La Casa Vicina

Crispy fried calamari with fra diavolo or marinara sauce.

Buratta cheese topped with sauteed mushrooms finished with white truffle oil.

Eggplant stuffed with ricotta and Parmigiano cheese topped with tomato sauce.

Sliced prosciutto, tomatoes, mozzarella cheese, and roasted peppers.

Sauteed broccoli rabe, cannellini beans, topped with hot Italian sausage.

Prince Edward Island mussels.

Arugula, endives, radicchio, parmigiano cheese.

Romaine hearts, croutons, Parmigiano, and traditional dressing.

Mixed greens, cherry tomatoes, cucumbers, and red onions.

Arugula, avocado, hearts of palm, and Parmigiano cheese.

Grilled chicken, provolone cheese, roasted peppers, in a basil pesto sauce.

Seared tuna, tomato, onions, in a lemon-caper aioli.

Sliced prime NY strip steak, sauteed wild mushrooms, in a gorgonzola dressing.

Grilled marinated vegetables, goat cheese, in a sun-dried tomato aioli.

Penne with a vodka tomato sauce.

Spaghetti in a tomato sauce, basil.

Hot and sweet sausage, broccoli rabe, finished with ricotta cheese.

Spaghetti, little neck clams, oil, garlic, white or red sauce.

Spinach pasta, sun-dried tomato, eggplant, shitake mushrooms, ricotta cheese, and pesto sauce.

Spaghetti pasta served with sauteed shrimp, garlic, white wine, butter sauce.

Spinach and ricotta cheese ravioli served in a porcini cream sauce.

Black pasta, clams, mussels, shrimp, and calamari served in a saffron tomato sauce.

Pancetta, peas, onions, in a cream sauce.

Sauteed chicken with grape tomatoes, asparagus, fresh mozzarella, over spaghetti in a light plum tomato sauce.

Francese, Parmigiano, or marsala.

Grilled veal scaloppini over broccoli rabe, finished in a sausage, peppers, onions, mushroom sauce.

Francese, Parmigiano, or marsala.

Grilled 10 oz NY strip loin served with broccoli rabe, roasted potatoes, in a pink peppercorn brandy cream sauce.

Grilled salmon served on a bed of sauteed spinach, avocados, tomatoes, and red onions.

Sauteed broccoli rabe, garlic, chili flakes.

Served with sauteed spinach, garlic, oil.

Rosemary roasted potatoes.

Buttery mashed potatoes.

Steamed asparagus.

Sliced prosciutto, tomatoes, mozzarella cheese, roasted peppers.

Eggplant stuffed with ricotta and Parmigiano cheese topped with tomato sauce.

Buratta cheese topped with sauteed mushrooms finished with white truffle oil.

Steamed little neck clams, spicy Italian sausage, cannellini beans.

Sliced raw filet mignon, baby arugula, shaved Parmigiano, and extra virgin olive oil.

Smoked salmon topped with arugula, capers, red onions, citrus lemon dressing.

Prince Edward Island mussels.

Endives, radicchio, arugula, and parmigiano cheese.

Romaine hearts, croutons, Parmigiano, and traditional dressing.

Arugula, avocado, hearts of palm, and Parmigiano cheese.

Penne with a light plum tomato cream sauce.

Spaghetti in a tomato sauce, basil.

Pancetta, peas, onions, in a cream sauce.

Lobster ravioli, asparagus, shitake mushrooms, in a truffle butter sauce.

Spaghetti, little neck clams, oil, garlic, white or red sauce.

Black pasta, clams, mussels, shrimp, and calamari served in a saffron tomato sauce.

Spinach pasta, sun-dried tomato, eggplant, shitake mushrooms, ricotta cheese, and pesto sauce.

Hot and sweet sausage, broccoli rabe, tomato sauce, finished with ricotta cheese.

Sauteed chicken breast with lobster in a Madeira-mushroom cream with mashed potatoes and asparagus.

Francese, Marsala, or Parmigiano.

Grilled veal scaloppini over broccoli rabe, finished in a sausage, peppers, onions, mushroom sauce.

Francese, Marsala, or Parmigiano.

Duck breast, pan-seared served with wild mushroom risotto and asparagus, in a blueberry-port reduction.

Oven roasted rack of lamb served with broccoli rabe and roasted potatoes in a rosemary demi-glace.

Grilled 10 oz filet mignon finished with a red wine reduction sauce with truffle mashed potatoes and asparagus.

Grilled 12 oz NY strip loin finished in a pink peppercorn brandy cream sauce served with broccoli rabe and rosemary roasted potatoes.

Pan fried, bone-in breaded veal chop topped with arugula, cherry tomatoes, red onions, and balsamic.

Grilled salmon served with sauteed spinach with avocado, tomato, and red onions.

Oven-roasted halibut served with rock shrimp, mussels, clams, and sauteed spinach, in a garlic white wine sauce.

Creamy saffron risotto with shrimp, sea scallops, and baby peas.

Calamari, lobster, mussels, clams, on a bed of spaghetti in a light plum tomato sauce.