Contemporary, farm-to-table Italian fare & cocktails in a converted farmhouse with sleek decor.
4.4 – 232 reviews $$$ • Italian restaurant
Menu
| Main Menu | |
| Primi | |
| Gamberi Zafferano Sautéed Ecuadorian shrimp over roasted fall vegetables and finished with a light saffron sauce |
$17.00 |
| Cozze a Vapore Steamed mussels in a spicy saffron-tomato broth with fennel & garlic, accompanied with crispy fries |
$15.00 |
| Antipasti Abruzzese (For Two) Antipasto consisting of Prosciutto di Parma, soppressata, bresaola, buffalo mozzarella, roasted peppers, warm marinated olives and spicy zucchini salad |
$28.00 |
| Zuppe di Ortolano Purée of white bean soup with penette pasta and escarole topped with Parmigiano Reggiano and toasted pignoli nuts |
$14.00 |
| Burrata Caprese Fall salad with burrata, fiorelle pear, avocado and tomato finished with toasted pignoli |
$14.00 |
| Verde Baby romaine and escarole salad with a Caesar style dressing topped with an abundance of grated Parmigiano Reggiano and roasted hazelnuts |
$14.00 |
| Rosso Bianco Roasted beet salad with radicchio, and goat cheese with an aged balsamic & fresh blood orange vinaigrette finished with toasted pistachios |
$14.00 |
| Polpette Lamb, beef and pork meatballs with herbed ricotta and toasted crostini |
$15.00 |
| Risotto ai Funghi Risotto with 5 mushrooms porcini, oyster, shitaki, portobello, champignon |
$16.00 |
| Risotto con Mais Risotto with a corn puree, preserved black truffles and crispy pancetta |
$18.00 |
| Raviolo Uovo Soft egg yolk raviolo filled with spinach and ricotta topped with truffle butter and preserved black truffles |
$18.00 |
| Mezza | |
| Porcini Ravioli Ravioli filled with porcini mushrooms in a black truffle cream sauce |
$30.00 |
| Borsetta Purses “Cacio Pepe” style filled with black pepper and pecorino in a brown butter sauce with toasted hazelnuts |
$28.00 |
| Tagliatelle Tagliatelle in a “boscaiola” sauce with prosciutto, mushrooms and sundried tomatoes in a light cream sauce topped with toasted pistachios |
$28.00 |
| Pappardella Pappardelle in a traditional “Bolognese” sauce topped with mascarpone cream cheese |
$28.00 |
| Capellini Capellini in “Arrabbiata” sauce with olives, capers, anchovies and shitaki mushrooms in a very spice tomato sauce |
$28.00 |
| Rigatoni Rigatoni “alla Vodka” in a tomato cream sauce with vodka, and chili pepper |
$28.00 |
| Bucatini Bucatini “Amatriciana” with guanciale, onions and frigatelle peppers in a fresh tomato sauce |
$28.00 |
| Spaghetti Spaghetti “Alici E Pulpo” Sicilian style sauce of anchovies, octopus, pignoli and blonde raisins in a spicy garlic and olive oil sauce |
$28.00 |
| Salmone Oven roasted Faroe Island salmon in a sherry-mustard sauce topped with crispy leeks |
$32.00 |
| Gamberi Ecuadorian shrimp “Fra Diavolo ” in a spicy tomato sauce over squid ink pasta |
$34.00 |
| Dentice Filet of red snapper crusted with ciabatta bread crumbs, capers, white wine and garlic sauce over escarole |
$34.00 |
| Sogliola Filet of sole dusted with fennel pollen over caponata in and olive, fennel and tomato broth |
$34.00 |
| Capricossa Rib pork chop pounded thin and breaded Milanese style topped with arugula, buffalo mozzarella and tomato salad |
$38.00 |
| Murphy Tender pieces of boneless chicken sautéed with potatoes, mushrooms and peppers in a garlic-lemon wine sauce |
$27.00 |
| Maiale Oven roasted rib pork chop with a mascarpone, vodka and chive sauce over crispy potatoes |
$38.00 |
