Ristorante La Perla of Washington

Prosciutto, salami, mortadella, sopressata, provolone, olives, roasted peppers and artichokes.

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.

Jumbo shrimp battered and rolled in shredded coconut and topped with an unforgettable orange sauce. Maestro testa’s personal recipe.

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.

Famous bean and mixed pasta soup made the same old-fashioned way for generations. Priced per bowl.

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.

Caesar salad.

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.

Medallions of lobsters sizzling in garlic, brandy, dry vermouth, shallots, and a touch of assorted herbs and spices, and sun-dried tomatoes.

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, fresh daily. Grouper, salmon, tuna, filet of sole and branzino, prepared as you wish. Baked, grilled, broiled, or pizzaiola.

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.

Prime aged filet mignon. Served with asparagus, mushrooms, and roasted potatoes.

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 chicken breast sauteed in marsala wine, mushrooms, pineapple, rosemary, and a touch of mustard. Served with a side of trenette pasta.

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.

Fresh eggplant, parmigiana style.

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.

Lettuce, arugula, and tomato with house dressing.

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

Kiss of naples. A chocolate cup filled with vanilla ice cream, zabaglione sauce then topped with chocolate sauce.

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

Coke, 12 oz can.

1 Liter.

1 Liter.

Conch salad seasoned with garlic, lemon, olive oil & parsley or with marinara sauce.

Fried squid served with fresh lemon & marinara sauce.

Shrimp cocktail.

Calamari sauteed in oil, garlic & marinara sauce. (Mild or Hot)

Prosciutto, mortadella, salami, provolone, artichokes, roasted peppers & olives.

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

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

Fresh Mozzarella with tomatoes, basil & olive oil.

Fresh top neck clams on the half shell served with lemon & cocktail sauce.

Carpaccio style combination of smoked Norwegian salmon. It comes with arugula tossed in lemon & olive oil.

Bowl. Famous bean & mixed pasta soup made the same old-fashioned way for generations.

Bowl. Lobster & shrimp creme soup served with angel hair pasta.

Bowl. This is a Roman Empire traditional Italian soup that is lentil based & gives the consumer good luck.

Bowl. Meatball minestrone soup. The traditional Italian vegetable soup made fresh daily with a selection of garden vegetables & a little surprise... tiny meatballs.

Bowl. Manhattan style clam chowder cooked with special herbs & vegetables.

Marinated breast of chicken, broiled & prepared into a salad with mayonnaise, squeeze of lemon & diced celery served with Caesar or house salad.

An extravaganza of garden salads that includes: arugula, romaine, radicchio, endives, tomatoes & green olives (sweet onions upon request). Served with house dressing.

Fresh sizzling filet of tuna or salmon delicately grilled with rosemary, lime juice & Balsamic vinaigrette then served on a bed of tender baby arugula, radicchio, sliced onion, Sun dried tomatoes & white cannellini beans.

Arugula with lemon, olive oil & shaved Parmigiano cheese.

Shrimps diced with celery, lemon, & mayonnaise. Served with Caesar salad.

Sliced sirloin steak sauteed with onion, peppers, mushrooms & mozzarella into our fresh baked & toasted roll.

Grilled breast of chicken with mozzarella cheese, zucchini & eggplant.

On a toasted roll, meatballs or sausage in marinara sauce topped with parmesan & melted mozzarella cheese.

Breaded veal cutlet with marinara sauce & mozzarella served into a toasted roll.

Breaded breast of chicken with marinara sauce & mozzarella served into a toasted roll.

On a toasted roll, imported Prosciutto, fresh mozzarella, lettuce, tomato, basil, balsamic vinegar & olive oil.

Tuna prepared with green onions, lemon juice, basil, celery & mayonnaise & served with house salad.

Eggplant sliced & dipped in egg batter then fried. Topped with tomato sauce, parmesan & mozzarella cheese. Served on a toasted roll.

Sun-dried tomatoes, mozzarella cheese & grilled vegetables (peppers, eggplant, zucchini) with limoncina dressing.

Spaghetti with marinara sauce. Your choice: either with two meatballs or one sausage link.

Penne prepared with olive oil, garlic, hot peperoncino, tomato & basil (marinated in pure olive oil). All with a loving touch of Parmigiano cheese.

Florets of tender fresh garden vegetables sauteed in a light cream sauce with fresh imported parmigiana cheese.

Our homemade potato dumplings with marinara sauteed with parmesan & shredded mozzarella cheese.

