La Couronne Restaurant

For 2 people. Served with eggplant rollatine, rock shrimp, clams oreganato, clams casino, stuffed mushrooms, and mussels marinara.

Served with honey ginger sauce or traditional marinara sauce (hot or sweet).

Sauteed with olive oil, garlic, basil, mixed Italian hot and sweet peppers, and potatoes.

Sauteed rock shrimp with garlic, red pepper seeds, and oregano in a white wine lemon sauce.

Sauteed shrimp with garlic and fresh herbs in a white wine and lemon sauce.

Egg dipped Francese style, served in a rich mustard cream sauce.

Stuffed with ricotta and parmesan cheese, then topped with mozzarella in tomato sauce.

Served with olive oil and garlic in a white wine broth with Italian parsley.

Served in a light tomato sauce.

Served in a light tomato Fra diavolo sauce.

Stuffed with bacon, bread crumbs, mozzarella cheese, and served with marsala wine sauce.

Topped with seasoned breadcrumbs and oven baked.

Served on a bed of baby greens in a white wine vinaigrette, finished with goat cheese.

Clams stuffed with chopped peppers, onions, and topped with bacon.

Shrimp, calamari, scallops, and celery in extra virgin olive oil, garlic, and fresh lemon.

Served with cocktail sauce.

Fresh mozzarella with prosciutto, roasted peppers, and onions.

Served with fennel, arugula, radicchio, mushrooms, and balsamic vinaigrette, finished with shaved Parmesan cheese.

Baby arugula with fresh tomatoes and sweet onions in a house vinaigrette dressing.

Baby greens with sliced pears and walnuts, served with raspberry vinaigrette.

Hearts of romaine lettuce with croutons and Caesar dressing with shaved Parmesan cheese.

Baby arugula with Belgium endive, radicchio, and tossed with light Italian vinaigrette.

Served with fresh tomatoes, homemade mozzarella cheese, and basil in light vinaigrette.

Drizzled with onions, red wine vinaigrette, and plum tomatoes.

Tortellini in chicken broth.

Egg and spinach in a chicken broth.

Cannelloni beans with pasta in a tomato broth.

Penne pasta served with pink vodka sauce, finished with basil and Parmesan cheese.

Hand rolled quill shape pasta served in a traditional Bolognese sauce.

Fresh garden vegetables tossed in olive oil, garlic sauce

Fresh garden vegetables tossed in a olive oil garlic sauce

Tossed with prosciutto and onions in a light tomato sauce, finished with basil.

Tossed with prosciutto and onions in a light tomato sauce, finished with basil.

Linguine pasta served in a pesto tomato sauce, finished with Parmesan cheese.

Cheese filled pasta tossed with shallots, and prosciutto, green peas in a rich cream sauce.

Cheese filled pasta tossed with shallots, and prosciutto, green peas in a rich cream sauce.

Classic seafood pasta featuring chopped clams, rock shrimp, mussels, and scallops in a light tomato white wine sauce.

Linguine pasta tossed with rock shrimp, red pepper seed, and parsley, in an extra virgin olive oil, garlic, and white wine sauce.

Linguini pasta tossed with fresh-shucked clams in white clam sauce.

linguine pasta tossed with fresh-shucked clams in a light tomato sauce

A classic dish made with fresh roasted garlic in extra virgin olive oil with fresh Italian parsley.

With roasted pignoli nuts, fresh plum tomato, and hot pepper seeds in an extra virgin olive oil, and garlic sauce.

Fettuccini tossed with heavy cream, and Parmesan cheese.

Sautéed veal cutlet with leeks and shiitake mushrooms in a sherry wine sauce with parmesan cheese.

Sautéed with Portobello, shiitake, champignon mushrooms, and roasted pignoli nuts, served in a madeira wine sauce.

Sauteed with prosciutto and mozzarella, served over spinach in a light marsala wine sauce.

Stuffed with ricotta, fontina cheese, and prosciutto in a light shiitake mushroom Madeira wine sauce.

