APPETIZERS ’
LASCA’S GARLIC BREAD – 4.25

JUMBO SHRIMP COCKTAIL
Wild caught poached jumbo shrimp served with fresh lemon and cocktail sauce – 9.00

STUFFED CLAMS
On the half shell – 6.95

GRILLED JUMBO SHRIMP
Marinated, charcoal grilled and served with drawn butter and fresh lemon – 9.00

BROCCOLI PARMIGANA
Florets of fresh broccoli breaded and served with tomato sauce and provolone – 6.00

CRAB CAKES
Served with remoulade over baby arugula in a citrus vinaigrette – 12.00

LUMP CRAB JUMBO SHRIMP COCKTAIL
Served with three diffeent cocktail sauces and fresh lemon – 12.00

BRUSCHETTA
A cooked version of this classical flatbread – 6.00

FRIED FRESH CALAMARI
Served with fresh lemon and cocktail sauce – 7.50

GRILLED BEEF TENDERLOIN
Marinated and served with sautéed baby spinach and white beans – 12.00

LOBSTER GRILLED BEEF TENDERLOIN
Grilled beef tenderloin w/lobster tossed w/mixed baby greens & goat cheese in a lite Asian vinaigrette – 14.00

SOUP & SALAD ’
SOUP OF THE DAY
Made Fresh Daily
Bowl – 3.50 Cup – 2.95

FRENCH ONION
Topped with imported Swiss Cheese
Bowl – 3.95 Cup –3.25

ANTIPASTO NICHOLAS
Mixed greens with imported meats and cheese tossed with extra virgin olive oil, red wine vinaigrette and select garnishes – 12.00
Anchovies upon request

MIXED BABY GREENS
with gorganzola, carmelized pears and candies walnuts in a balsamic vinaigrette – 9.00
In place of a regular salad –3.50

CAESAR SALAD
Crisp romaine tossed with homemade croutons combined with classic Caesar dressing – 4.95
In place of regular salad – 2.95
With grilled chicken – 10.00
With grilled shrimp – 12.95
Anchovies upon request

SPINACH & GRILLED CHICKEN
tossed in a citrus vinaigrette with sun-dried cherries, goat cheese, croutons, walnuts and hard boiled egg – 11.00

Add Gorgonzola, Fontina, Crumbly Bleu or Feta to your salad for - .95

COMBINATIONS ’
SURF N' TURF
A 14-16 oz. Australian lobster tail along with a 12-14 oz. bone in Delmonico steak – Market Price
or 12-14oz. filet mignon – Market Price

STEAK & CRAB
Split Alaskan king crab legs with a 16-18 oz. bone in Delmonico steak– Market Price
or 12-14oz. filet mignon – Market Price

FILET MIGNON & BROILED SCALLOPS
A 12-14 oz. tenderloin with fresh sea scallops – 34.00

SEAFOOD DISHES ’
BAKED SCROD
Baked with a cracker crumb topping – 17.50

BROILED SCALLOPS
Served with fresh lemon and butter – 24.00

AUSTRALIAN LOBSTER TAIL
Split and served grilled or broiled Single or twin – Market Price

SHRIMP- SCAMPI OR MARINARA
Sauteed jumbo shrimp seasoned and served over angel hair pasta – 18.50

ALASKAN KING CRAB LEGS
Split and broiled, served with drawn butter – Market Price

BROILED SEAFOOD COMBINATION PLATTER
Combines baked scrod, scallops and jumbo shrimp – 23.00

BROILER SPECIALTIES
Meat Temperatures
Rare- room temperature with red center
Medium Rare- warm, red center
Medium- hot, pink center
Medium Well- hot, touch of pink in the center
Well- hot, no pink in center
X-Well- caramelized, hot center
NOT RESPONSIBLE FOR WELL OR X-WELL COOKED MEAT

FILET MIGNON
12-14 oz. wrapped with applewood smoked bacon, charcoal grilled and topped with sauteed mushrooms – 26.00

