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A combination of prosciutto, salami, cheese, tuna, mortadella, artichokes, olive mix with balsamic reduction
Wood-fired ciabatta bread drizzled with olive oil and topped with garlic, seasoned tomatoes and cheese.
Lightly breaded and fried, tossed with fresh tomatoes, basil, banana peppers, accompanied by roasted garlic aioli and marinara dipping sauces.
Large shrimp chilled and served with cocktail sauce.
Fried eggplant with panko bread crumbs, topped with peppers, onions and mushrooms in our tomato cream sauce with provolone and ricotta cheese.
Homemade sausage sauteed with mushrooms, green peppers, onions and potatoes.
Sweet crabmeat blended with red onion, roasted red peppers and celery, with a blend of seasoning. Served with mixed greens, tomatoes and basil aioli.
Tender mushrooms filled with crabmeat stuffing and baked in an Alfredo sauce.
Served with cheese and tomatoes.
Fresh tomatoes mixed with garlic, basil and olive oil, topped with provolone.
A roasted mushroom marinara and fontina cheese, drizzled with truffel oil.
Grilled chicken, BBQ sauce, roasted corn, red onion and provolone, drizzled with ranch aioli.
Artichoke hearts, spinach, fontina cheese, black olives, garlic and olive oil.
Diced chicken, onions and mushrooms sauteed with Madeira wine in a Cajun cream sauce.
Provolone, Parmesan, ricotta and fresh mozzarella with olive oil and fresh basil.
Italian sausage, roasted red peppers, Parmesan, fresh mozzarella and banana peppers.
Grilled chicken Caesar salad with caramelized onions and pesto. Served on a wood-fired flatbread.
Tomatoes and fresh mozzarella topped with a spring mix and balsamic reduction.
Capicola ham mushrooms carmalized onions fontina cheese garlic and olive oil
Garden greens tossed with Italian dressing, topped with tomatoes, black olives and croutons.
Topped with bacon, seasoned pecans, tomato and homemade bleu cheese dressing.
Fresh spinach, chopped celery, tomatoes, green olives and capers, tossed with a Mediterranean vinaigrette and topped with Gorgonzola cheese.
Garden greens with Italian dressing topped with tuna, diced shrimp, marinated mushrooms, Gorgonzola cheese, diced tomatoes and black olives.
An orchestration of field greens with sun-dried cranberries, caramelized pecans and Gorgonzola cheese, tossed in champagne vinaigrette.
Tomatoes, fresh mozzarella and basil, layered with cucumbers, served with a side of spring mix salad and topped with a balsamic reduction.
Crisp romaine lettuce tossed with Caesar dressing, topped with shaved Parmesan and homemade herbed croutons.
USDA choice filet served with 4 oz. lobster and topped with bearnaise.
Our 9 oz. USDA choice filet served with smashed potatoes and garnished with onion rings.
Breaded veal, sauteed in olive oil, served with our tomato sauce and house-made spaghetti.
Breaded veal, sauteed in olive oil, garlic, lemon, white wine, mushroom served over linguine topped with arugula and shaved Parmesan cheese.
Veal dusted in flour, sauteed with a Marsala wine demi-glace, served over Tuscan risotto.
Grilled to temperature, served with garlic smashed potatoes.
Served with sauteed peppers, mushrooms, onions and potatoes.
Chicken sauteed with mushroom and Marsala wine served over garlic smashed potatoes.
Chicken breast sauteed with white wine, mushrooms and topped with prosciutto, sage and mozzarella cheese, served over fettuccine Alfredo.
Pan fried chicken breast topped with roasted red pepper cream sauce and fontina cheese, served over prosciutto sage angel hair.
Italian breaded chicken breast pan-seared and topped with provolone cheese and tomato sauce, served over fettuccine Alfredo.
Chicken breast sauteed with Italian sausage, artichokes and sun-dried tomatoes, served in a light white wine cream sauce with garlic smashed potatoes.
Chicken breast sauteed with white wine and lemon juice, served with artichoke hearts and capers over fettuccine Alfredo.
Chicken breast sauteed with white wine and mushrooms, topped with prosciutto, sage & Provolone, served with garlic smashed potatoes.
Grilled with white wine and a touch of lemon, topped with sauteed spinach and olive oil served on a bed of wild mushroom risotto.
Served over angel hair pasta and tossed with pesto sauteed peppers and roasted corn.
Plump shrimp and sea scallops lightly breaded, sauteed in olive oil, garlic, tossed with tomato sauce and angel hair pasta, topped with provolone.
Fried and served over garlic smashed potatoes, topped with a roasted red pepper cream sauce.
Fettuccine with shrimp, scallops, clams and mushrooms in a cream sauce.
