Ristorante La Perla of Washington Menu

Imported prosciutto with melon.

Clams on the half shell.

Fresh oysters as you desire. Rockefeller style or raw.

Carpaccio style smoked Norwegian salmon. Comes with arugula tossed with lemon and olive oil.

Appetizer of select jumbo lump crabmeat served with avocado, hearts of palm, and served with a delicate martillo sauce.

Fresh imported buffalo mozzarella layered with sliced tomato, fresh basil and virgin olive oil.

Shrimp cocktail with cocktail sauce.

Prime sirloin aged sixty days, sliced paper-thin and served with a carpaccio sauce. Completed with olio santo (first drop of the olive oil pressing).

Calamari seasoned with garlic, lemon, parsley, and olive oil over a bed of lettuce.

Conch salad seasoned with garlic, lemon, olive oil, and parsley. Served over a bed of lettuce.

Clams casino.

Fried squid served with a choice of fresh marinara or tartar sauce.

Squid sauteed in garlic, oil, and marinara sauce.

Mussel’s sauteed in the shell with marinara sauce.

Jumbo snails baked in individual pastry pus with scallions, shallots, and pernod. Also available without pastry.

Conch sauteed with garlic, oil, and marinara sauce.

Fried calamari, scallops, and shrimp sauteed in a white sauce with clams casino and mussels marinara.

Meatball minestrone soup. The traditional Italian vegetable soup made fresh daily with a selection of garden vegetables and a little surprise. Tiny meatballs. Priced per bowl.

Lobster and shrimp creme soup served with angel hair pasta. Priced per bowl.

Manhattan-style clam chowder cooked with special herbs, vegetables. Priced per bowl.

This is a roman empire traditional Italian soup that is lentil-based and gives the consumer good luck. Priced per bowl.

Sweet vidalia onions sauteed in light, sweet olive oil, white wine from Mt. Vesuvius, and prepared with fresh spring water. Priced per bowl.

Arugula and Belgian endive.

An extravaganza of garden salads. Arugula, romaine, radicchio, endives, tomatoes, and green olives. Sweet onions upon request. Served with house dressing.

Our popular vegetable bouquet with several fresh garden vegetables, crumbled pecorino cheese, and our very special house dressing.

Arugula with lemon, olive oil, and shaved parmigiano cheese.

Chef testa's original creation. Crabmeat, fresh clams, capers and black olives sautéed in a spicy marinara sauce.

Olive oil, garlic, hot pepperoncino, and parsley.

Penne swirled in a sauce of cream, prosciutto, roasted red peppers, plum tomatoes, basil, onions, parmigiano cheese and finished with a splash of vodka.

Penne prepared with olive oil, garlic, hot pepperoncino, tomato, and basil.

Egg fettuccine sauteed with butter, cream, egg yolks, and parmesan cheese.

Homemade ravioli filled with sauteed selected lobster meat in lobster mousse and champagne cream sauce with a touch of port wine.

Homemade ravioli stuffed with prime beef, veal, and 4 specially selected cheeses with a renaissance sauce (cream and a touch of tomato sauce).

Pillows of pasta stuffed with cheese and meats then sauteed with mascarpone cheese, cream, egg yolks, and parmigiano cheese.

La Perla's creamy and different presentation of this famous traditional pasta dish. Each serving is prepared and served in its own casserole dish.

Fresh seafood lasagna stuffed with crab, lobster, scallops, shrimp, and prepared with a champagne sauce.

Pasta sauteed with butter, bacon, cream, egg yolks, and parmigiano cheese.

Spaghetti or linguine with fresh baby clams served with red or white sauce.

Pasta with our fresh homemade pesto sauce made from olive oil, garlic, pinoli nuts, parmigiano cheese, and fresh basil.

Chef testa's special creation. Large fresh fettuccine, sauteed lobster meat, shrimp, jumbo lump crabmeat, saffron, mascarpone cheese, and a champagne cream sauce.

Our gnocchi, homemade with potatoes, eggs, flour, parmigiano cheese, pecorino cheese and fresh basil. Served with your choice of tomato sauce or bolognese sauce.

Rigatoni pasta tirati (sauteed) with fresh homemade sausages, shrimp, scallops, mushrooms, and mascarpone cheese. Battuto of basil and finished in a port wine cream sauce.

