La Vecchia Cucina

Fried squid served with our spicy marinara sauce and lemon on the side.

Chilled seafood salad with lobster, jumbo shrimp, calamari and green beans tossed in an extra virgin olive oil lemon dressing.

Steamed Manila clams and black Mediterranean mussels in a spicy garlic white wine broth.

Eggplant rollatini with goat cheese and herbs, topped with our marinara sauce, mozzarella cheese, basil and oven-baked.

Flatbread topped with diced Roma tomatoes, basil, garlic and extra virgin olive oil.

Romaine lettuce hearts and croutons tossed in our classic creamy Caesar dressing, topped with grated parmigiano-reggiano cheese.

Baby mixed greens with tomatoes, cucumber, celery, radish and carrots tossed in our classic balsamic vinaigrette.

Baby arugula, radicchio and Belgian endive tossed in our classic balsamic vinaigrette, topped with walnuts and shaved parmigiano-reggiano cheese.

Our chopped salad with romaine and iceberg lettuces, tomatoes, turkey breast, salami, pepperoncini and fresh mozzarella cheese tossed in a champagne vinaigrette.

Rigatoni tossed with our signature meat sauce.

Penne tossed with garlic and vodka in our marinara sauce with a touch of cream.

Spaghetti tossed with our hand-rolled meatballs in our pomodoro sauce.

Farfalle tossed with sautéed lobster, asparagus, white alba mushrooms and diced tomatoes in a light white wine pomodoro sauce.

Linguine tossed with Kalamata olives, capers, mushrooms and basil in our pomodoro sauce.

Penne tossed with garlic, extra virgin olive oil, red chili flakes and parsley in our spicy marinara sauce.

Linguine tossed with diced chicken breast, sun-dried tomatoes, leeks, zucchini, diced tomatoes and basil in an extra virgin olive oil garlic sauce.

Linguine tossed with manila clams, garlic, red chili flakes and parsley in a white wine sauce.

Linguine tossed with sautéed diced U12 wild blue shrimp, shitake mushrooms and diced tomatoes in a creamy pesto sauce.

Linguine tossed with Manila clams, black Mediterranean mussels, squid, striped bass and a U10 wild blue shrimp in our spicy marinara sauce.

Fresh casareccia pasta tossed in a braised lamb shank ragu topped with a quenelle of Italian buffalo milk ricotta cheese and micro basil.

Fresh bucatini pasta tossed with sautéed shallots, garlic, smoked guanciale and pecorino cheese in our pomodoro sauce.

Lasagna made with layers of mozzarella, parmesan and ricotta cheese with prosciutto cotto in our house ragu.

Grilled chicken breast sautéed in a white wine lemon sauce.

Grilled chicken breast marinated with extra virgin olive oil, garlic, crushed red chili flakes and herbs served with sautéed green vegetables.

Lightly pounded and breaded chicken breast topped with basil, mozzarella and parmigiano-reggiano cheese and finished in a light white wine pomodoro sauce.

Chicken breast rolled and stuffed with baked eggplant, grilled zucchini and mozzarella cheese in a shitake mushroom marsala wine sauce.

Oven-broiled Mediterranean sea bass in an extra virgin olive oil lemon herb sauce.

Fair trade U10 wild blue shrimp, caught off the Western coast of Mexico, sautéed with garlic and rosemary in a white wine sauce.

Thinly pounded veal sautéed in a light white wine lemon caper sauce.

Thinly pounded veal sautéed with artichoke hearts and sun-dried tomatoes in a marsala wine sauce.

Thinly pounded veal sautéed in a light white wine pomodoro sauce, topped with basil, mozzarella and parmigiano reggiano cheese.

Grilled lamb chops topped with a garlic and rosemary balsamic reduction sauce.

Broccoli, sautéed or steamed.

Broccoli, carrots and zucchini, sautéed or steamed.

Zucchini, broccoli, green beans and peas sautéed with EVOO, garlic, herbs, red chili fakes.

Fries tossed with sea salt, parsley truffle oil and parmigiano cheese.

Fries tossed with sea salt.

Espresso soaked ladyfingers, mascarpone.

Chocolate mousse, raspberries, chocolate ganache.

Vanilla bean cream, strawberry coulis.