Our Menu
At La Voglia, we honor the soul of Italian cuisine - not just through recipes, but through meaning. From the quiet hills of Tuscany to the bustling markets of Naples, from sea to city, we gather inspiration. We layer it with technique, passion, and vision - and craft dishes that speak to memory, to desire, and to joy. This is more than food. It’s a journey of the senses. And it begins now.
Executive Chef Antonio Savino
ANTIPASTI
Burrata & Butternut Squash
22
Creamy burrata, roasted butternut squash, toasted pecans, truffle honey
Tonno Tartare
29
Yellow fin tuna, avocado mousse, toasted bread, chives & lime
Calamari Fritti
24
Fried calamari with spicy mayo
Polpo
29
Grilled octopus, fingerling potato, roasted cherry tomatoes, stracciatella cheese, celery, lime glaze
Butternut Squash Soup
16
Carpaccio Di Manzo
28
Prime beef, quail egg yolks, mushrooms & parmigiano fondue
Octopus Carpaccio
25
Thinly sliced octopus, grapefruit, orange segments & pomegranate
Melanzana a Scarpone
22
Roasted eggplant, topped with roasted bell pepper mousse, capers, savory almond sauce
INSALATE
Add Grilled Chicken $9, Shrimp $12, Avocado $4
Cesare
20
Little gem, cetara anchovies, brioche bread crumbs, shaved parmigiano
La Voglia
23
Red endive, chicory, radicchio, black radish, avocado, green apple, heirloom tomato, arugula, baby kale in balsamic dressing
Barbabietole
22
Beets, blood orange, sundried plums, goat cheese, pistachio gremolata
Winter Caprese
22
Heirloom tomatoes, bocconcini, semi-dried tomatoes, mixed mushrooms & seasonal basil
NEAPOLITAN PIZZA
Pizza D’Autunno
21
Butternut squash, goat cheese, caramelized onions, chestnuts
Margherita
19
Tomato sauce, fresh mozzarella, basil
Diavolina
21
Tomato sauce, fresh mozzarella, basil, hot sopressata
Prosciutto Crudo Rucola E Parmigiano
23
Tomato sauce, fresh mozzarella, arugula, prosciutto crudo, parmigiano Reggiano cheese
Capricciosa
23
Tomato sauce, fresh mozzarella, basil, mushrooms, artichoke, prosciutto cotto, black olives
Mortadella Burrata E Pistacchi
26
Fresh mozzarella, fresh ricotta cheese, mortadella, burrata and grounded pistachio
Cacio E Pepe E Tartufo
25
Pecorino Romano, fresh mozzarella, truffle paste
Quattro Formaggi
25
Chef’s selection of 4 cheeses, sun-dried figs, honey, arugula
Napoli
21
Tomato sauce, anchovies, black olives, garlic olive oil, oregano, capers
HOMEMADE PASTA
Cappellacci Di Zucca
28
Butternut squash filled, Parmigiano fondue & brown butter
Tortellini Alla Panna
30
Rich, authentic heart of prosciutto crudo, mortadella and aged parmigiano reggiano, finely minced with a whisper of nutmeg
Spaghetti Alle Vongole
34
Spaghetti, littleneck clams, garlic, white wine, parsley & extra virgin olive oil
Linguine Allo Scoglio
38
With octopus, Manila clams, mussels, shrimp, calamari in light tomato broth
Tortello Al Tartufo
30
Burrata & black truffle-filled pasta served with a creamy truffle sauce
Ravioli Di Ricotta E Mela
29
Ricotta & apple-filled pasta served with vin cotto sauce & walnuts
Pappardelle Verdi Alla Norcina
30
Spinach pappardelle, porcini mushrooms, Italian sweet sausage, Pecorino Toscano
Girasoli Di Manzo
32
Short rib-filled pasta served with a light brown sauce
