La Mezzaluna Menu

Calamari Fritti

Served with a touch of balsamic glaze and marinara sauce

Truffle Gnocchi

Served with fresh black truffles

Eggplant Rollatini

Stuffed with ricotta and topped with mozzarella, served in a tomato basil sauce

Bruschetta Caprese

With a touch of stracciatella cheese and balsamic reduction

Warm Braised Duck Salad

Seasoned duck with crisp goat cheese, butter lettuce, toasted almonds with agrodolce vinaigrette

Caesar Salad

Romaine lettuce, homemade croutons in a homemade Parmigiano Reggiano Caesar dressing

Penne Rosso

Italian eggplant, sweet red peppers, caramelized shallots in a fresh tomato basil sauce with mozzarella cheese

Rigatoni

Shallots, grape tomatoes and vodka finished in a blush cream sauce

Alysa's Risotto

A vegan, vegetarian and gluten-free risotto with wild mushrooms, red peppers and baby spinach

Saffron Risotto

Jumbo shrimp, asparagus, grape tomatoes, lemon zest

Chicken Al Vino Bianco

Served with wild mushrooms, artichoke hearts, baby spinach, and grape tomatoes in white wine garlic sauce

Hazelnut and Walnut Encrusted Rack of Lamb

Served with vegetables and potatoes finished in a demi-glace sauce

Chicken Parmigiana

With linguini pasta, also available with vodka sauce

Chicken and Sausage Marsala

With sweet Italian sausage, portobello mushrooms, roasted potatoes, and red peppers in Marsala sauce

Branzino Fillet

Broiled and served with an herb risotto topped with tomato bruschetta

Tiramisu

Layers of ladyfingers soaked in espresso & amaretto with mascarpone mousse & dusted sugar

Ricotta Cheesecake

Classic Italian dessert served with whipped cream & marinated berries

Ricotta Fritters

Shallow-fried ricotta & semi-sweet chocolate morsels dusted with sugar & homemade chocolate sauce

Calamari Fritti

Served with a touch of balsamic glaze and marinara sauce

Truffle Gnocchi

Served with fresh black truffles

Pumpkin Ravioli

Brunoise squash with mascarpone cream cheese, fresh basil, brown butter

Eggplant Rollatini

Stuffed with ricotta and topped with mozzarella, served in a tomato basil sauce

Bruschetta Caprese

Touch of stracciatella cheese and drizzled with balsamic reduction

Mixed Greens Salad

Tossed with avocado, caramelized walnuts, cherry tomato, and crumbled feta cheese in a lemon dressing

Warm Braised Duck Salad

With crisp goat cheese, butter lettuce, toasted almonds, and agrodolce balsamic vinaigrette

Caesar Salad

Romaine lettuce and croutons in a house-made Parmigiano Reggiano Caesar dressing

Linguine Marechiaro

Clams, mussels, scallops, jumbo shrimp, and calamari in our homemade marinara sauce

Rigatoni

Shallots, grape tomatoes, and vodka finished in a blush cream sauce

Penne Rosso

Italian eggplant, sweet red peppers, and shallots in a fresh tomato basil sauce with mozzarella cheese

Alysa's Risotto

A vegan, vegetarian, gluten-free risotto with wild mushrooms, red peppers, and baby spinach

Saffron Risotto

Jumbo shrimp, asparagus, grape tomatoes, lemon zest

Chicken al Vino Bianco

Served with wild mushrooms, artichoke hearts, baby spinach, and grape tomatoes in white wine garlic sauce

Hazelnut and Walnut Encrusted Rack of Lamb

Served with vegetables and potatoes finished in a demi-glace sauce

Chicken Parmigiana

Over linguini pasta with marinara sauce

Pork Ossobuco

Slow-cooked and served over wild mushroom risotto

Chicken and Sausage Marsala

With sweet Italian sausage, portobello mushrooms, roasted potatoes, and red peppers in Marsala sauce

Branzino Fillet

Broiled and served with a creamy lobster risotto topped with tomato bruschetta