Ludal's Italian Restaurant Menu

White Chocolate, chocolate bread pudding, warmed topped with vanilla ice cream and whipped cream

Individual chocolate cake served warm with vanilla ice cream

Coconut, lemon, and pineapple

Layered marscapone cheese, Kahlua soaked lady finger cookies with a delicious creamy finish

Heart of Caramel surrounded by peanut butter gelato covered in milk chocolate

Vanilla and chocolate ice cream truffle with a nut and cherry center covered in a chocolate shell

Refreshing mix of mango and passion fruit sorbet with center of raspberry covered in white chocolate

The sweetness of pumpkin with a spirited touch of cognac

Warm apple crisp served with vanilla ice cream

Mixed seafood with diced peppers and celery in a lemon vinaigrette over arugula

Served with roasted peppers, artichoke hearts, virgin olive oil, and a drizzle of balsamic glaze

Lemon, olive oil, capers over arugula with sliced parmesan cheese

Topped with crab meat shallots and drizzled with red vinegar, and light sesame oil

Fresh tuna served with tomatoes over mixed greens and finished with spicy sesame vinaigrette

Caesar vinaigrette dressing with rustic croutons

Tossed with dried cranberries, gorgonzola cheese, walnuts and balsamic vinegar

Mixed pasta, white beans, and chicken stock

Escarole. Beans, and vegetable stock

Hot cherry peppers, pasta, and vegetable stock

Eggplant rollatini, stuffed mushrooms, oyster ludal, and calamari napolitan

Traditional crispy-fried tender squid served with marinara sauce, or napolitan style tossed with capers and pignoli nuts in a pomodoro sauce

Sauteed escarole, beans, and toasted bread topped with parmesan cheese

Two jumbo shrimp stuffed with fresh mozzarella and asparagus wrapped in parma prosciutto, grilled and served with grilled scallops in a pesto sauce

Sauteed with garlic, olive oil, a touch pomodoro sauce, and finished with grilled sausage

Stuffed with spinach, gorgonzola cheese and sausage in a lemon, caper sauce

Stuffed with ricotta cheese and finished with pomodoro sauce

Jumbo scallops stuffed with fresh mozzarella and red peppers wrapped in smoked bacon served in a lobster cream sauce

Scallops, calamari, and shrimp in a saute of white beans, garlic, tomatoes and cheese ravioli

Mozzarella fried and topped with pomodoro sauce and basil

Wild mushrooms and poached pears over goat cheese finished with truffle oil and a balsamic reduction

Ludal's famous meatballs topped with marinara and served over iceberg lettuce with lemon and evo

Fresh mozzarella wrapped in escarole and prosciutto grilled and drizzled with chilled balsamic vinegar

Crab meat, scallions, and shallots lightly seasoned and perfectly sauteed in a sherry wine lemon sauce

Hearty meat ragu of pork and braised veal with truffle oil and grana padano cheese

Sauteed with roasted shallots in a light lobster sauce

Served over rigatoni in a homemade marinara and basil sauce

Grilled chicken, peppers, onions, and mushrooms in a light pomodoro wine sauce finished with fresh basil and a touch of cream

Calamari rings tossed with fresh tomatoes, capers, onions, calamata olives, and hot cherry peppers in a pink sauce over tagliatelle

Rigatoni with grilled chicken breast, sauteed with chopped broccoli rabe, cannellini beans, and tomatoes in an olive oil sauce with grated parmigiano reggiano

Tossed in a brandy lobster sauce with a touch of cream with tomatoes. Served over pappardelle pasta

Sauteed in garlic, olive oil, and white wine. Red or white over linguini

Sauteed with garlic, caramelized shallots, white wine sauce, and grana padano cheese

Mussels, clams, calamari, shrimp, and scallops in a red or white sauce over linguini

Filled with our house seafood stuffing over angel hair pasta in a finlandia vodka cream sauce

Shrimp, veal, and chicken egg battered topped with prosciutto, eggplant, mozzarella, and peas in a sage brown sauce over spinach tagliatelle

With pancetta, goat cheese, and spinach. Encrusted with breadcrumbs and sauteed with mushrooms, madeira wine, and a touch of cream. Served with vegetables

Sauteed with hot cherry peppers, mushrooms, onions, red bell peppers, and fried potatoes in a wine sauce and a touch of marinara

Egg battered, layered with prosciutto and mozzarella in lemon white wine sauce over sauteed spinach

Topped with prosciutto, spinach, fresh mozzarella, and scallions in marsala wine sauce over roasted potatoes

Topped with prosciutto, eggplant rollatini, pignoli nuts, and provolone cheese in a brandy cream sauce. Served with roasted potatoes

Medallions sauteed with olives and roasted peppers in a spicy pomodoro sauce over cavatelli

Filled with prosciutto, spinach, and fontina. Finished with a red wine reduction, with fries tossed with parmesan and truffle oil

New york strip encrusted with peppercorns in a jack daniels sauce. Served with fries tossed with parmesan and truffle oil

Topped with gorgonzola cheese, and finished in a brandy brown sauce. Served with mashed potatoes

Egg battered and sauteed with mushrooms in a madeira wine sauce with melted mozzarella cheese. Over spinach tagliatelle

Egg battered and sauteed in a roasted garlic, lemon, and wine sauce. Served over spinach and angel hair

