La Viola
CEDARHURST
499 Chestnut Street

516-569-6020
www.laviolarestaurant.com



APPETIZERS
Baked Clams, Zuppa Di Clams, Shrimp over Broccoli Rape, Stuffed Artichoke, Fried Calamari,
Mozzarella & Roasted Peppers,
Seafood Salad, Cold Antipasto,
Roasted Peppers & Anchovies, Caesar Salad,
House Salad, Insalata Tricolore, Rucola & Portabello Mushrooms, Mesculun Salad, Garlic Bread

PASTA
Linguine or Spaghetti with: White or Red Clams,
Shrimp, Seafood, Primavera Rigatoni Alla Vodka,
Stuffed Shells, Tortellini Aurura,
Filetto Di Pomodoro e Basilico, Marinara,
Prosciutto, Oil & Garlic, Meat Sauce,
Penne with Broccoli, Penne Al Forno

MAIN COURSE
Chicken Grilled, Chicken Scarpariello (Country Style),
White Meat (Country Style), Chicken Parmigiana,
Chicken & Peppers, Chicken Piccata,
Eggplant Parmigiana,
Shrimp Marinara, Seafood Marinara,
Pollo All’Aceto Balsamico, Veal & Peppers,
Veal Piccata, Veal & Eggplant, Veal Parmigiana,
Veal Chop Broiled, Aged Steak Broiled,
Filet of Sole Francese,
Chicken Contadina, Lobster - any style
Veal Cutlet (Elefante) - lightly breaded with
Mesculun, oil & balsamic

VEGETABLES
Broccoli, Mushrooms & Peppers, Onions & Peppers,
Roasted Garlic, Escarole oil & Garlic,
Roasted Potatoes with Rosemary
Tender Leaf Spinach

Cuisine: Family Style Italian
Avg. Check: $16 - $18
Attire: Casual Neat

Celebrating their 27 years in business, owners Lino
and Elsa Viola are as involved in their vibrant community as they are in their charming restaurant. They participate in many fundraisers and bring cultural programs to their patrons by offering monthly Opera nights. Their philosophy on running this very successful restaurant (there's another one in Syosset and one in Boca Raton, Florida) is “to give the customers lots of good food at reasonable prices, lots of attention and they’ll come back.” They are right - so many of them have been coming back for years - it’s more like a family, everyone knows one another. The customers know Lino and Elsa have a genuine love for the business and for them. Under Lino’s guidance, the professional waitstaff is friendly and knowledgeable. La Viola is made up of five comfortable, homey dining rooms with flowered wallpaper and curtains. Upstairs, are more dining rooms for private parties, where you can entertain your guests and enjoy the same great food and attentive service as you get if you’re dining downstairs.

Chef Giusseppe Agnese, from the Island of Ischia, has been cooking his home-style food at La Viola since 1987. The basket of warm rolls, focaccia and breadsticks
is homemade as well as the delicious desserts. Family style portions are extra large and so are half portions. Signature dishes are Boneless Stuffed Chicken and Seafood Marinara, both full of fresh ingredients. A favorite is the veal meat balls, which are so popular, they must make sure they
prepare enough. La Viola’s superb sauces can now be
purchased at your favorite food stores. The inexpensive wine list of mostly Italian selections nicely compliments
the menu and there’s also a small list of selected vintages.
La Viola received two stars from The New York Times, which said, “Where dining is more than Molto Bene...
it’s food is as good as it gets.”

DINNER SPECIALS NIGHTLY; OPERA/BROADWAY NIGHT LIVE-FIRST FRIDAY OF THE MONTH; PRIVATE PARTY ROOMS; ON & OFF PREMISE CATERING; COOKING CLASSES; 3 MILES EAST OF KENNEDY AIRPORT

RESERVATIONS
Suggested for 5 or more, Banquet Facilities Availa

CREDIT CARDS
All Major Cards

HOURS
Lunch
Mon - Fri 12 - 2:30
Dinner
Mon - Sat
5:30 till closing
Sunday
4:30 till closing

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ABOUT LA VIOLA