La Soup

Chef’s Creation Prepared Daily


Crispy Crab Wontons
Jumbo Lump Crab Meat Mixed with Scallion & Ginger, Flash Fried in Paper-thin Wonton Wraps, Asian Lemongrass Dipping Sauce

Champagne Baked Oysters
Oysters on the 1/2 Shell Baked with a Champagne Glacage, Topped with Apple Smoked Bacon & Roasted Pine-nuts, Accompanied by Frisee & Champagne Vinaigrette

La La Lobster Lasagna
A “Free Form” Lasagna with Fresh Lobster Meat & Shiitake Mushrooms married with a Lobster Veloute layered between Spinach Pasta, resting over a Rich Lobster Glace

Spicy Fresh Ahi Tuna “Firecrackers”
Quick Fried Sushi Grade Tuna Rubbed with Far Eastern Spices & Wrapped in Nori. Served with Ripened Papaya, Avocado & a Guava-Wasabi Aioli

Terrine of Roasted Foie Gras & Duck Breast
Both Delicacies are Roasted to Medium Rare, Surrounded by a Classic Mushroom Duxelle, Apple-Star Anise Compote & Rich Calvados Reduction Sauce

Pepato Sicilian Pecorino Cheese Flan
A Savory Rich Baked Custard Served with Wild French Morel Mushrooms & Sweet Pea Coulis


Hearts of Romaine
(a La La classic since 1988) Sun-Dried Cherries, Blue Cheese Crumbles, Passionfruit Vinaigrette

Locally Grown Bibb Lettuce Salad
Housemade “Special Recipe” Buttermilk Ranch, Fried Onion Straws, Crumbled Crispy Bacon

Traditional Caesar
Chilled Romaine Lettuce tossed in our own Caesar dressing, Foccacia Crouton, Parmesan Tuile

Mixed Baby Greens & Grilled Radicchio
White Balsamic & Strawberry Vinaigrette, tossed with Peppered Toasted Almonds and Velvety Brillat Savarin Cheese


Grilled Filet of Beef Tenderloin
Foie Gras Butter, Golden Yukon Potato Purée, Cabernet Demi-Glacé, Fresh Spring Peas & Fried Leek Greens

Split Roast Maine Lobster
Stuffed with a Lobster-Mascarpone Gratin, Black Truffle Madeira Sauce, Chive Mashed Yukon’s & Fresh Asparagus Sauté

Plantain Crusted Mahi-Mahi
Resting on a bed of Wild, Mixed Grains, Tamarind Tartar Sauce, Red Pepper Oil and Garlic Plantain Chips

Oven Roasted Rack of Lamb
Slow Roasted Rack of Lamb Glacéd with Rosemary & Ginger, then Char-Grilled to Temperature, Served with a Potato Horseradish Soufflé, Braised Spring Leeks

Jumbo Shrimp and Artichoke Risotto
Rich Saffron Shrimp Sauce, Artichoke Crisps & Mâche Greens

Pan Seared Veal Chop
Armagnac Veal Essence, Kumquat & Prune Compote, Fresh Sage Gnocchi, Baby Vegetable Sauté

Grilled Vegetable Cannelloni
Rolled in Spinach Pasta & Fresh Mozzarella, Served in a Tomato Fondue, Baby Carrot Coulis & Herb Pistou


Classic Crème Brulee
Rich Vanilla Custard with a Crunchy Caramel Crust & Fresh Baked Pistachio Biscotti

Banana Sour Cream Cake
Milk Chocolate Rum Sauce, Drunken Raisins, & Toffee Bananas

Chocolate Macadamia Dome
Dense Chocolate Cake Coated with Grenache & Served with Pineapple-Caramel Compote & Mango Coulis

Free Form Berry Trifle
Fresh Berries, Spiced Snaps, with White Chocolate Cream Anglaise

Cherub’s Delight
Our Pastry Chef’s Daily Indulgence….

Entrees are priced from $19 to $30.

La La Land’s menu is created seasonally – Items are subject to change.