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La Rosetta Brunch
La Rosetta Lunch
La Rosetta Dinner
Torte, Formaggi & Gelati
La Rosetta Dinner
We Specialize in Private Parties and Banquets up to 125 people under the supervision of Chef Fred Mero - See manager for details.
Pearls of the Sea
Cold Plates & Appetizers from our Raw Bar
Blue Point (New York) $3.00/pc. - $32.00/doz.
Beau Soleil (New Brunswick) $3.00/pc. - $32.00/doz.
Malpeque (Canada) $3.25/pc. - $34.00/doz.
Littleneck $1.50/pc. - $16.00/doz.
Top Neck $2.00/pc. - $22.00/doz.
La Rosetta Sampler
Chef’s creation of fresh seasonal seafood crudités with oyster, clams, shrimp, crabmeat and Ceviche Tasting
Colossal Panama Bay Shrimp Cocktail
With house-made horseradish cocktail sauce.
Spicy Mediterranean Mussels
With tomatoes, cilantro and hominy salsa.
Passion Fruit Salmon, Tomato-Lime Octopus, Citrus Bass.
Chilled Crab Meat Cocktail
Colossal chunks of crab meat with lemon wasabi dressing.
Chilled Maine Lobster
With baby rock shrimp, lemon and Chef's garnish.
Half $20.00 - Full $32.00
Apple Pumpkin Bisque
pumpkin puree, apple & ginger
Serving 4 or More.
Royal Seafood Platter
6 oysters, 6 clams, 4 colossal shrimp and Ceviche Tasting: passion fruit salmon, tomato lime octopus & citrus bass
Perla del Mare Platter
6 colossal shrimp, 8 oysters, 10 clams, 1 1/4 lb. chilled Maine lobster and La Rosetta's Sampler. Chef's creation of fresh seasonal seafood crudites with oysters, clams, shrimp, crabmeat and ceviche tasting: Passion Fruit Salmon, Tomato Lime Octopus and Citrus Bass.
Antipasti di Cucina Calda
Single Lump Crabcake
Chef's specialty with cucumber, tomato, onion salad and Remoulade sauce.
Crispy, golden & delicious fried calamari with spicy chili, parsley, and cilantro sauce.
Mussels in a white wine, garlic, extra virgin olive oil, herb broth with chili flakes.
Clams Spanish Chorizo
Soffrite in extra virgin olive oil, Albarino wine and Chorizo sausage.
Aleppo Spiced Spanish Octopus
With rice, beans and oven-dried tomatoes.
Antipasto Caldo Mediterraneo
For 4 or more.
Hot antipasto platter, a mix of ALL of the above hot antipastos.
From our Salad Station
Poached pears, roasted beets, red watercress with champagne dressing.
Crispy romaine hearts, herb focaccia croutons, shaved Parmigiano Reggiano cheese, & Chef’s Caesar dressing
Seasonal greens, plum tomatoes, cucumbers, red onions, bell peppers and walnuts & Balsamic Vinaigrette
Fresh mozzarella burrata, ripe beefsteak tomatoes, roasted peppers, red onions & basil-infused olive oil
Imported feta, tomatoes, red onions, cucumbers, Greek olives and romaine hearts with a red wine dressing.
Hydro Arugula Salad
Muscat raisins, shaved Parmigiano, Marcona almonds, Vin cotto
Fit For Life
For the Vegetarian and Healthy Eating.
Tofu, Beans and Ancient Grains have long been our ancestor's high source of protein.
Vegetable Platter Campagnola
Chef’s selection of seasonal greens & wild mushrooms sautéed with oven-dried grapes, pine nuts, garlic & thyme
Ginger Vegetable Risotto
Fresh vegetable medley sautéed with wild mushrooms, spinach, ginger, red pepper flakes, spices & organic risotto
Zucchini noodles stuffed with sunflower spinach pesto, fresh basil, seasoned ricotta and cashews served over sun-dried tomato marinara with house-marinated olives.
