La Piazza

four - course family - style dinner, personally selected by chef gaetano, priced per person with pair wines

a variety of stuzzichini, personally selected by chef gaetano, priced per person

require 1- week

require 1- week

(flourless chocolate cake)

(lemon - goat cheese cake)

with ricotta, parmesan, and spinach, topped with tomato sauce and baked with mozzarella

with asparagus, topped with spicy shrimp, sauce, with soy - lime citronette and borlotti bean aioli

served with roasted red pepper vinaigrette, aioli, raspberry - chipotle coulis and mache salad

sauce with caramelized garlic in puff pastry

with caramelized onions and mascarpone royale, with mushroom rgout

topped with arugula, truffle pesto and shaved parmesan cheese

with vine - ripened tomatoes, and basil chiffonade, drizzled with aged balsamic

with prosciutto di parma, mortadella and parmesan cheese, poached in consomme

with sliced tomato, cucumber and onion in chef gaetano's mustard vinaigrette, with caramelized almonds, crispy pasta and carrots

dressed with a tomato - avocado vinaigrette, topped with shaved parmesan

dressed with a cider - balsamic vinaigrette with toasted foccacia and melted gorgonzola mousse

dressed with honey - champagne vinaigrette, mache cherry, tomatoes, and breaded goat cheese

with veal confit and mixed mushrooms, in truffle - cream sauce

with tomatoes, garlic, olive oil and basil, topped with imported buffalo mozzarella

with housemade italian, sausage, and mushrooms, in tomato - cream sauce, topped with goat cheese

with diced chicken breast, shallots and asparagus in a truffle - cream sauce and parmesan

with two maine lobster tails, shrimp, shallots, and cognac in a sweet and sour tomato sauce

with shallots, walnuts, pear and gorgonzola, with sea scallops

with bolognese, bechamel, mortadella, imported ham, mozzarella and parmesan

with ricotta, spinach, mozzarella and parmesan baked with tomato sauce and bechamel

with calamari, shrimp, bay scallops and mussels with garlic in tomato fumet with a touch of cream, baked and served tableside add lobster $10.00

topped with diced chicken milances, arugula, tomato, trapanese and goat cheese fondue

with assorted mushrooms and demi - glace finished with parmesan and truffle pesto

with shrimp, garlic, chardonnay, herbs, and parmesan cheese, topped with calamari, shrimp, bay scallops and mussels, sauteed with garlic and tomato fumet, add lobster $10.00

with organic beef juice reduction wild mushroom and goat cheese fondue

with marsala - cream sauce, baked with eggplant stuffed with ricotta, spinach, and mozzarella

served with asparagus milanese

with wild mushrooms, garlic, marsala, reduction, baked with fontina, chianti marmalade

with focaccia breadcrumbs pan - fried served with tomato trapanese and baby arugula

with vanilla semifreddo and chocolate sauce

with custard and peaches with caramel sauce

with ginaduia semifreddo and raspberry coulis

layers of cookies dipped in coffee flavored with kahlua and amaretto with mascarpone cream and cocoa

with 25 - years old balsamic vinegar from modena

with gingerbread crust, cognac and creme fraiche

with chocolate sauce flamed with rum