LA Scola Italian Grill

Thick ciabatta bread topped with tomatoes, bacon, mozzarella, basil pesto and Alfredo sauce.

Dried figs and assorted cheeses and crostini.

Buffalo mozzarella, tomato, balsamic glaze and micro basil.

Topped with marinara.

Herb baked shrimp with red wine-lemon vinaigrette, fresh spinach and tomato.

Breaded baby squid with tomato aioli.

Sweet and hot peppers.

Homemade meatball and sausage with bell pepper topped with mozzarella cheese and marinara.

Assorted cured meats, mozzarella and Gorgonzola cheese, olive relish and crostini.

Roasted Brussels sprouts in a warm pancetta artichoke sauce topped with Parmesan.

1 lb. of New Zealand mussels simmered with garlic, wine, garlic, red pepper flakes and pancetta.

Topped with sauteed pears and served with Italian flat bread.

1 lb. of New Zealand mussels simmered with garlic, white wine and sweet cream butter.

A blend of Italian cheeses, marinated artichokes and crab meat. Served with Tuscan flatbread.

Rustic Italian bread topped with sauteed wild mushrooms, ricotta cheese, Asiago cheese and fresh basil drizzled with olive oil.

Roasted portabella mushrooms with herded goat cheese and porcine mushroom butter sauce.

Italian flat bread, topped with a roasted date and almond spread, feta cheese, and prosciutto ham. topped with balsamic glaze and fresh basil.

Italian olives roasted in olive oil, garlic, sun-dried tomatoes and fresh herbs. Topped with goat cheese and fresh basil.

8 oz. meatball in a pool of marinara sauce topped with roasted red peppers, caramelized onions and mozzarella cheese.

Fresh vegetables, beans and pasta in a light tomato broth. Vegan.

Tomato, roasted peppers and fennel cream.

Topped with Muenster cheese.

Our house salad. Mixed greens, tomatoes and Gorgonzola tossed in our signature white balsamic vinaigrette.

Baby spinach, Gorgonzola, wild mushroom with a warm pancetta and artichoke vinaigrette.

Sliced tomatoes, fresh Buffalo mozzarella, basil, balsamic glaze, extra virgin olive oil, minced shallots, olive relish and crostini.

Romaine lettuce, grilled chicken, tomato, roasted almonds, pancetta, hard-boiled egg and smoked Gouda.

Romaine lettuce, Parmesan and homemade croutons tossed in Caesar dressing.

Goat cheese, seasonal berries, caramelized pears and candied walnuts with mixed greens served with raspberry vinaigrette and crostini.

Romaine, pancetta, Gorgonzola, balsamic glaze and our white balsamic vinaigrette.

Grilled Scottish salmon fillet served on romaine lettuce, Parmesan and homemade croutons. Tossed in Caesar dressing.

Spinach, tomato, onion, olives, artichokes, red papers, feta and Parmesan cheese. Topped with black pepper.

Spinach, tomato, caramelized onions, mushrooms, banana peppers, goat cheese and mozzarella.

Homemade pizza sauce, buffalo mozzarella, shredded mozzarella, pecorino and Parmesan cheeses. Topped with roasted tomatoes, basil, black pepper and sea salt.

Caramelized onions, prosciutto, red sauce and mozzarella cheese.

Spinach, tomato, onion, olives, artichokes, roasted red bell pepper, feta and Parmesan topped with cracked black pepper.

Chicken breast, sun dried tomato pesto sauce, fresh sage, Asiago, blended Parmesan cheese and topped with porcini butter sauce.

Red sauce, artichokes, pea shoots, sun fried tomatoes, sliced olives and goat cheese.

Sliced tomatoes, fresh mozzarella and basil leaves with tomato sauce.

Mushrooms, with mozzarella and Parmesan, pizza sauce and caramelized onions on an Italian flat bread crust.