Baked Tofu Parmigiana
Tofu dusted in wheat flour, lightly pan-seared and baked with fresh basil, tomato sauce, cheese and a drizzle of extra virgin olive oil.
Farrow & Herb Pilaf
Delightful ancient grain, spinach and roasted mushrooms with Chef's garnish.
Tofu Soffrito in Padella con Broccolini
Cubed tofu, coated with wheat flour, pan seared and sauteed with garlic, mushrooms, broccolini and spices with Manis Soia sauce.
Grilled or Steamed Asparagus
Wild Mushroom Fricasse
Sauteed Garlic Baby Spinach
Heirloom Potato with Roasted Cipollini Onions
Broccoli Rabe with Oven-Dried Grapes and Pine Nuts
Pecorino Olive Oil Mashed New Potatoes
Linguine with Clam Sauce
Little neck clams, garlic, parsley and white wine in a delicate clam broth over linguine al dente.
Bucattini All'a Matriciana
Guanciale di maiale, tomato sauce flavored with garlic, pepper flakes and onions topped with Parmigiano cheese flakes. A Roman classic.
Orecchiette with Vegetables & Sausage
Seasonal vegetable medley & Italian sausage tumbled with orecchiette pasta in a traditional house-made pesto sauce
Farrow & Herb Pilaf with Sausage
Delightful ancient grain, spinach and roasted mushrooms.
Spaghetti al Pulpo
Octopus with garlic, extra virgin olive oil, capers, anchovies and parsley in a tomato puttanesca sauce, over spaghetti.
Penne di Portofino
With garlic, cherry tomatoes, fresh basil, extra virgin olive oil, grated Parmigiano cheese and topped with mozzarella bocconcini.
Shrimp Pasta Pescatore
Tender baby rock shrimp sautéed with garlic, sage, white wine, butter & Imported penne rigate in a scampi lemon sauce
Crabmeat Risotto Barolo
Wild mushrooms, baby spinach, herbs, & Barolo wine
Risotto di Bosco with Sausage
Seasonal vegetables & wild mushrooms sautéed with Italian
sausage, garlic, fresh herbs & spices
A treasure of the sea. Shrimp, lobster, calamari and fish of the day with lemon and herbs in a parsley broth.
Seafood Fresh Daily from the Market.
Prepared to your liking:
Salmon Filet al Forno
Pan-seared salmon with sage & spices in a pinot noir sauce & served with roasted autumn vegetables
Filet of Wild Striped Bass a la Plancha
Pan seared in a lemon-caper sauce & served with pecorino mashed potatoes
Roasted with herb butter, baby spinach, citrus & seasonings
Chef's specialty in-house made with lump crab meat, pan-seared with aioli and lemon, served with cucumber salad and Remoulade sauce.
Colossal shrimp sauteed in garlic and capers in a lemon-butter sauce.
The Prime Cut.
Our Black Angus boneless Prime Rib of Beef is herb rubbed and slow roasted until tender and delicious, hand-carved and served with its own au jus.
Carved Basket of Beef Platter
With garlic mashed potatoes.
Maple Honey Roasted Turkey Breast Platter
Carved turkey breast, cooked in-house, served with garlic mashed potatoes and gravy.
Wild Rice, cara cara orange, & Grand Mariner sauce
Free-Range, Rosemary Roasted Brick-Pressed Chicken
Herb spiced, crisp-roasted butterfly chicken, Chef's vegetable and lemon herb jus.
Thinly carved and piled high on rye, with au jus.
Served on Jewish rye bread with pickle and garnish.
Carved on cranberry-walnut rye, with orange-cranberry sauce, mayonnaise, pickle and garnish.
OUR ENTREES ARE -- OR CAN BE MADE -- GLUTEN-FREE IF YOU HAVE AN ALLERGY, PLEASE CONSULT WITH YOUR SERVER OR MANAGER all of our dishes can be prepared “to go” 20% GRATUTITY WILL BE ADDED TO PARTIES OF 6 OR MORE
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Private Dining & Banquets
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