La Lanterna - Vollständiges Menü

Crab cakes with curry orange aioli

Sauteed clams in a garlic white wine tomato broth with grilled bread

Calamari steak lightly breaded in a lemon white wine reduction with garlic mashed potatoes and sautéed vegetables

Thinly sliced raw beef with red onion, capers, Parmesan cheese and extra virgin olive oil topped with arugula

Pan roasted miso glazed salmon over baby spinach and arugula, red onions, diced tomatoes and almonds tossed in a balsamic honey dressing

Grilled bread topped with fresh tomatoes, garlic, basil, and extra virgin olive oil

Penne with mushroom, Italian sausage and roasted tomatoes sauteed in garlic, olive oil

Homemade pasta filled with milk fed veal, spinach and ricotta cheese served in a garlic Marsala cream, mushroom, smoked applewood bacon sauce

Grilled herb marinated chicken tenders with tomatoes, seasoned mushrooms, organic mixed greens tossed in sherry vinaigrette

Homemade potato and ricotta cheese gnocchi with mushroom, herb, truffle sauce

Linguini with prawns, clams, fennel, diced tomatoes, chili flakes in a garlic white wine cream sauce

Pan roasted miso glazed salmon over crab mashed potatoes and garlic sauteed spinach with roasted bell pepper sauce

Homemade crepes filled with milk fed veal, spinach, ricotta cheese in a creamy tomato sauce

Baby spinach, red onion, almonds, goat cheese tossed in pure honey balsamic vinaigrette with crispy prosciutto

Spaghetti with clams, calamari and prawns in a garlic pomodoro sauce

Housemade pasta filled with swiss chard, ricotta Parmesan cheese, in a garlic white wine tomato sauce

Spaghetti with traditional house made tomato meat sauce

Homemade potato, ricotta gnocchi with basil pesto topped with pine nuts and goat cheese

Strawberries with Grand Marnier and whipped cream

Cream puffs filled with vanilla gelato drizzled with chocolate sauce

Served with sorbetto

Espresso and rum soaked ladyfingers with creamy mascarpone and zabaglione

Fiorello's vanilla bean gelato topped off with a shot of Lavazza espresso

Warm filo filled with apples and hazelnuts, served with vanilla gelato and caramel sauce (allow 10 minutes cooking time)

Fresh Manila Clams sautéed with fresh tomatoes in extra virgin olive oil with garlic, chili flakes, parsley, and white wine

Organic baby mixed lettuce in shallot, chestnut honey vinegar and lemon thyme

Marinated skirt steak with caramelized onion and fontina cheese

Grilled chicken with sliced tomatoes, arugula, caramelized onions and Dijon aioli

Sauteed calamari with mushrooms, diced tomatoes, capers, kalamata olives in a garlic lemon white wine sauce

Soft creamy italian cheese served with heirloom tomatoes arugula in a balsamic reduction extra virgin olive oil

Housemade pasta filled with milk fed veal, spinach and ricotta cheese served in a garlic Marsala cream sauce mushrooms, smoked applewood bacon sauce

Crab cakes with spring mixed lettuce, red onion, almonds and tomatoes tossed in lemon thyme Riesling bittersweet vinaigrette

Seasoned fried calamari, served over greens, with chipotle cilantro aioli and red cocktail sauce

Oven roasted pork tenderloin wrapped with smoked bacon with a pomegranate sauce served with ricotta potato gnocchi, mushrooms, and garlic sauteed spinach

Espresso infused custard

Chicken breast stuffed with spinach, ricotta cheese pine nuts wrapped with applewood smoked bacon with herb demi glaze served with butternut squash puree and sautéed spinach

Grilled italian sausage with arugula, caramelized onions, tomatoes and Dijon aioli

Roasted rabbit wrapped with pancetta in a whole roasted garlic rosemary sauce served with polenta cake and sautéed vegetables

Chicken breast breaded topped with melted mozzarella cheese over spaghetti pomodoro

Chocolate or Vanilla Gelato with Sprinkles

Romaine tossed in lemon, garlic and anchovy dressing with shaved parmesan

Grilled marinated skirt steak sliced with romaine lettuce, tomatoes, red onion, caramelized walnuts, and Gorgonzola cheese tossed in balsamic vinaigrette

Baby arugula with marinated beets, pear, pistachio, shaved Parmesan

Milk fed veal medallion sauteed with butter and capers in a lemon white wine sauce with mashed potatoes and sauteed vegetables

Fresh Manila clams sauteed with fresh tomatoes in extra virgin olive oil with garlic, chili flakes, parsley and white wine

Crisp romaine tossed in lemon, garlic, and anchovy dressing with shaved Reggiano Parmesan

Chicken breast sautéed with dried porcini mushrooms, mushrooms in a marsala demi glaze sauce with mashed potatoes and sautéed vegetables

Grilled marinated steak, balsamic red wine sauce, served with parmesan potato tart and sauteed vegetables

Roasted polenta cakes topped with crispy Parmesan cheese with garlic, basil, porcini, mascarpone sauce

Taste of two Creme Brulee: fresh vanilla bean and chocolate hazelnut, with caramelized top

Three small samplers: tiramisu, warm chocolate cake, and panna cotta