LA Piazza Seafood & Grill Prices in Freehold, NJ 07728
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| antipasti/appetizers |
| Antipasto Italiano |
A sampling of daily prepared grilled zucchini, eggplant and portabella mushroom accompanied by fresh mozzarella and thinly sliced procuito di parma served with our delicious house balsamic vinaigrett
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| Seafood Salad |
A sampling of daily prepared grilled zucchini, eggplant and portabella mushroom accompanied by fresh mozzarella and thinly sliced procuito di parma served with our delicious house balsamic vinaigrett
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| Fresh Mozzarella |
Fresh mozzarella, tomatoes and red roasted peppers with red onions, virgin olive oil, balsamic vinegar and fresh basil
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| Hot Appetizer For Two |
A sampling of shrimp scampi, mushrooms stuffed with crab meat imperial, mussels marinara, clams casino, eggplant rollatine and fried shoe string zucchini
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| Oyster Willow |
Fresh Wellfleet oysters stuffed with spinach, Maryland crab meat and Gorgonzola cheese with Chardonnay beurre blanc sauce drizzled on top
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| Coconut Shrimp |
Crunchy jumbo shrimp dipped in coconut milk and then breaded with coconut flakes, served golden brown with a mango coconut cream sauce
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| Grilled Jumbo Gulf Shrimp |
Served on a bed of white cannelloni beans salad, topped with tomatoes, cilantro and virgin olive oil
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| Boiled Lump Crab Cake |
Served with French Dijon mustard sauce
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| Zuppa Di Vongole o Cozze |
A choice of dozen clams or mussels sauteed in olive oil, garlic, fresh plum tomatoes and fresh basil
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| Clams Casin |
½ dozen clams baked with herb butter, red pepper, shallots and bacon
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| Fried Calamari |
Fresh tender calamari served with hot or sweet marinara sauce
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| Fried Shoe String Zucchini |
Thinly sliced fresh zucchini fried to perfection and topped with fresh grated romano cheese
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| Portabella Positano |
Grilled Portabella mushroom drizzled with lemon, olive oil and roasted garlic and served over a bed of tricolor salad
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| Stuffed Mushrooms |
Silver dollar mushroom stuffed and baked with fresh lump crabmeat imperial and a splash of Chardonnay butter lemon sauce
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| Eggplant Rollatini Parmigiana |
Filled with a blend of ricotta and parmesan cheese
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| zuppe/soup |
| Tortellini in Brodo |
Cheese filled tortellini pasta in broth and spinach
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| Chef Selection of the Day |
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| insalata/salads |
| Caesar Salad |
Romaine lettuce tossed with croutons and the classic dressing of olive oil, parmesan cheese, anchovies and special seasoning
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| House Salad |
An assortment of organically grown mescaline lettuce with grain mustard vinaigrette
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| Tricolor Salad |
Radicchio, arugula and endive lettuce with balsamic vinaigrette
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| Spinach Salad |
Baby spinach with goat cheese, sliced pears, red onions, toasted walnuts and served with our home made raspberry vinaigrette dressing
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| pasta |
| Fettuccine alla Romana |
Fettuccine pasta tossed with broccoli rabe and shrimp sauteed with olive oil, garlic and a touch of Chardonnay wine
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| Penne Fantasia |
Shrimp, sun dried tomatoes sauteed in olive oil, garlic and a touch of plum tomato sauce tossed with quill shaped pasta and sprinkled with Maryland crabmeat
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| Seafood Cappellini |
Shrimp, fresh lobster meat and littleneck clams sauteed in olive oil, garlic and white wine over angel hair pasta
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| Linguine con Vongole |
One and ½ dozen steamed clams sauteed with garlic, olive oil, Italian herbs with red or white wine over angel hair pasta
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| Penne Gamberetti and Zucchini |
Penne pasta with baby shrimp and zucchini sauteed in garlic, white wine, olive oil and herbs with fresh chopped tomatoes
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| Lobster Ravioli |
Delicious lobster filled ravioli served in a tomato basil cream sauce with rock shrimp and shiitake mushrooms
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| Penne alla Vodka |
Quill shaped pasta in a pink vodka sauce of cream, parmesan cheese, a touch of tomato and fresh basil. Also served with chicken or shrimp
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| Capellini Puttanesca |
Plum tomatoes, onions, garlic, anchovies, capers and black olive
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| Fettuccine or Tortellini Alfredo |
Creamy parmigiano cheese Alfredo sauce tossed with egg noodle fettuccine or tortellini
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| pesce/seafood |
| Swordfish Sicilian |
12 oz center cut swordfish sauteed with olive oil, white wine, and garlic with capers and tomato concasse, in a beurre blanc sauce
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| Snapper alla Ligure |
An almond encrusted red snapper fillet sauteed in olive oil and shallots and topped with a lemon white wine sauce over sauteed spinach
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| Tilapia Oreganata |
Topped with herbed bread crumbs glazed with Chardonnay beurre blanc sauce
