La Couronne Restaurant Menu

Stuffed with ricotta and parmesan cheese, then topped with mozzarella in fresh tomato sauce.

Served with eggplant rollatine, rock shrimp, clams oreganato, clams casino, stuffed mushrooms & mussels marinara.

Served with olive oil & garlic in a white wine broth with Italian parsley.

Served with honey ginger sauce or traditional marinara sauce (hot or sweet).

Served in a light tomato sauce.

Sauteed with olive oil, garlic, basil, & mixed Italian hot & sweet peppers, potatoes.

Served in a light tomato Fra Diablo sauce.

Sauteed rock shrimp with garlic, red pepper seeds & oregano in a white wine lemon sauce.

Stuffed with bacon, breadcrumbs, mozzarella cheese & served with marsala wine sauce.

Sauteed shrimp with garlic and fresh herbs in a white wine lemon sauce.

Topped with seasoned breadcrumbs & oven-baked.

Egg-dipped francese style served in a rich mustard cream sauce.

Served on a bed of baby greens in a white wine vinaigrette, finished with goat cheese.

Shrimp, calamari, scallops, & celery in extra virgin olive oil, garlic, and fresh lemon.

Served with cocktail sauce.

Fresh mozzarella with prosciutto, roasted peppers, & onions.

Tortellini in chicken broth.

Cannelloni beans with pasta in a tomato broth.

Egg and spinach in a chicken broth.

Served with fennel, arugula, radicchio, mushrooms, & balsamic vinaigrette, finished with shaved parmesan cheese.

Baby arugula, with Belgium endive, & radicchio, tossed with light Italian vinaigrette.

Baby arugula with fresh tomatoes, and sweet onions in a house vinaigrette dressing.

Served with fresh tomatoes, homemade mozzarella cheese, & basil in a light vinaigrette.

Baby greens with sliced pears and walnuts served with raspberry vinaigrette.

Drizzled with onions, red wine vinaigrette, plum tomatoes.

Hearts of Romaine lettuce with croutons & homemade Caesar dressing with shaved parmesan cheese.

Penne pasta served with pink vodka sauce, finished with basil & parmesan cheese.

Hand rolled Quill shape pasta served in a traditional Bolognese sauce.

Linguine pasta tossed with rock shrimp, red pepper seed, & parsley, in an extra virgin olive oil, garlic, white wine sauce.

Fresh garden vegetables tossed in a light olive oil garlic sauce.

Linguini pasta tossed with fresh-shucked clams in tomato or white clam sauce.

Tossed with prosciutto & onions in a light tomato sauce, finished with basil.

A classic dish made with fresh roasted garlic in extra virgin olive oil with fresh Italian parsley.

Linguine pasta served in a pesto tomato sauce, finished with parmesan cheese.

With roasted pignoli nuts, fresh plum tomato, & hot pepper seeds in an extra virgin olive oil, garlic sauce.

Cheese filled pasta tossed with shallots, prosciutto, green peas in a rich cream sauce.

Fettuccini tossed with heavy cream, & parmesan cheese.

Classic seafood pasta featuring chopped clams, rock shrimp, mussels, & scallops in a light tomato white wine sauce.

Served with sauteed onions mushrooms & mashed potatoes.

Grilled filet mignon served with sauteed mushrooms & topped with New York State Blue Cheese.

Two medallions pan seared with garlic, broccoli, & portobello mushrooms.

Sauteed chicken breast with shallots, shiitake mushrooms, asparagus, & fresh crabmeat in a light cream and sherry wine sauce.

Sauteed chicken tenders with peas in olive oil, garlic & a white wine sauce.

Pan-fried chicken cutlet, lightly breaded with parsley and parmesan cheese, & topped with fresh garden salad or bruschetta.

Sauteed breast of chicken served in a white wine & lemon butter sauce.

Sauteed chicken tenders with sausage, sweet peppers, mushrooms, onions & garlic.

Stuffed chicken breast with spinach, ricotta and mozzarella cheese & in a white wine sauce.

Sauteed breast of chicken with mushrooms in a marsala wine sauce.

Fresh herb roasted chicken breast over mashed potatoes with lemon white wine sauce.

Sauteed chicken tenders with fresh herbs, sprinkled with parmesan cheese in a light red vinegar sauce.

