Main Menu

LOLA'S BISTRO EVERY DAY MENU

STARTERS

French Onion Soup

Caramelized onion, crostini with mozzarella 6

Tempura Fried Veggies

Lightly battered and fried served with a

classic aioli 8

Fried Calamari

Your choice – served classic, fried light and

crisp or served spicy. Finished with hot

cherry peppers 10

Buffalo Tenders

Boneless chicken coated with just enough

spice, served with house made bleu

cheese dressing 8

Mussels and Chorizo

Fresh Prince Edward Island mussels steamed

with chorizo, smoked paprika,

garlicky croutons 10

Sausage Stuffed Mushrooms

Jumbo mushroom caps, overstuffed with

crumbled sausage and fresh

parmesan, baked golden brown 8

Fried Green Beans

Fresh beans, lightly breaded and fried, served

with honey ginger dip 7

SANDWICHES

All sandwiches served w/ french fried potatoes

Chicken Parmesan Grinder

Panko encrusted cutlets, house made marinara,

topped with fresh mozzarella 9.95

Cheddar Bacon Burger

Fresh charbroiled steak burger, crisp bacon,

cheddar 10.50

Classic Meatball Sub

Meatball, garlic, parmesan, marinara

and mozzarella 9.95

Veggie Oven Wrap

Grilled vegetables, topped with fontina,

finished with roasted garlic aioli 9.95

Fried Fish Sandwich

A white, flaky fillet, fried lightly and

served with tarter 9.95

Classic Turkey Club

Roasted turkey breast, stacked high, topped

with lettuce, tomato,

crisp bacon and mayo 9.95

Eva’s Chicken Sandwich

Breaded cutlet, arugula, red onion, shredded

Asiago, lemon aioli 9.95

SMALL PLATES

Add – side soup or salad 3

Rigatoni Bolognese

Rigatoni tossed in a slow simmered rage

of fresh sirloin and pork,

tomato sauce, garlic, herb, red wine 9

Fettuccine Alfredo

Fettuccine folded into a rich and creamy, heavy

parmesan garlicky sauce 10

Add – Chicken 3.5 / Shrimp 6.5

Linguine alle Vongole

Fresh baby clams sautéed in garlic and oil

or with our red mariner, served over linguine 10

Crab Cake Lily

House made lump meat can cakes, spicy

remoulade, served with french fired potatoes 9

Manicotti

Three house made crepes, stuffed with a blend

of four cheese, baked and

topped with marinara 10

SALADS

Add to any salad – Chicken 3.50 / Shrimp 6.50

Evangeline’s Salad

Fresh tomato and mozzarella, olive, artichoke

hearts, house made croutons, green beans and

reduced balsamic vinegar 9

Jake’s Salad

Mesclun greens, granny smith apples, may tag

bleu cheese crumbles, toasted

walnuts with raspberry vinaigrette 9

Lola’s Salad

Arugula fire roasted pears, roasted red onion,

crumbled goat cheese, drizzled with fresh

lemon juice and EVOO 9

ENTREES

Served with house salad and two sides

Chicken Alvina

Medallions of chicken breast topped with fresh

spinach, cream and blend of cheese,

baked to perfection 18

Chicken Piccata

Egg dipped fillets sautéed in a thick, buttery

lemon sauce with capers 18

Chicken Marsala

Medallions of chicken breast sautéed with

mushrooms, shallots, sun-dried tomato

in a marsala wine demi 18

Chicken Lola

Chicken cutlets topped with ricotta

cheese, breaded eggplant, Prosciutto Di Parma,

marinara and fresh bocconcini mozzarella,

served over linguine 18

Sea Scallop and Butternut Squash Risotto

Pan seared scallop, served over

roasted butternut tossed

with a creamy risotto 22

Baked Stuffed Shrimp

Jumbo shrimp filled with our fresh house made

seafood stuffing, drawn butter 21

Pan Roasted Atlantic Salmon

Pan roasted, topped with lemon

and wine sauce 19

Fresh Pan Seared Ahi Tuna

Rolled in sesame seeds seared and

sliced, served over a bed if honey

ginger dressed greens 20

Pappardelle Pescatore

Sautéed shrimp, scallop and clams, tossed with

fresh asparagus and tomato in a creamy, red

pepper, seafood sauce served

over pappardelle pasta 21

Penne Vodka

Penne pasta in a creamy rose sauce

with mushrooms and longhand sausage 17

Potato Gnocchi

Potato gnocchi with marinara topped with our

house made meatball 17

Pork Shank Osso Bucco

Braised pork shank with roasted root vegetable

finished with a pan jus reduction 19

Veal Scallopinie

Veal Top, pounded then sautéed with fresh

spinach, mushrooms,

finished with Asiago 21

Consumption of undercooked meat, poultry eggs or seafood may increase the risk of food borne illness. 20% gratuity is added to parties of 6 or more. A service fee of $1.50 will be added for each guest participating in BYOB option.