page head

Our Food


When it comes to combining business and pleasure, a power lunch has never had a finer setting: Lattanzi’s Italian Restaurant—– – intimate and private, with outstanding food to seal the deal. Lattanzi’s fine wine list complements any dish you care to select. Look around… within five tables you’ll not only see others firming important decisions over our light, energizing cuisine, but a wide spectrum of urban sophisticates, all breaking up a busy day with a relaxing meal. Join us for luncheon, and don’t be surprised if it gives you a new perspective on your day’s activities.

Antipasto Di Vegetalii

Seasonal mixed grilled vegetables.

Mozzarella e pomodoro

Homemade mozzarella, tomato, and onions with extra virgin olive oil and basil.

Carciofi alla Giudia

Our signature dish of artichokes cooked jewish style; sautéed with garlic and olive oil.

Insalata di Rucola, Pere, e Parmigiano

Fresh arugula with diced pears and shaved parmesan cheese.

Insalata Mista

Mixed greens with endive and radicchio in a house vinaigrette dressing.

Rucola con Gamberetti

Arugula salad with baby shrimp in a vinaigrette dressing.

Carpaccio di Tonno

Sushi-grade, thinly sliced cured tuna with capers, onions, extra virgin olive oil, and lemon served with arugula salad.

Carpaccio di Manzo

Thinly sliced cured beef with arugula and shaved parmesan cheese.

Soup of the Day

Ask your server

Capellini Primavera

Fine spaghetti with fresh vegetables in a light garlic butter sauce.

Bucatini all’ Amatriciana

Thick spaghetti with onions and smoked bacon in a tomato base.

Fettuccine al Ragu

Homemade fettuccine with ground beef in a fresh tomato sauce.

Linguine Alla Vongole

Linguine and white clams with garlic and olive oil.

Tortelloni al Pomodoro

Homemade large tortellini filled with veal and chicken in a tomato sauce.

Ravioli con Funghi Porcini

Homemade ravioli filled with wild porcini mushrooms in a mushroom reduction.

Rotolo di Spinaci e Ricotta

Homemade rolled pasta filled with ricotta cheese and spinach topped with mozzarella and tomato sauce.

Half Order of Pasta
Risotto ai Frutti di Mare

(Risotto with seafood and shellfish in a light tomato sauce. )

Risotto All’Ortolana

(Risotto with fresh green vegetables in olive oil. )

Calamari fritti, grigliati, o in guazzetto
Scampi angela

Grilled shrimp with garlic, white wine, and mushrooms.

Salmone al FInocchio

Grilled​ filet of salmon with fresh fennel in lemon and olive oil.

Orata Marechiaro

Filet of mediterranean sea bream sauteed in extra virgin olive oil, garlic, white wine, and a light tomato sauce.

Branzino Oreganata

Mediterranean sea bass baked in olive oil, garlic, bread crumbs, capers, and white wine.

Pesce Spada

Grilled​ swordfish marinated with fresh herbs.

Costolette di Agnello

Grilled lamb chops with garlic and rosemary.

Vitello ai Funghi

Grilled veal chop with fresh mushrooms, rosemary, and garlic in a red wine reduction.

Filetto di Manzo

Prime black angus filet mignon grilled with mushrooms in a red wine reduction.

Grigliata Mista di Carne

Mixed grill of lamb, chicken, and veal with rosemary, garlic, and mushrooms in a red wine reduction.

Scaloppine Di Vitello al Marsala, Piccata, o Pizzaiola

Veal scaloppine sauteed in marsala, piccata, or pizzaiola sauce.

Scaloppine di pollo al marsala, piccata, o Pizzaiola

Chicken scaloppine sautéed in marsala, piccata, or pizzaiola sauce

Pollo Milanese

Chicken breast pounded thin, breaded, fried, and topped with salad, diced mozzarella, and chopped tomatoes.

Pollo Capriccioso

Boneless chunks of chicken with peppers, onions, and oregano in a tomato sauce.

Pollo Paillard

Boneless breast of chicken pounded thin, grilled, and served with mixed green salad.

Pollo Lattanzi

Half chicken roasted with rosemary and garlic.


Steamed or sauteed in garlic and olive oil

Broccoli Rabe
String Beans
Brussel Sprouts