La Campania

Name: La Campania
Address: 504 Main St., 02452, MA, 02452
Telephone: 781-894-4280

504 Main St., Waltham, MA 02452, US

• Tuesday: 5:00PM-9:30PM •Wednesday: 5:00PM-9:30PM •Thursday: 5:00PM-9:30PM •Friday: 5:00PM-10:00PM •Saturday: 5:00PM-10:00PM •

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Details

Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Antipasti

Crisp Insalata of Clipped Greens

w/ Artichokes Prepared Three Ways, Lemon Shallot Vinaigrette, Drizzle of White Truffle Oil, Crispy Wheat “Crostino”

Prosciutto di Parma

Stuffed w/ Asparagus, Teeny Greens, Fontina Cheese, and Shaved Fennel w/ Scallion Vinaigrette

Mozzarella di Bufala

with Farmstand Tomato, Peppers Agro Dolce and Fresh Basil

Pan Seared Diver Scallops

w/ Cauliflower-Caprino Purée and Saffron Vinaigrette

Crudo of Yellowfin Tuna

Radish Mostarda and Blood Orange

Pan Seared Oyster Mushroom “Trifolati”

Baby Arugula, Warm Gorgonzola, Fontina Cheese Basket, 20 yr Old Balsamic

Arancini

w/ House Cured Breasola and Duck “Prosciutto”, Parmigano Vinaigrette

Pan Seared Foie Gras

Roasted Peaches, Leg Confit, Port Wine and Orange Reduction, Gorgonzola “Crema”

Warm Eggplant Terrine

Mozzarella “Affumicato”, Torn Basil, Plum Tomato “Ragu”

Pizze

Fresh Corn

w/ Chanterelle Mushroom, Tomato, Asiago Cheese

Fresh Figs, Duck Confit, Fontina and Gorgonzola Cheeses, Aged Balsamic

Pasta

Campanelle

with Veal, Pancetta and San Marzano Tomato Ragu

Hand-Cut Potato Gnocchi

Sauteed Wild Mushrooms, Drizzle White Truffle OIl

Risotto

Pan Seared Large Shrimp and Scallop, Fresh Corn and Chanterelle Mushroom

Raviolo of Crab and Mascarpone

with Shellfish Butter Sauce and Snipped Chives

Secondi

Grilled Beef Ribeye

Basil Butter Smashed Potato, Haricot Verts, Truffle Butter

Grilled Veal Chop

Rosemary Roasted Yukon Golds, Sautéed Garlicky Spinach, Warm Gorgonzola “Crema”

Colorado

Lamb Rack Sun Dried Tomato “Bruschetta” Crust, Potato “Gateau”, Basil Pesto

Duck Leg Confit and Pan Seared Breast

Sautéed Escarole “Affogato”, Poached Pear w/ Gorgonzola “Dolce”, Apricot and Pear Brandy Sauce

Bell and Evans Organic Chicken Breast “Involtini”

Filled w/ Prosciutto di Parma, Sauteed Spinach, and Fontina Cheese; Root Vegetable Farro “Risotto”

Salt Encrusted Whole Branzino

Wood Oven Roasted, Rubbed and Stuffed w/ an Herb Gremolata- “Teeny” Green and French Pear Salad, Whole Roasted Garlic

Pork Tenderloin Milanese

Baby Arugula and Cherry Tomato Insalata, Shaved Parmigiano

Contorni

Yukon Gold Fries

w/Truffle and Parmigiano

Broccoli Rabe

w/ Chile and Garlic