La Dolce Vita Menu

Breaded breast of chicken topped with tomato sauce, baked with mozzarella and parmigiano cheese, served with homemade rigatoni

Served with rigatoni bolognese

Boneless chicken breast pan seared, topped with prosciutto di parma, eggplant, fresh tomato & fontina cheese, finished with white wine tomato reduction, served with roasted potatoes & julienne vegetables

Boneless chicken breast or veal scaloppini egg battered pan fried finished with a lemon, butter and white wine sauce served with risotto julienne vegetables

Boneless chicken breast or veal scaloppini egg battered pan fried finished with a lemon, butter and white wine sauce served with risotto julienne vegetables

Tender milk-fed veal scaloppini sautéed with shallots mushrooms in a marsala wine demi glaze, topped with prosciutto di parma, fresh mozzarella, & served with wilted baby spinach and garlic mashed potatoes

Oven roasted fresh herb-encrusted baby rack of lamb, served atop parmigiano polenta and broccoli rabe, finished with a cognac demi-glace

10 oz. hormone free center-cut filet mignon grilled, topped with port wine shallot sage reduction, served with roasted garlic mashed potatoes wilted baby spinach

Stuffed pork chop with prosciutto, roasted red peppers and asiago cheese topped with a wild mushroom cognac demi glaze served with sauteed broccoli rabe and roasted potatoes

Sautéed new zealand mussels, scallops, shrimp, and clams, sautéed with garlic, extra virgin olive oil, fresh tomatoes, basil and white wine, served over linguini

Risotto with gulf shrimp, calamari, scallops, mussels clams, finished with a touch of fresh tomato and cream

Lump crabmeat served with sauteed spinach, mashed potatoes topped with perno whole grain mustard sauce

Lobster tail, shrimp, scallops, fresh fish, calamari, mussels and clams poached in alight clam and tomato broth over linguine

Fresh mediterranean sea bass filet grilled, served with roasted potatoes and sauteed spinach, finished with fresh herbs and extra virgin olive oil lemon garlic sauce

Pistachio encrusted chilean sea bass served over wild mushrooms risotto, sautéed spinach and white truffle butter

Organic scottish salmon, stuffed and broiled with jumbo lump crabmeat and breadcrumbs finished in champagne, blush tomato cream sauce served with sautéed spinach and roasted potatoes

Jumbo shrimp egg battered pan fried and finished with a lemon, butter and white wine sauce served over linguini