La Fontanella Ristorante-FM 7050 Winkler Road

Romaine, croutons and shaved parmesan Reggiano cheese tossed in Caesar dressing.

Baby arugula, mozzarella, red onion, sliced tomato and balsamic glaze

Baby mixed greens with gorgonzola, pepitas and caper in a lemon vinaigrette

Artisan mixed greens, cucumber, tomato, kalamata olives and balsamic vinaigrette

Sliced English cucumber with tomato, onion and gorgonzola in basil oil

Sliced tomato with red onion and basil oil

Spinach with tomato, sliced almonds and goat cheese served with balsamic glaze

Crostini topped with diced tomato, garlic, basil and extra virgin olive oil

Crostini topped with mozzarella, pomodoro, olive oil and balsamic glaze

Fresh mozzarella, tomatoes, greens and olive oil

Silver filet mignon served raw with capers, arugula , shaved parmesan, lemon and olive oil

Roasted eggplant topped with a tomato basil sauce and mozzarella

Grilled calamari steak with arugula, cannellini beans, tomato, onion, lemon and balsamic glaze

Grilled portobello topped with roasted red peppers, goat cheese and a balsamic glaze

homemade beef and pork meatballs in a tomato sauce; topped with parmesan reggiano

Cream of wild mushroom

mussels, pernod, tomato, cream, garlic, basil and olive oil.

Slow-braised veal shank served with creamy parmesan risotto

Veal scaloppini sauteed with Italian sausage, bell pepper, wild mushrooms, onions and basil in a tomato butter sauce

Veal scaloppini with shallots, capers, tomatoes and lemon in a white sauce

Breaded veal cutlet served under baby arugula with red onion, tomato, mozzarella and balsamic glaze.

Breaded veal cutlet with parmigiana and marinara sauce severed over linguine with marinara .

Veal scaloppini, artichoke hearts, kalamata olives, bell pepper, onion and basil in white wine red sauce.

Chicken sauteed with Italian sausage, bell pepper, wild mushrooms, onion and basil in a tomato butter sauce

Chicken sauteed with wild mushrooms, apricots and pepitas in a brandy demi glace

Breaded chicken breast with marinara and parmigiana severed on top of linguine with marinara

Chicken sauteed with wild mushrooms, sundried tomato and shallots in a marsala demi glace.

pan seared chicken with eggplant in red sauce; topped with pesto and mozzarella.

bucatini pasta with beef tenderloin, pecorino Romano cheese, fresh pepper and spinach

Fresh crepe stuffed with veal, chicken and spinach in bechamel sauce with basil pesto and red sauce.

shrimp with wild mushrooms, tomato, arugula, tossed with angel hair pasta in a white wine butter sauce.

sweet Italian sausage with cannellini beans, broccoli and basil tossed with cavatelli pasta in garlic oil.

Gnocchi with sundried tomato and pepitas in a basil pesto cream sauce.

shrimp, little neck clams, calamari and mussels tossed with linguini and tomatoes in red sauce.

Fresh pasta tossed in either white or red clam sauce.

Mushrooms in a creamy white wine gorgonzola sauce, finished with arugula and basil

Grilled chicken and peas tossed with penne in a pink vodka sauce

House made Bolognese served over rigatoni with shaved parmigiana

shrimp sauteed with garlic, tomato, peas and lemon in a white wine butter sauce; served over linguini

Spaghetti tossed in marinara with two homemade meatballs.

Pasta, garlic, broccoli, artichoke hearts, bell pepper, kalamata olives, capers, onion tomato in olive oil.

five cheese tortellini with prosciutto, peas and wild mushrooms in a pink vodka sauce.

Miso- marinated Chilean seabass served over cannellini beans and spinach.

mussels, calamari, fish, shrimp and clams in a rich red sauce; no additional side

7oz filet mignon with 4 shrimp scampi

7oz filet mignon with wild mushrooms and sundried tomato in marsala demi glace

marinated grilled shrimp served over spinach with cannellini beans, tomato, pasta tart and tomato basil drizzle

Faroe Island salmon with wild mushrooms, artichoke hearts, garlic and sundried tomato in a white wine sauce

Roasted seas bass with garlic, capers, tomato and lemon in a white wine butter sauce