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

Ravioli made from Durum semolina four. A wonderful delicate stuffing of cheese is served with a light champagne sauce & a touch of plum tomato basil.

Olive oil, garlic, hot peperoncino & parsley.

Pillows of pasta stuffed with cheese & meat then sauteed with mascarpone cheese, cream, egg yolks, & parmigiano reggiano cheese.

An ancient recipe from the colorful seaports of Southern Italy. Spaghetti or linguine with fresh baby clams in a red or white sauce.

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

Short pierced pasta in a zesty rosé-colored sauce laced with vodka & red peppers simmered with fresh onions, ham, chunks of tomato, peppercorns & fresh imported Parmigiano cheese.

La Perlas creamy & different presentation of this famous pasta dish prepared & served in its own casserole dish. Layers of pasta, seasoned with bolognese sauce, ricotta, parmesan & mozzarella.

Shrimp sautéed in butter & garlic, white wine & parsley. Served with a side of spaghetti aglio olio.

Shrimp baked with mozzarella cheese & a fresh tomato sauce & served with a side order of spaghetti.

Baby Sea bass, whole or filleted. Served with a side of arugula.

Shrimp & scallops broiled. Served with a side of house salad.

Our fresh selections change daily. Please see your server. Selections can include - rock fish, grouper, salmon, swordfish, tuna, & filet of sole. Grilled, broiled or pizzaiola.

Wild & tender farm-raised boar grilled with aromatic spices & herbs or sautéed with sage, rosemary & a light touch of marsala wine then served with side of mixed vegetables or side of pasta.

Tender Spring baby lamb ribs seasoned with fresh spring herbs. Served with house salad.

Tender white natural veal medallions saut�ed with lemon butter, & white wine. Served with spaghetti marinara or vegetable.

Homemade Italian sausage, sautéed with green peppers, mushrooms, onions, & fresh tomato sauce. Served on a bed of spaghetti.

Tender veal medallions sauteed with mushrooms & marsala wine. Served with spaghetti marinara or vegetable.

Mini steak of prime beef broiled to your liking served with fries or house salad.

Sauteed with sweet vidalia onions, white wine and comes with house salad.

Breaded veal cutlet baked with mozzarella cheese & tomato sauce. Served with spaghetti marinara.

Tender chicken medallions sautéed with butter, lemon, & wine. Served with side of spaghetti.

Breast of chicken baked with tomato sauce & mozzarella cheese. Served with spaghetti marinara.

Breast of fresh chicken stuffed with sopressata & pecorino cheeses then sautéed in a light spicy mustard sauce with Madeira wine & mushrooms. Served with a side of penne con vodka.

Breast of chicken breaded & fried. Served with lemon & house salad.

Tender chicken medallions & mushrooms sautéed in marsala wine. Served with a side of pasta or vegetables.

Assorted fresh vegetables; eggplant, zucchini, peppers, carrots, mushrooms & onions sauteed with pine nuts & raisins.

Broccoli rape' sauteed in garlic & olive oil.

Fresh eggplant, parmigiana style.

Lettuce, arugula & tomato with house dressing.

Imported Prosciutto with melon.

Clams on the half shell.

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

Shrimp Cocktail with cocktail sauce.

Prosciutto, salami, mortadella, sopressata, provolone, olives, roasted peppers & artichokes.

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

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

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

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

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

Jumbo shrimp battered & rolled in shredded coconut & topped with an unforgettable orange sauce. Maestro Testa’s personal recipe.

Clams Casino.

Conch sautéed with garlic, oil, & marinara sauce.

Squid sautéed in garlic, oil & marinara sauce.

Jumbo snails baked in individual pastry puffs with scallions, shallots, and Pernod.

Fried calamari, scallops & shrimp sautéed in a white sauce with clams casino & mussels marinara.

Mussel’s sautéed in the shell with marinara sauce.

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

Bowl. Meatball Minestrone soup. The traditional Italian vegetable soup made fresh daily with a selection of garden vegetables & a little surprise... tiny meatballs.

Bowl. This is a Roman Empire traditional Italian soup that is lentil based & gives the consumer good luck.

Bowl. Manhattan style clam chowder cooked with special herbs, vegetables.

Bowl. Sweet Vidalia onions sautéed in light, sweet olive oil, white wine from Mt. Vesuvious, and prepared with fresh spring water.

Bowl. Famous bean & mixed pasta soup made the same old-fashioned way for generations.