Arborio rice prepared with shrimp, scallops, calamari, clams, and mussels.

Arborio rice prepared with saffron and parmigiano cheese.

Arborio rice prepared with porcini mushrooms and parmigiano cheese.

Fish soup prepared with shrimp, conch, calamari, scallops, mussels, and clams. Sauteed with oil and garlic, a touch of white wine, marinara sauce, and served over a bed of linguine.

Jumbo shrimp baked with mozzarella cheese and tomato sauce. Served with a side of spaghetti marinara or mixed vegetables.

Shrimp dipped in egg batter then sauteed in a lemony sauce. Served with a side of mixed vegetables or house salad.

Shrimp sauteed in fresh garlic butter sauce and white wine. Served over a bed of spaghetti. Hot or mild.

Mixed broiled seafood platter of lobster, shrimp, and scallops. Served with a side of linguini Aglio olio.

Fresh rainbow trout stuffed with spinach and jumbo crab meat. Served with a side of spaghetti marinara or mixed vegetables. A dish to remember.

Filet of sole dipped in an egg batter, sauteed with a light lemon-butter sauce. Served with a side of house salad.

Top prime select sirloin served with mushrooms and asparagus.

A special double prime cut of t-bone steak rubbed in a mixture of fresh herbs and spices. Basted and grilled with a special florentine sauce and served with a vegetable bouquet.

Veal prepared with prosciutto, sage, and marsala wine. Served with a side of spaghetti marinara or mixed vegetables.

Tender veal medallions sauteed in marsala wine. Served with a side of pasta or vegetables.

Tender white natural veal medallions sauteed with butter, lemon, and wine. Served with a side of spaghetti marinara or mixed vegetables.

Veal sauteed with sweet onions, mushrooms, white wine, and sweet and hot cherry peppers. Finished with fresh herbs and dry vermouth.

Medallions of veal and eggplant dipped in a light egg batter, then sauteed in butter and wine.

The chef's original creation. Tender veal with jumbo crabmeat, asparagus, and mozzarella cheese. Sauteed in an exquisite lemon, butter, and white wine sauce.

Veal cutlet baked with mozzarella cheese and tomato sauce. Served with a side of spaghetti marinara or mixed vegetables.

Homemade Italian sausage, sauteed with green peppers, mushrooms, onions, and fresh tomato sauce.

Succulent homemade sausage and broccoli rape sauteed in white wine.

Select prime beef fillet seasoned with chef testa’s special love spice. Stuffed with sage, prosciutto, then sauteed in a barolo-champagne and herbal cream sauce, topped with a select, aged Italian cheese. Served with a side of penne con vodka.

Jumbo tender shank cooked with fresh carrots, celery, bay leaves, basil, old fashioned spices and a special dry wine from mount vesuvio. Served with risotto milanese.

Tender spring baby lamb chops spiced with herbs then broiled. Served with carrots alla orange and a side of house salad.

Highly recommended by Chef Testa. Select-prime tender medallions of wild boar sauteed with sage. Rosemary, capers, dry vermouth, and lemon juice. Served with a house salad or mixed vegetables.

Tender roasted long Island duckling served and glazed with a delicate orange blossom fruit sauce.

Chicken medallion’s sauteed with mushrooms in light mustard marsala champagne sauce, with prosciutto, sprinkled pecorino cheese, and covered with sliced mozzarella. Served with a side of penne con vodka.

Breast of chicken baked with tomato sauce and mozzarella cheese. Served with a side of spaghetti.

Tender chicken medallions sauteed in marsala wine. Served with a side of pasta or vegetables.

Tender chicken medallions sauteed with butter, lemon, and wine. Served with side of spaghetti.

Medallions of chicken dipped in a light egg batter then sauteed in butter and wine. Served with a side of spaghetti marinara or mixed vegetables.

Assorted fresh vegetables: eggplant, zucchini, sweet red and green peppers, mushrooms, onions, sauteed with pine nuts and raisins.

Broccoli rape sauteed in garlic and olive oil.

Our homemade bread buttered with a touch of garlic and oregano.

Homemade Italian gelatos ( chocolate, vanilla, coffee and pistacchio) sorbet ( lemon, raspberry, mango, passion fruit's), spumoni and profiteroles.

1 Liter.

1 Liter.