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Chicken breast with broccoli, roasted red peppers and a light demiglaze
Natural white veal milanesa with prosciutto, mozzarella and plum tomatoes
Variety of risotto
Fettuccine sautéed with shallots, smoked salmon, picelli and cream sauce
Baked eggplant filled with capellini, basil and tomatoes
Texas black angus sirloin with fresh tomatoes and capers
Layers of veal with champagne sauce and truffles
Grilled chicken breast in a sauce of basil, black olives, roasted red peppers, hot cherry peppers, capers, onions, garlic and fresh plum tomatoes
Pork chop sautéed with peppers and garlic in a red vinegar sauce
Homemade crepe filled with meat, ricotta and spinach in a pesto sauce with melted mozzarella
Sautéed red snapper, salmon and swordfish in a pink cognac sauce
Boneless breast of chicken sautéed with garlic and pinot grigio wine sauce
Fresh clams simmered in an aged cognac, champagne, shallots, butter and cream sauce
Grilled polenta with sautéed porcini mushrooms
Texas black angus sirloin sautéed in a sauce of black olives, roasted red peppers, capers, onions, garlic and fresh plum tomatoes
Filet of sole rollatine with spinach, fresh ricotta and mushroom cream sauce
Stuffed breast of chicken with prosciutto, roasted peppers amd fontina cheese served with Barolo red wine and a wild mushroom glaze
Eggplant milanesa with prosciutto, mozzarella and plum tomatoes
Imported penne pasta with ricotta and plum tomatoes topped with parmigiano cheese au gratin
Veal scaloppini sautéed with peas, prosciutto and wild mushrooms in a delicate cream sauce
Carpaccio of beef layered over a green herb sauce, draped with hearts of palm, parmigiano cheese, black olives and sundried tomatoes
Assorted appetizers consisting of imported prosciutto, salami, provolone, olives, roasted peppers, and pepperoncini finished with "La Fontana's" special touch
Layers of fresh mozzarella, grilled eggplant, avocado, and fresh sliced tomato with roasted peppers
Special gulf shrimp appreciated by shrimp lovers only served with our own cocktail sauce
Fresh calms in a half shell served with our own cocktail sauce
Brochette of bread, Italian ham, and mozzarella fried and served with an essence of anchovy
Fresh mussels sautéed with garlic, tomatoes, and extra virgin olive oil seasoned with delicate herbs
Fresh clams simmered in a sauce of fresh tomatoes, extra virgin olive oil, fresh herbs and garlic (red or white)
Fried calamari with your choice of hot or sweet tomato basil sauce
Grilled portabella mushroom with melted fresh mozzarella and arugola
Eggplant rolled and stuffed with three chesses and prosciutto topped with tomato sauce and mozzarella cheese
Fried mozzarella, egg-battered, breaded, served with tomato sauce
Fresh spinach leaf, eggs, parmigiano cheese and veal broth
Pasta and canellini beans prepared our own special way
Meat tortellini with veal broth
Fresh leaf spinach, tomatoes, black olives, mushrooms, and onions in a fresh balsamic vinaigrette
Arugola, radiccio, and endive with diced tomatos and onions dressed in a freshly herbed balsamic vinaigrette
Caesar salad
A variety of selected mixed greens with calamari, shrimp, scallops, clams, and mussels in a lemon vinaigrette dressing
Escarole sautéed in garlic and oil
Broccoli sautéed in garlic and oil
Broccoli rabe, bitter tips by nature, sautéed with olive oil and garlic (in season)
Fried zucchini with choice of hot or sweet tomato basil sauce
Asparagus sautéed with olive oil and garlic
Spinach sautéed with olive oil and garlic
Breast of chicken, artichoke hearts, roasted peppers, and shitake mushrooms sautéed with lemon, butter, and wine sauce
Baked chicken topped with eggplant, prosciutto, fresh sliced tomato and Italian fontina cheese laced with garden peas
Chicken and sausage sautéed in virgin olive oil, garlic, wild mushrooms, hot peppers, onions, pimentos and potatoes, finished with Barolo wine
Boneless breast of chicken sautéed with shitake mushrooms, onions, peppers, garlic, and white wine with a touch of fresh plum tomatoes
Farm raised breast of chicken, dipped in egg, sautéed in lemon and white wine sauce
