La Macchina Menu

SOUP Soup of the day 3/6
TAGLIERI Prosciutto di Parma, Salami Soppressata, Mortadella and Speck 10
Chef Selection of Italian Cheeses 10
Mixed Cheese and Meat 12
Salame Cacciatorino 6
Mediterranean OliveS 3
Gnocco Fritto 3
FISH APETIZER Pepata di Cozze 14
Grilled Octopus 15
Grilled Calamari 14
BRUSCHETTA Tuna, Capers, Fennel and Lemon 6
Smoked Salmon, Red Onion, capers and Parmigiano Reggiano Cream 8
Roma Tomatoes and Gorgonzola 6
ITALIAN CHEESE 2 Year Aged “Red Cow” Parmigano Reggiano with Aged Balsamic Vinegar 5
Burratina Pugliese with Red and Yellow Grape Tomatoes and Capers 10
Caprese – Mozzarella di Bufala Campana, Red and Yellow Grape Tomatoes 12
SALAD Asparagus Wrapped with Prosciutto and Balsamic Vinegar 8
La Macchina Salad: Apples, Grapes, Mixed Greens, Sweet Spicy Pecans tossed with Home Made Italian Dressing and topped with Gorgonzola cheese 8
Arugula, Radicchio and Balsamic Vinegar 6
Green Apple Salad, with Celery, Roasted Honey Walnuts in a Lemon Oil Dressing 7
Arugula, Seckel Pear, Parmigano Reggiano, Pine Nuts, Balsamic Vinegar 8
Grilled Seasonal Vegetable – Asparagus, Zucchini, Eggplant, Yellow Squash, Radicchio with Extra Virgin Olive Oil and Balsamic Reduction 8
PIADINA Mortadella 8
Prosciutto di Parma and Mozzarella di Bufala 9
Speck and Gorgonzola 9
Salami Soppressata, Stracchino and Arugula 9
Prosciutto di Parma, Arugula and Balsamic Reduction 9
Erbe-Spinach, Chard and Parmigiano Reggiano 9
POLENTA Polenta Sausage and Peppers 12
PASTA Orecchiette with Sausage and Rapini 8/15
House Made Chard/Spinach Tortelli with Butter and Parmigiano Reggiano 9/17
House Made Butternut Squash Tortelli with Butter, Parmigiano Reggiano and Sage 9/17
House Made Tordelli di Lucca – Meat Tortelli with Butter and Parmigiano Reggiano 9/17
Hand Cut Tagliatelle with Bolognese Sauce 18
Hand Cut Tagliatelle with Black Truffles 21
Hand Cut Tagliatelle with Porcini Mushrooms 21
Lasagne “like Ermanno does in Italy” 17
Hand Made “Squid Ink” Tagliolini with Vongole and Bottarga 24
Linguine alle Vongole 17
Linguine and Seafood: with Clams, Mussels, Octopus and Salmon in a Spicy Marinara Sauce or Aioli Garlic Sauce 24
Gnocchi with Black Truffle and Parmigiano Reggiano 18
Gnocchi with Tomato Basil Sauce and Fresh Mozzarella 16
Gnocchi with Creamy Pesto 18
RISOTTO Porcini, Chanterelle and Matsutake Mushroom 9/17
Asparagus and Speck 9/17
Squash and Balsamic Vinegar 9/17
ENTRÉE Grilled 6 oz Beef Filet in Balsamic Sauce, with Rosemary Potatoes and Braised Escarole 30
Free Range Chicken with Lemon, Grilled Asparagus and Rosemary Potatoes 18
Chicken Arrosto with Chard, Prosciutto and Mozzarella filling, and Mashed Potatoes 19