La Fontana Coast

Slices of tomato and fresh mozzarella topped with basil and extra virgin olive oil

Mixed plate of meats, cheeses and vegetables

Grilled bread topped with a mix of chopped roma tomatoes, red onion, garlic and basil

Clams sauteed in white wine and garlic or marinara sauce

Pei mussels in white wine and garlic or marinara sauce

Octopus grilled with artichokes and red onions, served with lemon pesto emulsion

Fresh calamari, lightly breaded and fried, served with marinara sauce on the side

Battered eggplant rolled with a filling of ricotta cheese, spinach and ground walnuts topped with marinara sauce and mozzarella.

Sauteed broccoli rabe with grilled sausage finished in light garlic and virgine olive oil.

Sauteed spinach finished in light garlic and virgine olive oil

Spring mix with cherry tomatoes and house dressing.

Our traditional caesar Salad.

Baby arugula with pecorino romano cheese, lemon and extra virgin olive oil.

Baby spinach and cherry tomatoes tossed with imported gorgonzola cheese, toasted pine nuts and crispy pancetta in a sherry vinagarette.

Server for the chef's Soup of the day.

Chicken cutlet topped with prosciutto, spinach and mozzarella finished in cognac demi-glace.

Chicken breast sautéed with asparagus, topped with mozzarella cheese in a lemon white wine sauce.

Lightly breaded chicken cutlet baked with fresh marinara sauce and mozzarella cheese.

Chicken cutlet sautéed with mushrooms and finished in a marsala demi-glace.

Sautéed chicken breast with mushrooms and capers in a lemon white wine sauce over cappellini.

Chicken breast dipped in eggs, sauteed with capers in a lemon white wine sauce over cappellini.

Lightly breaded chicken cutlet served over a fresh arugula salad in a lemon olive oil dressing.

Veal medallions sautéed with porcini mushroom and prosciutto, topped with mozzarella and finished in a cognac demi-glace sauce

Veal medallions dipped in egg and sauteed with capers in a lemon white wine sauce over cappellini.

Veal medallions sautéed with crimini mushrooms and roasted peppers in a sherry marinara sauce.

Lightly breaded veal medallions baked with marinara sauce and mozzarella cheese.

Veal medallions with mushrooms and capers in a lemon-white wine sauce over cappellini.

Grilled veal chop topped with asparagus and finished with a porcini madeira demi-glace.

Saint peter fish sautéed with capers, sundried tomatoes and asparagus, finished in a lemon-garlic sauce.

Filet of grilled salmon topped with spinach and served with our homemade bruschetta on the side.

Grilled large mediterranean shrimp dressed with extra virgin olive oil and lemon.

Spaghetti pasta in marinara sauce topped with fresh mozzarella cheese.

Homemade egg fettucini with grilled chicken and green peas in a cream sauce.

Penne pasta with pancetta and peas in a vodka rose cream sauce.

Penne pasta with anchovies, capers, black olives in garlic tomato sauce.

Penne pasta toasted in a hot spicy tomato sauce.

Penne pasta toasted in a hot spicy tomato sauce.

Bow-tie pasta sauteed with broccoli rabe, sausage and cherry tomatoes, finished in a garlic white wine sauce

Homemade potato pasta in a creamy gorgonzola sauce.

Homemade potato pasta in light blush sauce garnished with fresh mozzarella cheese.

Tender homemade ravioli in our fresh pomodoro sauce.

Ricotta rolled egg pasta in a classic meat sauce.

Layers of flat pasta stuffed with our meat sauce and three cheeses.

Corkscrew shaped pasta with a mix of veggies finished in a garlic white wine sauce.

Layers of battered eggplant, ricotta cheese and mozzarella with marinara sauce over spaghetti.

Linguini pasta sauteed with clams and finished in a garlic white wine sauce.

Angel hair pasta tossed with jumbo lump crab meat and capers in a light marinara sauce.

Angel hair pasta tossed with jumbo lump crab meat and capers in a light marinara sauce.

Linguini pasta sauteed with clams and finished in a garlic white wine sauce.

Linguini tossed with shrimp, calamari, mussels and clams in marinara or garlic white wine sauce.

Penne pasta sauteed with jumbo shrimp and garlic finished in basil-rose cognac cream sauce.

Spaghetti tossed with jumbo shrimp in a roasted garlic white wine sauce with a touch of lemon.

Italian arborio rice with shrimp, mussels, clams and calamari in a garlic white wine or marinara sauce.

Italian arborio rice with fresh diced vegetables in a garlic white wine sauce.

Italian arborio rice sauteed with porcini mushrooms in a light cream sauce.