Boneless breast of chicken sautéed with mushrooms and marsala Florio wine
Sauteed chicken breast in lemon, capers, and white wine sauce
Tender scaloppini, artichoke hearts, roasted peppers, and shitake mushrooms enriched with a lemon, butter, and white wine sauce
Tender veal medallions sautéed in white wine sauce topped with prosciutto and mozzarella over a delicate bed of spinach
Tender veal medallions sautéed with lemon, butter, white wine, and capers
Layers of veal, fresh eggplant, prosciutto di parma, and fontina cheese in a savory light demi-glaze
Tender veal medallions sautéed with mushrooms and marsala Florio wine
Natured white veal with eggplant, fresh ricotta cheese, mozzarella, fresh tomatoes, and light tomato sauce
Tender scaloppini of milk-fed white veal with shitake and porcini mushrooms served in a cognac sauce
Veal cutlet, dusted in mildly seasoned breadcrumbs topped with a salad of field greens and vinaigrette
Sauteed scaloppini of milk-fed veal topped with fresh morzzarella cheese presented in a light sherry wine sauce with a touch of cream
Homemade crepe with fresh spinach, ricotta and meat stuffing
Sauteed shrimp with arugola, garlic, olive oil and fresh tomato over angel hair pasta
Imported fettuccine in a parmesan cheese cream sauce
Our own homemade potato pasta sautéed in a sauce of prosciutto di parma, onions, fresh basil, plum tomatoes and fresh garlic.
Jumbo pasta rings filled with cheese, sautéed with wild mushrooms, fontina cheese, prosciutto, and a touch of cream topped with parmigiano cheese au gratin
Imported penne pasta in a very delicate vodka sauce made with fresh tomatoes blended with a light cream finish
Linguine fini with red or white clam sauce
Pappardelle con pomodoro secchi, rigatoni al pesto, and tortellini Michelangelo
Imported rigatoni with, prosciutto, onions, basil, and plum tomatoes
Cheese stuffed ravioli with fresh basil plum tomatoes and fresh garlic
Angle hair pasta with fresh basil, garlic, extra virgin olive oil and Italian plum tomatoes
Prepared with sautéed shallots and Italian bacon in a parmesan cream sauce
Linguine fini sautéed in a sauce of basil, black olives, pimentos, hot cherry peppers, capers, onions, garlic, and fresh plum tomatoes
Black Angus filet mignon grilled with crisp seasonal greens
Grilled chicken breast with olive oil and garnished with sautéed vegetables
Texas sirloin accompanied with roasted vegetables
Oak grilled Boston sea scallops and bluetail shrimp
Grilled live lobster in a light lemon butter sauce (requests to be prepared in other ways are welcome)
Grilled yellowtail red snapper infused with lemon garlic sauce, garnished with grilled Portobello mushrooms and tomatoes
Fresh Norwegian sirloin of salmon herb-grilled along with vegetables
Shrimp dipped in egg, sautéed in butter with lemon and white wine sauce
Shrimp sautéed in garlic with fresh plum tomato sauce (sweet or hot), served on a bed of linguine
Shrimp sautéed with capers, onions, black olives, garlic, olive oil, and fresh tomatoes over linguine
Squid sautéed in garlic with fresh plum tomato sauce (sweet or hot), served on a bed of linguine
Boston sea scallops sautéed with wild mushrooms, fresh tomatoes, garlic, and a white wine with a touch of cream
Boston sea scallops simmered in aged champagne with shallots and cream, sauce
Filet of sole dipped in egg, sautéed with lemon, butter, and white wine
Caribbean farm shrimp sautéed in a herb and garlic sauce over linguine
A combination of lobster tail, scallops, shrimp, clams, calamari, and mussels in a red seafood sauce on a bed of linguine
Pan-seared yellowtail red snapper prepared in a delicate fine herb and plum tomato compose
Layers of fresh mozzarella, grilled eggplant avocado and sliced tomato on roasted pepper puree.
Arugula, radiccio, and endive dressed with diced tomatoes and onions in freshly herbed balsamic vinaigrette.
Tender young calamari in a champagne casserole.
Pappardelle con pomodori secchi, Rigatoni al pesto, Tortellini Michelangelo.
Delectable catch of the day prepared by the incomparable Chef Oscar.
Chicken baked, then topped with eggplant prosciutto, fresh sliced tomato and Italian Fontina cheese laced with garden peas.
