Lasagna Restaurant Menu

Marinated tomatoes, chopped red onions, served on a goat cheese crostini.

Marinated Portobello mushrooms, served on bed of fresh organic arugula.

Served with roasted peppers and balsamic reduction.

In pink sauce topped with mozzarella.

In marinara or fra diavolo sauce (spicy).

Chicken broth with mini meatballs, spinach, carrots and pasta.

Roasted peppers, red onions served with goat cheese crostini and balsamic vinaigrette.

Sun dried cranberries, roasted slivered almonds and mandarins, maple Dijon vinaigrette.

Feta cheese, tomatoes, cucumber, green and red peppers, chickpeas and Kalamata olives and lemon vinaigrette.

Zucchini, yellow squash, red and green peppers, broccoli, mushrooms and carrots.

Gorgonzola, ricotta, Parmesan and mozzarella.

In pink sauce.

In Fra diavolo or marinara sauce.

Marinara, pesto or Alfredo sauce.

Served with eggplant, sun dried tomatoes, mushrooms, pine nuts and ricotta cheese.

Served with portobello mushrooms, truffle oil and walnuts or marinara sauce.

Served with portobello mushrooms, truffle oil and walnuts or marinara sauce.

In a pink basil sauce.

Broccoli and sun dried tomatoes in a pink or red sauce.

Served with ham, bacon and egg in a light cream sauce.

Served with ham, mushrooms, peas in a creamy Parmesan cheese.

Served with sweet Italian sausage topped with mozzarella cheese.

Creamy Parmesan cheese, topped with sauteed garlic shrimp.

Served with neck clams fresh tomatoes in a red or white clam sauce.

Shrimp, scallops, mussels, calamari and clams in marinara sauce or fra diavolo (spicy) sauce.

Sauteed in marsala wine with mushrooms and shallots.

Sauteed with onions, mushrooms and fresh tomatoes in a sweet balsamic sauce.

Lightly dipped in egg and delicately sauteed in a lemon butter sauce and peas.

Sauteed with garlic, prosciutto and hot cherry peppers in a light pink sauce. Spicy.

Grilled ribeye served with a creamy trio mushroom white wine sauce.

Baby arugula, roasted red peppers and red onions, served over a toasted cornetti (Italian croissant).

Sun-dried cranberries, tomatoes and herbed white wine sauce.

Sauteed baby spinach and artichoke hearts and Mayer lemon sauce.

Garlic, butter, chili and tomatoes.

White and dark chocolate mousse on a spong base coated with a chocolate hazelnut glaze and topped with white chocolate shavings.

Shortcrust pastry base filled with sliced apples from trentino, decorated with a lattice of a shortcrust pastry strips and finish with glaze, served with vanilla gelato.

Classic vanilla and chocolate gelato separated by a cherry and sliced almonds covered in cinnamon, finished with a crunchy chocolate coating.

A creamy custard presented in a traditional ceramic ramekin topped with caramelized sugar.

100% real red raspberries, they are hard to improve upon, so we haven't.

A graham cracker base with a pumpkin infused cheesecake topped with pumpkin butter.

Served open faced, shrimp, scallops fresh tomatoes and scallions.

Served open faced and sweet Italian sausage.

Served open faced, goat cheese and asparagus.

Spinach and roasted onions.

Choice of ham, bacon or sweet Italian sausage.

Toasted brioche.

Toasted brioche.

Zucchini and yellow squash strings, Kalamata olives, sundried tomatoes, fresh parsley, white wine vinaigrette and shaved parmesan cheese.

Chopped tomatoes, cucumbers, peppers, chickpeas, green and Kalamata olives, lemon vinaigrette and feta cheese.

Zucchini, yellow squash, mushrooms, carrots, red and green peppers.

Fresh tomatoes, black olives and mushrooms sauteed in extra virgin olive oil.

Arugula, roasted pepper, red onion and potatoes.

Marinated and served with sauteed onions.

Whipped cream and blueberries.

Smashed avocado, chili flakes, cherry tomatoes, fried egg on top and goat cheese on the side.

Eggs, bacon, onions and mozzarella cheese.

Stack of two.