Main Menu

LOLA'S BISTRO EVERY DAY MENU

STARTERS

French Onion Soup

Caramelized onion, crostini with mozzarella 6.50

Tempura Fried Veggies

Lightly battered and fried served with a classic aioli 9

Fried Calamari

Your choice – served classic, fried light and

crisp or served spicy. Finished with hot

cherry peppers 11

Buffalo Tenders

Boneless chicken coated with just enough

spice, served with house made bleu

cheese dressing 9

Mussels and Chorizo

Fresh Prince Edward Island mussels steamed

with chorizo, smoked paprika,

garlicky croutons 11.50

Sausage Stuffed Mushrooms

Jumbo mushroom caps, overstuffed with

crumbled sausage and fresh

parmesan, baked golden brown 8.50

Fried Green Beans

Fresh beans, lightly breaded and fried, served

with honey ginger dip 7.50

SANDWICHES

All sandwiches served w/ french fried potatoes

Chicken Parmesan Grinder

Panko encrusted cutlets, house made marinara,

topped with fresh mozzarella 10.50

Cheddar Bacon Burger

Fresh charbroiled steak burger, crisp bacon,

cheddar 11.75

Classic Meatball Sub

Meatball, garlic, parmesan, marinara

and mozzarella 10.50

Veggie Oven Wrap

Grilled vegetables, topped with fontina,

finished with roasted garlic aioli 10.50

Fried Fish Sandwich

A white, flaky fillet, fried lightly and

served with tarter 10.50

Classic Turkey Club

Roasted turkey breast, stacked high, topped

with lettuce, tomato,

crisp bacon and mayo 10.50

Eva’s Chicken Sandwich

Breaded cutlet, arugula, red onion, shredded

Asiago, lemon aioli 10.50

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 12

Fettuccine Alfredo

Fettuccine folded into a rich and creamy, heavy

parmesan garlicky sauce 12

Add – Chicken 3.95 / Shrimp 6.95

Linguine alle Vongole

Fresh baby clams sautéed in garlic and oil

or with our red marinara, served over linguine 12

Crab Cake Lily

House made lump meat can cakes, spicy

remoulade, served with french fired potatoes 12

Manicotti

Three house made crepes, stuffed with a blend

of four cheese, baked and topped with marinara 12

SALADS

Add to any salad – Chicken 3.95 / Shrimp 6.95

Evangeline’s Salad

Fresh tomato and mozzarella, olive, artichoke

hearts, house made croutons, green beans and

reduced balsamic vinegar 9.50

Jake’s Salad

Mesclun greens, granny smith apples, may tag

bleu cheese crumbles, toasted

walnuts with raspberry vinaigrette 9.50

Lola’s Salad

Arugula fire roasted pears, roasted red onion,

crumbled goat cheese, drizzled with fresh

lemon juice and EVOO 9.50

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 18.50

Chicken Piccata

Egg dipped fillets sautéed in a thick, buttery

lemon sauce with capers 18.50

Chicken Marsala

Medallions of chicken breast sautéed with

mushrooms, shallots, sun-dried tomato

in a marsala wine demi 18.50

Chicken Lola

Chicken cutlets topped with ricotta

cheese, breaded eggplant, Prosciutto Di Parma,

marinara and fresh bocconcini mozzarella,

served over linguine 19

Sea Scallop and Butternut Squash Risotto

Pan seared scallop, served over

roasted butternut tossed

with a creamy risotto 23.95

Baked Stuffed Shrimp

Jumbo shrimp filled with our fresh house made

seafood stuffing, drawn butter 23.95

Pan Roasted Atlantic Salmon

Pan roasted, topped with lemon

and wine sauce 21

Fresh Pan Seared Ahi Tuna

Rolled in sesame seeds seared and

sliced, served over a bed if honey

ginger dressed greens 21.50

Pappardelle Pescatore

Sautéed shrimp, scallop and clams, tossed with

fresh asparagus and tomato in a creamy, red

pepper, seafood sauce served

over pappardelle pasta 22

Penne Vodka

Penne pasta in a creamy rose sauce

with mushrooms and longhand sausage 19

Potato Gnocchi

Potato gnocchi with marinara topped with our

house made meatball 19

Pork Shank Osso Bucco

Braised pork shank with roasted root vegetable

finished with a pan jus reduction 20

Veal Scallopinie

Veal Top, pounded then sautéed with fresh

spinach, mushrooms,

finished with Asiago 22

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.