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La Viola West
252 S 16th St
Philadelphia, PA 19102
Uber
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Main Menu
Prix-Fixe Menu
Dinner Special
Restaurant Week Dinner Menu
Valentine's Day
Main Menu
Prima
Insalata Caesar
$10.00
Classic Caesar dressing with homemade croutonsnd fresh basil.
Insalata Capricciosa
$12.00
Seasonal fruits over spring mix, served with gorgonzola cheese, strips of roasted peppers and fresh basil.
Insalata di Arugula
$11.00
Arugula served with goat cheese, fresh tomatoes, artichokes and a lemon vinaigrette dressing.
Insalata di Pesce Affumicato
$13.00
Smoked trout over greens, artichokes and capers in a virgin olive oil dressing.
Frutti di Mare alla Griglia
$13.00
Grilled calamari and shrimp marinated in a lemon juice, garlic and peppered olive oil sauce.
Zuppa del Giorno
$9.00
Chef's soup of the day.
Zuppetta di Cozze
$12.00
Farm-raised mussels in a white wine sauce or a traditional spicy plum tomato sauce.
Insalata alla Viola
$13.00
Jumbo lump crab meat served over crisp romaine lettuce and fresh chopped tomatoes in a rich Italian lemon vinaigrette.
Funghi Trentino
$13.00
Porcini, shiitaki and portobella mushrooms in a garlic, basil and olive oil sauce.
Mozzarella al Basilico
$11.00
Homemade buffalo mozzarella served with strips of roasted peppers and fresh basil.
Antipasto Misto Dello Chef
$13.00
Please ask your server for the chef's daily selection of traditional Italian delicacies.
Pesce
Salmone di Capperi
$27.00
Oven-roasted salmon sautéed with pearl onions and capers, with a light marinara sauce.
Pesce del Giorno
Chef's special fish of the day.
- MKT
Pasta
Penne Al' Oriolo
$23.00
Pencil-point pasta in a vodka tomato sauce, lightly creamed with porcini, peas and pancetta.
Spaghetti All'adriatico
$25.00
Homemade spaghetti sautéed with shrimp, olives and chopped tomatoes in a truffle oil sauce.
Fusilli Estiva
$24.00
Homemade fusilli with cannellini beans, sausage, white onions and olive oil sauce.
Orecchiette alla Viola
$23.00
Shell-shaped pasta tossed with veal sausage, chicken and mushrooms in a white wine sauce with fresh tomatoes.
Risotto ai Gamberi
$24.00
Arborio rice with shrimp and peas in a porcini mushroom sauce.
Tagliatelle al Salmone
$25.00
Homemade tagliatelle pasta sautéed with salmon in a pink cognac sauce.
Gnocchi alla Stagione
$22.00
Homemade gnocchi made with ricotta cheese and fresh basil, topped with gorgonzola in a fresh tomato sauce.
Linguini al Marinaio
$26.00
Linguini with seafood in a red or white sauce.
Ravioli alla Viola
$24.00
Homemade lobster ravioli in a pink vodka sauce.
Pasta di Grano Intero
$21.00
Whole wheat pasta with sautéed mushrooms in a fresh basil marinara sauce.
Vitello
Vitello alla Viola
$25.00
Veal medallions served with fresh seasonal fruit and prosciutto di parma, finished in a sherry wine sauce.
Vitello Rollatini
$26.00
Veal medallions stuffed with spinach, smoked ham and fontina cheese in a rosé sauce with mushrooms and chopped tomatoes.
Vitello alla Marsalla
$25.00
Veal medallions cooked in a sweet marsalla wine sauce with shrimp, mushrooms and chopped tomatoes.
Vitello al Sudo
$26.00
Jumbo lump crab meat and arugula topped with veal medallions, sautéed in a white wine sauce.
Pollami
Pollo Pomodoro
$24.00
Chicken cutlet with fresh mozzarella and plum tomatoes in a rich tomato sauce.
Pollo alla Fontina
$24.00
Chicken breast topped with asparagus, prosciutto di parma and fontina cheese in a light marinara sauce.
Pollo al Limone
$24.00
Chicken breast sautéed in a white wine sauce with capers, lemon and topped with shrimp.
Pollo Carcioffi
$23.00
Chicken breast with artichokes and sun-dried tomatoes in a white wine sauce.
