La Vecchia Marine Parade - Meniu complet

Mozzarella and smoked provolone cheese, spicy Italian sausage and rapini

Tomato sauce, mozzarella, prosciutto cotto and mixed mushrooms

Shaved brussels, tossed with candied pecans, cranberries, red onions, shaved pear, butternut squash, dressed in lemon EVOO, topped with crispy prosciutto (pork) and pecorino cheese

Grilled herb marinated Portobello and King Oyster mushrooms set on a bed of baby arugula and radicchio topped with goat cheese and balsamic reduction

Charred marinated octopus, served over white bean puree, topped with sweety drop peppers, chickpeas olive tapenade

Tomato sauce, fior di latte, eggplant, Parmigiano cheese and fresh basil

House cured, black peppercorn crusted beef tenderloin, pickled pearl onion, drizzled with truffle essence and lemon juice, topped with shaved Grana Padano and arugula

Bufala mozzarella wrapped with prosciutto set on a bed of arugula with cherry tomatoes and radish

Chef's choice of Italian salumi (pork) and cheese served with marinated olives, giardiniera, and homemade focaccia

Toasted house made focaccia bread topped with diced Roma tomato and Parmigiano shavings

Sweet pea risotto balls stuffed with mozzarella, served with tomato sauce and shaved Parmigiano

Tomato sauce, fior di latte, spicy Italian salami, mushrooms and roasted red peppers

Tomato sauce, fior di latte, artichoke hearts, black olives, mushrooms and Prosciutto cotto (pork)

Tomato sauce, fior di latte, sundried tomatoes topped with goat cheese and pesto

Mozzarella and smoked Provolone cheese, spicy Italian sausage and rapini

Grilled Salmon topped with pickled onions and calabrese chilies served with roasted brussels sprouts and butternut squash in creamy fregola

Sautéed chicken and sundried tomatoes tossed in a creamy basil pesto sauce topped with Parmigiano cheese

Crisp romaine lettuce tossed in homemade dressing with herbed croutons and topped with shaved Parmigiano

Calamari, octopus, shrimp, carrots, celery, and red peppers marinated in a lemon and olive oil vinaigrette

Smoked chicken and Portobello mushrooms in a tomato cream sauce, finished with goat cheese

Arborio rice with porcini mushroom and mixed mushrooms, truffle essence topped with shaved Parmigiano cheese

Calamari, mussels, shrimp, and clams in a garlic, white wine and tomato broth, served with toasted Calabrese crostini

A medley of vegetables in a light tomato broth

Homestyle French toast made with brioche bread topped with whipped ricotta cream and seasonal fruit compote

Calabrese toast, avocado smash, caramelized onions, poached egg, sweet, pickled chili Served with a side of fresh fruit

Ricotta, mozzarella, smoked salmon, Spanish onion, capers

Sautéed pancetta (pork) and green onions tossed in a tomato cream sauce with vodka

Brandy flambéed salmon tossed with casarecce pasta in a rose sauce with baby spinach, sundried tomatoes, and green onions

Roasted sausage (pork), white wine butter, rapini pesto topped with pickled chillies, pine nuts

Homemade ricotta and spinach agnolotti in a tomato cream sauce

Sautéed pancetta and green onions tossed in a tomato cream sauce with vodka

Mozzarella di bufala stacked with vine ripe tomato, topped with arugula, basil infused olive oil and balsamic reduction

Arborio rice with porcini and mixed mushrooms, truffle essence

Veal scaloppine in a white wine and lemon sauce served with roasted potatoes and seasonal vegetable

Potato dumplings tossed in a silky cream sauce with Gorgonzola, Asiago, Parmigiano and Mozzarella cheeses

Shrimps, scallops and PEI mussels in a white wine sauce with cherry tomato, saffron

with fresh parsley

Mozzarella and mixed mushrooms, truffle essence and shaved Parmigiano cheese

Breaded eggplant layered with fior di latte and Parmigiano cheese in a homemade tomato sauce topped with basil infusion

Tomato sauce, mozzarella, spicy Italian sausage and rapini

Pan seared filet of Mediterranean Sea Bass with a cherry tomato, black olives and caper sauce served with roasted potatoes and vegetables

Veal scaloppine in a mushroom cream sauce served with roasted potatoes and seasonal vegetables

Large ravioli filled with braised beef in a mixed mushroom butter truffle essence

Veal scaloppine in a mushroom cream sauce served with roasted potatoes and seasonal vegetable

Pan seared chicken breast scaloppine topped with red peppers, onion and mushrooms in a white wine sauce served with roasted potatoes and seasonal vegetables

Sautéed shrimp, sea scallops, black olives, artichoke hearts, green onions and diced Roma tomatoes in aglio e olio sauce

Tomato sauce, fior di latte, spicy Italian sausage (pork) and mixed mushrooms

Mafalde tossed with porcini and mixed mushrooms in a cream truffle essence

slowly braised lamb shank in tomato and red wine, topped with pine nut gremolata served with creamy mashed potatoes, and seasonal vegetable

Baby arugula, radish, crumbled gorgonzola, Bartlett pears and toasted walnuts, tossed in balsamic vinaigrette

Poached eggs and peameal bacon set on English muffins with Hollandaise sauce served with roasted potatoes and mixed greens

Mozzarella, roasted potatoes, spicy Italian sausage, 'nduja and red onions

12oz marinated striploin steak with creamy mashed potatoes, seasonal vegetable with porcini butter

Traditional Bolognese sauce with casarecce pasta, topped with Pecorino cheese

butternut squash tossed in brown butter sage sauce, topped with roasted pecans

Roasted beets tossed in a citrus dressing with whipped ricotta cheese, frisée topped with Pistachios

Grilled marinated jumbo shrimp and calamari served with salad, radicchio, fennel, julienne peppers, radish, and fresh orange, tossed in a lemon EVOO dressing

Two eggs with flatiron steak, served with roasted potatoes and mixed greens

Served with seasoned olive oil and balsamic vinegar

Mussels in white wine garlic sauce with banana peppers, roasted fennel and onion topped with lemon juice or basil tomato sauce with onion, basil and parsley

Spicy tomato sauce with black olives and green onions

Shrimp, PEI mussels, clams and calamari in a white wine tomato sauce

with Chef's tapenade

with Rosemary

Tomato sauce, asiago, fior di latte, Crotonese and Parmigiano cheeses

Mozzarella and mixed mushrooms, truffle essence and shaved Parmigiano

Chopped kale, sun dried tomatoes topped with goat cheese

Scrambled eggs served with smoked bacon, roasted potatoes and mixed greens