La Bove Grande Banquet Facility Menu

Broiled Lobster Tail

Lobster Francaise

Surf and Turf

Broiled Flounder

Fresh flounder broiled in white wine, butter and lemon.

Flounder Francaise

Fresh flounder dipped in egg batter, sauteed in a butter, white wine and lemon sauce.

Broiled Scallops

Sea scallops broiled with white wine, lemon and butter.

Shrimp Scampi

Jumbo shrimp dipped in egg batter, sauteed with white wine, lemon and butter sauce.

Shrimp Marinara or Fra Diavlo

Jumbo shrimp sauteed with a choice of light red or fra diavlo sauce over linguine.

Broiled Seafood Combination

Flounder, shrimp, scallops, clams and lobster tail, with a light butter sauce, Served to perfection.

Zuppa di Pesce

Mussels, shrimps scallops, clams and lobster tail, simmered in a plum red sauce over linguine.

Soup du Jour

French Onion Soup

Pasta Fagiole

Seafood Bisque

Clams in the Half Shell

Mozzarella Sticks

Clams Casino

Calamari Salad

Fried Calamari

Mozzarella En Carozza

Mussels Marinara

Stuffed Mushrooms

Shrimp Cocktail

Homemade Mozzarella & Tomato

Spinach

Caesar Salad

Vodka Sauce

Livornese

With onions and olives in a light tomato sauce.

Putaneska

With gaetta olives, anchovies and plum tomatoes.

Pesto

With garlic, grated cheese, fresh basil and pinoli nuts.

Red Clam Sauce

White Clam Sauce

The Three Peas

Penne, peas and prosciutto in a light cream sauce.

Homemade Lobster Ravioli

In a basil cream sauce.

Vegetable Cannelloni

Topped with white wine cream sauce.

Penne with Meat Sauce

Broiled Scrod

Pot Roast with Red Cabbage

Roast Loin of Pork

Eggplant Parmigiana

Served with pasta.

Sliced Roast Beef

Topped with a mushroom gravy.

Chicken Parmigiana with Pasta

Chicken Croquettes

Turkey Pot Pie

Sauteed Calves Liver

With bacon and onions.

Virginia Ham with Pineapple Sauce

Tilapia Piccata

Stuffed Breast of Chicken

With apples and cranberry in a brandy cream sauce.

Roast Prime Rib of Beef au Jus

Filet Mignon Merlot

Grilled black angus filet mignon served with a merlot wine sauce.

Chicken Murphy

Breast of chicken sauteed with sweet and hot peppers, onions, sliced potatoes and mushrooms in a white wine sauce.

Chicken Francaise

Breast of chicken dipped in egg batter, white wine, lemon and butter.

Chicken Macadamia

Breast of chicken sauteed with shallots, hazelnut liqueur and macadarnia nuts.

Chicken Macadamia

Breast of chicken sauteed with shallots, hazelnut liqueur and macadamia nuts.

Chicken Catalina

Breast of chicken sauteed with garlic, shallots, tomatoes and sherry cream sauce tossed with penne pasta.

Chicken Landmark

Breast of chicken rolled with prosciutto, asparagus and fontina cheese, baked and topped with light cream sauce.

Roasted Duck a I' orange

Half long island duck semi debaned, served in an orange rosemary grand marnier sauce.

Grilled Pork Medallions

Grilled pork tenderloin served with chopped parsley and lemon crown.

Sauteed Pork Cutlets

Pork tenderloin cutlets sauteed with red apple slices in an apple jack brandy sauce.

Pork Cutlets Murphy

Sauteed with hot and sweet peppers, onions, mushrooms and sliced potatoes in a white wine sauce.

Veal Marsala

Medallions of veal sauteed with freshly sliced mushrooms in a marsala wine sauce.

Veal and Shrimp Cardinale

Medallions of veal topped with prosciutto, shrmp and home made mozzarella, served in a light brandy cream sauce with mushrooms.

Veal and Shrimp Landmark

Medallions of veal and jumbo shrimp dipped in egg batter and sauteed in butter, white wine and lemon sauce.

Veal Saltmbocca a la Romana

Veal medallions sauteed in butter, blended with a touch of sage and sherry wine on a bed of spinach topped with prosciutto and homemade mozzarella.

Veal Oscar

Veal medallions sauteed in butter, white wine, topped with jumbo lump crabmeat and asparagus finished with a light bearnaise sauce.

New York Sirlion

16 Ounce prime sirloin charbroiled.

Steak Pizzaiola

16 Ounce prime sirloin charbroiled, then sauteed with mixed olives and mushrooms.

Lamb Chops

Three thick juicy lamb chops broiled to liking and served with mint jelly.

Lamb Chops Florentine

Three thick juicy lamb chops broiled to liking served over a bed of spinach.

Filet Mignon

Two 6 ounce filets charbroiled to liking served with a side of bearnaie sauce.

Tornedo a la Port

Two 6 ounce filet mignons, pan seared and served in a reduction of port wine sauce.