DINNER MENU

APPETIZERS

LOBSTER BISQUE 

CREAMY SHELLFISH SOUP – LUMP CRAB MEAT - SHERRY CREME FRAICHE

FRIED CALAMARI

SWEET ONIONS – ARTICHOKES – PARMESAN DUST – SUNDRIED TOMATO & MINT MARINARA 

PRINCE EDWARD ISLAND MUSSELS

THAI COCONUT BROTH – GINGER – CILANTRO – BELL PEPPER – GREEN CURRY - RUSTIC BREAD

SHELLFISH CEVICHE

GULF SHRIMP – SCALLOPS – LUMP CRAB

CAJUN SHRIMP & CRAB DIP

ROASTED ARTICHOKES - SWEET ONIONS - HERBS - BLENDED CHEESES

FRIED OYSTERS ROCKEFELLER

PERNOD CREAMED SPINACH – SMOKED BACON – LUMP CRAB – HOLLANDAISE

SEARED JUMBO SCALLOPS

TRUFFLED SWEET CORN PUREE  - MACQUE CHOUX – SCALLIONS

OYSTER BAR

TODAY’S FRESH SELECTION – COCKTAIL – HORSERADISH – CHAMPAGNE MIGONETTE

LAVECCHIA’S HOT TOWER

SIGNATURE CRAB CAKE – FRIED OYSTERS ROCKEFELLER – CALAMARI

LAVECCHIA’S COLD TOWER

TODAY’S OYSTERS – SHELLFISH CEVICHE – TUNA SASHIMI

GREENS

BLACKBERRY SALAD

MIXED FIELD GREENS – DRIED CRANBERRIES – RED ONION – ALMONDS – BLUEBERRY POMEGRANITE VINAIGRETTE

FENNEL & ORANGE  SALAD

MIXED FIELD GREENS – CANDIED WALNUTS – DRIED CRANBERRIES – APPLE CIDER VINAIGRETTE

LAVECCHIA’S CAESAR

HEARTS OF ROMAINE – SOURDOUGH CROUTONS – ANCHOVY FILLETS – SHAVED PARMESAN – CAESAR DRESSING

ARUGULA & FIG SALAD

APPLES – GRAPE TOMATOS – GORGONZOLA – ALMONDS – WARM BACON VINAIGRETTE

ICEBURG WEDGE

GRAPE TOMATOES – BACON – RED ONION – BLUE CHEESE - DRIED CRANBERRIES - BLUE CHEESE DRESSING

POACHED PEAR SALAD

BIBB LETTUCE – BLUE CHEESE – CANDIED WALNUTS – HONEY SHALLOT VINAIGRETTE

SIGNATURE SEAFOOD

PECAN CRUSTED GOLDEN SNAPPER

FIG RISOTTO – HARICOT VERT – TOMATO RELISH – CITRUS MEUNIERE

PAN ROASTED CHILEAN SEABASS

BACON GORGANZOLA CROQUETTE – ROASTED CORN – ASPARAGUS – CRAB BUERE BLANC

CAROLINA STYLE CRAB CAKES

BUTTERMILK WHIPPED POTATOES - HARICOT VERT - MACQUE CHOUX - CRAB BUERRE BLANC

PAN ROASTED ATLANTIC SALMON

FRIED LEEKS – BABY SPINACH – SWEET CORN, LEEK & HAM HOCK PUREE

PEPPERED YELLOWFIN TUNA

JASMINE RICE - CUCUMBER FETTUCINE – RED ONION CONFIT - SCALLIONS – WASABI CREAMA

LOBSTER CARBONARA

SMOKED BACON – SUNDRIED TOMATOES – ROASTED WILD MUSHROOMS – SHAVED PARMESEAN

CRAB STUFFED TILAPIA ROULADE 

MUSHROOM & BARLEY CASSEROLE – CRANBERRY COMPOTE – CITRUS BUERRE BLANC

LAVECCHIAS STEAKS

WE SERVE 100% NORTH AMERICAN, HIGH PLAINS GRAIN FED ANGUS BEEF FROM STOCKYARD BEEF COMPANY OF FORT COLLINS, CO.  OUR ANGUS STEAKS GRADE IN THE TOP 1/3 OF ALL CHOICE BEEF.

ADD OSCAR…9 – ADD 5OZ LOBSTER TAIL…10 – ADD GRILLED SHRIMP…7 – ADD CRAB CAKE…8

HERB MARINATED HANGER STEAK 

 GORGONZOLA WHIPPED POTATOES – APPLE COMPOTE – BALSAMIC FIG SAUCE

FILET MIGNON

BUTTERMILK WHIPPED POTATOES - ASPARAGUS – BERNAISE SAUCE

THICK CUT RIBEYE

ROASTED WILD MUSHROOMS – GRILLED RED ONIONS - RED WINE DEMI GLACE

NEW YORK STRIP

FRENCH ONION POTATO GRATIN – WILD MUSHROOM RAGOUT – RED WINE BACON JU

BONE-IN COWBOY RIBEYE

BACON GORGONZOLA CROQUETTE – AU POIVRE SAUCE

LEGENDARY LOBSTERS

LAVECCHIA’S STYLE

 STEAMED – SHELL REMOVED – BUTTERMILK WHIPPED POTATOES – ROASTED CORN - ASPARAGUS – LOBSTER BUTTER

STEAMED IN SHELL

BUTTERMILK WHIPPED POTATOES - ROASTED WILD MUSHRROMS – HARICOT VERTS - LOBSTER BUTTER

SIDES

ASPARAGUS - HARICOT VERTS - BUTTERMILK WHIPPED POTATOES 

ROASTED WILD MUSHROOMS - FIG RISOTTO  – JASMINE RICE

MUSHROOM & BARLEY CASSEROLE - FRENCH ONION POTATO GRATIN 

Executive Chef Michael Rayfield