Mussels, clams, calamarl, shrimp, and scallops in a pomodoro truffle sauce with a touch of cream

Blackened with fresh tomatoes, little neck clams and gorgonzola in a wine lemon sauce, a touch of marinara. Served over spinach

Grilled filet of swordfish served with asparagus over our lobster sauce and mushroom risotto

Mixed seafood with diced peppers and celery in a lemon vinaigrette over arugula

Served with roasted peppers, artichoke hearts, virgin olive oil, and a drizzle of balsamic glaze

Lemon, olive oil, capers over arugula with sliced parmesan cheese

Topped with crab meat shallots and drizzled with red vinegar, and light sesame oil

Fresh tuna served with tomatoes over mixed greens and finished with spicy sesame vinaigrette

Caesar vinaigrette dressing with rustic croutons

Tossed with dried cranberries, gorgonzola cheese, walnuts and balsamic vinegar

Mixed pasta, white beans, and chicken stock

Escarole, beans, and vegetable stock

Hot cherry peppers, pasta, and vegetable stock

Eggplant rollatini, stuffed mushrooms, oyster ludal, and calamari napolitan

Traditional crispy-fried tender squid served with marinara sauce, or napolitan style tossed with capers and pignoli nuts in a pomodoro sauce

Sauteed escarole, beans, and toasted bread topped with parmesan cheese

Two jumbo shrimp stuffed with fresh mozzarella and asparagus wrapped in parma prosciutto, grilled and served with grilled scallops in a pesto sauce

Sauteed with garlic, olive oil, a touch pomodoro sauce, and finished with grilled sausage

Stuffed with spinach, gorgonzola cheese and sausage in a lemon, caper sauce

Stuffed with ricotta cheese and finished with pomodoro sauce

Jumbo scallops stuffed with fresh mozzarella and red peppers wrapped in smoked bacon served in a lobster cream sauce

Scallops, calamari, and shrimp in a saute of white beans, garlic, tomatoes and cheese ravioli

Mozzarella fried and topped with pomodoro sauce and basil

Wild mushrooms and poached pears over goat cheese finished with truffle oil and a balsamic reduction

Ludal's famous meatballs topped with marinara and served over iceberg lettuce with lemon and evo

Fresh mozzarella wrapped in escarole and prosciutto grilled and drizzled with chilled balsamic vinegar

Crab meat, scallions, and shallots lightly seasoned and perfectly sauteed in a sherry wine lemon sauce

Hearty meat ragu of pork and braised veal with truffle oil and grana padano cheese

Sauteed with roasted shallots in a light lobster sauce

Served over rigatoni in a homemade marinara and basil sauce

Grilled chicken, peppers, onions, and mushrooms in a light pomodoro wine sauce finished with fresh basil and a touch of cream

Calamari rings tossed with fresh tomatoes, capers, onions, calamata olives, and hot cherry peppers in a pink sauce over tagliatelle

Rigatoni with grilled chicken breast, sauteed with chopped broccoli rabe, cannellini beans, and tomatoes in an olive oil sauce with grated parmigiano reggiano

Tossed in a brandy lobster sauce with a touch of cream with tomatoes. Served over pappardelle pasta

Sauteed in garlic, olive oil, and white wine. Red or white over linguini

Sauteed with garlic, caramelized shallots, white wine sauce, and grana padano cheese

Mussels, clams, calamari, shrimp, and scallops in a red or white sauce over linguini

Filled with our house seafood stuffing over angel hair pasta in a finlandia vodka cream sauce

Veal, and chicken egg battered topped with prosciutto, eggplant, mozzarella, and peas in a sage brown sauce over spinach tagliatelle

With pancetta, goat cheese, and spinach. Encrusted with breadcrumbs and sauteed with mushrooms, madeira wine, and a touch of cream. Served with vegetables

Sauteed with hot cherry peppers, mushrooms, onions, red bell peppers, and fried potatoes in a wine sauce and a touch of marinara

Egg battered, layered with prosciutto and mozzarella in lemon white wine sauce over sauteed spinach

Topped with prosciutto, spinach, fresh mozzarella, and scallions in marsala wine sauce over roasted potatoes

Topped with prosciutto, eggplant rollatini, pignoli nuts, and provolone cheese in a brandy cream sauce. Served with roasted potatoes

Medallions sauteed with olives and roasted peppers in a spicy pomodoro sauce over cavatelli

Filled with prosciutto, spinach, and fontina. Finished with a red wine reduction, with fries tossed with parmesan and truffle oil

New york strip encrusted with peppercorns in a jack daniels sauce. Served with fries tossed with parmesan and truffle oil

Topped with gorgonzola cheese, and finished in a brandy brown sauce. Served with mashed potatoes

Egg battered and sauteed with mushrooms in a madeira wine sauce with melted mozzarella cheese. Over spinach tag tagliatelle

Egg battered and sauteed in a roasted garlic, lemon, and wine sauce. Served over spinach and angel hair

Mussels, clams, calamarl, shrimp, and scallops in a pomodoro truffle sauce with a touch of cream

Blackened with fresh tomatoes, little neck clams and gorgonzola in a wine lemon sauce, a touch of marinara. Served over spinach

Grilled filet of swordfish served with asparagus over our lobster sauce and mushroom risotto