Grilled chicken, pancetta, caramelized, onion and mozzarella with striped pesto, Alfredo and tomato sauce.

Pepperoni, mild sausage, mozzarella, mushrooms, hot peppers, tomato sauce and a calabrese pepper.

Meatball, pizza sauce, spaghetti, mozzarella and Parmesan cheese, topped with basil, sea sat and cracked pepper.

Our signature bread with Parmesan, mozzarella, fresh basil, parsley and brushed with garlic butter and olive oil.

Oven-baked pasta layered with beef, sausage, ricotta cheese and marinara sauce. Topped with mozzarella. ?omes with a side salad.

Homemade lasagna, chicken Parmigiana and creamy fettuccine Alfredo. ?omes with a side salad.

Sauteed chicken breasts, artichokes, green and red bell peppers, onions, roasted garlic and wild mushrooms in a white wine cream sauce. Served over fettuccine. ?omes with a side salad.

Grilled chicken, roasted mushrooms, red peppers and caramelized onions simmered with tomato sauce and penne pasta. ?omes with a side salad.

Lightly-breaded and topped with Parmesan and mozzarella cheese and marinara sauce. ?omes with a side salad.

Sausage, tomatoes and wild mushrooms tossed with spaghetti in marinara sauce. Baked with mozzarella and herded ricotta. ?omes with a side salad.

Sauteed and flamed with Marsala wine, wild mushrooms and shallots tossed in linguini. ?omes with a side salad.

Shrimp, clams, mussels and calamari in a spicy tomato broth. Tossed with liguini. ?omes with a side salad.

Linguini tossed in house made San Marzano tomato sauce, topped with an Italian sausage link and 2 meatballs. ?omes with a side salad.

Oven baked pasta layered with beef, Italian sausage, ricotta cheese and marinara sauce then topped with mozzarella cheese.

Fettuccini tossed in garlic cream sauce with peas, prosciutto ham, Asiago and fresh basil.

Linguini tosse in our house made San Marzano sauce topped with an Italian sausage link and meatball.

Butternut squash, roasted pepper, Parmesan filled ravioli topped with a sherry butter sauce, roasted almonds and local goat cheese.

Our homemade lasagna, chicken parmigiana and creamy fettuccini Alfredo.

Lightly breaded, topped with mozzarella cheese and marinara and served over capellini.

Ravioli filled portobello mushroom in a smoked Gouda and sun-dried tomato sauce.

Spaghetti sauteed with butter, freshly cracked black pepper, parmesan and pecorino cheeses.

Fetuccini tossed in a creamy Parmesan and roasted garlic sauce.

Choice of pasta tossed in olive oil with fresh garlic, Parmesan, red pepper flakes and julienned seasonal vegetables.

A real classic. Spaghetti tossed in our homemade marinara sauce.

Sauteed chicken breasts, artichokes, bell pepper, onion, garlic, mushroom in a white wine cream sauce and served over fettuccini.

Butternut squash, roasted peppers, and Parmesan-filled ravioli. Tossed with almonds and goat cheese in sherry butter sauce. ?omes with a side salad.

Capellini pasta tossed with basil, toasted pine nuts, Parmesan, garlic and olive oil. ?omes with a side salad.

Rolled pasta filled with herded ricotta. Topped with marinara, Alfredo, and pesto sauces. ?omes with a side salad.

Tossed in a creamy Parmesan and roasted garlic sauce. ?omes with a side salad.

Fettuccine tossed in garlic cream with peas, prosciutto ham, Asiago and fresh basil. ?omes with a side salad.

Choice of pasta tossed in olive oil, fresh garlic, pepper flakes and fresh julienned vegetables. ?omes with a side salad.

Penne pasta tossed in our signature sauce consisting of ground veal, cream, onions and a touch of marinara. ?omes with a side salad.

Portabella mushroom-filled ravioli in a smoked Gouda and sun-dried tomato sauce. ?omes with a side salad.