Caribbean farm shrimp sautéed in an herb and garlic sauce with broccoli garnish.
Petaluma chicken breast with Lavender honey Swiss chard and Balsamic vinegar emulsion.
Veal, dusted in mildly seasoned breadcrumbs topped with a salad of field greens, thyme and tarragon vinaigrette.
Fresh Norwegian sirloin of salmon atop seasonal spinach and fresh ricotta lightly draped with exotic mushrooms.
Layers of veal, fresh eggplant, Prosciutto di Parma, Fontina cheese in savory light demi-glaze.
Black Angus filet mignon presented over white asparagus with sauce Béchamel.
Layers of fresh mozzarella, grilled eggplant, avocado and sliced tomato on roasted pepper puree.
Sautéed escargot and wild mushrooms with a red wine shallot demiglaze.
Carpaccio of beef over a green herb sauce draped with Hearts of palm, parmigiano black olives and sundried tomato.
Norwegian farm-raised smoked salmon.
Farm raised oysters sauteed and topped with Fois Grois on a Champagne Lemon-Lime sauce.
Wild mushrooms braised in a Barolo wine and fresh herb stock.
Carpaccio of Tunafish over a green herb sauce and citrus juice draped with green asparagus, onions and capers.
Clams, Shrimp and Mussels with fresh mozzarella, roasted peppers, salami, prosciutto, smoked salmon, green asparagus and a variety of chesses.
Tender young calamari in a champagne casserole.
Imperial bluetail shrimp sauteed with spinach and mushroom sauce.
Black or white angel hair pasta in a Mediterranean seafood sauce.
Perciatelli pasta lightly tossed with fresh seasonal tomatoes.
Sauteed with peas, prosciutto, and wild mushrooms in a delicate cream sauce.
Rigatoni served in a garden pesto sauce
Angle hair with fresh basil, garlic, extra virgin olive oil and Italian plum tomatoes.
Ribbon pasta in a saute of wild forest mushrooms and dried Porccini in an asparagus leek demi-glaze.
Pappardelle pasta sauteed with sundriedTomatoes in a savory light sauce.
Risotto with seafood and gold-leaf saffron.
A mélange of fresh garden green with pignoli walnuts, goat's milk, cheese, raisins and apples with raspberry vinaigrette.
Fresh baby leaf spinach, tomatoes, black olives, mushrooms and onions in fresh balsamic vinaigrette.
Hearts of Palm Salad.
Arugola, radiccio, and endive dressed with diced tomatoes and onions in freshly herbed balsamic vinaigrette.
Hickory smoked poussin chicken over field greens drizzled with a wild nut and tarragon vinaigrette.
Varied seasonal lettuce and uniquely blended herbs tossed with bacon, avocado and shaved aged Parmesan in a mushroom and sherry wine vinaigrette.
Tender scaloppini of milk fed white veal topped with shrimp and Porcini mushrooms served in a cognac sauce.
Veal, dusted in mildly seasoned breadcrumbs topped with a salad of field greens and vinaigrette.
Natured white veal in a sundried tomato sauce.
Oak grilled veal chops, served over fresh greens.
Chicken baked, then topped with eggplant prosciutto, fresh sliced tomato and Italian Fontina cheese laced with garden peas.
Rosettes of white veal topped with jumbo Boston sea scallops, laced with smoked salmon and topped with caviar.
Layers of veal, fresh eggplant, Prosciutto di Parma, Fontina cheese in savory light demi-glaze.
Oak grilled tenderloin of veal served over a nest of braised fresh greens and puree of pimento.
Wood-grilled Colorado rack of Young lamb brushed with a finely herbed mustard crust, drizzled with a Barolo demi-glaze reduction.
Grilled chicken breast with Dijon mustard and capers.
Filet mignon, sausage and chicken pan-seared accented with fresh shallots, exotic mushroom pimento, cherry peppers and potatoes in a veal glaze reduction.
Tournedo of filet mignon accompanied with lobster tail presented in a lobster veloute.
Filet of pork, served with prosciutto di Parma in a savory demiglaze sauce atop a seasonal bed of spinach.
Texas Black Angus sirloin accompanied with a macedoine of herb-roasted vegetables.
Fresh Atlantic swordfish herb-grilled with crisp seasonal greens.
This seasonal delight is simply Dover Sole prepared in a white wine and lemon garlic sauce along with vegetables.
