ant ipasto la piazza
(as sor tment s of cured meat , f i sh, chee se & mar inated vege table s - se rve s 2)
bruschetta
(diced tomatoe s on toas ted bread)
gamberoni adr iat ico
(t ige r prawns sautéed with garlic , white wine & lemon)
avocado e gamberett i
(avocado & shr imp topped with la piazzas signature dre s sing se rved ove r a bed of arugola)
prosciut to di parma
(thinly sliced & se rved with olive s)
cesare
(clas sic cae sar topped with f re sh parme san pe tal s)
tor tel l ini in brodo
(veal s tuf fed pas ta r ings in consommé)
insalata di mare
(romaine salad topped with mar inated calamar i)
insalata caprese di bufala
(heirloom tomato & buf falo bocconcini dre s sed with bal samic reduc t ion & ext ra virgin olive oil)
zuppa del g iorno
(soup of the day)
radicchio a l l ital iana
(red endive dre s sed with red wine v inegar & olive oil , topped with f re sh parme san pe tal s)
fettuccine a i datter ini
(grape tomato sauce)
gluten f ree quinoa pasta
(tomato & basil sauce)
tor tel l ini cardinale
(veal s tuf fed pas ta in a cream & tomato sauce)
cannel loni a l la romana
(pas ta s tuf fed with veal & spinach baked in bechamel & tomato sauce)
l inguine a l la genovese
(t radit ional pe s to sauce)
penne a l la bolognese
(g round veal & beef meat sauce)
l inguine a i gamberoni
(prawns sautéed in a white wine & garlic sauce)
spaghett i a l le vongole veraci
( f re sh clams sautéed in garlic & white wine)
r isot to ai funghi
(italian r ice sautéed with wild mushrooms)
penne a l la ciociara
(pance t ta, peas & mushrooms in a light tomato sauce)
spaghett i a l la claudio
(sundr ied tomatoe s sautéed in garlic & f re sh he rbs)
penne a l pol lo
(diced chicken in a light cream sauce)
fettuccine a l pistacchio
(pi s tachio pe s to cream sauce)
scaloppine a l por tobel lo
(veal in a por tobello mushroom sauce)
scaloppine al marsala
(veal sautéed with marsala wine)
vitel lo al la pizzaiola
(veal medallions sautéed in tomato, capers & anchovie s)
piccata di v itel lo
(veal medallions sautéed in lemon & white wine)
pol lo al gorgonzola
( f ree range chicken breas t in a delicate gorgonzol a sauce)
gamberoni a l l imone
(prawns in a garlic , white wine & lemon sauce)
tagl iata di manzo
(g r illed aaa r ib eye s teak dr izzled with ext ra virgin olive oil)
agnel lo al la bor tolussi
(g r illed rack of lamb dr izzled with ext ra virgin olive oil)
ant ipasto la piazza
(assor tment s of cured meat , f i sh, cheese & mar inated vegetables - serves 2)
calamari fritti
(f r ied squid, served with homestyle sauce)
calamari grigliati
(lightly g r illed with baby g reens , lemon oil & spices)
gamberoni adriatico
(tiger prawns sautéed with garlic , white wine & lemon)
lumache alla romana
(escargot in a light tomato sauce)
radicchio all ital iana
(red endive dressed with red wine vinegar & olive oil , topped with f resh parmesan pedal s)
prosciut to di parma
(thinly sliced & served with olives)
insalata caprese di bufala
(heirloom tomato & bufala bocconcini dressed with bal samic reduc tion & extra virg in olive oil)
cesare
(classic caesar topped with f resh shaved parmesan petal s)
avocado e gamberetti
(avocado & shr imp topped with la piazzas signature dressing served over a bed of arugola)
stracciatella
(lightly beaten eg g & spinach cooked in chicken broth)
tortellini in brodo
(veal stuf fed pasta r ings in a light chicken consomme)
spaghetti alla claudio
(sundr ied tomatoes sautéed in garlic & f resh herbs)
penne ciociara
(pancet ta, peas & mushrooms sauteed in garlic & tomato sauce)
spaghetti con polpette
(mammas style meat ball s in tomato sauce)
l inguine alla genovese
(traditional pesto sauce- basil , garlic , parmesan cheese & extra virg in olive oil)
tagliatelle delizie del bosco
(broad noodles served with sautéed gourmet mushrooms & herbs , f ini shed in truf f le oil)
risot to aifunghi misti
(pearl r ice sautéed with wild mushrooms , garlic & f ine herbs f ini shed with parmesan cheese)
fettuccine alpistacchio
(pi stachio pesto cream sauce)
cannelloni la piazza
(home made & f illed with veal & spinach, baked in a bechamel & tomato sauce)