Bowl. Lobster & shrimp crème soup served with angel hair pasta.

An extravaganza of garden salads. Arugula, romaine, radicchio, endives, tomatoes & green olives (sweet onions upon request). Served with house dressing.

Arugula and Belgian endive.

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

Arugula with lemon, olive oil & shaved parmigiano cheese.

Homemade ravioli stuffed w/ prime beef, veal & four specially selected cheeses with a “Renaissance sauce” (cream & a touch of tomato sauce).

Egg fettuccine sautéed with butter, cream, egg yolks, & parmesan cheese.

Medallions of lobsters sizzling in garlic, brandy, dry vermouth, shallots, & a touch of assorted herbs & spices, & sun-dried tomatoes.

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

Chef Testa's original creation. Crab meat, fresh clams, capers & black olives sautéed in a spicy marinara sauce.

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

Pillows of pasta stuffed with cheese & meats then sautéed with Mascarpone cheese, cream, egg yolks & parmigiano cheese.

Chef Testa's special creation. Large fresh fettuccine, sautéed lobster meat, shrimp, jumbo lump crabmeat, saffron, mascarpone cheese & a champagne cream sauce.

Our gnocchi, homemade with potatoes, eggs, flour, parmigiano cheese, Pecorino cheese & fresh basil. Served with your choice of tomato sauce or Bolognese sauce.

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

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

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

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

Olive oil, garlic, hot pepperoncino & parsley.

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

Arborio rice prepared with saffron & parmigiano cheese.

Arborio rice prepared with porcini mushrooms & parmigiano cheese.

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

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

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

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

Fish, fresh daily. Grouper, Salmon, Tuna, filet of Sole & Branzino, prepared as you wish! Baked, grilled, broiled or Pizzaiola.

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

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

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

Shrimp sautéed in oil & garlic, a splash of white wine & marinara sauce. Served over a bed of spaghetti.

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

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

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

Tender spring baby lamb chops spiced with herbs then broiled. Served with "Carrots alla Orange" & a side of house salad.

Succulent homemade sausage & broccoli rape' sautéed in white wine.

Prime aged Filet Mignon. Served with asparagus, mushrooms & roasted potatoes.

Succulent homemade sausage & broccoli rape' sautéed in white wine.

Top Prime Select sirloin served with mushrooms & asparagus.

Tender veal medallions sautéed in Marsala wine. Served with a side of pasta or vegetables.

Select prime beef filet seasoned w/ Chef Testa’s special love spice. Stuffed w/ sage, Prosciutto, then sautéed in a Barolo-Champagne & herbal cream sauce, topped with a select, aged Italian cheese. Served with a side of Penne con vodka.

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

The Chef's original creation. Tender veal with jumbo crabmeat, asparagus, & mozzarella cheese. Sautéed in an exquisite lemon, butter & white wine sauce.

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

Tender veal medallions sautéed in Marsala wine. Served with a side of pasta or vegetables.

Highly recommended by Chef Testa. Select-prime tender medallions of wild boar sautéed w/ sage. Rosemary, capers, dry vermouth & lemon juice. Served with house salad or mixed vegetable.

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

Jumbo tender veal shank cooked with fresh select carrots, celery, bay leaves, basil, old-fashioned spices & a special dry wine from Mount Vesuvio. Served with Risotto Milanese.

Tinder chicken breast sauteed in marsala wine, mushrooms, pineapple, rosemary and touch of mustard. Served with a side of trenette pasta.

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

Tender roasted Long Island Duckling served & glazed with a delicate orange blossom fruit sauce.

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

Tender chicken medallions sautéed in Marsala wine. Served with a side of Pasta or vegetables.

Breast of chicken stuffed with prosciutto & pecorino cheeses then sautéed in a light spicy mustard sauce with Madeira wine & mushrooms. Served with a side of penne con vodka.

Chicken medallion’s sauteed with mushrooms in light mustard marsala champagne sauce, with prosciutto, sprinkled pecorino cheese and covered with sliced mozzarella.

Tender chicken medallions sautéed with butter, lemon, & wine. Served with side of spaghetti.

Sliced eggplant layered with marinara sauce, mozzarella & parmigiano cheese. Served with a side of spaghetti marinara.

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

Broccoli rape' sautéed in garlic & olive oil.

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

Small salad served with house dressing.

Lettuce, arugula, and tomato with house dressing.

Homemade potato dumplings with marinara sauteed with parmesan and shredded mozzarella cheese.