Scaloppini of veal with fresh crabmeat, asparagus shiitake mushrooms in a light cream sherry wine sauce.

Pan fried veal cutlet, lightly breaded with parsley and parmesan cheese, sauteed, and topped with a fresh garden salad or bruschetta.

Scallopini of veal sauteed with mushrooms in a marsala wine sauce.

Veal cutlet topped with mozzarella cheese in a marinara sauce served with linguine.

Scaloppini of veal sauteed in a lemon butter sauce with capers.

Egg-dipped and sauteed in a white wine lemon butter sauce.

Served over braised leeks in a chive beurre blanc.

Served with shrimp and clams in olive oil and garlic, in a light marinara sauce over capellini.

Served over sauteed spinach and olive oil. Served with fennel, arugula, radicchio, mushrooms, and balsamic vinaigrette, finished with shaved Parmesan cheese.

Lemon sole pan seared with sliced pears and shiitake mushrooms in a lemon grand mariner sauce. Served over linguine. Served with fennel, arugula, radicchio, mushrooms, and balsamic vinaigrette, finished with shaved Parmesan cheese.

Shrimp egg-dipped and sauteed in a wine and lemon butter sauce.

Shrimp sauteed with garlic and spicy red tomato sauce, served over capellini.

Served over angel hair pasta.

Served over angel hair pasta in a light spicy tomato sauce

Topped with seasoned garlic breadcrumbs and baked.

Sole egg-dipped and sautéed in a lemon butter sauce.

Served with lobster tails, sea scallops, clams, filet of sole, and shrimp, in a light tomato sauce served over linguine.

Sautéed chicken breast with shallots, shiitake mushrooms, fresh asparagus, and fresh crabmeat in a light cream and sherry wine sauce.

Pan-fried chicken cutlet, lightly breaded with parsley and Parmesan cheese, and topped with fresh garden salad or bruschetta

Sautéed chicken tenders with italian sausage, sweet peppers, mushrooms, onions, garlic, potatoes.

Sauteed breast of chicken with mushrooms in a marsala wine sauce.

Sauteed chicken tenders with fresh herbs, sprinkled with Parmesan cheese in a light red vinegar sauce.

Breaded chicken cutlet topped with mozzarella cheese and marinara sauce, and served with linguine.

Sautéed chicken tenders with peas in olive oil, garlic and a white wine sauce.

Sauteed breast of chicken served in a white wine and lemon butter sauce.

Sauteed stuffed breast of chicken with ricotta cheese and spinach in a white wine sauce.

Fresh herb roasted chicken breast over mashed potatoes with a lemon white wine sauce.

Sauteed chicken tenders with mushrooms, cherry peppers, onions, and Parmesan cheese in a light white wine vinegar sauce.

1/2 roasted crispy duck served with apples and pears in a cranberry port wine sauce.

Served with sautéed mushrooms and onions with mashed potatoes.

Grilled filet mignon served with sautéed mushrooms and topped with New York state blue cheese.

2 medallions pan seared with garlic, broccoli, and Portobello mushrooms.

sautéed Broccoli Rabe with olive oil and garlic

Sautéed baby spinach with olive oil garlic

Sautéed Broccoli with olive oil garlic

Potatoes that have been mashed and mixed with milk, butter, and seasoning.

Classic vanilla and chocolate gelato separated by a cherry and sliced almonds covered in cinnamon, finished with a chocolate coating.

Puff pastry filles with vanilla cream covered in chocolate cream.

Latte gelato with a rich coffee and pure cocoa swirl.

Rich chocolate mousse and zabaione topped with chocolate curls presented in a glass cup.

When heated, this is a delightful chocolate experience of erupting ganache over a mountain of moist chocolate cake. served with vanilla ice cream

A creamy, rich crust with smooth cheesecake layered on top of a sweet graham cracker base.

Coconut Sorbet served on the shell

topping of fresh strawberries.

Creamy lemon ice cream ball with a lemon custard center rolled in meringue sprinkles.

Served with warm vanilla ice cream.