Leonardo`s II in Lawrenceville

7 oz. grilled and drizzled with balsamic glaze, served with roasted potatoes and seasonal mixed vegetables

mussels, clams, shrimp, scallops, and calamari in either marinara, fra diavolo or garlic white wine sauce over linguine pasta

5 breaded shrimp topped with mozzarella and marinara over capellini

in a lemon caper sauce, with seasonal mixed vegetables and fried gnocchi

grilled then served with fried sweet potato gnocchi and topped in a maple sage brown butter sauce

served with seasoned steak fries in a shallot red wine butter sauce

with a side of broccoli rabe and roasted potatoes

served in a roasted garlic au jus, with sides of saffron risotto and zucchini

served in a sun-dried tomato au jus with creamy orzo and roasted carrots

breaded and fried topped with mozzarella and marinara over spaghetti

your choice of sauce (marinara, vodka, alfredo)

classic salad with a whole grain Caesar dressing, parmesan crisps, and croutons

mixed greens, cucumbers, tomatoes, olives, in a balsamic vinaigrette

chopped romaine, cucumbers, tomatoes, feta cheese, roasted red peppers, in a herb vinaigrette

fresh tomatoes and fresh mozzarella with basil leaves, finished with extra virgin olive oil and balsamic reduction

tossed with goat cheese, candied walnuts, apples, and arugula, in an apple reduction vinaigrette dressing

shaved Reggiano with fried artichokes in a lemon olive oil dressing

served with button mushrooms, sun dried tomatoes in a marsala sauce

egg battered and sautéed in a lemon butter sauce sprinkled with parsley

sautéed in a lemon white wine sauce with capers and mushrooms

topped with spinach, prosciutto, eggplant, and mozzarella, served in a tomato, white wine sauce, over fried ravioli

breaded and fried topped with mozzarella and a house made marinara

grilled and served over mixed vegetables, then drizzled with a balsamic reduction

roasted chicken legs in a tomato wine sauce with Kalamata olives, peppers, onions and herbs

served with mushrooms, sun-dried tomatoes, asparagus and mozzarella in a shallot brandy cream sauce

ask your server for daily risotto

crab, scallops, and shrimp in a spinach cream sauce

mixed mushrooms and beef au jus

filled with basil ricotta, then topped with mozzarella and a pesto cream sauce

toasted bread, topped with diced tomato and basil and onion, then finished with a balsamic reduction

served either in marinara, fra diavolo, or garlic white wine, finished with garlic toasts

served either in marinara, fra diavolo, or garlic white wine, finished with garlic toasts

served with fried pepperoncini, grilled lemon, marinara dipping sauce

double breaded, then topped in a pesto marinara sauce

jumbo crab cake over an herb aioli, then topped with a lemon fried caper arugula in a lemon vinaigrette

5 jumbo shrimp served with cocktail sauce

house made, in a pomodoro sauce topped with rosemary and fresh mozzarella

with fresh tomatoes, sun-dried tomatoes, and prosciutto

made with braised short ribs, marinara, shredded parmesan and fried basil

classic alfredo sauce, with spring peas and parmesan

layers of beef, ricotta, mozzarella and marinara sauce

in a garlic white wine sauce (can substitute mussels)

in a sun-dried tomato cream sauce

with shrimp and chopped tomatoes in a shallot brandy cream sauce

jumbo shrimp sautéed with garlic capers and lemon, served over capellini

bucatini pasta served with parmesan, black pepper, pecorino cheese

sweet or hot sausage with roasted peppers in San Marzano tomato sauce over penne pasta

breaded and fried eggplant, layered with mozzarella and marinara sauce over capellini

sautéed in olive oil

basil, garlic, pine nuts, spinach and olive oil

with prosciutto and peas

sautéed olives, fresh tomatoes and capers (anchovies optional)

mixed fresh vegetables in a light garlic olive oil sauce

fresh chopped tomatoes, tossed with garlic, basil, and olive oil, then topped with fresh mozzarella