La Bussola Ristorante

Served with pesto, butterbeans, and fingerling potatoes.

Served with onions, peppers, sausage, and potatoes.

Served with grain mustard, fennel, and asparagus.

Served with cannellini beans, baby spinach, tomato, and garlic.

Served with roasted potatoes, truffle butter, and crispy spinach.

Served with broccoli rabe and cherry peppers.

Served with cippolini onions, mushrooms, bacon, and fingerling potatoes.

Served with sauteed onions, mushrooms, and peppers.

Served with marinara sauce.

House-made mozzarella wrapped with prosciutto baked in marinara sauce.

Eggplant "meatballs" with marinara and ricotta.

Stuffed mushrooms.

Baked clams.

Served with heirloom tomato.

Stuffed artichoke.

Grilled calamari with cherry peppers, lemon, and garlic.

Served with marinara sauce.

Grilled octopus with pesto, butterbeans, and fingerling potatoes.

Cold seafood salad.

Classic vegetable and bean soup.

Mixed greens, roasted beets, shallots, and crumbled goat cheese.

Bread salad with tomatoes, cucumber, red onion, fresh mozzarella, and basil.

Original Bussola combination salad.

Arugula, fennel, pears, walnuts, and shaved parmesan.

Classic Caesar salad.

Spinach and egg drop soup.

Baby spinach, endive, grilled Portobello mushroom, and bacon.

Mushrooms, peas, asparagus, pancetta, tomato, and cream.

Bussola's classic tomato, basil, and garlic.

Prosciutto, porcini mushroom and parmesan cream.

Ricotta, prosciutto, onions, and tomato.

Pancetta, onions, and tomato.

White or red with fresh chopped clams.

Broccoli rabe and sweet pork sausage.

Shrimp and spinach topped with toasted breadcrumbs and garlic.

Wide-cut pasta ribbons with veal ragu.

Squid ink pasta with calamari, baby clams, cherry peppers, and arugula.

Double cut pork chop stuffed with broccoli rabe, prosciutto, and smoked mozzarella.

Rosemary skewered chicken breast stuffed with raisins, pine nuts, prosciutto, and caciocavallo cheese.

Chicken sauteed with white wine, lemon, and garlic.

Roasted quail with artichokes and polenta.

Pan-seared loch Duart organic salmon with grain mustard, fennel, and asparagus.

Grilled natural black Angus strip steak with truffle butter and crispy spinach.

Pan-seared scallops with bacon, sweet corn, and leek risotto.

Grilled home-made sweet pork sausage with sauteed onions, mushrooms, and peppers.

Saute breast of chicken with lemon, butter, capers, and artichoke hearts.

Prince Edward Island mussels with tomato, basil, and garlic.

Braised veal shank served with saffron risotto.

Piccata, marsala, francese, pizzaiola, sorrentino or saltimboca.

Gorgonzola breadcrumb crusted beef filet.

Veal chop with cippolini onions, mushrooms, bacon, and roasted fingerling potatoes.

Dover sole with olives, capers, onion, and tomato.

Calamari, clams, shrimps, and mussels.

Rolled stuffed veal with prosciutto, mozzarella, mushrooms, and marsala.

Slowly simmered meatballs in a tomato ragu.

Whole Mediterranean sea bass on the grill with garlic, extra virgin olive oil, lemon, and rosemary.

Seared calf's liver with onion and balsamic.

Fried eggplant with grated Ricotta Salata.

Saute escarole with beans and garlic.

Creamy polenta with mascarpone.

Grilled asparagus with melted parmesan.

Saute broccoli rabe with garlic.

Fingerling potatoes with rosemary and sea salt.

Crispy matchstick fried zucchini.

Saute assorted mushrooms and spicy cherry peppers.