| Bistecca 14 oz prime NY strip steak served with crispy Italian style potato & onions, side dolce gorgonzola sauce |
$45.00 |
| Toscana Parmigiano crusted veal scallopini in a brandy, garlic and sage reduction topped with ridicchio, argula & proscuitto di parma |
$34.00 |
| Sorrentino Veal scallopini sautéed and topped with prosciutto, eggplant, tomato and fontina in a light madeira wine sauce |
$34.00 |
| Mother’s Day Menu | |
| Antipasto | |
| Buffalo Mozzarella roasted peppers |
|
| Prosciutto di Parma | |
| Roasted Butternut and Ricotta Crostini | |
| Primi | |
| Cozze a Vapore Steamed mussels in a spicy saffron-tomato broth with fennel & garlic, accompanied with crispy fries |
|
| Zuppe di Ortolano Purée of white bean soup with penette pasta and escarole topped with Parmigiano Reggiano, toasted pignoli nuts and extra virgin olive oil |
|
| Verde Baby romaine and escarole salad with a Caesar style dressing topped with an abundance of grated Parmigiano Reggiano and roasted hazelnuts |
|
| Polpette Lamb, beef and pork meatballs with herbed ricotta and toasted crostini |
|
| Risotto ai Funghi Risotto with 5 mushrooms porcini, oyster, shitaki, portobello, champignon |
|
| Porcini Ravioli Ravioli filled with porcini mushrooms in a black truffle cream sauce |
|
| Pappardella Pappardelle in a traditional “Bolognese” sauce topped with mascarpone cream cheese |
|
| Mezza | |
| Gamberi Ecuadorian shrimp “Fra Diavolo ” in a spicy tomato sauce over squid ink pasta |
|
| Dentice Filet of red snapper crusted with ciabatta bread crumbs, capers, white wine and garlic sauce over escarole |
|
| Sogliola Filet of sole dusted with fennel pollen over caponata in an olive, fennel and tomato broth |
|
| Capricossa Rib pork chop pounded thin and breaded Milanese style topped with arugula, buffalo mozzarella and tomato salad |
|
| Murphy Tender pieces of boneless chicken sautéed with potatoes, mushrooms and peppers in a garlic-lemon wine sauce |
|
| Toscana $15 Supp; Parmigiano crusted veal scallopini in a brandy, garlic and sage reduction topped with radicchio, arugula & prosciuttodi parma |
|
| Sorrentino Veal scallopini sautéed and topped with prosciutto, eggplant, tomato and fontina in a light madeira wine sauce |
|
| Dolce | |
| Chefs Combination of Desserts | |
| Dinner Menu | |
| Primi | |
| Gamberi Zafferano Sautéed Ecuadorian shrimp over roasted fall vegetables and finished with a light saffron sauce |
$17.00 |
| Cozze a Vapore Steamed mussels in a spicy saffron-tomato broth with fennel & garlic, accompanied with crispy fries |
$15.00 |
| Antipasti Abruzzese (For Two) Antipasto consisting of Prosciutto di Parma, soppressata, bresaola, buffalo mozzarella, roasted peppers, warm marinated olives and spicy zucchini salad |
$28.00 |
| Zuppe di Ortolano Purée of white bean soup with penette pasta and escarole topped with Parmigiano Reggiano and toasted pignoli nuts |
$14.00 |
| Burrata Caprese Fall salad with burrata, fiorelle pear, avocado and tomato finished with toasted pignoli |
$14.00 |
| Verde Baby romaine and escarole salad with a Caesar style dressing topped with an abundance of grated Parmigiano Reggiano and roasted hazelnuts |
$14.00 |
| Rosso Bianco Roasted beet salad with radicchio, and goat cheese with an aged balsamic & fresh blood orange vinaigrette finished with toasted pistachios |
$14.00 |
| Polpette Lamb, beef and pork meatballs with herbed ricotta and toasted crostini |
$15.00 |
| Risotto ai Funghi Risotto with 5 mushrooms porcini, oyster, shitaki, portobello, champignon |
$16.00 |
