APPETIZER

TRUFFLE FRIES, 7

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

SHRIMP CEVICHE, 10

Baby shrimp marinated in fresh lime juice and tossed with chopped avocado, fresh tomatoes, cilantro and onions with a hint of hot chili.

SHRIMP COCKTAIL, 10

Jumbo shrimp served with cocktail sauce.

BRESAOLA  VALTELLINA, 12

We take a premium cut of beef, salt cure it in house in the traditional Northern Italian way and serve it thinly sliced with arugola and shaved parmesan.

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.

BELGIAN ENDIVE WITH PEARS AND WALNUTS, 12

Fresh Belgian endive tossed with tangy pears and walnuts then topped with raspberry 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, 19

Imported Linguine prepared in a cream sauce with egg yolks and bacon, fresh peas, and grated parmesan cheese.

FETTUCCINI VERDI ALL’AMATRICIANA, 19

Fresh homemade spinach fettuccini tossed in a tomato sauce flavored with onion, bacon, and grated pecorino cheese.  This is a typical Roman dish!

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.

FILET OF SIRLOIN ALBEMARLE, 24

We use the best center thick cut sirloin, dry aged for 21 days served atop demi-glace infused with shallots and topped with tobacco onions.

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.

SCALOPPINE DI MAIALE MARSALA, 21

Thin medallions of pork sautéed with wild mushrooms and marsala wine.

 

SCALOPPINE DI MAIALE PICCATA, 18

Thin medallions of pork sautéed with lemon and butter served with sautéed fresh baby spinach

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