La Fontana

carpaccio of beef layered over a green herb sauce, with hearts of palm, parmigiano cheese, black olives and sundried tomatoes

fresh mozzarella, grilled eggplant, avocado and sliced tomato with roasted peppers

fresh clams in a half shell served with our own cocktail sauce

mussels sauteed in garlic, tomatoes and virgin olive oil seasoned with herbs

fried calamari with your choice of hot or sweet tomato basil sauce

eggplant rolled and stuffed with three cheeses and prosciutto topped with tomato sauce and mozzarella cheese

assorted appetizers consisting of imported prosciutto, salami, provolone, olives, roasted peppers and pepperoncini finished with "la fontona's" special touch

special guff shrimp for shrimp lovers only with our own cocktail sauce

brochette of bread, italian ham and mozzarella fried with essence of anchovy

clams simmered in a sauce of tomatoes, extra virgin olive oil, herbs and garlic

grilled portabella mushrooms with melted mozzarella and arugola

fried mozzarella , egg-battered, breaded with tomato sauce

fresh spinach leaf, eggs, parmigiano cheese and veal broth

pasta and cannelloni beans prepared our own special way

meat tortellini with veal broth

leaf spinach, tomatoes, black olives, mushrooms and onions in balsamic vinaigrette

caesar salad

arugola, radiccio, endive with diced tomatoes, onions with herbed balsamic vinaigrette

mixed greens, calamari, shrimp, scallops, clams and mussels with lemon vinaigrette

escarole, asparagus or broccoli sauteed in garlic and oil

broccoli rabe, bitter tips by nature, sauteed with olive oil and garlic

fried zucchini with choice of hot or sweet tomato basil sauce

spinach sauteed with garlic and oil

homemade crepe with fresh spinach, ricotta and meat stuffing

linguine fini with red or white clam sauce

our own homemade potato pasta sauteed in a sauce of prosciutto di parma, onions, fresh basil, plum tomatoes and fresh garlic

imported penne pasta in a very delicate vodka sauce made with fresh tomatoes blended with a light cream finish

pappardelle con pomodoro secchi, rigatoni al pesto and tortellini michelangelo

cheese stuffed ravioli with basil plum tomatoes and fresh garlic

sauteed shrimp with arugola, olive oil and tomato over angel hair pasta

imported fettuccini in parmesan cream sauce

jumbo pasta rings filled with cheese, sauteed with wild mushrooms, fontina cheese, prosciutto and touch of cream topped with parmigiano cheese au gratin

prepared with sauteed shallots and italian bacon in a parmesan cream sauce

imported rigatoni with prosciutto, onions, basil and plum tomatoes

angel hair pasta, basil, extra virgin olive oil and italian plum tomatoes

linguine fini sauteed in a sauce of basil, black olives, pimentos, hot cherry peppers, capers, onions, garlic and fresh plum tomatoes

breast of chicken dipped in egg and sauteed with artichoke hearts, roasted peppers and shitake mushrooms with lemon, butter and white wine sauce

chicken and sausage sauteed in a virgin olive oil, garlic, wild mushrooms, hot peppers, onions, pimentos and potatoes with barolo wine

fame-raised breast of chicken in egg and sauteed in lemon and white wine sauce

sauteed chicken breast in lemon, capers and white wine sauce

baked chicken topped with eggplant, prosciutto, fresh sliced tomato and italian fontina cheese faced with garden peas

boneless breast of chicken sauteed with shiitake mushrooms, onions, peppers, garlic and white wine with a touch a fresh plum tomatoes

boneless breast of chicken sauteed with mushrooms and marsala florio wine

tender scalloppini, artichoke hearts, roasted peppers and shiitake mushrooms enriched with a lemon, butter and white wine sauce

tender veal medallions sauteed with lemon, butter, white wine and capers

veal cutlet in mildly seasoned bread crumbs topped with field greens and vinaigrette

white veal, eggplant, ricotta cheese, mozzarella, tomatoes in a tomato sauce

sauteed scaloppini of milk-fed veal topped with fresh mozzarella cheese presented in a light sherry wine sauce with a touch of cream

tender veal medallions sauteed in white wine sauce topped with prosciutto and mozzarella over a delicate bed of spinach

layers of veal, fresh eggplant, prosciutto di parma and fontina cheese in a savory light demi-glaze

tender veal medallions sauteed with mushrooms and marsala florio wine

tender scaloppini of milk-fed white veal with shiitake and porcini mushrooms served in a cognac sauce

black angus filet mignon grilled with crisp seasonal greens

texas sirloin accompanied with roasted vegetables

grilled live lobster in a light lemon butter sauce

grilled chicken breast with olive oil and garnished with sauteed vegetables

oak grilled boston sea scallops and blue tail shrimp

gilled yellowtail red snapper infused with lemon garlic sauce garnished with grilled portobello mushrooms and tomatoes

fresh norwegian sirloin of salmon herb-grilled along with vegetables

shrimp in egg sauteed in butter with lemon and white wine sauce

shrimp sauteed with capers, onions, black olives, garlic, olive, oil and fresh tomatoes over linguine

boston sea scallops sauteed with wild mushrooms, fresh tomatoes, garlic and white wine with a touch of cream

filet of sole dipped in egg then sauteed with lemon, butter and white wine

a combination of lobster tail, scallops, shrimp, clams, calamari and mussels in a red seafood sauce on a bed of linguine

shrimp sauteed in garlic with plum tomato sauce (sweet or hot) with linguine

squid sauteed in garlic with plum tomato sauce (sweet or hot) with linguine

caribbean farm shrimp sauteed in an herb and garlic sauce over linguine

pan-seared yellow tail red snapper prepared in a delicate fine herb and plum tomato compose