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Printable Menus

La Cena (The Dinner)

ANTIPASTI
 
PANE AL' AGLIO 5.
Garlic bread  
 
STRACCHINO CHEESE STUFFED FOCACCIA BALLS 8.
Rolled in garlic, rosemary, thyme, and Tuscan olive oil  
 
SAN GREGORIO SQUASH BLOSSOMS 9.
stuffed and oven roasted with baby shrimp, ricotta, and basil  
 
GORGOZOLA STUFFED MISSION FIGS 9.
prosciutto wrapped, roasted and glazed with sweet  
 
EGGPLANT PARMIGIANA 9.5
with tomato, ricotta and Prosciutto  
 
ROASTED SWEET CORN ON THE COB 6.
rolled in olive oil and basil  
 
GRILLED LOCAL CALAMARI 9.
aioli, charmoula, chili oil, crostinni  
 
BURRATA BRUSCHETTA 9.
cherry tomatoes, caramelized onions, Kalamata olives, and Italian basil  
 
GRILLED LAMB RIBLETS 9.
lemon and oregano, salsa verde  
 
WOOD OVEN ROASTED PRAWNS 11.
with tomato and feta cheese  
 
CHAR GRILLED OCTOPUS 9.
with mediterranean cucumber salad  
 
ARTISAN ITALIAN CHEESES AND SALUME 14.
Selections of european and domestic cheeses and meats from small artisinal producers. Selections and garnishes vary daily–please ask your server about these  
 
PRAWN AND SCALLOP SCAMPI 11.
lemon, garlic, white wine, and butter, baked in parchment paper  
 
BAKED DUNGENESS CRABCAKE 13.
orange bell pepper sauce, Italian basil  
 
VEGETALI ARROSTITI CON FETA 9.
roasted garden vegetables, olive oil, balsamic, and valbreso french feta  
 
ROASTED TEQUILA MUSSELS AND CLAMS 13.
mediterranean mussels and manila clams, cilantro lime sauce, crunchy crostinni  
 
CEVICHE TROPICALE 11.
baby shrimp, lime, avocado, mango, cilantro  
 
TOMATO AND BASIL BRUSCHETTA 7.
 
 
INSALATA E ZUPPA
 
NEW SPRING SALAD 9.5
roasted artichokes, gigante beans, french green beans, baby mixed salad greens, shaved parmesan, toasted almonds, lemon oregano vinaigrette  
 
MIXED HEIRLOOM TOMATOES 11.
whipped burratta, extra virgin olive oil, sweet balsamic, and crostinni  
 
ROASTED BEETS 9.
daylight farms beets, mandarin oranges, fresh mozzarella, arugula and toasted pecans, citrus vinaigrette  
 
WARM SHRIMP SCAMPI SALAD 17.
herb marinated prawns, cherry tomatoes, local field greens and sherry lemon vinaigrette  
 
GOAT CHEESE 8.
Harley Farms chèvre, slightly broiled and served with baby greens, membrillo and croutons, raspberry vinaigrette   
 
CRANBERRY WALNUT FETA 8.5
house caramelized walnuts & cranberries over baby mixed greens with a raspberry vinaigrette  
 
INSALATA CAPRESE 9.
tomatoes, fresh mozzarella, olive oil, balsamic, basil  
 
PEAR SALAD 9.5
caramelized walnuts & gorgonzola; sherry vinaigrette, over baby mixed greens  
 
CAESAR SALAD    
croutons & shaved manchego cheese half  5. full  9.
with chicken   12.
 
GREEK SALAD 9.
cucumber, tomato, sliced onions, feta & kalamata olives, lemon oregano vinaigrette  
 
SPINACH SALAD    
shiitake mushroom & pancetta half  5.5 full  8.
 
MIXED GREEN SALAD    
baby mixed greens, house vinaigrette half  5. full  7.
 
MINESTRONE ALLA GENOVESE    
delightful fresh vegetables, pasta, and beans, in a vegetable broth, garnished with pesto cup  4.5 bowl  6.
 
ZUPPA DEL GIORNO half 4.5 full 6.
 
