La Grotta Ristorante Menu

Flash fried calamari with marinara sauce and lemon

A varied selection of cold appetizers prepared fresh daily

Sautéed frog legs with garlic, spring onions in a light spicy tomato and chardonnay sauce 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 mushroom cap

The classic Caesar salad

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

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

Linguine with clams, mussels, calamari, scallops and one jumbo shrimp in a light spicy tomato sauce

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

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

Sautéed fresh spinach in olive oil and garlic

Sautéed filet of Atlantic salmon with baby shrimp, leeks and diced tomato finished in a beurre blanc sauce

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

Sautéed breast of chicken with mixed bell peppers, onions, capers and oregano in a light tomato sauce

Sautéed veal scaloppini with artichokes, shiitake mushrooms and sundried tomatoes in a light brown sauce with a touch of cream

Sautéed filet mignon finished in a green peppercorn and cognac cream sauce

Pan roasted New York strip in a fresh rosemary mustard cream sauce

Sautéed buffalo ribeye with gorgonzola and pistachio sauce *These food items may be cooked to order

(Example: Appetizer, Pasta, Salad, Entrée and Dessert)

(Example: Appetizer, Pasta, Fish, Salad, Entrée and Dessert)