Pan-seared yellowtail red snapper prepared in a delicate fine herb and plum tomato compose.
Large Boston sea scallops and Imperial bluetail shrimp oak grilled.
A combination of fresh lobster, shrimp, clams, mussels, calamari and scallops simmered in a fresh tomato concassee.
Fresh Norwegian sirloin of salmon atop seasonal spinach and fresh ricotta lightly draped with exotic mushrooms.
Grilled lobster tail in a light lemon butter sauce. Requests to be prepared in other ways are welcome.
Caribbean farm shrimp sauteed in a herb and garlic sauce with broccoli garnish.
Grilled Chilean Sea bass infused with lemon garlic sauce, garnished with grilled Portobello mushrooms and tomatoes.
A selection of Mediterranean shellfish; lobster, shrimp, clams, mussels, and scallops simmered in aged cognac, champagne, cream, shallots, and butter served in a brick-oven Sourdough bread.
Carpaccio of beef layered over a green herb sauce, draped with hearts of palm, parmigiano cheese, black olives and sundried tomatoes
Assorted appetizers consisting of imported prosciutto, salami, provolone, olives, roasted peppers, and pepperoncini finished with "La Fontana's" special touch
Layers of fresh mozzarela, grilled eggplant, avocado, and fresh sliced tomato with roasted peppers
Special gulf shrimp appreciated by shrimp lovers only served with our own cocktail sauce
Fresh calms in a half shell served with our own cocktail sauce
Brochette of bread, Italian ham, and mozzarella fried and served with an essence of anchovy
Fresh mussels sautéed with garlic, tomatoes, and extra virgin olive oil seasoned with delicate herbs
Fresh clams simmered in a sauce of fresh tomatoes, extra virgin olive oil, fresh herbs and garlic (red or white)
Fried calamari with your choice of hot or sweet tomato basil sauce
Grilled portabella mushroom with melted fresh mozzarella and arugola
Eggplant rolled and stuffed with three chesses and prosciutto topped with tomato sauce and mozzarella cheese
Fried mozzarella, egg-battered, breaded, served with tomato sauce
Fresh spinach leaf, eggs, parmigiano cheese and veal broth
Pasta and canellini beans prepared our own special way
Meat tortellini with veal broth
Fresh leaf spinach, tomatoes, black olives, mushrooms, and onions in a fresh balsamic vinaigrette
Arugola, radiccio, and endive with diced tomato and onions dressed in a freshly herbed balsamic vinaigrette
Caesar salad
A variety of selected mixed greens with calamari, shrimp, scallops, clams, and mussels in a lemon vinaigrette dressing
Breast of chicken, artichoke hearts, roasted peppers, and shitake mushrooms sautéed with lemon, butter, and wine sauce
Baked chicken topped with eggplant, prosciutto, fresh sliced tomato and Italian fontina cheese laced with garden peas
Chicken and sausage sautéed in virgin olive oil, garlic, wild mushrooms, hot peppers, onions, pimentos and potatoes, finished with Barolo wine
Boneless breast of chicken sautéed with shitake mushrooms, onions, peppers, garlic, and white wine with a touch of fresh plum tomatoes
Farm raised breast of chicken, dipped in egg, sautéed in lemon and white wine sauce
Boneless breast of chicken sautéed with mushrooms and marsala Florio wine
Sauteed chicken breast in lemon, capers, and white wine sauce
Tender scaloppini, artichoke hearts, roasted peppers, and shitake mushrooms enriched with a lemon, butter, and white wine sauce
Tender veal medallions sautéed in white wine sauce topped with prosciutto and mozzarella over a delicate bed of spinach
Tender veal medallions sautéed with lemon, butter, white wine, and capers
Layers of veal, fresh eggplant, prosciutto di parma, and fontina cheese in a savory light demi-glaze
Veal cutlet, dusted in mildly seasoned breadcrumbs topped with a salad of field greens and vinaigrette
Tender veal medallions sautéed with mushrooms and marsala Florio wine
Natured white veal with eggplant, fresh ricotta cheese, mozzarella, fresh tomatoes, and light tomato sauce
Tender scaloppini of milk-fed white veal with shitake and porcini mushrooms served in a cognac sauce
Sauteed scaloppini of milk-fed veal topped with fresh morzzarella cheese presented in a light sherry wine sauce with a touch of cream
Escarole sautéed in garlic and oil