Sauteed chicken tenders with mushrooms, cherry peppers, onions, & parmesan cheese in a light white wine vinegar sauce.

Pan-fried breaded chicken cutlet topped with mozzarella cheese & marinara sauce, and served with linguine.

One half-roasted crispy duck served with pears in a cranberry port wine sauce.

Sauteed veal cutlet with leeks & shiitake mushrooms in a sherry wine sauce with parmesan cheese.

Pan fried veal cutlet, lightly breaded with parsley & parmesan cheese, and topped with a parsley & parmesan cheese.

Sauteed with portobello, shiitake & champignon mushrooms and roasted pignoli nuts, served in a Madeira wine sauce.

Scallopini of veal sauteed with mushrooms in a marsala wine sauce.

Sauteed with prosciutto and mozzarella, served over spinach in a light marsala wine sauce.

Pan-fried veal cutlet topped with mozzarella cheese in a marinara sauce, served with linguine.

Scallopini of veal with fresh crabmeat, asparagus & Shiitake mushrooms in a light cream sherry wine sauce.

Stuffed with ricotta, fontina cheese & prosciutto in a light shiitake mushroom Madeira wine sauce.

Egg-dipped and sauteed in a white wine lemon butter sauce.

Scallopini of veal sauteed in a lemon butter sauce with capers.

Served over braised leeks in a chive beurre blanc.

Shrimp sauteed with garlic & spicy red tomato sauce, served over capellini.

Served with shrimp & clams in olive oil and garlic, in a light marinara sauce over capellini.

Served over angel hair pasta.

Served over sauteed spinach & olive oil.

Topped with seasoned breadcrumbs and baked.

Lemon sole pan seared with sliced pears & shiitake mushrooms in a lemon Grand Marnier sauce.

Sole egg-dipped and sauteed in a lemon butter sauce.

Shrimp egg-dipped and sauteed in a wine & lemon butter sauce.

Served with lobster tails, sea scallops, clams, filet of sole, and shrimp, in a light tomato sauce served over linguine.

Soup or House Garden Salad

Penne Vodka Sauce & Linguini or Capellini Filetto di Pomodoro

Chicken Parmesan | Grilled Salmon | Chicken Francese | Filet of Sole Oreganata | Veal Francese | Veal Marsala • All Entrees are served with roasted potatoes and sauteed vegetables

A creamy, rich and smooth cheesecake layered on top of a sweet gram cracker base.

Classic vanilla and chocolate gelato separated by a cherry and sliced almonds covered in cinnamon, finished with a chocolate coating.

Served on the shell

served with fresh strawberries.

Puff pastry filled with vanilla cream covered in chocolate cream.

Latte gelato with a rich coffee and pure cocoa swirl.

Served warm with vanilla ice cream.

Homemade dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar

Rich chocolate mousse and zabaione topped with chocolate curls presented in a glass cup.

Chocolate, Vanilla, Coffee, Pistachio

Yogurt gelato swirled together with mixed berry sauce, topped with blueberries and currants.

Homemade rich layered Italian dessert.

Lemon, Orange, Raspberry, Mango

When heated, this is a delightful chocolate experience of erupting ganache with moist chocolate cake. Served with vanilla ice cream.

Homemade Italian cookies made of almonds

Regular or Decaf

Regular or Decaf

Fresh tomatoes with Vidalia onions, blue cheese, and basil in a chef's specialty dressing

Homemade meatballs with veal and pork in a light tomato sauce. Meatballs can also be served as dinner with any kind of pasta.

Fresh burrata cheese, sliced tomatoes, strawberries, olives and capers with balsamic Demi glaze and splash of olive oil.

Homemade potato dumplings tossed in our traditional bolognese sauce and shaved parmesan cheese.

Layered of eggplant with ricotta cheese in a light bolognese sauce and parmesan cheese.

Grilled veal chop served with sauteed baby spinach and mashed potatoes.

Oven-roasted baby rack lamb served with mash potatoes and sauteed baby spinach.

Fresh pappardelle pasta tossed with rock shrimp, mussels, shiitake mushrooms, tomatoes, and baby spinach in an olive oil garlic white wine sauce.

25 jumbo.