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P.E.I. mussels sauteed with garlic and a light marinara sauce.
Fried calamari with sliced zucchini, served with a lightly spiced marinara sauce.
Oven baked littlenecks with breadcrumbs and garlic, in a white wine lemon sauce.
Pan seared artichoke hearts on a bed of organic arugula, with shaved Parmigiano, extra virgin olive oil and lemon.
Lightly grilled tuna, with avocado, red onions, soy sauce, extra virgin olive oil and sesame seeds.
Mixed greens, tomatoes, gaeta olives, and gorgonzola cheese with raspberry vinaigrette.
Fresh mozzarella, tomatoes, olive oil, basil, and balsamic reduction.
White beans, sgombro, tomatoes, onions, olive oil, and lemon, on a bed of organic arugula.
Romaine lettuce with tomatoes, cucumbers, carrots, black and green olives with balsamic vinaigrette.
From our wood burning oven. Tomato sauce, fresh mozzarella and fresh basil.
Tomato sauce, fresh mozzarella, speck and gorgonzola. From our wood burning oven.
Fresh mozzarella, gorgonzola, provolone and parmigiano reggiano cheeses -no tomato sauce. From our wood burning oven.
Mozzarella, garlic, basil, oregano, chunky plum tomatoes, anchovies, black olives and capers. From our wood burning oven.
Menu for La Volpe provided by Allmenus.com
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