Spaghetti tossed in homemade marinara sauce. ?omes with a side salad.

Baby sea clams and shell on clams in choice of white (garlic and olive oil) or red (marinara) sauce. Tossed with linguini. ?omes with a side salad.

4 cheese ravioli served with Italian garlic greens, wild mushrooms and topped with signature porcini mushroom butter sauce. ?omes with a side salad.

Pan-seared fresh Scottish salmon fillet served with sherry butter sauce. Served with choice of side and a side salad.

Lake Superior whitefish fillet, sauteed with crunchy pecan-polenta crust. Topped with porcini mushroom butter sauce and balsamic glaze. Served with choice of side and a side salad.

Herb-baked jumbo shrimp with red wine-lemon vinaigrette, fresh spinach and tomato. ?omes with a side salad.

Parmesan-encrusted tilapia fillet resting on a bed of ribbon-cut zucchini smothered in a San Marzano tomato sauce. ?omes with a side salad.

Shrimp, clams, mussels, red skin potatoes, mild Italian sausage, pea shoots and risotto with San Marzaon wine sauce.

Baby sea clams and shell on clams with choice of sauce tossed with linguini.

Pan seared Scottish salmon fillet served with a sherry butter sauce and seasonal vegetables.

Herbed baked Scottish salmon filet, baked with fresh rosemary, thyme, olive oil and oregano. Served with seasonal vegetables.

Herb baked with fresh spinach tossed in red wine-lemon vinaigrette.

Served with lemon-butter caper sauce, served with Brussels sprouts, leek and sweet potato hash.

Sauteed and topped with fresh sage, Asiago, prosciutto ham, sun-dried tomato pesto and porcini mushroom butter sauce. ?omes with a side salad.

Sauteed and flamed with Marsala wine, wild mushrooms and shallots. ?omes with a side salad.

Sauteed with a crunchy pecan-polenta crust, topped with sweet brandy cream sauce. ?omes with a side salad.

Sauteed and flamed with brandy, simmered with wild mushrooms and capers in a garlic cream sauce. ?omes with a side salad.

Sauteed with spicy Hungarian peppers, garlic, San Marzano tomatoes, spinach and bacon. Topped with feta. ?omes with a side salad.

Breast of chicken lightly crusted with a pecorino Romano panko crust and fresh aromatic herbs sauteed in extra virgin olive oil and topped with fresh olive tapenade.

Sauteed and flamed with Marsala wine, wild mushrooms and shallots. Served over capellini.

Sauteed with spicy Hungarian peppers, garlic, San Marzano tomatoes, spinach and pancetta topped with feta.

Our signature sauce of ground veal, cream, onions, and a touch of marinara tossed with penne pasta.

Grilled chicken breasts, roasted mushrooms, roasted bell peppers and caramelized onions simmered with tomato sauce and penne pasta.

Sauteed and flamed with brandy, lemon juice, simmered capers in a garlic cream sauce. Served over capelinni.

Sauteed and topped with fresh sage, Asiago prosciutto, sun-dried tomato pesto and porcini mushroom butter sauce. Served with seasonal vegetables.

Lightly breaded and topped with Parmesan and mozzarella cheeses and marinara served over capelinni.

Pea shoots, caramelized onions, penne pasta and bell peppers in a white wine cream sauce.

8 oz. choice center cut topped with herbed porcini butter and roasted shiitake mushrooms, served over garlic greens and roasted potatoes.

12 oz. center cut choice topped with roasted shiitake mushrooms with seasonal vegetables and potato lasagna.

A braised pork shank with rosemary-roasted potatoes, vegetables and port wine demi glace. ?omes with a side salad.

Grilled chicken breasts topped with a feta cream cheese sauce. Served with seasonal vegetables and wild mushroom risotto. ?omes with a side salad.

Served over polenta and topped with berry gastrique.

Served with pancetta artichoke glaze.