| Risotto con Mais Risotto with a corn puree, preserved black truffles and crispy pancetta |
$18.00 |
| Raviolo Uovo Soft egg yolk raviolo filled with spinach and ricotta topped with truffle butter and preserved black truffles |
$18.00 |
| Mezza | |
| Porcini Ravioli Ravioli filled with porcini mushrooms in a black truffle cream sauce |
$30.00 |
| Borsetta Purses “Cacio Pepe” style filled with black pepper and pecorino in a brown butter sauce with toasted hazelnuts |
$28.00 |
| Tagliatelle Tagliatelle in a “boscaiola” sauce with prosciutto, mushrooms and sundried tomatoes in a light cream sauce topped with toasted pistachios |
$28.00 |
| Pappardella Pappardelle in a traditional “Bolognese” sauce topped with mascarpone cream cheese |
$28.00 |
| Capellini Capellini in “Arrabbiata” sauce with olives, capers, anchovies and shitaki mushrooms in a very spice tomato sauce |
$28.00 |
| Rigatoni Rigatoni “alla Vodka” in a tomato cream sauce with vodka, and chili pepper |
$28.00 |
| Bucatini Bucatini “Amatriciana” with guanciale, onions and frigatelle peppers in a fresh tomato sauce |
$28.00 |
| Spaghetti Spaghetti “Alici E Pulpo” Sicilian style sauce of anchovies, octopus, pignoli and blonde raisins in a spicy garlic and olive oil sauce |
$28.00 |
| Salmone Oven roasted Faroe Island salmon in a sherry-mustard sauce topped with crispy leeks |
$32.00 |
| Gamberi Ecuadorian shrimp “Fra Diavolo ” in a spicy tomato sauce over squid ink pasta |
$34.00 |
| Dentice Filet of red snapper crusted with ciabatta bread crumbs, capers, white wine and garlic sauce over escarole |
$34.00 |
| Sogliola Filet of sole dusted with fennel pollen over caponata in and olive, fennel and tomato broth |
$34.00 |
| Capricossa Rib pork chop pounded thin and breaded Milanese style topped with arugula, buffalo mozzarella and tomato salad |
$38.00 |
| Murphy Tender pieces of boneless chicken sautéed with potatoes, mushrooms and peppers in a garlic-lemon wine sauce |
$27.00 |
| Maiale Oven roasted rib pork chop with a mascarpone, vodka and chive sauce over crispy potatoes |
$38.00 |
| Bistecca 14 oz prime NY strip steak served with crispy Italian style potato & onions, side dolce gorgonzola sauce |
$45.00 |
| Toscana Parmigiano crusted veal scallopini in a brandy, garlic and sage reduction topped with ridicchio, argula & proscuitto di parma |
$34.00 |
| Sorrentino Veal scallopini sautéed and topped with prosciutto, eggplant, tomato and fontina in a light madeira wine sauce |
$34.00 |
| Christmas Eve Menu | |
| Antipasto | |
| Buffalo Mozzarella roasted peppers, Prosciutto di Parma, Roasted Butternut and Ricotta Crostini |
|
| Primi | |
| Cozze a Vapore Steamed mussels in a spicy saffron-tomato broth with fennel & garlic, accompanied with crispy fries |
|
| Zuppe di Ortolano Purée of white bean soup with penette pasta and escarole topped with Parmigiano Reggiano an extra virgin olive oil and pignoli nuts |
|
| Verde Baby romaine and escarole salad with a Caesar style dressing topped with an abundance of grated Parmigiano Reggiano and roasted hazelnuts |
|
| Rosso Bianco Roasted beet salad with radicchio and goat cheese with an aged balsamic & fresh blood orange vinaigrette |
|
| Polpette Lamb, beef and pork meatballs with herbed ricotta and toasted crostini |
|
| Risotto ai Funghi Risotto with 5 mushrooms porcini, oyster, shitaki, portobello, champignon |
|
| Porcini Ravioli Ravioli filled with porcini mushrooms in a black truffle cream sauce |
|
| Pappardella Pappardelle in a traditional “Bolognese” sauce topped with mascarpone cream cheese |