Sauteed in olive oil and garlic with a tomato cream sauce.
Chilean sea bass crusted with fresh herbs and topped with a lemon butter sauce, served with a sweet pea risotto.
Combination dinner includes: spaghetti, lasagna, manicotti, meatball and Italian sausage.
Vegetables sauteed in olive oil and garlic, with a touch of Alfredo served over penne.
Chicken breast sauteed with onions, mushrooms and Madeira wine in a Cajun cream sauce served over angel hair pasta.
Stuffed with ground beef, ricotta, provolone and Parmesan cheese.
Chicken breast sauteed with pancetta, spinach and tomatoes in a cream sauce, served over fettuccine.
Chicken breast sauteed with pancetta, mushrooms, onions and spicy marinara sauce, served over penne pasta and topped with fontina cheese.
Homemade potato dumplings, topped with red sauce and sausage.
Filled with ground beef, ricotta and spinach. Served with a homemade meatball.
Homemade pasta layered with ground beef, provolone and Parmesan cheese, baked in our red sauce.
Homemade spaghetti with a choice of: meatball, , mushrooms or marinara.
Homemade spaghetti with 2 choices of: meatball, mushrooms or marinara.
Fettuccine in an Alfredo sauce.
Sliced eggplant lightly breaded, layered with provolone, Parmesan and tomatoes, baked in a red sauce.
Cheese tortellini with peas, mushrooms and prosciutto in Alfredo sauce.
Penne pasta tossed with sausage, pine nuts, sun-dried tomatoes, pesto and a Cajun spiced cream sauce.
Pine nuts, fresh spinach, artichoke hearts and sun-dried tomatoes tossed with olive oil over angel hair.
House-made risotto prepared with wild mushrooms, peppers and sun-dried tomatoes.
Served with cheese and tomatoes.
4 large gulf shrimp, served with cocktail sauce.
4 large gulf shrimp, served with cocktail sauce.
Mixed lettuce tossed with pine nuts, Gorgonzola and balsamic vinaigrette, topped with pancetta. Add Cajun chicken or grilled chicken and creamy or crumbled bleu cheese for an additional charge.
Mixed lettuce tossed with Italian dressing, topped with tuna, diced gulf shrimp, marinated mushrooms and peppers, Gorgonzola, diced tomatoes and black olives. Add Cajun chicken or grilled chicken and creamy or crumbled bleu cheese for an additional charge.
Crisp romaine lettuce tossed with our own croutons and homemade dressing. Add Cajun chicken or grilled chicken and creamy or crumbled bleu cheese for an additional charge.
Add Cajun chicken or grilled chicken and creamy or crumbled bleu cheese for an additional charge.
Tenderloins of chicken sauteed with onions, mushrooms and Madeira wine in a Cajun cream sauce, served over angel hair pasta.
Sliced eggplant layered with provolone, Parmesan cheese and tomatoes, baked in our homemade red sauce.
Breaded veal topped with tomato sauce and provolone, served over spaghetti.
Boneless chicken breasts sauteed in butter, mushrooms, lemon and white wine, served with fettuccine Alfredo.
Served with lettuce, tomato and basil aioli.
Served with pancetta, lettuce, tomato, fontina and basil aioli.
Topped with fresh mozzarella, basil and a balsamic reduction.
Served with pancetta, Swiss cheese, lettuce, tomato and basil aioli.
Served with grilled onions, mushrooms, lettuce, tomato, fontina cheese and basil aioli.
Served with capicola, salami, pepperoni, banana peppers, lettuce, tomato, provolone and Italian dressing.
Homemade sausage, sauteed peppers, onions, mushrooms and provolone.
Served on a garlic loaf with red sauce and provolone cheese.
Served warm and topped with vanilla ice cream.
A melt in your mouth amazing vanilla crunch cheesecake, generously topped with salted caramel.
Chocolate cake baked with a hot fudge center and topped with vanilla ice cream.
Crepes stuffed with vanilla ice cream and topped with chocolate or strawberry and whip cream.
Pastry shell filled with a sweet creamy filling and chocolate chips. Dusted with powdered sugar.
Velvety smooth and rich with flavor, served with or without strawberries.
Creamy mascarpone cheese and lady fingers soaked with espresso and a touch of rum.
homemade spaghetti, four meatballs , salad and bread
1/2 pan of beef lasagna, salad and bread
1/2 pan of eggplant Parmesan, salad and bread
1/2 pan of tortellini alfredo salad and bread
1/2 pan of penne in red sauce , four meatballs salad and bread
1/2 pan penne alfredo with four meatballs salad and bread
Menu for La Scala provided by Allmenus.com
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