La Casa Ristorante

La Casa Ristorante
Londonlicious Summer 2026

Two-Course Experience | $55
Choice of one Appetizer, Flatbread, Soup or Salad, followed by your choice of Pizza, Pasta or Entrée.

Three-Course Experience | $65
Choice of one Appetizer, Flatbread, Soup or Salad, followed by your choice of Pizza, Pasta or Entrée, and Dessert.

 

ANTIPASTI & FLATBREADS

Shrimp Satay alla Casa
Chargrilled shrimp glazed with a special sweet and spicy house made marinade.

Jollof Arancini
Golden Arborio rice croquettes infused with West African spices, filled with smoked mozzarella and served with roasted tomato basil aioli.

Caprese al Forno
Stone-baked flatbread layered with basil pesto, roma tomatoes, buffalo mozzarella, fresh basil, aged balsamic reduction and shaved Parmigiano Reggiano.

Toscana Flatbread
Whipped ricotta, basil pesto, roasted garlic, sweet peppers, kalamata olives, grape tomatoes and shaved Parmigiano Reggiano on crisp artisan flatbread.

SOUPS & SALADS

Chef’s Seasonal Soup
Prepared fresh daily using the finest locally sourced seasonal ingredients. Please ask your server about today’s selection.

Summer Peach & Prosciutto Salad
Mixed greens with grilled Ontario peaches, creamy goat cheese, crispy prosciutto, candied pecans and honey-balsamic vinaigrette.

PIZZA

Spicy Chicken Pizza
San Marzano tomato sauce, mozzarella fior di latte, grilled chicken, roasted sweet peppers, caramelized onions, basil and Calabrian chili oil.

Prosciutto e Pesche
San Marzano tomato sauce, mozzarella fior di latte, prosciutto di Parma, grilled Ontario peaches, buffalo mozzarella, fresh arugula and aged balsamic honey glaze.

PASTA

Fettuccine Verde
House-made fettuccine tossed in vibrant Genovese basil pesto with blistered grape tomatoes, roasted asparagus, baby spinach, sweet peas, buffalo mozzarella and toasted almonds.

Seafood Ravioli
House-made ravioli filled with shrimp, lobster, crab and fresh fish, finished in a silky coconut-parmesan cream with blistered grape tomatoes and herbs.

Chicken Carbonara
House-made fettuccine with chicken breast, pancetta, caramelized onions, cracked black pepper, Parmigiano Reggiano and a velvety carbonara sauce.

ENTRÉES

Wild Mushroom Risotto
Creamy risotto with roasted wild mushrooms, Parmigiano Reggiano, white truffle oil.

Pan-Seared Sea Bass
Pan-seared sea bass finished with lemon, garlic, blistered grape tomatoes, fresh herbs and white wine, served over fragrant jasmine rice.

Maple & Herb Atlantic Salmon
Pan-seared and oven-roasted Atlantic salmon finished with maple beurre noisette, served alongside herb-roasted potatoes, grilled asparagus and citrus beurre blanc.

Chicken Supreme
Pan-seared airline chicken breast served with roasted garlic potato purée, grilled broccoli, heirloom carrots and white wine chicken jus.

Grilled Lamb Chops
Chargrilled Ontario lamb chops served with lemon-saffron herb rice, grilled sweet peppers, candied heirloom carrots, mint chimichurri and natural lamb jus.

DESSERTS

Mango–Coconut Panna Cotta
Silky vanilla panna cotta infused with coconut, finished with fresh mango compote, toasted coconut and seasonal berries.

Summer Berry Fraisier
Delicate sponge layered with vanilla crème mousseline, fresh seasonal berries and a light berry glaze.

Proudly Supporting Local
Microgreens, pea shoots and edible pea tendrils are proudly sourced from Field & Root Microgreens. Fresh seasonal produce is sourced locally whenever possible through Covent Garden Market, John’s Fruits & Vegetables, and Heeman’s.