Ludal's Italian Restaurant

Sage brown butter, drizzled with aged balsamic vinegar

Sweet potato & walnut ravioli in a sautéed of white beans, garlic, and tomatoes

Sautéed with garlic, olive oil, touch Pomodoro sauce, and finished with grilled sausage

Mixed dressing with diced peppers and celery in a lemon vinaigrette over Arugula

Roasted red peppers, bacon, lemon, white wine, garlic butter & fresh parsley

Stuffed with ricotta cheese & finished with Pomodoro sauce

With marinara sauce or Napolitano style with hot cherry peppers

Topped with Pomodoro sauce and basil

Meatballs with marinara and served over iceberg lettuce with lemon & EVOO

Baked with spinach, Crab meat, Parmesan bread crumbs, herb butter

Sautéed escarole, beans, and toasted bread topped with parmesan cheese

Marinara, Mozzarella cheese, arugula, and shredded parmigiana cheese

Over Manchego cheese risotto topped with fresh corn truffle cream

Orzo mac & cheese with bacon chunks

served with our own cocktail sauce

with fresh mozzarella & wrapped in smoked bacon served with pesto cream

Miso dressing, lime zest, avocado, smocked paprika Dijon and EVOO

Vanilla and chocolate ice cream truffle with a nut and cherry center covered in a chocolate shell

Individual chocolate cake served warm with coffee oreo ice cream

Verona chocolate mousse with candied walnuts and whipped cream

Creamed custard, topped with a caramelized candy finish

White Chocolate, chocolate bread pudding warmed topped with vanilla ice cream and whipped cream

Cream pudding served with strawberry compote

Blend of ricotta and cream cheese with a hint of vanilla served with pear compote

Lemon

Layered mascarpone cheese, Kahlua soaked lady finger cookies with a creamy finish

Encrusted with peppercorn in a Jack Daniels sauce, truffle parmesan french fries

Topped with Gorgonzola cheese, and finished with red wine reduction. Served with Yukon Gold potato puree

in a vegetable ragu and red wine reduction served with mascarpone risotto

Veal, chicken, and shrimp served over lobster infused risotto and black rice with asparagus, peas and corn

Chicken cutlet topped with melted mozzarella in a Pomodoro sauce over linguine

Sautéed with hot cherry peppers, mushroom, onions, red bell peppers, and fried potatoes in a wine sauce and a touch of marinara

Over sautéed greens, finished with smoked tomato aioli. Served with lobster infused risotto and corn

Roasted & topped with fig, crispy soppressata, red wine glaze. Finished with toasted almonds and gorgonzola. Served with roasted potatoes

Blackened, with fresh tomatoes, little neck clams, Gorgonzola. Served over spinach

Mussels, clams, calamari, shrimp & scallops. Pomodoro truffle sauce, touch of cream

Stuffed with ham, soppressata, & Fontina cheese finished with a brandy mushroom sauce and sweet potato fries

Topped with artichoke and crabmeat stuffing, EVOO breadcrumbs and a citrus beurre blanc. Served with mashed potatoes

Topped with prosciutto, eggplant rollatini, pignoli nuts and provolone in a brandy cream sauce. Served with mashed potatoes

Topped with prosciutto, spinach, fresh mozzarella, scallions in a Marsala wine sauce. served over roasted potatoes

Badda Bing's italian Sausage, peas, ricotta, fresh mozzarella, and garlic bread crumbs

Calabrian chillies, white beans, over ricotta cavatelli

Hearty meat ragu of pork and braised veal with Grana Padano cheese

Can be added to all pastas

Pistachio pesto, fava beans, and Pecorino Toscano

Tossed in a brandy lobster sauce with a touch of cream and tomatoes. Served over Pappardelle pasta

In a lobster reduction with roasted tomato and fresh spinach finished with mushrooms and truffle creme fraiche

Served over Rigate in a homemade marinara and basil sauce peas, ricotta, fresh mozzarella, and garlic bread crumbs

Chicken cutlet, fresh burrata and hot honey drizzle

Pesto cream sauce sun dried tomatoes

Sautéed in a garlic, olive oil, and white wine. Red or white over linguini

Mussels, clams, calamari, salmon, shrimp & scallops in a red or white sauce over linguini

Sliced apples in a Dijon mustard vinaigrette with Gorgonzola cheese

Chopped Romaine hearts, rustic croutons, shredded parm, and Caesar dressing

Tossed with dried cranberries, Gorgonzola cheese, walnuts and balsamic vinegar

Hot cherry peppers, pasta, vegetable stock

Ditalini pasta, sauteed pancetta, pepperoni and white beans in chicken stock

Clams, shrimp, scallops, potatoes, bacon and fresh corn