|
| Rigatoni Rigatoni “alla Vodka” in a tomato cream sauce with vodka, and chili pepper |
|
| Mezza | |
| Gamberi Ecuadorian shrimp “Fra Diavolo” in a spicy tomato sauce over squid ink pasta |
|
| Dentice Filet of red snapper crusted with ciabatta bread crumbs, capers, white wine and garlic sauce over escarole |
|
| Sogliola Filet of sole dusted with fennel pollen over caponata in and olive, fennel and tomato broth |
|
| Capricossa Rib pork chop pounded thin and breaded Milanese style topped with arugula, buffalo mozzarella and tomato salad |
|
| Murphy Tender pieces of boneless chicken sautéed with potatoes, mushrooms and peppers in a garlic-lemon wine sauce |
|
| Maiale Oven roasted rib pork chop with a mascarpone, vodka and chive sauce over crispy potatoes |
|
| Bistecca 14 oz prime NY strip steak served with crispy Italian style potato & onions, side dolce gorgonzola sauce; $15 Supp |
|
| Sorrentino Veal scallopini sautéed and topped with prosciutto, eggplant, tomato and fontina in a light madeira wine sauce |
|
| Dolce | |
| Chefs Combination of Desserts | |
| Lunch Menu | |
| Primi | |
| Antipasti Buffalo Mozzarella, Roasted Peppers and Prosciutto Di Parma finished with extra virgin olive oil and aged balsamic vinegar |
$11.00 |
| Polpette Lamb, beef and pork meatballs with herbed ricotta and toasted crostini |
$15.00 |
| Verde Baby romaine and escarole salad with a Caesar style dressing topped with an abundance of grated Parmigiano Reggiano and roasted hazelnuts |
$10.00 |
| Zuppe di Ortolano Puree of white bean soup with penette pasta andn escarole topped with Parmigiano Reggiano and toasted pignoli nuts |
$9.00 |
| Cozze a Vapore Steamed mussels in a spicy saffron-tomato broth with fennel & garlic, accompanied with crispy fries |
$13.00 |
| Mezza | |
| Porcini Ravioli Ravioli filled with porcini mushrooms in a black truffle cream sauce |
$22.00 |
| Rigatoni Rigatoni “alla Vodka” in a tomato cream sauce with vodka and chilli pepper |
$21.00 |
| Raviolo Uovo Soft egg yolk ravioli filled with spinach and ricotta topped with truffle butter and preserved black truffles |
$18.00 |
| Pappardella Pappardelle in a traditional “Bolognese” sauce topped with mascarpone cream cheese |
$21.00 |
| Sogliola Filet of sole dusted with fennel pollen over caponata in an olive, fennel and tomato broth |
$23.00 |
| Salmone Oven roasted Faroe Island salmon in a sherry mustard sauce topped with crispy leeks |
$23.00 |
| Capricossa Rib pork chop pounded thin and breaded Milanese style topped with arugula, buffalo mozzarella and tomato salad |
$29.00 |
| Murphy Tender pieces of boneless chicken sautéed with potatoes, mushrooms and peppers in a garlic-lemon wine sauce |
$22.00 |
| Sorrentino Veal scallopini sauteed and topped with prosciutto, eggplant, tomato and fontina in light madeira wine sauce |
$24.00 |
| New Year’s Eve Menu | |
| Antipasto | |
| Buffalo Mozzarella roasted peppers, Prosciutto di Parma, Roasted Butternut and Ricotta Crostini |
|
| Primi | |
| Cozze a Vapore Steamed mussels in a spicy saffron-tomato broth with fennel & garlic, accompanied with crispy fries |
|
| Zuppe di Ortolano Purée of white bean soup with penette pasta and escarole topped with Parmigiano Reggiano, toasted pignoli nuts and extra virgin olive oil |
|
| Verde Baby romaine and escarole salad with a Caesar style dressing topped with an abundance of grated Parmigiano Reggiano and roasted hazelnuts |
|
| Polpette Lamb, beef and pork meatballs with herbed ricotta and toasted crostini |
