Our second brand new pasta is the blackened pork flat iron gnocchi sardi. House made egg, semolina and masa pasta. Smoked bacon and andouille sausage cream gives it a fantastic kick for your taste buds, with some scallion, fried garlic, hen of the woods and fontina cheese.

Our Executive Chef John Benton speaks about how Venue Restaurant & Lounge has the best team in Lincoln, NE. He loves that we have a mentality of “what’s stopping you from doing that” rather than “why do you want to do that”.

If you're still in Lincoln for this Memorial Day Weekend and you love steak, don't miss out on this opportunity. Come try A5 JAPANESE KOBE BEEF, the highest possible ranking for beef. We are serving this rare treat for $15/ounce with a delicious potatoes rosti.

Brand new to the hand-made pasta menu, the Saffron Linguini! Enjoy baby white shrimp tossed in our house pesto cream sauce, toasted almond and pearl onions, finished off with some crispy parsnips and parmesano reggiano.

Tonight and tomorrow don't miss out on this special A5 JAPANESE KOBE BEEF we got our hands on. One of the world's most coveted steaks. We are serving this rare treat for $15/ounce, with the delicious potatoes rosti as well as a pickled shiitake and wild nettle sautee.

We've updated the Faroe Island Salmon entree with a beautiful red fresno mango salsa. Accompanied by grilled asparagus, pesto roasted marble potatoes and a creative hibiscus fluid gel.

Give this classic Georgian cheese bread a try at Venue today! Khachapuri has a mozzarela and feta mix baked with fresh thyme and garlic butter, all finished off with a delish farms duck egg yolk.

Try this amazing new appetizer at Venue Restaurant & Lounge today! The CAB Prime NY Strip tartare. Experience the incredible flavor mix of sherry, capers, pickled ramp, whole grain dijon, smoked salt, black truffle and more!

Now a mainstay on the Starter menu at Venue, Arancini. Enjoy these spring pesto risotto and white cheddar curd stuffed arancini balls served with charred tomato sauce, parmesano reggiano and pickled fresno.

Another sneak peak of our upcoming menu changes, our new Roasted Duck Breast entree. 4 ounces of Maple Leaf Farms duck breast, with 2 ounces of seared foie gras, a red wine farro and barley risotto, coral flower, brandied cherry sauce and local greens.

If you are a fan of riesling or moscato you must come and try the 2016 Borealis from Willamette Valley, Oregon. A delicious blend of cool climate whites including Muller-Thurgau, Gewürztraminer, Riesling and Pinot Gris. Come try a glass today!

We are featuring one of our new dishes this week as a sneak preview of the updated menu. The diver scallops entree has 5 butter basted scallops, spring succotash with house cured salt pork, lemongrass sauce, furikake and all topped off with a crunchy chili oil