Lana Restaurant and Bar :

Soup

Mushroom

Creamy Wild Mushroom Soup 4.00/5.50

 

Minestrone

Vegetable and White Bean Soup with Orzo 4.00/5.50

 

Du Jour

 

Salads

Pear and Gorgonzola

Red Wine Poached Pears, Gorgonzola, Toasted Walnuts, Mixed Field Greens 8.50

 

Arugula Salad

Arugula, Toasted Pistachios, Melon, Prosciutto, Goat Cheese, Port Vinaigrette 9.50

 

Village Salad

Tomatoes, Cucumbers, Olives, Artichoke Hearts, Feta Cheese, Grilled Flat Bread 9.50

 

Appetizers

Pommes Frittes

Hand Cut Fries 3.50

 

Cheese Plate

Chef's Selection 14.00

 

Olives

Little Bowl of Marinated Olives 4.50

 

Calamari

Fried Calamari, Green Goddess Aioli 9.50

 

Fritto Misto

Shrimp, Zucchini, Squash, Fennel, Roasted Pepper Vinaigrette 11.00

 

Pate

House-Made Country Style Pate, Onion Marmalade, Petite Salad, Dijon Mustard 11.50

 

Lamb Spanakopita

Ground Lamb, Spinach, Goat and Feta Cheese, Wrapped in Phyllo, Tzatziki, Tomato - Mint Relish 9.50

 

Shrimp Cassoulet

Sautéed Local Shrimp, White Beans, Chorizo Sausage, Tomatoes, Herb Broth 11.00

 

Scallops

Seared Scallops, Sea Island Red Peas, Carrot Puree, Ginger Gastrique 11.00

 

Antipasto (for two)

Selection of Assorted Meats, Cheese and Salads 15.50

 

Mussels

Spicy Tomato Broth Pancetta 12.50

Roasted Garlic, Parsley, White Wine 12.50

 

Pasta and Rice

Cavotappi Primavera

Zucchini, Squash, Peas, Broccoli, Light Tomato Sauce, Cavotappi Pasta 11.00/13.50

 

Gnocchi Zucca

Butternut Squash, Roasted Chicken, Golden Raisins, Toasted Pine Nuts, Pearl Onions, House Made Gnocchi 12.50/15.00

 

Pappardelle Abruzzese

Ground Lamb, Spicy Tomato Sauce, Pappardelle Pasta 12.50/15.00

 

Gnocchi ai Funghi

Wild Mushrooms, Pancetta, Roasted Garlic, Sage, Light Porcini Cream, House Made Gnocchi 13.00/15.50

 

Frutti Di Mare

Shrimp, Scallops, Mussels, Fennel Basil Broth, Penne Pasta 15.50/18.00

 

Risotto

Daily

 

Entrées

Vegetable Plate

Chef's Selection 16.50

 

Chicken

Pan Roasted Basque-Style Chicken, Olive Oil, Prosciutto, Peppers, Tomato, Potato Croquettes 16.50

 

Duck

Seared Duck Breast, Leg Confit, Root Vegetable "Cassoulet", Port Wine Sauce 22.00

 

Beef

Grilled Rib-eye, Herb Butter, Arugula Salad, Pommes Frittes 24.00

 

Red Snapper

Crispy Roasted Red Snapper, Sea Island Red Peas, Roasted Root Vegetable, Butternut Squash Broth 23.00

 

Executive Chef: John Ondo

 

 

 

 

 

 

$2 Additional charge for splitting of items :: 18% Gratuity will be added for parties of six or more