Laughing Cat menu

Bevande

coke, diet coke, sprite, lemonade, root beer, iced tea, raspberry iced tea.

Caffe

Pasta Fagioli

Wild Mushroom

Seafood Bisque

Tortellini En Brodo

Bud, Bud Lt, Miller Lt, Michelob Ultra

Peroni, Stella Artois, Heineken, Bass, Guinness, Blue Moon

Insalata Mista

mixed greens, tomatoes and cucumber, lightly tossed in olive oil and red wine vinegar.

Insalata Di Cesare

romaine lettuce with our homemade caesar dressing, parmesan cheese, and cracked black pepper.

Insalata D’arugula

arugula leaves lightly tossed with olive oil and aged balsamic vinegar mixed with roasted red peppers, artichokes and black olives.

Insalata Toscana

mixed greens tossed in olive oil and balsamic vinegar and topped with sliced apples, chopped nuts and gorgonzola cheese.

Bruschetta

tomatoes, garlic, and fresh herbs tossed with olive oil and red wine vinegar served over bread toasted with cheese.

Funghi Trifolati

assorted mushrooms, artichoke hearts and roasted red peppers sauteed with garlic, basil, lemon and white wine.

Portobello Ripieno

portobello mushrooms stuffed with assorted vegetables, topped with cheese and finished in a white wine sauce.

Calamari Fritti

tender calamari fried and served with marinara sauce.

Mozzarella Caprese

fresh mozzarella, prosciutto, tomatoes, basil and roasted red peppers drizzled with olive oil and balsamic vinegar.

Melanzana Rollatini

eggplant stuffed with ricotta and mozzarella finished in a tomato sauce with fresh basil.

Cozze Posillipo

mussels sauteed with olive oil, garlic, basil, white wine and our homemade tomato sauce.

Seafood Au Gratin

shrimp, sea scallops and mussels sauteed with onion, basil, white wine, and a touch of cream encrusted with parmesan.

Crab Cakes

homemade crab cakes finished in a white wine sauce with lemon, tomatoes, mushrooms and garlic.

Fettuccini Alfredo

egg noodles tossed in an alfredo sauce with parmesan cheese, add chicken and broccoli, add shrimp.

Melanzana Parmigiana

thinly sliced eggplant sauteed and topped with our homemade marinara sauce, cheese and basil.

Pollo Parmigiana

breaded chicken breast sauteed and topped with our homemade marinara sauce, cheese and basil.

Lasagna

freshly made pasta layered with meat sauce, bechamel and cheese, the old-fashioned way.

Pollo Marsala

chicken breast stuffed with prosciutto and cheese, finished in a marsala wine sauce with mushrooms.

Vitello Parmigiana

veal scaloppine sauteed and topped with our homemade marinara sauce, cheese and basil.

Penne Alla Vodka

prosciutto and shallots sauteed in olive oil and tossed with penne pasta in a vodka tomato sauce with a touch of cream.

Spaghetti Primavera

assorted vegetables and spaghetti finished with garlic, olive oil and fresh basil.

Farfalle Frutti Di Mare

mussels, shrimp, and sea scallops sauteed with garlic and white wine over bowtie pasta, finished with tomato sauce and a touch of cream.

Ravioli Carbonara

prosciutto and onion sauteed with homemade cheese ravioli, finished in a cream sauce with parmesan cheese.

Penne Valentino

eggplant, prosciutto and penne pasta tossed in white wine and tomato sauce, topped with fresh mozzarella.

Pappardelle Piemontese

prosciuto, wild mushrooms, onions, and peas paired with large egg noodles in an alfredo sauce topped with parmesan.

Ravioli Napolitana

sausage and mushrooms sauteed with cheese ravioli in white wine, finished in a vodka sauce.

Pappardelle Alla Romana

shrimp, eggplant, and onions sauteed with white wine and served and basil served over large egg noodles in a light tomato sauce.

Tortellini Genovese

prosciutto sauteed with cheese tortellini in a pesto sauce and topped with fresh mozzarella and basil.

Spaghetti Boscaiola

sliced filet, chicken breast and wild mushrooms over spaghetti in our homemade meat sauce.

Farfalle Al Granchio

crab meat and roasted peppers sauteed in a white wine, garlic, and basil sauce with a touch of cream, served over bowtie pasta.

