La Grotta

Thin sliced raw beef tenderloin with lemon, capers, parmesan cheese and extra virgin olive oil.

Flash fried calamari with marinara sauce and lemon.

A varied selection of cold appetizers prepared fresh daily.

Sauteed frog legs with a chardonnay sauce with spring onions over polenta.

Roasted bell peppers in a double cooked sauce of garlic, anchovy, milk and extra virgin olive oil.

Baked snails with parsley, garlic and butter on top of baked eggplant.

Priced daily.

Mixed fresh greens with homemade balsamic dressing.

The classic caesar salad.

Julienne of radicchio and fennel, tossed in a white balsamic dressing and topped with prosciutto and shaved parmesan.

The classic caesar salad with your choice of grilled chicken, smoked trout or grilled shrimp.

Organic baby greens in a white balsamic dressing finished with gorgonzola and toasted walnuts.

Tower of homemade mozzarella, roasted bell peppers and marinated eggplant with oregano, fresh basil and touch of extra virgin olive oil.

Homemade potato dumpling pasta in tomato filet, garlic and olive oil sauce.

Homemade ravioli filled with spinach and ricotta cheese served in a light cream sauce.

Linguine with clams in a white clam sauce.

Homemade pasta filled with beef, veal, vegetables, mozzarella in bechamel and tomato sauces.

Homemade fettuccine with prosciutto, shallots and fresh basil in a tomato cream sauce.

Two roasted boneless quails stuffed with italian sausage and fresh sage in natural pan juices.

Sauteed breast of chicken with artichokes and diced tomatoes in a white wine reduction sauce.

Sauteed veal scaloppini topped with asparagus, touch of tomato and mozzarella cheese in a light brown sauce.

Sauteed filet mignon finished in a green peppercorn and cognac sauce.

Pan roasted new york strip in a dijon, fresh rosemary cream sauce.

Sauteed buffalo ribeye with gorgonzola and pistachio sauce.

Sauteed filet of sole with diced tomato, pine nuts, mushrooms and fresh basil in a white wine sauce.

Sauteed filet of atlantic salmon with baby shrimp, leeks and diced tomato finished in a beurre blanc sauce.

Sauteed jumbo shrimp and sea scallops with crushed red pepper, saffron in a tomato cognac sauce (can be served over soft polenta or linguine).

(Pasta, salad, entree and dessert).

(Appetizer, pasta, salad, entree and dessert).

(Appetizer, pasta, fish, salad, entree and dessert).

Fresh asparagus oven baked with butter and parmesan cheese.

Sauteed fresh spinach with olive oil and garlic.

Homemade sponge cake soaked in grand marnier and layered with fresh strawberries.

The perfect italian egg less flan flavored with espresso.

Homemade sponge cake with layers of white and dark chocolate mousse.

Homemade sponge cake with shaved italian nougat made from sugar, caramel and hazelnuts.

Homemade puff pastry filled with pastry cream and topped with a cold chocolate sauce.

Homemade sponge cake with layers of pastry cream and coconut.

Lady fingers soaked in espresso and marsala wine layer with mascarpone cheese and shaved chocolate.

Assorted berries in a chocolate cup with cold zabaglione and vanilla sauces.

Chocolate and vanilla ice cream rolled in cocoa powder and hazelnuts.

Homemade ravioli filled with spinach and ricotta cheese in a light cream sauce.

Chef's choice of our homemade pasta in a marinara fresh basil sauce.

Fresh field greens tossed with our homemade balsamic dressing.

Sauteed filet mignon with a green peppercorn cognac sauce (prepared medium rare only).

Sauteed filet of salmon with baby shrimp, leeks and diced tomato in beurre blanc.

Sauteed veal scaloppini topped with asparagus, touch of tomato and mozzarella cheese in a light brown sauce.

Sauteed breast of chicken with artichokes and diced tomatoes in a white wine reduction sauce.

Plate of assorted grilled vegetables.

Lady fingers dipped in espresso and marsala wine layered with mascarpone cheese and topped with shaved chocolate.

Homemade ravioli filled with spinach and ricotta cheese in a light cream sauce.

Chef's choice of our homemade pasta in a marinara fresh basil sauce.

Fresh field greens tossed with our homemade balsamic dressing.

Sauteed filet mignon with a green peppercorn cognac sauce (prepared medium rare only).

Sauteed filet of salmon with baby shrimp, leeks and diced tomato in beurre blanc sauce.

Sauteed veal scaloppini topped with asparagus, touch of tomato and mozzarella cheese in a light brown sauce.

Sauteed breast of chicken with artichokes and diced tomatoes in a white wine reduction sauce.

Plate of assorted grilled vegetables.

Lady fingers soaked in espresso and marsala wine layered with mascarpone cheese and shaved chocolate.

Assorted appetizers.

A trio of homemade pasta.

Sauteed filet of fresh rock fish with sun dried black olives and fresh rosemary.

Fresh greens tossed with our homemade balsamic dressing.

Filet mignon with mixed wild mushrooms in a barolo wine sauce.

Homemade chocolate cake.

Fresh mixed greens with our homemade balsamic dressing.

The classic cesare salad.

Sauteed breast of chicken with fresh artichokes, capers in a lemon butter sauce.

Sauteed filet of Sole with diced tomato, pine nuts, and fresh basil in chardonnay wine sauce.

Sauteed veal scallopine with mushrooms finished in a marsala wine sauce.

Braised italian sausage with onions, bell peppers, mushrooms, garlic, white wine and tomato sauce served over polenta.

Lady fingers dipped in espresso and marsala wine, layered with mascarpone cheese and topped with shaved chocolate.