|
| Risotto ai Funghi Risotto with 5 mushrooms porcini, oyster, shitaki, portobello, champignon |
|
| Porcini Ravioli Ravioli filled with porcini mushrooms in a black truffle cream sauce |
|
| Pappardella Pappardelle in a traditional “Bolognese” sauce topped with mascarpone cream cheese |
|
| Mezza | |
| Gamberi Ecuadorian shrimp “Fra Diavolo” in a spicy tomato sauce over squid ink pasta |
|
| Dentice Filet of red snapper crusted with ciabatta bread crumbs, capers, white wine and garlic sauce over escarole |
|
| Sogliola Filet of sole dusted with fennel pollen over caponata in an olive, fennel and tomato broth |
|
| Capricossa Rib pork chop pounded thin and breaded Milanese style topped with arugula, buffalo mozzarella and tomato salad |
|
| Murphy Tender pieces of boneless chicken sautéed with potatoes, mushrooms and peppers in a garlic-lemon wine sauce |
|
| Bistecca 14 oz prime NY strip steak served with crispy Italian style potato & onions, side dolce gorgonzola sauce; $15 Supp |
|
| Sorrentino Veal scallopini sautéed and topped with prosciutto, eggplant, tomato and fontina in a light madeira wine sauce |
|
| Dolce | |
| Chefs Combination of Desserts | |
| Valentine’s Day | |
| Antipasto | |
| Buffalo Mozzarella roasted peppers |
|
| Prosciutto di Parma | |
| Roasted Butternut and Ricotta Crostini | |
| Primi | |
| Cozze a Vapore Steamed mussels in a spicy saffron-tomato broth with fennel & garlic, accompanied with crispy fries |
|
| Zuppe di Ortolano Purée of white bean soup with penette pasta and escarole topped with Parmigiano Reggiano, toasted pignoli nuts and extra virgin olive oil |
|
| Verde Baby romaine and escarole salad with a Caesar style dressing topped with an abundance of grated Parmigiano Reggiano and roasted hazelnuts |
|
| Polpette Lamb, beef and pork meatballs with herbed ricotta and toasted crostini |
|
| Risotto ai Funghi Risotto with 5 mushrooms porcini, oyster, shitaki, portobello, champignon |
|
| Porcini Ravioli Ravioli filled with porcini mushrooms in a black truffle cream sauce |
|
| Pappardella Pappardelle in a traditional “Bolognese” sauce topped with mascarpone cream cheese |
|
| Mezza | |
| Gamberi Ecuadorian shrimp “Fra Diavolo” in a spicy tomato sauce over squid ink pasta |
|
| Dentice Filet of red snapper crusted with ciabatta bread crumbs, capers, white wine and garlic sauce over escarole |
|
| Sogliola Filet of sole dusted with fennel pollen over caponata in an olive, fennel and tomato broth |
|
| Capricossa Rib pork chop pounded thin and breaded Milanese style topped with arugula, buffalo mozzarella and tomato salad |
|
| Murphy Tender pieces of boneless chicken sautéed with potatoes, mushrooms and peppers in a garlic-lemon wine sauce |
|
| Bistecca 14 oz prime NY strip steak served with crispy Italian style potato & onions, side dolce gorgonzola sauce; $15 Supp |
|
| Sorrentino Veal scallopini sautéed and topped with prosciutto, eggplant, tomato and fontina in a light madeira wine sauce |
|
| Dolce | |
| Chefs Combination of Desserts | |
… View more
Order and Reservations
Reservations: opentable.com
Contact Locanda Vecchia
Address: 167 Main Rd, Montville, NJ 07045
Phone: (973) 541-1234
Website: http://locandavecchia.com/
Hours
| Saturday | 5–10:30PM |
| Sunday | 3:30–8:30PM |
| Monday | Closed |
| Tuesday | 12–3PM, 5–9:30PM |
| Wednesday | 12–3PM, 5–9:30PM |
| Thursday | 12–3PM, 5–9:30PM |
| Friday | 12–3PM, 5–10:30PM |
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