La Perla di Pompano Menu

Fresh creamy mozzarella, thinly sliced parma prosciutto, marinated roasted red peppers.

Thin slices of raw filet mignon on a bed of arugula salad, shaved imported Parmigiano, lemon vinaigrette, artichokes and capers.

Fresh burrata cheese, sliced tomatoes and red roasted peppers drizzled with balsamic reduction.

Flour dusted tender calamari, shrimp and zucchini, fried to a golden brown served with classic tomato dipping sauce.

Breaded eggplant stuffed with ricotta cheese, topped with tomato sauce, fresh mozzarella and Parmesan cheese.

Little neck clams and black mussels in a light fresh tomato and seafood broth seasoned with garlic and Italian parsley served with crostini bread.

Romaine, mix greens and iceberg lettuce, carrots, cucumber, tomatoes, red onion and black olives in an Italian vinaigrette.

Romaine lettuce, croutons, Parmesan cheese, creamy Caesar dressing. Anchovies on request.

Arugula leaves, shaved Parmesan cheese, fresh orange wedges, walnuts, grape tomatoes in a lemon vinaigrette.

Fresh baby spinach sautéed in garlic and extra virgin olive oil.

Choice of sauce, Alfredo, marinara, vodka sauce.

House-made potato dumplings over fresh tomato sauce and fresh basil topped with burrata mozzarella.

House-made wide noodles tossed in a creamy porcini mushrooms sauce and white truffle oil.

Twisted noodles with crumbled Italian sausage, black truffle, creamy tomato.

Black squid ink tagliatelle. Fresh diced salmon, clams, mussels, shrimp and calamari, sautéed in white wine and lightly spiced garlic marinara sauce over ink of squid tagliatelle (available over spaghetti).

Served over creamy saffron sauce, baby spinach and shrimp.

Classic recipe of fresh clams tossed in garlic and EVOO with a touch of white wine and fresh chopped tomato.

House-made potato dumplings, tossed with baby meatballs, sweet peas, prosciutto and mushrooms in a tomato sauce.

Classic tomato sauce, shaved garlic, fresh basil.

Pan roasted chicken breast, topped with baby spinach and mozzarella in a garlic cream sauce.

Murphy's chicken breast, lemon, white wine and butter sauce.

Tender veal scaloppine sauteed with white wine topped with artichoke hearts, black olives, capers and fresh diced tomato.

Veal scaloppine in a white wine sauce, lemon and capers.

Tender veal scaloppine, sautéed with mushrooms and Marsala wine in a brown gravy sauce.

Veal scaloppine topped with parma ham, fresh sage and white wine with melted fontina cheese.

12 oz bone-in pork chop in a creamy porcini mushroom sauce and white truffle oil. Available stuffed with prosciutto and fontina cheese.

Pan-roasted Francese style flounder filet in a lemon and white wine sauce exalted by sun-dried tomato, artichoke hearts and capers with a touch of garlic.

Ahi tuna steak, marinated in Italian fresh herbs and EVOO, simple grilled, cooked rare.

Chocolate sponge cake, Nutella and cream cheese frosting, shaved dark chocolate.

Lady finger, espresso coffee and rum, whipped mixture of egg yolks, sugar and sweet mascarpone cheese, cocoa powder.

Lovely custard-like pudding, mango sauce and whipped cream.

Tube shape pastry filled with sweet ricotta cheese and chocolate chips.

Consisting of a rich vanilla and coffee custard, this delicious dessert is finished with a layer of caramelized sugar.

Chef's version of a traditional apple pie.