La Bocca Ristorante & Vineria

Vegetarian soup of the day

Slow-cooked eggplant soufflé with burrata fonduta & light tomato sauce

Lightly fried calamari & vegetables with basil aioli

Marinated grilled octopus, red pepper sauce, fennel, baby arugula, lemon & capers

Imported burrata, aged prosciutto di parma, fig- balsamic glaze, breadsticks

Hand cut tuna with avocado, citrus & herbs

Saffron risotto, pancetta, mozzarella topped with burrata fonduta

Mussels in marinara sauce with spicy calabrian 'nduja

Cherry tomatoes, scallions, basil, evoo

Creamy lemon ricotta, prosciutto di parma, hot honey, fresh thyme

Basket of warm homemade focaccia

Shaved fennel, orange, baby arugula, olives, lemon dressing

Warm rainbow beets, arugula, goat cheese, toasted almonds, balsamic

Romaine, parmesan cheese, croutons, anchovy dressing

Garlic & oil, crushed red pepper

Sauteed with garlic and oil, crushed red pepper

Crispy with rosemary and herbs

Olive oil and garlic

Linguine with manila clams, garlic, parsley, and evoo

House-made pappardelle, braised lamb ragu, shaved pecorino

Guanciale, egg, pecorino romano, black pepper

Cheese tortellini in parmigiano- taleggio sauce with ham & peas

Capers, diced tuna, black olives in a light tomato sauce

Pan seared Faroe Island salmon, stuffed with asparagus & sundried tomatoes; served in saffron-lemon garlic sauce

Grilled cornish hen marinated with fine herbs & spices

Grilled rack of lamb, mint-balsamic herb reduction

Grilled seasoned sirloin; rosemary green-peppercorn sauce

Char-grilled pork chop, red-fruit reduction

Grilled veal chop served with sauteed porcini mushrooms with touch of truffle and mashed potato souffle

With side of penne