Grilled breast of chicken with mozzarella cheese, zucchini, and eggplant. Come with house salad and French fries.

Fresh sizzling filet of tuna or salmon delicately grilled with rosemary, lime juice, and balsamic vinaigrette. Served on a bed of tender baby arugula, radicchio, sliced onion, sun-dried tomatoes, and white cannellini beans.

Shrimps diced with celery, lemon, and mayonnaise. Served with Caesar salad.

Marinated breast of chicken, broiled, and prepared into a salad with mayonnaise, a squeeze of lemon and diced celery. Served with Caesar or house salad.

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

Caesar salad.

An extravaganza of garden salads that includes arugula, romaine, radicchio, endives, tomatoes, and green olives (sweet onions upon request). Served with house dressing.

Bowl. Famous bean and mixed pasta soup made the same old-fashioned way for generations.

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

Bowl. Lobster and shrimp creme soup served with angel hair pasta.

Bowl. Manhattan-style clam chowder cooked with special herbs and vegetables.

Bowl. This is a Roman empire traditional Italian soup that is lentil-based and gives the consumer good luck.

Breaded veal cutlet with marinara sauce and mozzarella. Served into a toasted roll come with house salad and French fries.

Grilled breast of chicken with mozzarella cheese, zucchini, and eggplant. Come with house salad and French fries.

Sun-dried tomatoes, mozzarella cheese, and grilled vegetables (peppers, eggplant, and zucchini) with limousine dressing. Come with house salad and French fries.

Served on a toasted roll, with imported prosciutto, fresh mozzarella, lettuce, tomato, basil, balsamic vinegar, and olive oil. Come with house salad and French fries.

Sliced sirloin steak sauteed with onion, peppers, mushrooms, and mozzarella into our fresh-baked and toasted roll. Come with house salad and French fries.

Tuna prepared with green onions, lemon juice, basil, celery, and mayonnaise. Come with house salad and French fries.

Breaded breast of chicken with marinara sauce and mozzarella. Served into a toasted roll come with house salad and French fries.

Eggplant sliced and dipped in egg batter then fried. Topped with tomato sauce, parmesan, and mozzarella cheese. Served on a toasted roll come with house salad and French fries.

Served on a toasted roll, with meatballs or sausage in marinara sauce. Topped with parmesan and melted mozzarella cheese come with house salad and French fries.

Fresh eggplant and parmigiana style.

Broccoli rape sauteed in garlic and olive oil.

Assorted fresh vegetables eggplant, zucchini, peppers, carrots, mushrooms, and onions sauteed with pine nuts and raisins.

Breast of fresh chicken stuffed with soppressata and pecorino cheeses then sauteed in a light spicy mustard sauce with Madeira wine and mushrooms. Served with a side of penne con vodka.

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

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

Breast of chicken breaded and fried. Served with lemon and house salad.

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

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

Carpaccio style combination of smoked Norwegian salmon. It comes with arugula tossed in lemon and olive oil.

Prosciutto, mortadella, salami, provolone, artichokes, roasted peppers, and olives.

Shrimp cocktail.

Calamari sauteed in oil, garlic, and marinara sauce. (mild or hot)

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

Conch salad seasoned with garlic, lemon, olive oil, and parsley or marinara sauce.

Fried squid served with fresh lemon and marinara sauce.

Fresh top neck clams on the half shell served with lemon and cocktail sauce.

Fresh mozzarella with tomatoes, basil, and olive oil.

Tender spring baby lamb ribs seasoned with fresh spring herbs. Served with house salad.

Sauteed with sweet Vidalia onions and white wine comes with house salad.

Mini steak of prime beef broiled to your liking served with fries or house salad.

Tender white natural veal medallions sauteed with lemon butter and white wine. Served with spaghetti marinara or vegetable.

Tender veal medallions sauteed with mushrooms and marsala wine. Served with spaghetti marinara or vegetable.

Breaded veal cutlet baked with mozzarella cheese and tomato sauce. Served with spaghetti marinara.

Wild and tender farm-raised boar grilled with aromatic spices and herbs or sauteed with sage, rosemary, and a light touch of marsala wine then served with a side of mixed vegetables or side of pasta.

Homemade Italian sausage, sauteed with green peppers, mushrooms, onions, and fresh tomato sauce. Served on a bed of spaghetti.

Baby sea bass whole, or filleted. Served with a side of arugula.