Linguini Alla Mare

mussels, shrimp, sea scallops sauteed and served over linguini in an alfredo sauce with sherry and basil.

Linguini Malafemmina

shrimp, calamari, sea scallops, and mussels sauteed with garlic and basil over linguini, finished with white wine and tomato sauce.

Cannelloni

fresh pasta stuffed with ground beef, spinach and eggplant, finished with tomato sauce and a touch of cream.

Ravioli Del Golfo

shrimp, sea scallops, and crab meat sauteed with cheese ravioli, portobello mushrooms, tomatoes and basil, finished in white wine with a touch of cream and topped with parmesan cheese.

Gnocchi Alla Moda

chicken breast, mushrooms and onion sauteed in white wine and tomatoes, served over homemade potato dumplings, finished in a tomato sauce and topped with parmesan cheese.

Gnocchi Di Colore Di Tri

filet mignon, prosciutto, mushrooms, and onions sauteed in white wine, served over homemade tricolor potato dumplings, finished in a tomato sauce with a touch of cream.

Gnocchi Patate Dolci

eggplant, mushrooms, and onion sauteed and served over homemade sweet potato dumplings, finished in a sherry wine sauce with basil and nutmeg, topped with provolone cheese and baked to perfection.

Pollo Alla Crema

chicken breast sauteed with assorted wild mushrooms finished in a sherry wine sauce with fresh basil and a touch of cream.

Pollo Limone

chicken breast sauteed with broccoli, artichoke hearts and garlic finished in white wine, lemon and fresh basil.

Pollo Triestina

chicken breast lightly breaded and sauteed with portobello mushrooms, peppers, onion and basil, topped with provolone cheese and finished in a white wine sauce.

Pollo Alla Russa

chicken breast stuffed with prosciutto and provolone cheese finished in a vodka sauce with a touch of pesto.

Pollo Bella Napoli

chicken breast topped with prosciutto, eggplant, provolone and fresh basil finished in white wine with a touch of tomato sauce.

Pollo Florentina

chicken breast topped with spinach and fresh mozzarella finished in alfredo sauce.

Pollo Scarpariello

pieces of chicken breast sauteed with sausage, red peppers, mushrooms, garlic and rosemary, finished with white wine and fresh lemon.

Involtini Di Pollo

chicken breast stuffed with prosciutto and cheese, breaded and finished in a white wine sauce with a touch of cream.

Pollo Da Matti

(crazy chicken) chicken breast coated in assorted chopped nuts and sauteed in a garlic basil sauce with white wine, peppers and a touch of cream.

Chicken Cordon Bleu

chicken breast lightly breaded and stuffed with prosciutto and provolone cheese, finished with tomatoes, garlic, basil and olive oil.

Chicken Yolanda

chicken breast stuffed with italian sausage, roasted peppers and provolone cheese, finished in a sherry wine sauce with mushroom.

Salmone Alla Griglia

salmon filet grilled and topped with sauteed wild mushrooms, roasted peppers and finished in a white wine sauce.

Salmone Marechiara

salmon filet sauteed with garlic, white wine, basil and a touch of tomato sauce, garnished with mussels.

Sole Alla Granchio

filets of sole stuffed with lump crab meat and finished in a white wine lemon sauce with a touch of cream.

Gamberi Fra Diavolo

jumbo shrimp sauteed with mussels, garlic, white wine and a lightly spicy marinara sauce.

Gamberi Granchio

jumbo shrimp stuffed with lump crab meat. finished in a light pesto sauce with white wine.

Gamberi Scampi

jumbo shrimp sauteed with garlic, white wine, lemon and fresh basil, and tossed with cappellini.

Vitello Piccata

veal scaloppini sauteed with mushrooms, capers and basil, finished with white wine and lemon.

Vitello Cognac

veal scaloppini sauteed with mushrooms, onions and finished in a sauce of white wine, cognac and a touch of cream.

Vitello Saltimbocca Alla Romana

veal scaloppini topped with prosciutto and provolone and sauteed in a white wine sauce.

Vitello Rollatini

veal scaloppini lightly breaded and stuffed with prosciutto, cheese and finished in a white wine sauce with artichokes, mushrooms and onion.

Filet Mignon Au Jus

filet mignon lightly seasoned and sauteed in it's own juices.

Filet Mignon Cat Style

filet mignon sauteed with portobello mushrooms, artichoke hearts and red peppers in a white wine sauce with fresh basil.