BONE IN DELMONICO
A 16-18oz. charcoal grilled – 25.00

CENTER CUT PORK CHOPS
Charcoal grilled, served with our own applesauce – 16.50

Add to the above entrees. sauteed peppers and mushrooms with imported marsala – 3.00

CHICKEN SPECIALTIES
CHICKEN LASCA
Skinless, boneless breast of chicken stuffed with lightly smoked ham, Swiss cheese and fresh broccoli finished with a light cream sauce – 17.00


CHICKEN AND SHRIMP DIJON
Medallions of boneless, skinless breast of chicken and jumbo shrimp sauteed with fresh mushrooms, finished in a champagne cream sauce with dijon – 20.00



VEAL SPECIALTIES
VEAL & JUMBO SHRIMP
Sauteed medallions of tender veal with jumbo shrimp and fresh mushrooms finished in a champagne cream sauce – 23.00

VEAL MARINARA
Sauteed medallions of veal finished in a plum tomato marinara sauce with fresh basil and white wine served over house made
ravioli – 23.00

VEAL MOZZARELLA
Stuffed medallions of veal with fresh basil and mozzarella sauteed with shiitake mushrooms and finished in a plum tomato marinara with white wine – 22.00

VEAL TOMATO CAPER
Sauteed medallions of tender veal finished in a tomato butter caper sauce, served over angel hair pasta with sauteed whole baby spinach – 21.00

ITALIAN ENTREES
GRAMP’S EGGPLANT PARMAGIANA
Battered and topped with plum tomato marinara sauce, then baked with provolone cheese – 14.00

PORK TENDERLOIN
Sauteed medallions of pork tenderloin with fresh shiitake mushrooms finished in a white wine brandy cream sauce with green peppercorns – 19.00

VEAL& CHICKEN SPECIALTIES
CHICKEN OR VEAL PARMIGANA
with tomato sauce and provolone cheese
Chicken – 17.00 .... Veal – 21.00

CHICKEN OR VEAL PICCATA
Sauteed with fresh mushrooms in a lemon butter and white wine sauce
Chicken – 17.00 .... Veal – 21.00

CHICKEN OR VEAL WITH ROASTED GARLIC TOMATO CREAM
Sauteed, finished in a roasted garlic plum tomato cream sauce served over penne ziti
Chicken – 18.00 .... Veal – 22.00

CHICKEN OR VEAL MARSALA
Sauteed with fresh mushrooms finished with imported marsala wine and fresh lemon – 20.00
Chicken – 18.00 .... Veal – 21.00

ENTREES ARE SERVED WITH HOUSE BREAD, FRESH GARDEN SALAD AND CHOICE OF BAKED POTATO, RICE PILAF OR PASTA (WITH THE EXCEPTION OF VEAL MARINARA, VEAL/CHICKEN WITH ROASTED GARLIC, SHRIMP SCAMPI, SHRIMP MARINARA AND VEAL TOMATO CAPER)

ADD A VEGETABLE TO YOUR ENTRÉE FOR AN ADDITIONAL CHARGE
Baby spinach, broccoli florets, sauteed cabbage, whole baby greens

PRICES SUBJECT TO CHANGE; NO SEPARATE CHECKS PLEASE

PASTA SPECIALTIES
BAKED MANICOTTI
Stuffed with ricotta cheese and baked with tomato sauce and mozzarella cheese – 13.00

BAKED LASAGNA
Served with tomato sauce – 14.00

FETTUCINI ALFREDO WITH GRILLED CHICKEN
Fettucini with fresh broccoli in an alfredo sauce and topped with grilled chicken – 18.00

CAPELLINI
Served with your choice of meatballs or sausage and tomato sauce – 12.50

CHEESE RAVIOLI
Stuffed with ricotta and served with your choice of meatballs or sausage – 14.00

ROAST CHICKEN & PASTA
Slow Roasted pulled chicken served over ziti with melted fontina cheese finished with a plum tomato marinara, fresh basil and white wine – 17.00

