La Traviata

Dinner Menu

Appetizers

Mozzarella Elegante 12.00

Layers of fresh “fior di latte” mozzarella and vine ripened tomatoes drizzled with balsamic vinegar and olive oil

Mushroom Strudel 12.00

Wild mushrooms baked in phyllo pastry with spinach and swiss cheese, served with marsala anglaise

Crab Cakes 13.00

Blue crab meat with arrugula salad and tarragon aioli

Kumquat Coco Prawns 14.00

Jumbo tiger prawns tempura style, served on a spicy kumquat orange mustard sauce

Involtini Di Melezane 12.00

Grilled eggplant stuffed with goat cheese, arrugula, roasted bell peppers in tomato parmesan sauce

Beef Carpaccio 14.00

Served with arugula, shaved parmesan cheese, lemon and capers

Foie Gras and Scallops 24.00

Jumbo sea scallops and Hudson Valley duck foie gras, pan seared, finished with caramelized raspberry port wine sauce

Calamari Fritti 14.00

Italian herb crusted calamari, fried and served with fresh marinara sauce

Seared Tuna 15.00

With sliced scallions, shaved parmesan cheese, tobiko caviar and caramelized balsamic soy sauce

Avocado Tuna Tartar 14.00

Sashimi grade tuna, avocado and scallions with creamy wasabi in a spicy Asian sauce

Cheese Platter 14.00

Assorted cheeses with fruit confit and crackers

Trio of Ravioli 14.00

Lobster ravioli in a lobster bisque, Duck ravioli in a port wine cream sauce, and Veal ravioli in a porcini mushroom sauce

Antipasto misto 13.00

A platter of the Chef’s selection of appetizers, 2 order minimum

Soups and Salads

Soup du Jour 8.00

Della Casa 9.00

Mixed greens tossed in a balsamic vinaigrette, topped with sun dried cranberries, pear tomatoes and feta cheese

California Meadows 9.00

Baby field greens tossed in an orange-walnut vinaigrette, topped with caramelized walnuts, julienne beets and mandarin oranges

Traditional Caesar 11.00

Hearts of romaine with a creamy Caesar dressing, croutons, parmesan cheese and anchovy filet.

Spinach 12.00

Spinach leaves tossed in a creamy raspberry dressing, topped with toasted almonds, poached pears and stilton cheese

Entrees

Capellini Checca 17.00

Angel hair pasta tossed with Roma tomatoes, garlic, olive oil and basil

Chicken Tortelli 24.00

Stuffed ravioli with chicken and ricotta cheese in a gorgonzola cream sauce with broccoli

Farfalle Andre 21.00

Bowtie pasta tossed with chicken, sausage, broccoli, sun dried tomatoes, mushrooms and toasted pine nuts in a garlic parmesan white wine sauce

Lobster Ravioli 26.00

Stuffed with lobster and mascarpone cheese in a lobster bisque sauce

Veal Ravioli 26.00

With a porcini mushroom sauce

Duck Ravioli 25.00

Tea smoked duck ravioli in a port wine cream sauce with caramelized walnuts

Vegetable Risotto 22.00

Risotto with fresh seasonal vegetables in tomato herb sauce

Risotto Porcini 26.00

Italian Arborio rice sautéed in porcini mushroom sauce

Frutti Di Mare 28.00

Risotto or pasta with shrimp, calamari, scallops, mussels, and clams in a light tomato sauce

Chicken Violetta 28.00

Double breast of chicken stuffed with sundried tomatoes and feta cheese, finished with a wild mushroom sauce

Veal Scaloppini 32.00

Veal cutlet sautéed in olive oil finished with a lemon caper butter sauce

Atlantic King Salmon 26.00

Pan-seared and finished with lemon dill champagne sauce

Chilean Sea Bass 37.00

Chilean Sea Bass baked with a miso glaze, topped with tobiko caviar, scallions and a splash of ponzu-soy sauce on a bed of jasmine rice

New York Steak 36.00

Angus steak, blackened and grilled, finished with caramelized balsamic sauce, served with onion rings and fried potatoes

Filet Mignon 39.00

Angus center cut beef grilled and finished with a green peppercorn and mustard brandy sauce served over sautéed spinach and garlic mashed potatoes

Roast Rack of Lamb 36.00

New Zealand baby rack, grilled and finished with port wine roasted garlic mint sauce served over a bed of curry risotto with vegetables

Mustard Roasted Pork 28.00

Pork tenderloin stuffed with spinach, ricotta cheese and mushrooms in an orange mustard buerre blanc