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Dinner
Menu
(prices are subject to change)
Appetizers
| Mozzarella Elegante |
Layers
of fresh “fior di latte” mozzarella and vine ripened tomatoes drizzled with
balsamic vinegar and olive oil |
12.00 |
Mushroom Strudel |
Wild mushrooms baked in phyllo pastry
with spinach and swiss cheese, served with marsala anglaise |
12.00 |
Crab Cakes |
Blue
crab meat with arrugula salad and tarragon aioli |
13.00 |
Kumquat Coco Prawns |
Jumbo
tiger prawns tempura style, served on a spicy kumquat orange mustard sauce |
14.00 |
Involtini Di Melezane |
Grilled
eggplant stuffed with goat cheese, arrugula, roasted bell peppers in tomato
parmesan sauce |
12.00 |
Beef Carpaccio |
Served
with arugula, shaved parmesan cheese, lemon and capers |
14.00 |
Foie Gras and
Scallops |
Jumbo sea scallops and Hudson Valley duck foie gras, pan seared, finished with
caramelized raspberry port wine sauce |
24.00 |
Calamari Fritti |
Italian
herb crusted calamari, fried and served with fresh marinara sauce |
14.00 |
Seared Tuna |
With
sliced scallions, shaved parmesan cheese, tobiko caviar and caramelized
balsamic soy sauce |
15.00 |
Avocado Tuna Tartar |
Sashimi grade tuna, avocado
and scallions with creamy wasabi in a spicy Asian sauce |
14.00 |
Cheese Platter |
Assorted
cheeses with fruit confit and crackers |
14.00 |
Trio of Ravioli |
Lobster
ravioli in a lobster bisque, Duck ravioli in a port wine cream sauce, and
Veal ravioli in a porcini mushroom sauce |
14.00 |
Antipasto misto |
A
platter of the Chef’s selection of appetizers, 2 order minimum |
13.00 |
Soups
and Salads
| Soup du Jour |
Prepared fresh daily |
8.00 |
Della Casa |
Mixed greens tossed in a balsamic vinaigrette,
topped with sun dried cranberries, pear tomatoes and feta cheese |
9.00 |
| California
Meadows |
Baby
field greens tossed in an orange-walnut vinaigrette, topped with caramelized
walnuts, julienne beets and mandarin oranges |
9.00 |
Traditional Caesar |
Hearts of romaine with
a creamy Caesar dressing, croutons, parmesan cheese and anchovy filet. |
11.00 |
Spinach |
Spinach leaves tossed in a creamy raspberry
dressing, topped with toasted almonds, poached pears and stilton cheese |
12.00 |
Entrees
Capellini Checca |
Angel
hair pasta tossed with Roma tomatoes, garlic, olive oil and basil
Add
Shrimp or Chicken |
17.00
5.00 |
Chicken Tortelli |
Stuffed
ravioli with chicken and ricotta cheese in a gorgonzola cream sauce with
broccoli |
24.00 |
Farfalle Andre |
Bowtie
pasta tossed with chicken, sausage, broccoli, sun dried tomatoes, mushrooms
and toasted pine nuts in a garlic parmesan white wine sauce |
21.00 |
| Lobster
Ravioli |
Stuffed
with lobster and mascarpone cheese in a lobster bisque sauce |
26.00 |
Veal Ravioli |
With
a porcini mushroom sauce |
24.00 |
Duck Ravioli |
Tea
smoked duck ravioli in a port wine cream sauce with caramelized walnuts |
25.00 |
Vegetable Risotto |
Risotto with fresh seasonal
vegetables in tomato herb sauce |
22.00 |
Risotto Porcini |
Italian
Arborio rice sautéed in porcini mushroom sauce |
26.00 |
Frutti Di Mare |
Risotto or pasta with
shrimp, calamari, scallops, mussels, and clams in a light tomato sauce |
28.00 |
Chicken Violetta |
Double
breast of chicken stuffed with sundried tomatoes and feta cheese, finished
with a wild mushroom sauce |
28.00 |
Veal Scaloppini |
Veal cutlet sautéed in
olive oil finished with a lemon caper butter sauce |
32.00 |
Atlantic King Salmon |
Pan-seared
and finished with lemon dill champagne sauce |
26.00 |
Chilean Sea Bass |
Chilean
Sea Bass baked with a miso glaze, topped with tobiko caviar, scallions and a
splash of ponzu-soy sauce on a bed of jasmine rice |
37.00 |
New York Steak |
Angus steak, blackened and grilled, finished with caramelized balsamic sauce,
served with onion rings and fried potatoes |
36.00 |
Filet Mignon |
Angus center cut beef grilled and finished with a green peppercorn and mustard
brandy sauce served over sautéed spinach and garlic mashed potatoes |
39.00 |
Roast Rack of Lamb |
New Zealand
baby rack, grilled and finished with port wine
roasted garlic mint sauce served over a bed of curry risotto with vegetables |
36.00 |
Mustard Roasted Pork |
Pork tenderloin stuffed
with spinach, ricotta cheese and mushrooms in an orange mustard buerre blanc |
28.00 |
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| If
you would like to receive information about upcoming events
at La Traviata,
such as opera shows, wine tastings, wine maker dinners and
much more, please
E-mail
us
and we will put you on our E-mail list.
Trinidad
Betancourt, Executive Chef
Mario Nasab, Proprietor
To
ensure the quality of our product, we proudly prepare our
bread, ravioli and pastries in house.
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Dinner
Menu
