La Vecchia Fontana - Avalon, NJ

Fresh fried calamari, vegetables, and shrimp served with a side of marinara sauce.

Grilled octopus, artichokes, and red onions served with a lemon pesto emulsion.

Roman artichokes, roasted peppers, and strachiatella cheese topped with aged balsamic.

Breaded jersey tomato with tomato sauce, pesto and topped with burrata cheese, and balsamic drizzels.

Mussels and clams sauteed with shalots, bay leaf, and thyme in a pinot grigio sauce.

Smoke salmon wraped with bufalo ricotta cheese and topped with olive oil and dill.

Italian sausage ragu, broccoli rabe, canellini beans, and heirloom grape tomatoes.

Mixed tomato wedges, bufallo mozzarella, basil pesto, and mixed olives.

Romaine lettuce with Caesar dressing and shaved Parmigian.

Radichio, romaine, feta cheese, onions, olives, and cucumbers in an herb vinegrette dressing.

Burrata cheese with fresh plums, peaches, fennel, and speck.

Baby arugula, shaved Parmigiana, and cherry tomatoes topped with evoo.

Watermelon, feta cheese with mint, and basil.

Penne pasta with pancetta and peas in a vodka rose cream sauce.

Homemade potato pasta in a light blush sauce garnished with fresh mozzarella cheese.

Graminga pasta in our classic meat sauce topped with buffalo ricotta cheese.

Linguini pasta tossed with shrimp, calamari, mussels, and clams in a marinara or garlic white wine sauce.

I penne pasta sauteed with jumbo shrimp in pink sauce.

Homemade potato pasta in a creamy gorgonzola sauce.

Homemade tagliolini pasta sauteed with shrimp, baby spinach and graphe tomatoes in a white wine sauce.

Spaghetti pasta in a pomodoro sauce topped with fresh basil.

Linguini pasta sauteed with clams and finished in a garlic white wine sauce.

Gramigna pasta with italian sausage ragu, broccoli rabe, and heirloom cherry tomato.

Lightly breaded chicken cutlet baked with fresh mozzarella cheese topped with marinara sauce.

Lightly breaded pan-seared chicken cutlet topped with arugula drizzled in lemon olive oil.

Chicken breast sauteed with mushrooms and capers in lemon white wine served over capellini.

Chicken breast dipped in egg, sauteed with capers in lemon white wine served over capellini.

Lightly breaded veal medallions baked with fresh mozzarella cheese and marinara sauce.

Veal medallions sauteed with porcini mushrooms and prosciutto, topped with mozzarella and finished in a cognac demi-glaze.

Chicken cutlet topped with prosciutto, spinach, and mozzarella finished in a cognac demi-glaze.

Veal medallions with mushrooms and capers in lemon white wine served over capellini.

Veal medallions dipped in egg, sautéed with capers in lemon white wine served over capellini.

Pan seared salmon with spinach, sundried tomatoes, and shalots in a light sage lemon creamy sauce.

Grilled French cut branzino and deboned topped with lemon caper sauce.

Italian arborio rice with shrimp, calamari, mussels, and clams in a marinara or garlic white wine sauce.

Italian arborio rice sauteed with jumbo shrimp in a basil-rose cognac cream sauce.

Italian arborio rice sauteed with shiitake, porcini, and regular mushrooms in a light truffle cream sauce.

Tender bitter broccoli rabe cooked with pancetta, garlic, and cachiavallo cheese.