La Fontanella Italian Restaurant - Phoenix, AZ

freshly chilled shrimp served in a tangy sauce.

crepes stuffed with fresh shrimp, sea scallops and crab meat, infused with a light lobster bisque sauce.

little mouthfuls of buffalo mozzarella with grilled eggplant, sliced fresh tomatoes and basil.

squid, lightly toasted with fresh garlic, extra virgin olive oil and crowned with freshly diced tomatoes, basil and balsamic vinegar.

lightly broiled asparagus and sweet peppers with parmigiano.

oysters topped with smoked salmon and crispy bacon, sauteed in a lively, bubbly champagne sauce.

imported italian prosciutto thinly sliced and served with seasonal fresh fruit.

clams served in your preference of oreganato, casino or posilippo style.

gently tossed salad composed of baby octopus, potatoes and sliced red onion.

fresh shrimp sauteed with shitake mushrooms, fresh herbs and deglazed in a reduced champagne sauce.

thinly sliced raw filet mignon coated with imported parmigiano, capers and white truffle oil.

assorted hot appetizers chosen for the perfect taste.

fresh homemade vegetable soup.

spinach and egg in chicken broth.

rice with mixed seafood.

rice with mixed mushrooms.

linguine with clams in red or white sauce.

fresh homemade noodles in pesto sauce with sundried tomatoes and shrimp.

angel hair pasta with fine julienne vegetables with extra virgin olive oil and vegetable broth.

homemade potato dumplings in fresh tomato basil or veal ragu.

ribbons of pasta with porcini mushrooms.

fresh homemade wide noodles with braised vidalia onions, prosciutto di parma, fresh tomatoes and basil.

rigatoni with smoked salmon, onions, peas, mushrooms and tomatoes in cream sauce.

fresh homemade mixed cheese ravioli in cognac and cream sauce with shitake mushrooms.

arugula and assorted mushrooms dressed with extra vergin olive oil and lemon, topped with shavings of parmigiano

freshly tossed organic salad with hearts of palm and steamed asparagus.

baby romaine caesar salad

atlantic salmon filet, grilled with fresh herbs.

filet of sole, sauteed in lemon sauce or broiled.

shrimp sauteed in cognac sauce with fresh tomatoes, garlic and extra virgin olive oil.

jumbo gulf shrimp on the charcoal

broccoli rabe sauteed in garlic and oil.

spinach sauteed in garlic and oil.

chicken on the bone, with garlic, rosemary and sausage.

breast of chicken with spinach, roasted peppers and melted fontina cheese in white wine sauce.

charcoal grilled breast of chicken with three color salad on top.

breast of chicken with hearts of palm shitake mushrooms, shrimp, asparagus and fresh tomatoes in white wine sauce.

rolled chicken stuffed with prosciutto and fresh mozzarella, sauteed in light brown sauce with mushrooms.

breast of chicken dipped in egg and sauteed in lemon sauce with leeks.

scaloppini of veal sauteed with shallots, cognac and black truffles in reduced cream and mascarpone sauce.

scaloppini of veal sauteed with prosciutto, mozzarella and roasted peppers in white wine sauce.

scaloppini of veal in pesto sauce with roasted almonds and sun-dried tomatoes.

scaloppini of veal topped with prosciutto on a bed of spinach.

scaloppini of veal with mixed mushroom sauce.

breaded pork cutlet topped with salad green, tomatoes, onions and fresh mozzarella.

thin cutlet of pork grilled and topped with sauteed onions, roasted peppers, mushrooms and shoestring potatoes.