Shrimp sauteed in butter and garlic, white wine and parsley. Served with a side of spaghetti aglio olio.

Shrimp and scallops broiled. Served with a side of house salad.

Selections can include rockfish, grouper, salmon, swordfish, tuna, and filet of sole. (grilled, broiled, or pizzaiola)

Shrimp baked with mozzarella cheese and a fresh tomato sauce. Served with a side order of spaghetti.

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

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

La Perla's creamy and different presentation of this famous pasta dish prepared and served in its own casserole dish. Layers of pasta, seasoned with bolognese sauce, ricotta, parmesan, and mozzarella.

Spaghetti with marinara sauce. Your choice either with two meatballs or one sausage link.

Ravioli made from durum semolina flour. A wonderful delicate stuffing of cheese is served with a light champagne sauce and a touch of plum tomato basil.

Florets of tender fresh garden vegetables sauteed in a light cream sauce with fresh imported parmigiana cheese.

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

An ancient recipe from the colorful seaports of southern Italy. Spaghetti or linguine with fresh baby clams in a red or white sauce.

Penne prepared with olive oil, garlic, hot peperoncino, tomato, and basil (marinated in pure olive oil). All with a loving touch of parmigiano cheese.

Short pierced pasta in a zesty rose-colored sauce laced with vodka and red peppers simmered with fresh onions, ham, chunks of tomato, peppercorns, and fresh imported parmigiano cheese.

Olive oil, garlic, hot peperoncino, and parsley.

Homemade potato dumplings with marinara sauteed with parmesan and shredded mozzarella cheese.

Lettuce, arugula, and tomato with house dressing.

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

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

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

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

Olive oil, garlic, hot pepperoncino, and parsley.

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

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

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.

Caesar salad.

Bowl. Famous bean and mixed pasta soup made the same old-fashioned way for generations.

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

Bowl. Lobster and shrimp crème soup served with angel hair pasta.

Bowl. Manhattan-style clam chowder cooked with special herbs and vegetables.

Bowl. This is a Roman empire traditional Italian soup that is lentil-based and gives the consumer good luck.

Bowl. Sweet Vidalia onions sauteed in light, sweet olive oil, white wine from Mount Vesuvius, and prepared with fresh spring water.

Fresh eggplant and parmigiana style.

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

Broccoli rape sauteed in garlic and olive oil.

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

Tender chicken breast sauteed in marsala wine, mushrooms, pineapple, rosemary, and a touch of mustard. Served with a side of trenette pasta.

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 a 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.

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

Jumbo shrimp battered and rolled in shredded coconut and topped with an unforgettable orange sauce. Maestro testa’s personal recipe.

Jumbo snails baked in individual pastry pus with scallions, shallots, and Pernod. (also available without the pastry.)

Conch sauteed with garlic, oil, and marinara sauce. (mild or hot)

Clams casino.

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

Squid sauteed in garlic, oil, and marinara sauce. (mild or hot)

Mussels sauteed in the shell with marinara sauce. (mild or hot)

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

Imported prosciutto with melon.

Prosciutto, salami, mortadella, sopressata, provolone, olives, roasted peppers, and artichokes.

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).

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

Fresh oysters as you desire. Rockefeller style or raw.

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

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

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

Clams on the half shell.

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. served with a vegetable bouquet.

Prime aged filet mignon. Served with asparagus, mushrooms, and roasted potatoes.

Top prime select sirloin served with mushrooms and asparagus.

Jumbo tender veal shank cooked with fresh select carrots, celery, bay leaves, basil, old-fashioned spices, and special dry wine from Mount Vesuvio. Served with risotto Milanese.

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.

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

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 house salad 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.

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

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.

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.

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

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 a fresh garlic better sauce and white wine. Served over a bed of spaghetti. (hot or mild)

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.

Fish, fresh daily. Grouper, salmon, tuna, filet of sole, and branzino. Prepared as Baked, grilled, broiled, or pizzaiola.

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

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

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.

Medallions of lobsters sizzling in garlic, brandy, dry vermouth, shallots, and a touch of assorted herbs, spices, and sun-dried tomatoes.

Arborio rice prepared with porcini mushrooms and parmigiano cheese.

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

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

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

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

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

Homemade ravioli stuffed with prime beef, veal, and four 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.

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

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

Arborio rice prepared with saffron and parmigiano cheese.

Olive oil, garlic, hot pepperoncino, and parsley.

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

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

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

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

Lettuce, arugula, and tomato with house dressing.

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