Broccoli sautéed in garlic and oil
Broccoli rabe, bitter tips by nature, sautéed with olive oil and garlic (in season)
Fried zucchini with choice of hot or sweet tomato basil sauce
Asparagus sautéed with olive oil and garlic
Spinach sautéed with olive oil and garlic
Homemade crepe with fresh spinach, ricotta and meat stuffing
Sauteed shrimp with arugola, garlic, olive oil and fresh tomato over angel hair pasta
Linguine fini with red or white clam sauce
Imported fettuccine in a parmesan cheese cream sauce
Our own homemade potato pasta sautéed in a sauce of prosciutto di parma, onions
Jumbo pasta rings filled with cheese, sautéed with wild mushrooms, fontina cheese, prosciutto, and a touch of cream topped with parmigiano cheese au gratin
Imported penne pasta in a very delicate vodka sauce made with fresh tomatoes blended with a light cream finish
Prepared with sautéed shallots and Italian bacon in a parmesan cream sauce
Pappardelle con pomodoro secchi, rigatoni al pesto, and tortellini Michelangelo
Imported rigatoni with, prosciutto, onions, basil, and plum tomatoes
Cheese stuffed ravioli with fresh basil plum tomatoes and fresh garlic
Angle hair pasta with fresh basil, garlic, extra Virgin olive oil and Italian plum tomatoes
Linguine fini sautéed in a sauce of basil, black olives, pimentos, hot cherry peppers, capers, onions, garlic, and fresh plum tomatoes
Black Angus filet mignon grilled with crisp seasonal greens
Grilled chicken breast with olive oil and garnished with sautéed vegetables
Texas sirloin accompanied with roasted vegetables
Oak grilled Boston sea scallops and bluetail shrimp
Grilled live lobster in a light lemon butter sauce (requested to be prepared in other ways are welcome)
Grilled yellowtail red snapper infused with lemon garlic sauce, garnished with grilled Portobello mushrooms and tomatoes
Fresh Norwegian sirloin of salmon herb-Grilled along with vegetables
Shrimp dipped in egg, sautéed in butter with lemon and white wine sauce
Shrimp sautéed in garlic with fresh plum tomato sauce (sweet or hot), served on a bed of linguine
Shrimp sautéed with capers, onions, black olives, garlic, olive oil, and fresh tomatoes over linguine
Filet of sole dipped in egg, sautéed with lemon, butter, and white wine
Caribbean farm shrimp sautéed in a herb and garlic sauce of linguine
Squid sautéed in garlic with fresh plum tomato sauce (sweet or hot), served on a bed of linguine
Boston sea scallops sautéed with wild mushrooms, fresh tomatoes, garlic, and a white wine with a touch of cream
Boston sea scallops simmered in aged champagne with shallots and cream, sauce
A combination of lobster tail, scallops, shrimp, clams, calamari, and mussels in a red seafood sauce on a bed of linguine
Pan-seared yellowtail red snapper prepared in a delicate fine herb and plum tomato compose
A French classic dessert made with coffee butter cream, chocolate ganache, coffee extract soaked almond cake and topped with chocolate couverture.
A light genoise cake holds a classic raspberry mousse topped with mango mousse.
Hot rolled cheesecake.
Pastry shell filled with apricot delicately arranged on a bed of almond cream.
Vanilla ice cream with raspberry sherbet swirls dipped in white milk chocolate.
Espresso flavored ladyfingers with mascarpone, cocoa and rum sauce.
A vanilla bean and anisette flavored risotto custard, with seasonal fresh fruit. Served in an almond and maize crust. Finished with a golden crisp sugar pane.
Shortbread crust filled with silky almond cream and baked with pears topped with assorted seasonal fresh fruits.
Pastry shell filled with apples and a rich French custard finished with royal crumb.
An almond cake as a base, with a combination of chocolate mousse and cappuccino flavored mousse. It is finished with a cappuccino glaze and wrapped with decorative almond genoise.
Vanilla and chocolate ice cream blended with sliced maraschino cherries and almonds, dipped in dark chocolate and topped with milk chocolate drizzle.
Zaboine with strawberries
Chef's selection of house made fruit sorbet and ice cream.
Chocolate genoise sponge soaked with syrup. It has a soft double chocolate mousse stuffed with chocolate ganache.
Please confirm that this restaurant at this location is permanently closed...