La Fontanella

Imported Italian cold cuts and cheeses.

Baked artichoke hearts, garlic, white wine, and melted mozzarella.

Steamed mussels in white wine, tomato, and saffron broth.

Sauteed in our and egg.

Baked clams with pancetta.

Grilled tender whole calamari.

Tender squid sauteed in our.

On toasted Italian bread, tomatoes, garlic, onions, and olive oil.

House salad, mixed greens, tomato, cucumber, and vinaigrette.

Original preparation with anchovies.

Served with apples, pecans, black olives, pepperoncini, tomato, cucumber, and vinaigrette.

Served with tomatoes, black olives, fresh basil, extra virgin olive oil, mixed greens, and parsley.

Arugula, goat cheese, pine nuts, and vinaigrette.

Fresh fennel, arugula, radicchio, topped with sliced orange, roasted walnuts, and mustard vinaigrette.

Imported from Italy.

Imported from Italy.

Grilled asparagus and vinaigrette.

Steamed and sauteed with garlic and cannellini beans.

Meatball in marinara sauce.

Our own mild sausage with fennel.

Steamed with garlic olive oil.

Toasted and dotted with mozzarella over marinara.

Green and white tagliatelle with prosciutto, peas, and zucchini cream sauce.

Bucatini, pecorino Romano cheese, and cracked black pepper.

Served with classic pesto and pignoli.

Olive oil, pancetta, garlic, egg yolk, and Parmesan cheese.

Sauteed shitake, olive oil, white wine, and tomato sauce.

Roasted eggplant in a fiery tomato sauce over pasta.

Steamed with garlic and olive oil.

Meat sauce.

Marinara sauce.

Layers of meat lasagna, ricotta, Parmesan, and melted mozzarella.

Classic layers of eggplant topped with Parmesan and melted mozzarella.

In a grappa tomato cream cheese sauce.

Baked with ricotta and mozzarella cheese, marinara sauce.

Aglio e olio for an additional charge.

Aglio e olio for an additional charge.

Aglio e olio for an additional charge.

Sea scallops served on a nest of angel hair with pesto and pignoli.

In a Livornese wine sauce, served with pasta.

Sauteed fresh mussels in a white wine sauce or marinara. Served over linguini.

Shrimp and clams in a white wine cream tomato sauce over bucatini.

Maine lobster in a spicy white wine tomato sauce over linguini.

In a spicy marinara sauce.

Fresh clams in a Iight tomato sauce.

Shrimp, clams, scallops, and mussels sauteed in white wine, garlic and a touch spicy marinara over linguini.

Veal chop stuffed with prosciutto, fontina cheese, and fresh rosemary. Served with asparagus vinaigrette and potatoes.

Filet mignon topped with shitake mushrooms. Served with roasted potatoes.

Strip steak topped with herb butter and french fries.

Double pork chop encrusted with black pepper corns. Served with pasta.

Chicken breast sauteed in olive oil, white wine, brown sauce, fresh mozzarella. Served over pasta.

Chicken breast sauteed with mushroom and Marsala wine. Served with pasta.

Our own way with lots of garlic, oregano, white wine, quarter potatoes, and peas.

Half chicken stuffed with garlic and herbs, breaded, and baked. Served with pasta and vegetable.

Chicken breast sauteed in white wine topped with sliced tomatoes, roasted red peppers, fresh mozzarella, and black olives. Served with pasta.

Breaded chicken breast sauteed in olive oil then baked with Parmesan, mozzarella, and marinara sauce over spaghetti.

Half chicken, sauteed in white wine, mushrooms, onions, and bell peppers in a marinara sauce. Served with pasta.

Slow braised veal shank served over polenta.

Thin slice of breaded veal sauteed to a golden brown. Served with pasta.

Breaded veal baked with tomato sauce, Parmesan, and mozzarella. Served with pasta.

Veal sauteed in a Marsala wine and mushroom sauce. Served with pasta and vegetable.

Our own sausage with red and green peppers and onions over penne.

Veal sauteed in white wine, prosciutto, fresh mozzarella, and marinara sauce. Served over pasta.

Veal sauteed in white wine and lemon sauce. Served with pasta and vegetable.