La Piazza

With roasted peppers.

Served with a mild or spicy marinara sauce.

Sauteed with black olives and capers in a red, white or brandy sauce.

Topped with artichoke hearts and mushrooms in a tomato basil sauce.

Sauteed in a fresh tomato sauce.

Sauteed in garlic and extra virgin olive oil.

Sauteed in garlic, extra virgin olive oil and parsley.

Served with portobello mushrooms, roasted peppers, hot, and sweet sausage, sauteed in garlic and extra virgin olive oil.

Opped with sauteed mushrooms, black olives, red onions, and cherry peppers in balsamic vinegar.

Served with portobello mushrooms, roasted peppers, hot, and sweet sausage, sauteed in garlic and extra virgin olive oil.

Topped with slivers of Parmesan cheese.

Topped with shaved apples, asparagus, bits of pecans and goat cheese, drizzled with a raspberry vinaigrette dressing.

Topped with orange supremes drizzled with a lemon vinaigrette dressing.

Served in a fresh tomato and basil sauce.

With ground sausage served in a light pink sauce.

Sun dried tomatoes and garlic in a fresh tomato sauce.

Arugula and shrimp in a lite garlic and olive oil sauce.

Tossed with exotic mushrooms and prosciutto in a lite cream sauce.

Served in a homemade meat sauce.

Peas, prosciutto, cream, and fresh tomato sauce.

Tossed with portobello mushrooms, in lite garlic and imported olive oil.

With asparagus, sun-dried tomato and shrimp in a brandy pink sauce.

Sauteed with lemon, white wine and red vinegar.

Topped with sun dried tomato and homemade melted mozzarella in white wine sauce.

Roasted in balsamic vinegar, sage and fresh Italian herbs.

Topped with chopped tomatoes, homemade mozzarella, red onions, and fresh basil in balsamic vinegar.

Topped with homemade melted mozzarella, parma prosciutto, and mushrooms, served in a porcini cream sauce.

Francese, marsala, Parmesan, or piccata.

Francese, marsala, Parmesan, or piccata.

Stuffed with ricotta cheese and spinach in a choice of fresh tomato and basil sauce, meat sauce or butter and sage sauce.

Sauteed with fresh artichoke hearts and diced shrimp in a white wine sauce.

Served over risotto.

Grilled on a lava rock, served over organic greens.

With portobello, shiitake and crimini mushrooms in a brown sauce.

Mignon grilled on a lava rock, served over organic greens.

Sauteed with artichoke hearts and diced shrimp in a white wine sauce.

Roasted in balsamic vinegar, sage, and Italian herbs.

Topped with sundried tomato and melted mozzarella in white wine sauce.

With Portabello, shiitake, and crimini mushrooms in a brown sauce.

Sauteed with lemon, white wine, and red vinegar.

With roasted peppers.

Sauteed with black olives and capers.

Topped with artichoke hearts and mushrooms in a tomato basil sauce.

Sauteed in a tomato sauce.

Sauteed in garlic and extra virgin olive oil.

Sauteed in garlic, extra virgin olive oil, and parsley.

Served with portabello mushrooms, roasted peppers, hot and sweet sausage, sauteed in garlic, and extra virgin olive oil.

Served with portabello mushrooms, roasted peppers, hot and sweet sausage, sauteed in garlic, and extra virgin olive oil.

Topped with sauteed mushrooms, black olives, red onions, and cherry peppers in balsamic vinegar.

Topped with slivers of parmesan cheese.

Topped with shaved apples, asparagus, bits of pecans, and goat cheese, and drizzled with a raspberry vinaigrette dressing.

Topped with orange supremes drizzled with a lemon vinaigrette dressing.

Served in a tomato and basil sauce.

Sausage served in a light pink sauce.

Sundried tomatoes, and garlic in a tomato sauce.

Arugula, shrimp in a lite garlic, and olive oil sauce.

Tossed with exotic mushrooms and prosciutto in a lite cream sauce.

Served in a meat sauce.

Peas, prosciutto, cream, and tomato sauce.

Tossed with portabello mushrooms, in lite garlic, and imported olive oil.

Asparagus, sundried tomato, and shrimp in a brandy pink sauce.

Sauteed with lemon, white wine, and red vinegar.

Topped with sundried tomato and melted mozzarella in white wine sauce.

Roasted in balsamic vinegar, sage, and Italian herbs.

Topped with chopped tomatoes, mozzarella, red onions, and basil in balsamic vinegar.

Topped with melted mozzarella, parma prosciutto, and mushrooms. Served in a porcini cream sauce.

Sauteed with artichoke hearts and diced shrimp in a white wine sauce.

Served over risotto.

Grilled on lava rock and served over organic greens.

Mignon grilled on a lava rock, served over organic greens.

With Portabello, shiitake, and crimini mushrooms in a brown sauce.