Prima
Choice of:
Insalata Caesar
Classing Caesar dressing with homemade croutons
Insalata di Arugula
Arugula served with goat cheese, fresh tomatoes, artichokes and a lemon vinaigrette dressing
Mozzarella al Basilico
Homemade buffalo mozzarella served with roasted peppers, tomatoes & fresh basil
Funghi Trentino
Porcini, shitaki and portobella mushrooms in a garlic, basil and olive oil sauce
Zuppa del Giorno
Chef's soup selection of the day
Zuppetta di Cozze
Farm raised mussels in a white wine garlic sauce or a traditional spicy plum tomato sauce
Entrée
Choice of
Penne Al' Oriolo
Pencil point pasta in a vodka & tomato sauce lightly creamed with peas & pancetta
Gnocchi all Stagione
Homemade gnocchi made with ricotta cheese & fresh basil, topped with gorgonzola in a fresh tomato sauce
Ravioli alla Viola
Homemade Lobster Ravioli in a pink vodka sauce
Orecchiette alla Viola
Shell shaped pasta tossed with chicken, sausage & mushrooms in a white wine garlic sauce with fresh plum tomatoes
Pollo alla Marsala
Chicken breast and shrimp in a sweet marsala wine sauce with mushrooms & chopped roma tomatoes
Vitello alla Viola
Veal medallions with fresh seasonal fruit and prosciutto di parma, finished in a sherry wine sauce
Salmone di Capperi
Oven roasted salmon with pearl onions and capers, with a light marinara sauce
Prima
Choice of
Insalata Caesar
Classing Caesar dressing with homemade croutons
Insalata di Arugula
Arugula served with goat cheese, fresh tomatoes, artichokes and a lemon vinaigrette dressing
Mozzarella al Basilico
Homemade buffalo mozzarella served with roasted peppers, tomatoes & fresh basil
Zuppa del Giorno
Chef's soup selection of the day
Entrée
Choice of
Penne Al' Oriolo
Pencil point pasta in a vodka & tomato sauce lightly creamed with peas & pancetta
Nocchi alla Stagione
Homemade gnocchi made with ricotta cheese & fresh basil, topped with gorgonzola in a fresh tomato sauce
Ravioli alla Viola
Homemade Lobster Ravioli in a pink vodka sauce
Orecchiette alla Viola
Shell shaped pasta tossed with chicken, sausage & mushrooms in a white wine garlic sauce with fresh plum tomatoes
Pollo alla Picatta
Chicken breast sautéed in a white wine sauce with capers in a fresh lemon sauce
Vitello alla Viola
Veal medallions with fresh seasonal fruit and prosciutto di parma, finished in a sherry wine sauce
First Course
Choice of:
Insalata Caesar
Classing Caesar dressing with homemade croutons
Insalata di Arugula
Arugula served with goat cheese, fresh tomatoes, artichokes and a lemon vinaigrette dressing
Mozzarella al Basilico
Homemade buffalo mozzarella served with roasted peppers, tomatoes & fresh basil
Zuppa del Giorno
Chefs soup selection of the day
Second Course
Choice of:
Penne alla Caruso
Pencil point pasta in a vodka & tomato sauce lightly creamed with peas & pancetta
Spaghetti alla Adriatico
Homemade spaghetti sautéed with shrimp, olives, and chopped tomatoes in a truffle oil sauce
Ravioli alla Viola
Homemade Lobster Ravioli in a pink vodka sauce
Orecchiette alla Romana
Shell-shaped pasta tossed with chicken, sausage & mushrooms in a white wine garlic sauce with fresh plum tomatoes
Vitello Marsala
Veal medallions cooked in a sweet marsala wine sauce with shrimp, mushrooms, and chopped tomatoes
Vitello Picatta
Breaded veal cutlet with fresh mozzarella and plum tomatoes in a rich tomato sauce
Pollo Pomodoro
Chicken cutlet with fresh mozzarella and plum tomatoes in a rich tomato sauce
Pollo Carciofi
Chicken breast with artichokes and sun-dried tomatoes in a white wine sauce
Salmon di Capperi
Oven-roasted salmon sautéed with pearl onions and capers, with a light marinara sauce
Pork Chop
Stuffed with prosciutto di Parma, fontina cheese, spinach, and raisins in a port wine sauce
Ribeye
Served in a brandy & pears sauce
Prima
Insalata Caesar
Classing Caesar dressing with homemade croutons
Pear Insalata
Caramelized pears over mix greens with melted gorgonzola cheese
Mozzarella al Basilico
Homemade buffalo mozzarella served with roasted peppers, tomatoes & fresh basil
Grigliata di Calamari
Grilled calamari marinated in a lemon juice, garlic and peppered extra virgin oil
Funghi Trentino
Porcini, shitaki and portobella mushrooms in a garlic, basil and olive oil sauce
Zuppa del Giorno
Lobster bisque soup
Entrée
Black Linguini
Served with shrimp, crab & fresh yellow cherry tomatoes in a garlic, pink vodka sauce
Tricolore Fettuccini
Served with lobster tail and scallops in a light marinara sauce
Pollo Pomodoro
Chicken cutlet with fresh mozzarella and plum tomatoes in a rich tomato sauce
Pollo alla Marsala
Chicken breast and shrimp in a sweet marsala wine sauce with mushrooms & chopped roma tomatoes
Vitello al Limone
Veal medallions sautéed in a white wine sauce with capers, lemon and topped with shrimps
Vitello alla Viola
Veal medallions served with fresh seasonal fruit & prosciutto di Parma, finished in a sherry wine sauce
Pork Chop
Stuffed with prosciutto di Parma, fontina cheese, spinach, raisins in a port wine sauce
Fillet Mignon
Served with melted gorgonzola cheese on top
Ribeye
Grilled and served with mushrooms, roasted peppers, in a truffle oil sauce
Striped Bass
Fresh fillet of Striped Bass in a garlic white wine piccata sauce, topped with large shrimp