 
MESQUITE GRILL & roast
 
OSSO BUCO 23.
Wild Boar, braised and simmered with tomatoes, celery, carrots, garlic and herbs
Served with citrus risotto 		 
 
SKIRT STEAK WITH PEPPERS 21.
roasted colored bell peppers and pasilla peppers, served with cake polenta  
 
LAMB CHOPS 28.
rib-cut mesquite grilled lamb chops, fingerling potatoes, garlic, lemon, oregano, olive oil   
 
FILET MIGNON GORGONZOLA 27.
12 oz. filet mignon topped with a gorgonzola crème sauce, oven roasted potatoes manchego, and vegetables  
 
COWBOY BONE-IN RIB EYE STEAK 29.
16 oz. dry-aged 100% Black Angus choice cut, with sautéed portobello mushrooms and red spring onions  
 
SHORT RIBS ALLA NAPOLITANA 24.
Braised in red wine with carrots, peppercorns, onions, garlic, rosemary and garlic mashed potatoes  
 
GORGONZOLA ARUGULA BURGER PANINO 15.
a grilled sirloin burger with herbs and onions served with Gorgonzola and fresh arugula, on our house panino bread  
 
 
ROTISSERIE
The following items are featured at different times during the week. Please ask your server about availability  
 
BLACK ANGUS PRIME RIB
(Tuesdays and Saturdays only)		 25.
garlic marinade, potatoes manchego, spring onions, salsa verde  
 
FULTON VALLEY FREE RANGE CHICKEN 21.
half chicken with grilled portobello mushrooms and a local wild arugula and shaved Parmesan salad  
 
 
SEA
 
PAN ROASTED PETRALE SOLE 23.
mandarin oranges, brandy, swiss chard, fennel, lemon and oregano, fingerling potatoes  
 
PAN SEARED CALAMARI STEAK 21.
Lightly breaded, seared in butter, garlic, lemon Fingerling potatoes, winter vegetables  
 
SALMON FIORENTINO 22.
salmon filet in fillo dough, champagne crème sauce with chopped prawns, served on a bed of lightly sautéed spinach   
 
MEDITERRANEAN ESCOLAR (HAWAIIAN WALU) 22.
roasted tomatoes, Kalamata olives, caramelized onions, over mushroom risotto  
 
LEMON CAPER SALMON 19.
wild salmon, lemon caper crème sauce, garlic mashed potatoes, seasonal vegetables–dinner only  
 
 
PASTA & Risotto
 
WINTER SQUASH RAVIOLI 18.
butternut squash, portabella mushrooms, brown sage butter, hazelnuts and arugula  
 
GRILLED CALAMARI RISOTTO 18.
citrus herb risotto, white Italian gigante beans, grilled calamari, wine, lemon, garlic  
 
LINGUINE WITH DUNGENESS CRAB AND BABY SHRIMP 19.
white wine, garlic, scallions, dash of cream, chopped plum tomatoes  
 
GNOCCHI    
housemade Potato Dumplings in a roasted tomato cream sauce   16.
housemade potato dumpling in fresh pesto   16.
 
RISOTTO   16.
Peppers, Zucchini, Mushrooms & Spinach in a Chicken & White Wine Sauce    
With Italian Sausage   16.
with Grilled Chicken   16.
     
MARINARA   14.
linguine, sautéed caramelized garlic, with marinara sauce topped with asiago cheese    
     
PRIMAVERA   15.
Fettuccine, Fresh Julienned Vegetables, Chopped Tomatoes, Garlic, Basil, Extra Virgin Olive Oil, topped with Asiago Cheese    
     
SEAFOOD RAVIOLI   19.
Seafood Stuffed Ravioli in a Rossini Sauce served with Prawns & Scallops    
     
PESTO PASTA   14.
Fettuccine with a Basil Pesto Cream Sauce topped with Asiago Cheese    
     
SEAFOOD RISOTTO   19.
Sautéed Prawns, Scallops, Shrimp, Clams, Garlic & Shallots In a Roasted Tomato Cream over Risotto    
     
LINGUINE WITH PRAWNS   18.
Linguine, Prawns, Roasted Tomatoes, Guajillo Peppers & Cream Sauce (No Cream on Request)    
     
SCALLOP CAPPELLINI   18.
Cappellini, Sautéed Scallops, Leeks, Shallots, & Marinated Tomatoes with Garlic & Basil    
     
WILD MUSHROOM CHICKEN PASTA   17.
Linguine, Pan Seared Chicken, Wild Mushrooms, Roasted Tomatoes, Spinach, Basil & Garlic    
     
GRILLED VEGETABLE LASAGNE   15.
Layers of Noodles, Grilled Seasonal Vegetables, Ricotta & Mozzarella    
     
LASAGNE   16.
Layers of Noodles, Red Meat Sauce, Mushrooms, Ricotta & Mozzarella    
     
SPAGHETTI    
Topped with Red Meat Sauce
   14.
with meatballs   16.
     
