La Fiamma

Beef carpaccio served over arugula, drizzled with a lemon vinagrete dressing topped of with parmesan cheese

Mussels with white wine, or marinara sauce

Fried squid with fresh marinara sauce

Stuffed with ricotta cheese topped off with marinara sauce and melted mozzarella cheese

Parma prosciutto with melon

Layers of tomato, portobello, mozzarella garnished with mesclum greens

Sauteed shrimp in marinara sauce served over toasted bread

Home made mozzarella with tomatoes and fresh basil

Chilled jumbo shrimp cocktail

Six baked clams, that are lightly breaded seasoned with garlic, white wine and oregana

Mixed green salad tossed with tomatoes, balsamic dressing

Arugula, endive, radicchio with lemon dressing

Romaine lettuce with cruttons, traditional caesar dressing

Squid over arugula salad with lemon dressing

arugula, mushroom, tomatoes with dried ricotta cheese and cream and lemon dressing

Cheese ravioli with light cream, pink sauce

Ravioli stuffed with fresh lobster and brandy tomato sauce

Ricotta and asparagus tortellini tossed with butter, sage and roasted almonds

With red or white clam sauce

Shrimp, broccoli garlic and oil

With broccoli rabe sausages, garlic and oil

Light cream, vodka and plum tomato sauce

Spaghetti with fresh seafood in light marinara sauce

Black olives, capers and anchovies

Mix vegetables garlic and mozzarella cheese

With tomato sauce, basil and mozzarella cheese

The chef's daily special

Veal ragu with a touch of tomato sauce

Grilled chicken paillard topped with arugula and tomato salad

Chicken rollantine stuffed w/ham and fontina cheese

Boneless breast of chicken sauteed in marsala wine with mushrooms

Dipped in egg, butter, sauteed in lemon and white wine sauce

Pieces of chicken breast sauteed with olive oil, rosemary, sausages

Grilled sliced ribeye steak with fresh rosemary, garlic and barolo wine sauce

Whole grilled ribeye steak

Grilled filet mignon with sauteed mushrooms in barolo red wine sauce

Mustard crust roasted rack of lamb

Broiled veal chop with barolo wine and mushrooms

Veal chop stuffed with prosciutto, fontina cheese in marsala wine sauce and mushrooms

Veal scalopine with white wine, artichokes, parmesan cheese and a touch of cream

Thinly pounded veal chop breaded and topped with arugula and tomato salad

Thin and tender veal scalopine sauteed in lemon, white wine sauce and capers

Veal scalopine sauteed in marsala wine, topped with a selection of wild mushrooms

Sauteed veal scalopine topped with prosciuto and spinach

Broiled salmon with champagne, dijon mustard sauce

Red snaper sauteed in light tomato sauce with mussels and clams

The chef's freshest daily specials from the market

Mixed seafood in light marinara sauce

Jumbo shrimp sauteed in white wine black olives, capers, anchovies

Sauteed in a marinara sauce with black olives, capers, anchovies

On toasted bun with melted mozzarella cheese with fries

Served with barbeque sauce and fresh fries

Any style of pasta

Served with potatoes and vegetables

Served with celery sticks and blue cheese dressing

Served with Celery sticks and Blue cheese Dressing