“Gnudi” Gnocchi Cacio E Pepe
28
Potato gnocchi filled with Pecorino Romano & black pepper, served with roasted tomato sauce & toasted pine nuts
Paccheri Alla Grappa
27
With creamy roasted bell pepper and tomato sauce, grappa & Parmigiano
Tagliatelle Al Ragù Bolognese
28
Slow-cooked veal & beef in a rich tomato passata
SECONDI
Galletto Alla Diavola
37
Roasted, mildly spicy half chicken, deboned and served with fried fingerling potatoes & truffle salt
Branzino
42
Grilled branzino with sautéed spinach, olives & dill salmoriglio sauce
Spigola Cilena
55
Pan-roasted Chilean sea bass, pumpkin sauce, porcini mushrooms, Tuscan kale & chestnuts
Filetto Di Manzo
59
8 oz prime beef tenderloin, potato purée & seasonal vegetables with salsa Antica
Pollo Alla Milanese
39
Breaded chicken breast served with roasted heirloom tomatoes, mixed green salad
Costolette Di Agnello
62
Grilled lamb chops with polenta, sautéed artichokes, Marsala jus
Gamberoni Alla Griglia
49
Four jumbo shrimp served with cannellini bean purée, mixed greens & finished with ’Nduja sauce
Capesante
52
Four pan-seared Hokkaido scallops served with cauliflower sauce, roasted radicchio & broccolini, finished with bagna cauda
Ossobuco Con Risotto Alla Milanese
65
Saffron risotto with slow-braised veal shank & natural jus
Petto D’anatra
46
Roasted duck breast served with wild cherry sauce & oyster mushrooms, potato croquette
Filetto Wagyu Di Manzo
90
8 oz pan-seared Wagyu filet mignon, potato purée & seasonal mushrooms, served with Madeira and black truffle reduction, finished with gold leaf
Costoletta Di Vitello
72
Thick-cut pan-fried veal chop, breaded alla Bolognese with Italian ham, Parmigiano fondue and spinach
Bistecca Alla Fiorentina
150
32oz USDA Prime Porterhouse with choice of two sides
SIDES
Sautéed Garlic Spinach
14
Broccolini with Bagna Cauda
12
Asparagus Gratin with Parmigiano
14
Potato Purée
12
Sautéed Artichokes
15
Polenta
12
BRUNCH SPECIALS
AVOCADO TOAST
21
PANETTONE FRENCH TOAST
25
EGGS
OMELETTE VAL D’AOSTA
24
Wild mushroom, pearl onion, baby spinach, melted fontina DOP and baby kale salad
FRITATTA CAMPAGNOLA
24
Butternut squash, kale, sage, Humboldt Fog goat cheese and quinoa salad
SALMONE AFFUMICATO BENEDICT
29
Atlantic smoked salmon, sautéed spinach, poached eggs with hollandaise sauce on focaccia, with baby kale and radicchio salad
SAN DANIELE BENEDICT
25
Prosciutto crudo San Daniele, poached eggs, hollandaise sauce on focaccia bread, baby kale and radicchio salad
UOVA E CARNE
34
New York strip steak, beef reduction, rosemary roasted potatoes and 2 eggs
SANDWICHES
CORNETTO RIPIENO
22
Toasted croissant, 3 fluffy scrambled eggs, burrata, cherry tomatoes and arugula salad
CHEF’S BURGER
28
Wagyu burger, dry cherry tomatoes, truffle mayo, lettuce, balsamic pearl onion, parmigiano, french fries
TRUFFLE SLIDERS
18
VEGAN BURGER
24
Impossible burger, lettuce, avocado, tomatoes, pickle, truffle vegan mayo and french fries
APPETIZERS
SOUP OF THE DAY
15
SHRIMP COCKTAIL
15
BURRATA E CAPONATA SICILIANA
22
Roasted eggplant, olives & capers, onion, bell peppers, tomato paste
POLPETTE
20
Beef meatballs & homemade ricotta
SALADS
ADD Chicken 9 or Shrimp 12
CESARE
20
CROCCANTE
19