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| Tilapia Marechiara |
A fresh tilapia fillet sauteed in a light plum tomato sauce with baby clams, mussels, rock shrimp and fresh basil
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| Lump Crab Cake |
All lump Maryland crabmeat broiled boiled and glazed with a beurre blanc sauce
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| Stuffed Jumbo Shrimp |
With lump crab imperial stuffing and finished off with a drizzle of lemon butter sauce
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| Grilled Atlantic Salmon |
Over an array of grilled vegetables with a diced tomato basil dressing
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| Misto Fradiavola |
A tantalizing variety of seafoodshrimp, scallops, clams, mussels, and calamari sauteed in a spicy red sauce and served on a bed of linguini
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| Shrimp Fradiavola |
Gulf shrimp sauteed in olive oil with fresh basil in a spicy red sauce over linguini
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| Shrimp Francese |
Lightly dipped in flour and egg, then sauteed in lemon, butter, and white wine and served over linguini
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| Shrimp Scampi |
Jumbo shrimp sauteed in olive oil, garlic, herbs and white wine, served over linguini
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| Twin Lobster Tails |
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| Seafood Medley |
An assortment of broiled crab cake, shrimp, scallops and tilapia oreganata served over an array of vegetables
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| Whole Fish of the Day |
Grilled Mediterranean style
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| vitello/veal |
| Veal Valdostano |
Veal scaloppini topped with parma proscuito, spinach and mushrooms in Tuscany marsala wine and fresh mozzarella melting over top
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| Veal Marsala |
With mushrooms, demi-glaze and marsala wine
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| Veal Milanese |
Breaded Veal cutlet topped with arugula and tomato salad with red onion and balsamic dressing
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| Veal Sorrentino |
Medallions of veal sauteed with prosciuto, eggplant, mushrooms, and mozzarella cheese in a marsala wine sauce
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| Veal Parmigiana |
Lightly breaded veal cutlet, pounded thin and topped with tomato sauce and mozzarella
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| Veal and Shrimp Nicoise |
Veal medallion and jumbo shrimp topped with sauteed artichokes, shiitake mushrooms, black olives capers and diced tomatoes in a white wine, olive oil, and garlic sauce
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| Veal Rosino |
Lightly sauteed veal medallions with asparagus and jumbo lump crabmeat in a delicious white wine cream sauce with vegetables
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| carne/meat |
| Grilled Baby Lamb Chops |
Served over white cannelloni beans, fresh tomato and cilantro with baby greens and a roasted garlic lemon dressing
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| Double Grilled Pork Chops (20 oz) |
Layered with Portabella mushroom, roasted pepper and smoked mozzarella dripping over top and finished in a porcini mushroom sauce
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| Filet Mignon (12 oz) |
Grilled prime tenderloin of beef wrapped in bacon, topped with herbed bread crumbs and finished with a brandy demi-glaze sauce, rested on a portabella mushroom
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| Rack of Lamb |
Baby rack of lamb encrusted with seasoned bread crumbs and served with a honey mint sauce
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| Pork Chops Giambotta |
Pork chops sauteed in olive oil and garlic with sweet cherry peppers, onions, mushroom, potatoes and sausage
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| 18 oz Steak au Poivre |
Peppercorn encrusted New York sirloin, grilled to perfection with cognac demi-glaze
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| pollo/chicken |
| Chicken Parmigiana |
Boneless breast of chicken lightly breaded and topped with mozzarella cheese and tomato sauce
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| Chicken Marsala |
Sauteed boneless breast of chicken with mushrooms and marsala wine, served on a bed of linguine pasta
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| Grilled Breast of Chicken |
Layered with portabella mushrooms, roasted peppers and smoked mozzarella with a porcini mushroom sauce
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| Chicken Francese |
Breast of chicken dipped in flour and egg, sauteed in lemon, butter, and white wine accompanied with fresh broccoli spears
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| Chicken Paillard |
Grilled breast of chicken served over baby greens with roasted peppers, goat cheese and portabella mushroom with fresh tomato and basil vinaigrette
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| Chicken Giambotta |
Chicken breast sauteed in olive oil and garlic with sweet cherry peppers, onions, mushrooms, potatoes and sausage
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| Chicken Valdostano |
Chicken scaloppini topped with parma proscuito, spinach, and mushrooms in Tuscany marsala wine and topped with fresh mozzarella
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| Chidren's menu |
| 12 and under, served with milk or soda and ice cream. |
| Linguini with Marinara Sauce |
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| Chicken Parmigiana |
Served with linguini
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| Cheese-filled Tortelini Alfredo |
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| Jumbo Fried Gulf Shrimp |
Served with linguini baked
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| Cheese Ravioli |
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| Chicken Fingers and Fries |
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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