penne alpollo
(diced f ree range chicken breast in a creamy sauce)
tortellini cardinale
(veal f illed pasta r ings in a classic cream sauce)
linguine di mare
(seafood medle y - prawns, mussel s & calamar i in a tomato sauce)
spaghetti alle vongole veraci
(f resh clams sauteed in garlic & white wine , dr izzled with extra virg in olive oil)
gluten free quinoa pasta
(tomato & basil sauce)
salmone alla livornese
(f resh salmon f ilet sautéed in white wine , capers , olives & f ine herbs)
vitello allimone
(veal medallions sautéed in lemon, white wine & spices)
vitello alla pizzaiola
(veal medallions sautéed in a caper, anchovie & tomato sauce)
vitello al portobello
(veal medallions sautéed with por tobello mushroom sauce)
anitra ai funghi
(pan seared duck breast topped with por tobello mushrooms)
filetto di bue alpepe verde
(gr illed aaa beef tenderloin topped with a light peppercor n sauce)
agnello alla bor tolussi
(gr illed rack of lamb fini shed with extra virg in olive oil)
tagliata di manzo
(gr illed aaa r ib eye steak dr izzled with extra virg in olive oil)
alce alla moda del lo chef
(elk medallions roasted in garlic & rosemary with red wine reduc tion)
pollo alla valtellina
(f ree range chicken breast topped with bresaola & mozzarella cheese)
pollo al gorgonzola
(f ree range chicken breast in a delicate gorgonzola sauce)
tiramisù
(ladyf ingers dipped in c of fee , layered with mascarpone chee se & f lavored with cocoa)
st .honore
(sponge cake & bavarian cream topped with cream puff)
zabaglione
(italian de s se r t made with eg g yolks , sugar & marsala wine)
torta di cioccolata
(chocolate mous se)
créme caramel
(cus tard de s se r t made b y che f claudio)
gelatie sorbetti
(ic e c reams & sorbe t s - please a sk your se r ve r)
cannoli
(tube - shaped shell s f illed with a swee t , c reamy f illing of r icot t a chee se)
piatto di formaggi
(var ie t y of chee se s with f ruit & cracke rs)
garlic prawns $60
penne alla claudio
(sundried tomato sauce)
tortellini cardinale
filetto
(portobello mushroom sauce)
alaska black cod
(light tomato, capers & black olive sauce)
salad served in platters
tirami su
gratuity of 17% and GST is extra $55
antipasto platters
risotto ai funghi
grilled ribeye steak & prawns
salad served in platters
chocolate mousse cake
Gratuity of 17% and GST is extra $49
fior di latte caprese salad
penne tomato & basil
veal portobello
(veal medallions with a portobello mushroom sauce) or fresh fish of the day
chicken breast
(in a light marsala wine sauce)
st. honore cake
gratuity of 17% and GST is extra $46
caesar salad
tortellini cardinale
veal parmigiana or fresh fish of the day
st. honore cake
risotto
pasta with tomato sauce
gnocchi
prawns
substitute tirami su
substitute ice cream
prosciutto, melone & bocconcini can be substituted on any menu for
Gratuity of 17% and GST is extra $34
mixed baby greens
veal cannelloni
(pasta shells filled with veal & spinach)
wild salmon
(white wine, lemon & capers sauce)
chicken breast
(in a light marsala wine sauce)
st. honore cake
Gratuity of 17% and GST is extra $36
caesar salad
penne with tomato & basil
veal of the day
fresh fish of the day
chicken breast
(in a light marsala wine sauce)
chocolate mousse cake
Gratuity of 17% and GST is extra $38
fior di latte caprese salad
penne alla claudio
(sundried tomato sauce)
veal parmigiana
fresh fish of the day
chicken breast piccata
(white wine & lemon sauce)
chocolate mousse cake
antipasto platters
penne with tomato & basil
grilled ribeye steak
fresh fish of the day
salad in platters
st. honore cake
Special coffee, Grappas, Cognacs, House wine, Sparkling Wines,
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Food was awful and expensive. Service was not good either. They never asked how our food was, because they didn’t want to know? Not Italian good at all. I don’t know what that was?
The place was great and not crowded. A perfect place for a family gathering.
Authentic Italian Food! Simple and delicious
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