Laporta’s
RESTAURANT
1600 DUKE STREET
ALEXANDRIA VIRGINIA 22314
703.683.6313 DINNER MENU
RESTAURANT WEEK
Three course $35.00
First course
Soup of day or starter salad:
Soup of the day
Changes daily
Caesar salad
Traditionally prepared
House salad
Greens with tomato, olive, cucumber, bleu cheese, vinaigrette
Mesclun greens with pear emulsion
Daikon radish, beet chips, shiitake mushroom, fruit dressing
Second course entree choice of:
Virginia brook trout
Fresh Virginia trout fillets rolled in French mustard and
herbed bread crumbs sautéed in olive oil and served
Over basmati white rice with a lime burre blanc
Encrusted grand banks cod
Almond and cereal grain encrusted cod fillet
Glazed with honey and Dijon mustard
Seared salmon fillet **
North Atlantic salmon rolled in sesame seeds,
Seared and served with a sundried tomato pesto
Shrimp and mushrooms en croute 23.50
Diced mushrooms in puff pastry ringed with bell pepper sauce
and three jumbo shrimp
Chicken envoltine**
Boneless chicken breast
Stuffed with feta cheese, spinach and roasted red bell pepper
Wrapped with apple wood smoked bacon
Roasted and finished with a fresh thyme reduction
Braised mushrooms and toast crisp V
Assorted mushrooms with stewed tomatoes and sautéed
spinach with toast crisps
Bourbon bar-b-que hanger steak
Sliced aged hanger steak marinated in makers mark bourbon,
grilled, bar-b-qued and served with our southern style mac and
cheese
Filet mignon (up charge $5.00)
Grilled eight ounce certified black angus centercut tenderloin
of beef on a bed of demi - glace
Seared pork schnitzel
Tenderloin medallions seared golden brown with parmesan
cheese and a garlic, lemon, butter and white wine sauce
Pasta laporta
Penne pasta with Italian sausage in a lightly spiced tomato
sauce with red and green peppers and fennel seed
Chicken fettuccine
Julienned chicken tossed in olive oil with sun-dried tomatoes,
pine nuts and parmesan cheese
Tutta mare
Jumbo shrimp and fresh clams, sautéed with a white wine
butter over a nest of linguine with crushed red pepper
Salmon fettuccine
Fresh salmon over fettuccini noodles with a dill infused cream
Wild mushroom pasta V
Shiitake and button mushrooms tossed in olive oil
With pimento and spinach over penne
Cheese ravioli V
Reggiano and ricotta ravioli, button and oyster mushrooms
over a bed of marinara topped with folded sweet basil
Third course dessert choice of:
Margaret bakes every day, so these are just a few of the
available selections!
Warm apple cobbler
Passed down through generations of Laporta’s, this recipe is
on the top of our list! Prepared with fresh Granny Smith
apples and served warm.
Chocolate godiva mousse cake
Chocolate cake soaked in Godiva liqueur with alternating
layers of milk chocolate mousse,
piped with our homemade whipped cream
Lemon tart**
Individual pie shell filled with our hand-stirred lemon curd,
topped our homemade whipped cream and fresh fruit
Big m cheesecake
Our twin-layered cheesecake of vanilla cream cheese and
sweet sour cream, topped with our raspberry coulis
Tiramisu
Ladyfingers drenched with espresso and Kahlua,
layered with sweet mascarpone cheese and
dusted with bittersweet cocoa
Strawberry fleurette**
Fresh strawberries covered in our homemade whipped cream,
nested in a French puffed pastry
over a mirror of our caramel sauce
Award-winning carrot cake
Not your traditional carrot cake!
A rich, dense cake featuring walnuts served in two thin slices
finished with a buttermilk and syrup glaze
**Prepared gluten-free or dairy-free upon request
V denotes vegetarian option