La Pastaia - The Restaurant

La Pastaia - The Restaurant Menu

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http://www.lapastaia.com/menus/restaurant.html

Main Menu: Focusing on contemporary, rustic Italian cuisine. Served lunch and dinner. Changed seasonally. Intermezzo: An abbreviated version of our main menu for a lighter weekend lunch. Served Saturday and Sunday from 12am to 2pm.

CARPACCIO - bundle of rare beef filled with arugula, Parmigiano, capers and extra virgin olive oil [11] CALAMARI - pesto coated deep fried squid served with deep fried lemons and lemon aioli [10} GAMBERONI- Grilled prawns wrapped in pancetta, served on arugula, with a lemon vinaigrette [10] FUNGHI ALLA GRIGLIA - grilled portobella mushroom, olive oil, pepper flakes, mustard aioli [9] SALUMI MISTIselection of cured meats, cannellini beans and oil cured olives [12] MELANZANE - eggplant "sandwich" filled with proscuitto, provelone and sun dried tomato; with arugula pesto [9] INSALATA MISTA- salad of mixed greens, gorgonzola cheese, toasted walnuts and vinaigrette [8] INSALATA VERDE - salad of mixed greens, Parmigiano, scallions, tomatoes and vinaigrette [8] CESARE - romaine lettuce, anchovy-egg dressing, Parmigiano, croutons and roasted garlic [8/10] with grilled chicken [11/12] with salmon [17] SPINACI - baby spinach with grilled eggplant, roasted red peppers, basil, warm goat cheese and pine nuts[13] POLLO CAPRESE- grilled chicken, fresh mozzarella, boutique tomatoes, basil; on butter lettuce [14] PAZZIA - grilled chicken, pancetta, hard boiled egg, olives, Gorgonzola cheese, tomato & scallions on butter lettuce[14] ZUPPA DEL GIORNO - special soup - changes daily [8]

PANCETTA - Italian bacon, sweet onion, garlic, sage, tomato sauce and mozzarella cheese [14] MARGHERITA - classic pizza with tomato sauce,

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La Pastaia - The Restaurant Menu

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http://www.lapastaia.com/menus/restaurant.html

basil and mozzarella cheese [12] RUSTICA - Italian sausage, mushrooms, sweet onions, oregano, tomato sauce and fontina cheese [14] SOPRESATA - spicy salami, mozzarella and tomato sauce[12] BIANCA - mozzarella, Parmigiano, romano, balsamella, and arugula[13]

SPINACI - sauteed spinach with garlic and nutmeg [8] POLENTA - side of soft polenta [7] POLENTA E FUNGHI - soft polenta with porcini, Marsala and mascarpone[10]

RISOTTO - slow cooked arborio rice with asparagus, basil and housemade salmon gravlax [15] LINGUINE ALLE VONGOLE - fresh clams, garlic, white wine, butter, parsley and oregano [16] CAPPELLINI CON SALSA FRESCA - fresh tomato, basil, mozzarella, olive oil and garlic [13] LINGUINE CON CALABRESE - Calabrese sausage, roasted sweet pepper, leeks, garlic and Pecorino pepato nero [18] FETTUCCINE CON POLLO - grilled chicken, roasted tomatoes, pine nuts, oregano, stock and cream [15] RAVIOLI AL SUGO- ricotta filled pasta with a rich tomato meat sauce [14] PANSOTTI PRIMAVERA- spring vegetable and ricotta filled pansotti; vegetable stock, sweet butter and basil [16] RAVIOLI CON ZUCCA - pumpkin filled ravioli with a walnut and sage brown butter[15] RIGATONI CON AGNELLO- lamb and olive ragu with Pecorino Romano [15] RIGATONI GIARDINEIRA - fava beans, broccoli rabe, white truffle oil and Parmigiano Regiano [15] CAPRICCIO - Chef Forrest's suggested pasta changes daily

VERDURE - oven roasted vegetables on soft polenta with mascarpone cheese [18] POLLO CON CARCIOFI- chicken breast sautéed with artichokes, roasted garlic and Pinot Grigio; soft polenta [20] FILETTO - filet of beef served on a portabella mushroom with a rich Barolo wine sauce and deep fried shallots [31] CONIGLIO - braised spring rabbit with porcini mushrooms, speck, thyme and cream; soft polenta and leek garnish [24] SALTIMBOCA DI VITELLO - sautéed veal with proscuitto & sage; Marsala deglaze & pistaccio green beans [26]

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La Pastaia - The Restaurant Menu

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http://www.lapastaia.com/menus/restaurant.html

AGNELLO - sauteed individual baby lamb chops served with a balsamic deglaze and sautéed spinach [28] OSSOBUCO D'AGNELLO - lamb shank braised with Cerignola olives, sweet onion, toasted fennel seeds and rosemary [22] MAIALE-grilled pork chop stuffed proscuitto, mortadella, sage and Parmigiano; on sauteed fava beans [22]

All sandwhiches served Monday-Friday, lunch only - all served on focaccia with small salad

PETTO DI POLLO - grilled chicken breast, pesto aioli and tomato [11] VERDURE - warm sandwich of zucchini, eggplant, mushrooms and artichokes [10] FUNGHI - grilled portabella mushroom, red onion, butter lettuce and mustard aioli[10] SALMONE - smoked salmon, red onion, fontina and caper aioli [12]

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