COMBINATION PLATTER
Lasagna, ravioli, penne ziti and capellini served with meatballs and tomato sauce – 17.00

ENTREES ARE SERVED WITH HOUSE BREAD AND FRESH GARDEN SALAD
ADD A VEGETABLE TO YOUR ENTRÉE FOR AN ADDITIONAL CHARGE
Baby spinach, broccoli florets, sauteed cabbage, whole green beans

WEEKEND SPECIALTIES

ROAST PRIME RIB
Served ‘au jus’ or lightly grilled for added flavor
Queen Cut – 24.00
King Cut – 26.00


PRIME RIB WITH ALASKAN KING CRAB LEGS
Combines our queen cut prime rib served ‘au jus’ with our Alaskan king crab legs split and served in drawn butter – Market Price

PRIME RIB AND LOBSTER TAIL
Combines our queen cut prime rib served ‘au jus’ and a 14 to 16 oz. Australian lobster served with drawn butter – Market Price

SERVED WITH HOUSE BREAD, FRESH GARDEN SALAD AND CHOICE OF BAKED POTATO, RICE PILAF OR PASTA

ADD A VEGETABLE TO YOUR ENTRÉE
Baby spinach, broccoli florets, sauteed cabbage, whole baby greens –

FRIDAY ONLY
SERVED WITH HOUSE BREAD AND FRESH GARDEN SALAD
ALL FRIED ENTREES INCLUDE FRENCH FRIES


FRIED FISH FILLET
Served with fresh lemon and tartar sauce – 15.50

COMBINATION FRIED SEAFOOD PLATTER
Combines fresh fish fillet, scallops and jumbo shrimp served with fresh lemon and tartar sauce – 19.00

JUMBO FRIED FANTAIL SHRIMP
Served with fresh lemon and tartar – 17.50

DEEP-FRIED SCALLOPS
Served with fresh lemon and tartar – 24.00

LINGUINI WITH FRESH STEAMED LITTLE NECK CLAMS
Served on a bed of linguini with your choice of red or white sauce with even more clams – 20.00

100% CHOLESTEROL FREE, LOW SODIUM BUTTER SUBSTITUTE IS AVAILABLE UPON REQUEST

DESSERTS
DESSERT SPECIAL OF THE DAY
The chef’s own creation.

COCONUT CREAM PIE
Creamy pastry cream combined with angel flake coconut in a golden brown crust with real whipped cream

CHOCOLATE CREAM PIE
Our answer to the chocolate connoisseur, the richest and creamiest blend around topped with real whipped cream and shaved chocolate.

MUD PIE
A dark chocolate crust filled with our special blend of ices, creams and liqueurs frozen and topped with hot fudge and real whipped cream.

NEW YORK STYLE CHEESE CAKE
Served with your choice of toppings or plain.

FROZEN CHOCOLATE RASPBERRY TRUFFLE TORTE
A smooth blend of chocolate and raspberry topped with real whipped cream and red raspberries.

HOT FUDGE SUNDAE
Served the old-fashioned style.

FROZEN CHOCOLATE ALMOND SOUFFLE
Our original recipe brought to you by our chefs from the White House.

HEAVENLY HASH CROQUETTE
A “divine” dessert for chocolate lovers topped with hot fudge and real whipped cream.

ALL OUR DESSERTS ARE PREPARED ON PREMISIS
WEDDING RECEPTIONS, BANQUETS, PRIVATE PARTIES, LUNCHEON AND DINNER MEETINGS ARE WELCOME IN OUR PRIVATE BANQUET ROOM. WE ALSO FEATURE SEVERAL DIFFERENT TYPES OF MENUS TO SUIT YOUR NEEDS.

SPIRITED COFFEES
IRISH COFFEE
A delicious combination of Irish Whiskey, Irish Mist and Irish Cream

MEXICAN COFFEE
Kahlua and Rum make this a warm treat

ITALIAN COFFEE
E&J Brandy along with Amaretto

COFFEE PHILLIP
French and domestic brandies with Crème de Cocoa and Galliano