for two or a casual meal with friends, The Rose Venice is the perfect place to enjoy a delicious meal in a relaxed atmosphere.
Address:
220 Rose Ave, Venice, CA 90291
Phone:
(310) 399-0711
Menu
therosevenice.la/menu
Brunch Specials: ( from 9 am-4 pm, Saturday and Sunday )
Sweets and Treats
- Blueberry Ricotta Pancakes
- blueberry compound butter, fresh blueberries, vermont creamery maple syrup
- The Rose Buttermilk Biscuit
- vermont creamery butter, seasonal jam
- Sourdough Belgian Waffles
- sweet caramelized matcha, whipped butter, matcha powdered sugar
~ option to add two piece fried chicken
- sweet caramelized matcha, whipped butter, matcha powdered sugar
- Hearth Roasted Babka French Toast
- chocolate, whipped creme fraiche, maple syrup
Eggs
- SHAKSHUKA
- piquillo pepper, grilled broccolini, chickpea, za’atar, poached egg, country bread
- NERONI-STYL
- pasture raised sunny-side-up eggs, crispy neuske’s bacon, fried potatoes , country bread, butter, jam
- BIRRIA CHILAQUILES
- dry aged short rib, fried egg, monterey jack, avocado crema, white onion, cilantro
- K-TOWN (FRIED RICE)
- fried duck egg, crispy rice cakes, gochujang, kimchi, sautéed cabbage, red onion, sesame seeds
- NERONI-STYL
- pasture raised sunny-side-up eggs, crispy neuske’s bacon, fried potatoes , country bread, butter, jam
- THE ROSE BREAKFAST BURRITO
- scrambled egg, bacon, jack cheese, salsa roja, crispy potato
~ option to add mole
- scrambled egg, bacon, jack cheese, salsa roja, crispy potato
- EGGS CACIO E PEPE
- aged pecorino, black pepper, garlic toast, radicchio salad, grandma vinaigrette
- THE GOLD’S STANDARD
- egg white scramble, maple turkey sausage link, avocado, bloomsdale spinach, roasted japanese sweet potatoes, roasted mushrooms, lemon vinaigrette
- STEAK AND EGGS
- hash brown potatoes, two fried eggs, hollandaise
- Blueberry Ricotta Pancakes
- blueberry compound butter, fresh blueberries, vermont creamery maple syrup
- The Rose Buttermilk Biscuit
- vermont creamery butter, seasonal jam
- Sourdough Belgian Waffles
- sweet caramelized matcha, whipped butter, matcha powdered sugar
~ option to add two piece fried chicken
- sweet caramelized matcha, whipped butter, matcha powdered sugar
- Hearth Roasted Babka French Toast
- chocolate, whipped creme fraiche, maple syrup
Market
- MEZZE PLATE
- roasted tomato hummus: cherry tomatoes, sundried tomatoes, basil babaganoush: feta, olive tapenade lemon labneh: sumac, aleppo, urfa pepper
- CHOPPED SALAD
- little gems, treviso, iceberg lettuce, soppressata, provolone, piquillo peppers, chickpeas, red onions, castelvetrano olives, oregano vinaigrette
- SHREDDED KALE SALAD
- jalapeno-pickled golden raisins, parmesan, pine nuts, red onions, mint, lemon, croutons
- FARMER’S MARKET FRUIT BOWL
- fried duck egg, crispy rice cakes, gochujang, kimchi, sautéed cabbage, red onion, sesame seed.
- GRAIN BOWL
- brown rice, quinoa, lemon cucumber, roasted summer squash, cherry tomato, sunflower seeds, pecorino, lollo rossa lettuce, grilled cucumber vinaigrette
- Add Ons
- king salmon | shrimp | chicken | tofu | egg | avocado
Raw Bar
- PERUVIAN BAY SCALLOPS
- cucumber, yuzu kosho vinaigrette
- DAILY OYSTER SELECTION
- rosé & pink peppercorn mignonette
- YELLOWTAIL CRUDO
- strawberry aguachile, pickled green strawberries, seeded crumble, basil oil
- THE BALLER
- selection of east & west coast oysters, scallop crudo
- POACHED SHRIMP COCKTAIL
- yuzu, old bay, green tomato gazpacho, pesto powder, kombu oil
- DAILY OYSTER SELECTION
- rosé & pink peppercorn mignonette
- BLUEFIN TUNA TARTARE
- dashi gelee, miso mayo, togarashi, scallions, puffed rice
- BAJA OCTOPUS CEVICHE
- green aguachile, avocado, red onion, corn tostada, cilantro
Pizza and Pasta
- SMOKED RADIATORE CARBONARA
- poached egg, braised bacon, parmesan, black pepper
- FEAR AND LOATHING
- roasted wild oyster mushrooms, charred onion crema, taleggio, parmesan, arugula
- KILLER BEE
- ezzo pepperoni, mozzarella, oregano, chili honey
Sandwiches and Handhelds
- STONE FRUIT AND RICOTTA TOAST
- ricotta di pecora, avocado honey, yuzu olive oil, arnett farms stone fruit
- IMPOSSIBLE TOKYO BURGER
- impossible meat, japanese curry, avocado, miso mayo, teriyaki, caramelized onion, american cheese, shredduce, pickles, sesame bun, house chips
- KOREAN-STYLE FRIED CHICKEN SANDWICH
- gochujang glaze, house slaw, kimchi, sesame, mayo
- TOKYO BURGER
- aged ground short rib, american cheese, japanese curry, avocado, miso mayo, teriyaki, caramelized onion, bacon, shredduce, pickles, sesame bun, house chips
- AVOCADO AND LOX TOAST
- avocado mash, house-cured salmon, cornichon, radish, cucumber, dill
- BREAKFAST SANDWICH
- pasture raised egg, taylor ham, american cheese, mayo, brioche bun
- LOBSTER ROLL
- warm with drawn butter ~ or ~ cold with mayo, tarragon, old bay, on a parker house roll with chips
- CORN SUCCOTASH TOAST
- grilled brentwood corn, cherry tomatoes, pickled peppers, corn puree, herbs
- GRILLED SANTA BARBARA ROCKFISH TACOS
- smoked chili creme fraiche, avocado, cabbage, housemade tortillas
