APPETIZER

 

TRUFFLE FRIES, 7

Homemade shoe string potatoes fried and tossed in white truffle infusion and served with shaved parmesan cheese.

CALAMARI FRITTI, 10

Fresh calamari lightly fried and served with a spicy tomato sauce.

SHRIMP COCKTAIL, 10

Jumbo shrimp served with cocktail sauce.

MUSSELS FRADIAVOLO, 10

Fresh Prince Edward Island black mussels steamed with spicy tomato sauce.

GRILLED PORTOBELLO, 8

Fresh, grilled Portobello accompanied by a mixture of seasonal mushrooms and fresh garlic with thyme infused butter. -One of our La Cava favorites with a Boardroom twist.

 

SALADS

INSALATA CAPRICCIOSA, 12

Crisp arugola tossed with fresh apples and gorgonzola cheese, served on a bed of sliced prosciutto, drizzled with lemon vinaigrette.

BOARD ROOM CAESAR SALAD, 9

The Boardroom’s interpretation of this classic Romaine salad; we take the center hearts of the romaine lettuce and serve it with our homemade Caesar dressing, croutons, cracked pepper and parmesan cheese.

LA CAVA SALAD, 7

Freshest field greens with our own special vinaigrette dressing

 

PASTA

SHRIMP FRA DIAVOLO, 22

Served on a bed of Linguine with a spicy tomato sauce.

RIGATONI ALLA VODKA, 18

Rigatoni tossed with our delicious creamy vodka, tomato sauce.

LINGUINE CARBONARA WITH CHICKEN, 19

Imported Linguine prepared in a cream sauce with egg yolks and bacon, fresh peas, and grated parmesan cheese topped with freshly grilled breast of chicken.

SPAGHETTI WITH MEAT BALLS, 19

Fresh homemade meat balls simmered in our tomato sauce and served on top of spaghetti.

FRESH FISH     we use only the finest and freshest seafood available and for this reason our selection varies from day to day. Check for availability

 

ENTREES

EGGPLANT PARMIGIANA, 17

We take fresh ripe eggplant, layer it with our homemade tomato sauce, mozzarella and parmesan cheese and bake it to perfection.

TENDER FILET OF BEEF ALBEMARLE, 24

We use the tenderest filet served a top of a rich brown sauce infused with red wine and accompanied by flavorful gnocchi gorgonzola.

CHICKEN FRANCESE, 18

Boneless breasts of chicken dipped in an egg batter, lightly sautéed with lemon and butter and served over sautéed fresh baby spinach.

VEAL PARMIGIANA, 21          

An old classic dish that never fails to please.

CHICKEN BREAST MARSALA, 21

Thin medallions of chicken sautéed with mushrooms and marsala wine and served over pasta.

CALF'S LIVER ALLA VENEZIANA, 18

Thin slices of veal liver sautéed with caramelized onions and topped with crispy bacon.

 

 

20% gratuity will be added to parties of 6 or more.    A $6.95 charge for sharing a main course   We reserve the right to change menu and prices