La Cascata - Seneca Niagara Casino & Hotel Menu

Frutti Di Mare

alaskan king crab legs, jumbo shrimp, lobster tail, marinated calamari and scallops with lemon butter and parmesan crostini

Affettati Misti

prosciutto, soppressata, mortadella, genoa salami, grilled vegetables, roasted peppers, caponata, marinated olives and stuffed cherry peppers

Pasta E Fagioli

borlotti beans slow roasted with garlic, sage, pancetta, roasted vegetable broth and orecchiette pasta

Insalata Mista

tossed greens, cracked olives, plum tomatoes, cucumber and garlic croutons with signature house dressing

Zuppa Di Asparagi

house made creamy asparagus soup, topped with a goat cheese and pine nut crostini

Insalata Di Pomodori

vine ripened tomatoes, red onions, sweet basil and oregano tossed with extra virgin olive oil

Giulio Cesare

romaine hearts tossed with roasted garlic, caesar dressing, hearth bread croutons and parmigiano - reggiano

Mozzarella Di Bufala

fresh, imported buffalo mozzarella served with tomatoes, basil and extra virgin olive oil

Asparagus

Broccolini

Lemon Garlic Spinach

Meatballs

Roasted Potato And Onion

Sausage

Risotto Presentation

Cheese Polenta Cake

Capellini

pomodoro, carbonara or aglio e olio

Quattro Formaggi

gorgonzola, grana padano, bocconcini and fontina cheeses with marinated olives and infused olive oils

Asparagi Alla Gratinata

asparagus topped with parmesan cheese. quickly broiled and roasted peppers

Vongole Oreganate

fresh clams baked with bread crumbs. garlic, parmesan cheese, italian parsley and olive oil

Salsicce E Pepperoni Fritti

banana peppers and house made italian sausage, sliced and sauteed in olive oil and garlic

Cozze Pepate

steamed mussels with white wine, lemon, garlic and parsley in tomato basil broth

Melanzana Tre Formaggi Alla Parmigiana

eggplant layered with parmesan, fresh mozzarella and herbed ricotta with pomodoro sauce

Calamaretti E Zucchini Fritti

flash fried baby squid and crispy zucchini with pomodoro sauce

Involtini Di Melanzana

jumbo lump crabmeat, ricotta fine herbs rolled in breaded eggplant, with house made pesto

Gamberi Freddi

chilled gulf shrimp with chilfonade romaine, served with lemon and cocktail sauce

Ravioli Di Aragosta

lobster meat, served open - face and topped with vodka aurora sauce

Spaghetti Napoletana

fresh basil, garlic, tomato and mozzarella, drizzled with olive oil

Orecchiette Alla Pugliese

sauteed sausage, garlic, broccolini and olive oil with orecchiette pasta : finished with pecorino cheese

Ravioli

roasted red pepper pasta stuffed with mozzarella; tossed with an herbed parmesan cheese sauce

Fettuccine Alla Boscaiola

little ribbons of homemade pasta and cremini mushrooms tossed and finished with parmigiano - reggiano cheese and truffle oil

Pennette Con Verdure Fresche

tubular pasta with aromatic fresh vegetables, herbs, and tomato with white garlic broth

Bucatini Bolognese

hollow pasta, thicker than spaghetti, served with a classic braised meat sauce of chianti classico, ground veal, pork and beef

Linguini Con Vongole

narrow pasta ribbons served with littleneck clams, garlic, olive oil and italian parsley in a tomato basil sauce

Cannelloni Alla Piemontese

large, round tubes stuffed with braised, mixed beef, veal and pork ragout and parmigiano - reggiano cheese; baked with balsamella sauce

Capellini Aragosta Scampi

angel hair pasta tossed in a lemon sauce, topped with jumbo shrimp and fresh lobster sauteed in garlic and white wine

Pappardelle Frutti De Mare

wide flat pasta with lobster, fresh clams, mussels, squid, shrimp, scallops, basil and garlic in a tomato base with olive oil

Parmigiana

lightly breaded, hand topped with marinara sauce, parmesan and fresh mozzarella

Piccata

lightly seasoned, dusted with flour, pan seared and finished with butter, white wine, lemon and parsley

Saltimbocca

thin sliced, floured, seasoned with sage, sauteed with prosciutto and laced with marsala sauce

Passera E Incrostato Agrume

pan - seared halibut lightly crusted with a citrus herb crumbs, accompanied with a lemon asparagus risotto and light basil oil

Cappesante Con Verdura Fresche

broiled sea scallops served with fresh garden vegetables and house made pesto

Mar Spigola Marechiare

pan - seared sea bass with lump crab crown, pinot grigio lemon sauce and venetian pesto

Tournedos Rossini

pan - seared beef tenderloin topped with pate de foie gras, finished with truffle brandy sauce on a crisp crouton

Bistecca Alla Fiorentina

grilled bone - in ribeye steak marinated with garlic and rosemary on a bed of arugula

Tagli Dell'Agnello

herb - crusted half rack of lamb served with polenta cake in a roasted garlic demi reduction