LA VOGLIA INSALATA
24
PASTA
TAGLIATELLE BOLOGNESE
29
GNOCCHI CACIO E PEPE
27
TORTELLINI BURRATA E TARTUFO NERO
29
RAVIOLO CAPRESE
26
Ricotta, Bufala mozzarella served with roasted tomato sauce
Available 11AM-4PM
Menu is subject of change, current menu is available in restaurant
APPETIZERS
SOUP OF THE DAY
15
FRIED CALAMARI
20
SHRIMP COCKTAIL
18
BURRATA
18
POLPETTE
18
CHARCUTERIE PLATE
21
ENTREE
POLLO AL MATTONE
36
Deboned half roasted chicken with roasted potatoes scented with thyme, rosemary sauce
BRANZINO
40
Grilled filet branzino in tomato broth, served with sautéed spinach, olives
CHICKEN PAILLARD
30
Grilled chicken paillard, arugula, cherry tomatoes & red onions
SALMON
36
Grilled Atlantic king salmon, avocado mousse,
Mediterranean couscous
Mediterranean couscous
STRIP STEAK
38
Served with with arugula, cherry tomatoes & parmiggiano reggiano salad, balsamic vinaigrette dressing
SALADS
CESARE
18
Little gem, white anchovies, focaccia croutons
CROCCANTE
18
Mixed greens, watermelon radish, fennel, carrots, lemon citronette
TRICOLOR
18
Kale, arugula, radicchio, grilled eggplant, artichokes, sundried tomatoes, cacio cavallo cheese
LA VOGLIA
18
Red endive, chicory, radicchio, black radish, avocado, heirloom tomato, green apple, arugula, baby kale
in balsamic dressing
in balsamic dressing
PASTA
TAGLIATELLE BOLOGNESE
28
Slowly cooked beef in tomato sauce
GNOCCHI CACIO E PEPE
27
Stuffed gnocchi with pecorino served in lemon cacio pepe sauce
TORTELLO AL TARTUFO
29
Burrata and black truffle tortellini in creamy black truffle sauce
LINGUINE ALLE VONGOLE
30
Manilla clams, parsley and calabrian chili
SIDES
MIXED MUSHROOMS
12
BROCCOLINI E NOCCIOLE
12
ASPARAGUS
12
SPINACH
12
DESSERTS
TIRAMISU
14
HAZELNUT CHOCOLATE CAKE
15
CHEESECAKE
14
CARROT CAKE
14
OLIVE OIL CAKE
14
ANTIPASTI
Cozze
24
Sautéed spicy mussels in light cherry tomato broth
Misto di mare
26
Finished with olive oil citronette dressing
Tris of raw fish
28
Tuna, scallops and salmon
Zuppa di pesce
25
Chef’s choice catch of the day
WHOLE FISH
prices listed per pound
Cefalo
45
Salt crusted striped bass, served with spinach and asparagus
Branzino
50
Grilled wild branzino with mixed vegetables stew
Branzino Nero Oceanico
65
Black sea bass “Acqua pazza" with light cherry tomato broth served with sauteed broccolini and potatoes
Dentice Rosso
65
Baked red snapper served with potatoes, peppers and black olives
$35 3-course menu.
Available Monday - Friday 11AM-3:30PM.
Not available for groups more than 6 people
Choice of appetizer
$35 Available Monday - Friday. 11AM-3:30PM
SOUP OF THE DAY
POLPETTE
Beef meatballs & homemade ricotta
BURRATA
With sun-dried tomatoes, grilled eggplant, crostini
CESARE
Little gem, white anchovies, brioche bread crumbs
CRISPY CALAMARI +$5
5
Served with nduja mayo
Choice of main course
LINGUINE
Linguine with cherry tomato sauce
BOLOGNESE
Tagliatelle in slowly cooked beef in tomato sauce
CHICKEN PAILLARD
Grilled chicken paillard, arugula, cherry tomatoes & red onions, lemon dressing
STRIP STEAK +$15
Served with arugula, cherry tomatoes & parmigiano reggiano salad, balsamic vinaigrette dressing
SALMON +$12
Grilled Atlantic king salmon, avocado mousse, Mediterranean couscous