La Marina Trattoria Menu

Toasted peasant bread topped with Roma tomatoes, basil, mixed grilled vegetables and shaved Parmigiano cheese..

White wine sautéed mussels and clams with Tuscan-style beans and sun-dried tomatoes served with garlic crostini.

Lightly breaded, fried shrimp and squid served with spicy tomato dipping sauce.

Combination of grilled vegetables, bruschetta, meats Mozzarella and marinated homemade olives.

Seared crusted herb and pepper beef served with arugula, shaved Parmigiano and balsamic reduction.

Pan-fried shrimp breaded Milanese-style served with fresh tomatoes, basil, garlic and E.V. olive oil and lemon.

Mixed seafood marinated with extra virgin olive oil, lemon and herbs served over a bed of warm potatoes, arugula and red onion.

Homemade meatballs served with sweet basil, tomato sauce and rustic garlic bread.

Baked baby eggplant layered with tomato sauce, fresh basil, melted Mozzarella and Parmigiano cheese.

Fresh creamy Mozzarella cheese with Parma prosciutto, arugula and roasted tomatoes.

Ripe tomatoes layered with fresh Mozzarella cheese, basil and E.V. olive oil.

Fresh creamy Mozzarella cheese, balsamic roasted red beets, arugula and roasted tomatoes.

Finely chopped mixed greens, olives, tomatoes and garbanzo beans in a balsamic vinaigrette dressing.

Baby mixed greens, roasted red beets, Goat cheese and candied walnuts in a balsamic dressing vinaigrette.

Heart of Romaine lettuce with homemade Caesar dressing, Italian pancetta, Parmigiano and croutons.

Soup of the day.

Arugula, radicchio, Belgian endive, fennel, roasted shallots and tomatoes tossed with lemon vanilla vinaigrette topped with Gorgonzola cheese.

Sautéed chicken breast with marsala wine, mushrooms and shallots. Served with mashed potatoes and vegetables.

Broiled pork chop topped with smoked Mozzarella cheese and prosciutto in a white wine sage sauce. Served with vegetable skewers and rosemary roasted potatoes.

Sautéed chicken breast filled with roasted artichokes, spinach and Mozzarella, wrapped with prosciutto. Served with grilled asparagus and roasted bell pepper stuffed with mashed potato.

Fillet of sole sautéed in lemon chardonnay sauce, then oven baked with potatoes, roasted tomatoes and artichokes.

Chicken breast sautéed with white wine, capers and lemon juice. Served with roasted potatoes and vegetables.

New Zealand rack of lamb with port wine and rosemary sauce. Served with asparagus and roasted garlic mash potatoes.

Breast of chicken, breaded and sautéed. Served with mashed potatoes and vegetables.

Fresh grilled pepper crusted salmon with a basil lemon sauce. Served with vegetable skewers and rosemary roasted potatoes.

Breaded chicken breast baked with Mozzarella cheese and tomato sauce. Served with roasted potatoes and vegetables.

Jumbo prawn shrimp marinated in herbs and lemon white wine sauce, grilled to perfection. Served with vegetable skewers and rosemary roasted potatoes.

Veal scaloppini breaded and sautéed, topped with arugula and shaved Parmigiano. Served with roasted potatoes and sautéed spinach.

Veal scaloppini topped with asparagus, Parmigiano and Mozzarella cheese in a porcini sauce. Served with mashed potatoes.

We make our dough from scratch. Our sauce is made with California plum tomatoes, and we use grande Mozzarella cheese from Wisconsin.

Pepper and sausage. We make our dough from scratch. Our sauce is made with California plum tomatoes, and we use grande Mozzarella cheese from Wisconsin.

Basil, sausage, onions, mushrooms. We make our dough from scratch. Our sauce is made with California plum tomatoes, and we use grande Mozzarella cheese from Wisconsin.

Pepperoni, sausage, onions, mushrooms. We make our dough from scratch. Our sauce is made with California plum tomatoes, and we use grande Mozzarella cheese from Wisconsin.

No tomato sauce, Ricotta, spinach, and garlic. We make our dough from scratch. Our sauce is made with California plum tomatoes, and we use grande Mozzarella cheese from Wisconsin.

Onions, mushrooms, bell peppers. We make our dough from scratch. Our sauce is made with California plum tomatoes, and we use grande Mozzarella cheese from Wisconsin.

Fresh square spaghetti pasta with mixed seafood: calamari, shrimp, clams and mussels in a fresh garlic tomato sauce or white wine sauce.

Homemade cheese filled pasta with a mix of wild mushrooms in a truffle butter, sage sauce.

Flat ribbon pasta with porcini mushrooms, asparagus, artichokes and guanciale (Italian bacon) in an E.V. olive oil garlic sauce.

Bowtie pasta with a roasted garlic cream sauce, chicken, prosciutto, mushrooms and peas.

Pasta with Mediterranean clams sautéed with garlic, fresh parsley, E.V. olive oil and white wine.

Shaved veal, beef and Italian sausage sautéed with mixed herbs in a rich tomato marsala sauce served over penne pasta.

Pasta with fresh roasted garlic and fresh roasted tomatoes in a sweet basil tomato sauce.

Homemade lasagna layered with our traditional meat sauce, béchamel, Mozzarella and Parmigiano cheese.

Wide egg noodles with our traditional, slow cooked ground beef sauce.

Pasta and guanciale (italian bacon), red onions and basil in a mild spicy tomato sauce.

Bowtie pasta in a creamy pink sauce with shallots and capers.

Pasta with guanciale (Italian bacon) in a creamy Parmigiano sauce with egg yolk and black pepper.

Fresh square spaghetti pasta with course, toasted black pepper in a creamy pecorino sauce.

Pasta with chili flakes and fresh garlic in a spicy tomato sauce.

Pasta in a traditional pesto sauce with pine nuts, sweet basil, garlic, a touch of cream and Parmigiano.

Traditional homemade meat sauce. Best in town!

Sweet basil, pine nuts, Parmigiano, garlic and a touch of cream.

Guanciale (Italian bacon), red onions and basil in a mild spicy tomato sauce.

Gorgonzola, Parmigiano, Pecorino and Mozzarella cheese with a touch of cream sauce.

Creamy pink sauce with shallots and capers.