La Grotta Ristorante; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

April 15, 2013; 8:04 AM • by RVANews staff

1218 East Cary Street

804.644.2466

lagrottaristorante.com

Reservations »

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Course one

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Zuppa del giorno— Homemade soup of the day.
Carpaccio di pesce spada— Thin sliced swordfish marinated with minced peppers, capers, spring onions, lemon and extra virgin oil.
Insalata capricciosa— Julienne of fennel, arugula and Boston baby lettuce in a homemade raspberry dressing.
Caesar salad— The classic caesar salad.
Peperoni in bagna caôda— Roasted bell peppers in a double cooked sauce of garlic, anchovy, milk and extra virgin olive oil.
Pasta trio— Chef’s choice of three different homemade pastas.

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Pasta special— Chef’s choice.
Agnolotti alla Panna— Homemade ravioli filled with spinach and ricotta cheese in a light cream sauce.
Salmone con cozze e gamberetti— Filet of Atlantic salmon with mussels, langostino and spring onions in a saffron sauce.
Vitello marsala— Sautéed veal scallopine with mushrooms finished in a marsala wine sauce.
Petto di pollo ai pomodori secchi e carciofi— Sautéed chicken breast with sun-dried tomatoes, artichokes in a brandy cream sauce.
Ossobuco d’agnello brasato con polenta— Braised lamb shank served over soft polenta.

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Bunet al cioccolato— Chocolate cream caramel with amaretto cookies.
Torta al rum e ananas— Pineapple rum cake.
Tiramisu— Lady fingers soaked in espresso and marsala wine layer with mascarpone cheese and shaved chocolate.