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closed lunch for easter holiday
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Cheese, tomato, and basil.
Penne with tomato sauce and basil.
Pounded chicken breast topped with baby spinach salad and cherry tomatoes.
Tuscan-style vegetable soup.
Homemade pasta with bolognese sauce.
Arugula, endive, radicchio, and shaved Parmesan.
Half grilled chicken with rosemary potatoes.
Parma prosciutto with creamy mozzarella.
Mediterranean sea bass with tomatoes, potatoes, onions, and olives.
Breaded veal cutlet topped with arugula and tomatoes.
Steamed mussels in garlic, wine, and tomato sauce.
Fried calamari and zucchini.
Grilled octopus with potatoes.
Warm seafood salad over frisée.
Scampi, cannellini beans, and red onion.
Raw tuna with capers and mustard.
Italian cured meat with sun-dried tomato.
Fresh buffalo mozzarella with tomato and basil.
Grilled polenta with porcini mushrooms.
Thinly sliced beef served with artichokes and sliced Parmesan.
Veal tortellini in chicken broth.
Mixed seafood soup.
Mixed baby green with balsamic vinaigrette.
Red and yellow beets, greens, walnuts, and goat cheese.
Baby artichokes with frisée salad and shaved Parmesan.
Baby spinach, cherry tomatoes, cured bacon, and dry ricotta cheese.
Endive, Gorgonzola, pear, and walnuts.
Parmesan cheese and arugula.
Cheese, tomato, olives, capers, artichokes, and ham.
Anchovies and capers.
Cheese, tomato, and mushrooms.
Artichokes and olives.
Homemade spinach and ricotta ravioli with zucchini and saffron sauce.
Pappardelle with wild boar ragu.
Rigatoni with sausage and rapini.
Bucatini with pancetta, onion, and tomato sauce.
Homemade pasta with artichokes in white wine sauce.
Fettuccine with veal and chanterelle mushroom ragu.
Egg fettuccine with ham and peas in cream sauce.
Spaghetti with prawns, asparagus, and garlic.
Choose Meat, Cheese, Tomato, or Arrabbiata sauce.
Linguine with clams.
Risotto with mixed seafood.
Risotto with mixed vegetables and tomato sauce.
Risotto with wild mushrooms.
Filet mignon topped with wild mushrooms and mashed potatoes.
Veal chop in balsamic reduction with rosemary potatoes.
Rack of lamb with rosemary potatoes.
Grilled wild salmon with lemon caper sauce and grilled vegetables.
Orata cooked in parchment clams, mussels, and olives.
Vanilla creme custard tart with a layer of chocolate on the bottom. Baked in a pie crust with pine nuts on top.
Chocolate hazelnut tart.
Chocolate, Vanilla, or Hazelnut.
Contains an assorted selection of margherita (cheese, tomato and basil), vegetariana (grilled vegetables), bianca (cheese and arugula), quattro stagioni (cheese, tomato, olives, capers, artichoke, and ham), and prosciutto (arugula Parma prosciutto) pizzas.
Contains an assortment of: Panino Salame - Tuscan salami, provolone cheese, and gherkins. Panino Allo Speck - Smoked prosciutto, goat cheese, and baby frisee. Panino Al Pollo - Grilled chicken breast, Roma tomato, baby frisee, and lightly spicy mayonnaise. Panino Bresaola - Cured beef, arugula, and Parmesan cheese. Panino Caprese - Roma tomato and fresh mozzarella cheese. Panino Verdure - Grilled vegetables, mozzarella cheese, and pesto spread.
Contains an assortment of: Mediterranea - Baby mixed greens with mozzarella, olives, avocado, and asparagus. Primavera - Marinated tuna, potato, string beans, cherry tomato, olives, and frisee. Panzanella - Heirloom tomato, cucumber, onions, basil, croutons, and olives.
Contains an assorted selection of: Parma Prosciutto, Speck ( imported smoked prosciutto ), Bresaola ( dry beef ), Mortadella, Trio Salami, Tuscan, Felino and Crespone, Tuscan Pecorino, Robiola, Stilton, and Parmigiano. Served with pear, walnut, cerignola, imported olive, and taggiasche.
Contains insalata tricolore consisting of arugula, radicchio, endive, and balsamic dressing; penne pomodoro e basilico pasta; and grilled Scottish salmon with sautéed spinach.
Contains insalata tricolore consisting of arugula, radicchio, endive, and balsamic dressing; penne with tomato sauce and basil, and herb-marinated, lightly spicy free-range quarter chicken. Served with roasted potatoes.
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