La Bocca Ristorante & Vineria Menu

Crispy polenta sticks with bolognese sauce for dipping.

Signature board of Italian cheese & salumi.

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

Buffalo mozzarella, heirloom tomatoes, basil aioli.

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.

"Nonna's" beef meatballs in tomato sauce, warm breadsticks.

With arugula, shaved parmesan in citrus dressing.

Hand cut tuna with avocado, citrus & herbs.

Saffron risotto, pancetta, mozzarella topped with burrata fonduta.

Mussels in marinara sauce with spicy Calabrian 'nduja.

Greens, cucumber, radish, tomatoes, pumpkin, sunflower seeds, croutons, lemon dressing.

Arugula, pears, pecorino, walnuts, honey, lemon dressing.

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

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

Romaine, parmesan cheese, croutons, anchovy dressing.

Sauteed mixed mushrooms, caciocavallo cheese.

Cherry tomatoes, scallions, basil, EVOO.

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

Potato gnocchi baked in tomato sauce, topped with fresh burrata.

Layers of Bolognese, bechamel & parmigiano.

Pecorino, black pepper, black truffle.

House-made fettuccine with pesto pistacchio and guanciale.

Linguine with Manila clams, garlic, parsley, and EVOO.

Squid-ink pasta with shrimp, scallops & Calabrian nduja.

Broccoli rabe pesto, crumbled spicy sausage, garlic.

House-made pappardelle, braised lamb ragu, shaved pecorino.

Homemade fettuccine with beef ragu, grana padano.

Guanciale, egg, pecorino romano, black pepper.

Cheese tortellini in parmigiano- taleggio sauce with ham & peas.

Homemade Calabrian fusilli with porcini mushroom, crumbled sweet sausage & pancetta.

Pappardelle light tomato sauce, burrata and spicy Calabrian 'nduja.

Filet of Mediterranean seabass baked with fresh herbs, spices, white wine sauce, lemon, garlic, parsley, EVOO.

Pan-fried chicken cutlet, lightly breaded; green salad.

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.

Grass-fed beef with smoked provola, caramelized onion, and tomato on a brioche bun.

Chicken cutlet with broccolini cream, buffalo mozzarella, lettuce and tomato.

Buffalo mozzarella, roasted tomato and basil pesto.

Pesto di pistacchio, mortadella, and stracciatella cheese.

Meatballs, buffalo mozzarella and arugula.

Grilled eggplant, tomato sauce, mozzarella, basil pesto.

Roasted vegetables, garlic and herbs.

Sauteed with garlic and chili.

Crispy with rosemary and herbs.

Olive oil and garlic.

A warm chocolate cake with a rich raspberry center, served soft and decadent with each bite. Served with a scoop of vanilla gelato. Pairs well with a zacapa rum.

Delicate layers of espresso - soaked ladyfingers, mascarpone cream. Light, creamy, and indulgent, it offers a perfect balance of coffee and sweetness. Pairs well with an espresso martini.

Light, airy custard, whipped egg whisked to a delicate creamed texture, topped with mixed berries, pairs well with frangelico.

A light and creamy Italian custard, gently set and served with a seasonal sauce. Pairs well with moscato d'asti.

A simple yet indulgent Italian dessert, creamy gelato is "drowned" in hot espresso, creating a perfect balance of cold, sweet, and bold.

Italian gelato and sorbetto daily flavors.

Three warm Italian doughnuts filled with pastry cream - topped individually with chocolate, pistachio, and raspberry sauce- pair well with mionetto prosecco.

Warm pear cake, served with a scoop of vanilla gelato, pairs well with limoncello.