Laporta's Menu

Maryland Crab Cake

Jumbo lump crabmeat plated with a French mustard seed cream. When available.

Braised Mushrooms and Toast Crisp

Assorted mushrooms with stewed tomatoes and sauteed spinach with toast crisps.

Chicken Envoltine

Boneless chicken breast stuffed with feta cheese, spinach and roasted red bell pepper wrapped with apple wood smoked bacon roasted and finished with a fresh thyme reduction.

Encrusted Grand Banks Cod

Almond and cereal grain encrusted Cod fillet glazed with honey and Dijon mustard.

Seared Salmon Fillet

North Atlantic salmon rolled in sesame seeds, seared and served with a sundried tomato pesto.

Virginia Brook Trout

Fresh Virginia Trout fillets rolled in French mustard and herbed breadcrumbs sauteed in olive oil and served over Basmati white rice with a lime berre blanc.

Shrimp and Mushrooms en Croute

Diced mushrooms in puff pastry ringed with bell pepper sauce and four jumbo shrimp.

Seared Pork Schnitzel

Tenderloin medallions seared golden brown with Parmesan cheese and a garlic, lemon, butter and white wine sauce.

Bourbon BBQ Hanger Steak

Sliced Aged Hanger Steak Marinated in Makers Mark bourbon. Grilled, bar-b-qued and served with our southern style Mac and Cheese.

Linguini Marinara

Garden Green Vegetable

Roasted Chef's Potato

Creamed Parmesan Rice

Fettuccini Alfredo

Tomato Pomadori

Sauteed Spinach

Trio of Mushrooms in Braised Butter

Southern Style Macaroni and Cheese

Grilled Asparagus with Shaved Ramano

Soup of the Day

Caesar Salad

House Salad

Field Greens Salad

Lobster Bisque

Harvest Salad with Grilled Chicken

Grilled chicken over mixed greens with corn kernels, dates and ginger dressing.

Seafood Salad

Grilled fresh fish of the day over romaine and mesclun greens.

Greek Salad

Calamada olives, ring onions, Feta cheese and seared pork loin served over greens with balsamic vinaigrette.

Salmon Salad

Broiled fresh filet of salmon over Romaine and mesclun greens with fresh fruit and pear emulsion.

Stanton Salad

Grilled Jumbo shrimp over green leaf lettuce with artichoke hearts and homemade shoestring potatoes drizzled with a balsamic cream vinegar dressing.

Classic Italian Meatball Sub

On crusty Italian roll with Provolone cheese.

Hamburger

Juicy ½ pound angus beef burger. Add cheese or bacon for $1.50.

Southwestern Grilled Chicken Breast Sandwich

Marinated, grilled and topped with pepper jack cheese and chipotle sauce .

Chilled Roasted Red Bell Pepper and Fresh Mozzarella

With a reduction of Balsamic vinegar and molasses.

Chilled Roasted Red Bell Pepper and Fresh Mozzarella With Spinach

Mushroom Rounds

Chopped mushrooms sauteed in herbed lemon cream served with toasted buttered rounds.

Mussels Roma in Tomato Broth

Mussels Verde

With minced herbs lemon garlic butter broth.

Crisply Fried Calamari

With a tangy seafood lemon vinegar barbecue sauce.

Bruschetta

Romano tomato and black olive relish with Brie, goat cheese and garlic toast.

Grilled Portebello Mushroom

Served with blanched asparagus and goat cheese and a roasted poblano pepper puree.

Rich Onion Tart

Sweet onions in a pie shell with saga bleu cheese souffle topped with vermont cheddar cheese.

Pasta Laporta

Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed.

Wild Mushroom Pasta

Shiitake and Button mushrooms tossed in olive oil with pimento and spinach over penne.

Cheese Ravioli

Reggiano and ricotta ravioli with buton and oyster mushrooms over a bed of marinara, topped with folded sweet basil.

Chicken Fettuccine

Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and Parmesan cheese.

Salmon Fettuccine

Fresh salmon over fettuccini noodles with a dill infused cream.

Tutta Mare

Jumbo shrimp and fresh clams, sauteed with a white wine butter over a nest of linguine with a pinch of crushed red pepper.