FIVE CHEESE RAVIOLI   15.
Gorgonzola, Manchego, Mozzarella, Asiago & Ricotta in a House Marinara Sauce    
     
FETTUCINE ALFREDO    
Fettucine in a Cream Sauce
   14.
with Grilled Chicken   15.
     
PENNE PASTA   16.
Eggplant, cherry tomatoes, garlic, olives and basil    
     
CHICKEN MARSALA 18.
pan seared chicken breast with mushrooms, shallots, garlic & marsala wine served with pasta  
 
CHICKEN PICATTA 18.
chicken breast sautéed with fresh herbs, tomatoes, capers & wine. served with pasta  
 
 
CREATE YOUR OWN PIZZA
base prices before adding your toppings of choice below:
10" Small
9.95		 12" Medium
12.95 		14" Large
15.95		 16" X-Large
18.95
Toppings: Meats, Cheeses, and Fancy Vegetables
Small
1.75		 Medium
1.95		 Large
2.15		 X-Large
2.45
Canadian Bacon • Pancetta • Italian Sausage Mild • Italian Sausage Hot • Salami • Chicken Apple Sausage • Pepperoni • Anchovies • Roasted Garlic • Roasted Tomatoes • Pesto • Black Olives • Kalamata Olives • Artichoke Hearts • Shiitake Mushrooms • Portobello Mushrooms • Caramelized Onions • Parmesan Cheese • Romano Cheese • Ricotta Cheese • Asiago Cheese • Feta Cheese • Gorgonzola Cheese • Mozzarella
       
Toppings: Basic Fresh Vegetables and Fruits
Small
.95		 Medium
1.25		 Large
1.75		 X-Large
2.25
Mushrooms • Garlic • Spinach • Chipotle Peppers • Green Bell Peppers • Red Bell Peppers • Eggplant • Onions • Pineapple • Guajillo Peppers • Sliced Tomatoes • Basil • Jalapeños •  Pears
       
Grilled Chicken
Small
2.50		 Medium
3.50		 Large
4.50		 X-Large
5.50

Sun Dried Tomatoes
Small
2.95		 Medium
3.95		 Large
4.95		 X-Large
5.95

Prosciutto
Small
3.95		 Medium
4.95		 Large
5.95		 X-Large
6.95
       
Available in Regular or Thin Crust
ASK ABOUT OUR 1/2 BAKED PIZZA
       
BEVANDE
 
ITALIAN SODAS
raspberry • vanilla • almond • cherry • anise • caramel • pomegranate • kiwi • orange • mango • hazelnut • black currant • peppermint • strawberry • watermelon • banana • passion fruit • lavender 3.
ADD CREAM .50
 
 
SODA POP  
COCA COLA, SPRITE, ORANGE 3.
   
THOMAS KEMPER  
root beer 4.
   
APPLE JUICE 3.
   
ORANGE JUICE 3.
   
MILK 3.
   
SAN PELEGRINNO  
bubbly large 4.
   
SAN PELEGRINO FLAVORS:  
ARANCIATA 3.
LIMONATA 3.
 
PANNA WATER (large) 4.
 
 
COFFEE DRINKS AND TEAS
 
HOUSE COFFEE 3.
 
FRENCH PRESS COFFEE 5.
 
ESPRESSO 3.
   
CAPPUCCINO 3.
   
LATTE 4.
   
MOCHA 4.
   
HOT CHOCOLATE 4.
   
HOT TEA 3.
   
ICED TEA 3.
   
CHAI TEA 4.
 
 
TEAS 4.
 
PARIS { black teas with currant, caramel, and citrus }
MINT VERBENA { caffeine free, mint and lemon verbena }
CHAMOMILE { caffeine free, chamomile blossoms }
CARIBE { a blend of green and black teas, guava, and strawberry }
WHITE VANILLA GRAPEFRUIT { white teas infused with vanilla and grapefruit }
EARL GREY
ROOIBOS CHAI { caffeine free, south african red tea naturally high in anti-oxidants, with clove }
CINNAMON AND CARDAMON
DECAFFINATED CEYLON { caffeine free, a smooth black tea from ceylon }
HOT CINNAMON SPICE { black teas, 3 types of cinnamon, orange peel, and sweet clove }
JAPANESE SENCHA { hand picked in spring }
ORANGE ENGLISH BREAKFAST { orange chinese keemum and black tea }
 
Download menu La Cena (pdf)
 

401 Main Street, Half Moon Bay, CA 94019 p.650.726.4444

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