La Cucina


25 Macdonell St, Guelph, ON N1H 2Z3, Canada

Opens at 4:00 PM


Place Settings

  • Number of Plastic Cutlery

    How many people will be eating from this order?

    See Item


  • Insalata Del Centro

    Arugula salad with radish, pomegranate, Parmigiano Reggiano, finished with a citronette dressing.


  • Cozze Rosse

    Mussels served in a fresh tomato sauce with garlic, onion and fresh basil.


  • Finocchio Arrosto

    Roasted fennel topped with breadcrumbs and Pecorino Romano cheese, served on a bed of arugula pesto


  • Caprese Salad

    Vegetarian. Fresh buffalo mozzarella, tomatoes, and basil, drizzled with extra virgin olive oil and balsamic reduction.


  • Gamberi Alla Diavola

    Shrimps sautéed in La Cucina piccante, whiskey,cherry tomatoes, served with crostone bread.


  • Tavolozza Di Salumi

    Prosciutto di Parma, cacciatore sausage, Mortadella, Parmigiano Reggiano, marinated olives bruschette.


  • Burrata (Small)

    Vegetarian. Fresh Italian cheese made from mozzarella and cream that has a luxurious creamy center. Served with cherry tomatoes and crostini.



  • Pasta Al Pomodoro

    Vegetarian. Your choice of any pasta ( tagliatelle, gnocchi, trofie, ravioli) served in a San Marzano tomato sauce.


  • Lasagna Alla Norcina

    Artisanal white lasagna made with sausage, cremini mushrooms, Béchamel sauce and Parmigiano Reggiano.


  • Mezze Maniche Al Ragu’

    Italian pasta served with a traditional Bolognese ragu’ sauce.


  • Ravioli Mascarpone E Speck

    Ricotta and spinach ravioli served with a creamymascarpone sauce and Tirolese Speck.


  • Fini Fini Alla Vongole

    Traditional handmade black spaghettini served in a white wine sauce,with clams, zucchini, and La Cucina Piccante


  • Tagliatelle All'aragosta

    Classic homemade fettuccine pasta made with Caribbean lobster meat and tiger shrimps in a whiskey rose crème sauce.


Carne E Pesce

  • Coniglio Alla Ghiotta

    Wellington County rabbit slow cooked with herbs, capers, bay leaves and onions served with roasted potatoes.


  • Spuntature Al Sugo

    Pork back Ribs braised in a rich tomato sauce served with sautéed Rapini


  • Anatra Al Forno

    Duck leg confit, served with mash potatoes and asparagus


  • Agnello Alle Erbe

    Ontario lamb chop marinated with herbs, oven baked and served with roasted potatoes, julienned fennel finished with a demi-glace.


  • Filetto Al Barolo

    Ten ounces of black Angus filet mignon in a Barolo wine sauce served on a bed of asparagus and potato.


  • Spigola Al Forno

    Marinated and baked mediterranean sea bass served with roasted vegetables.



  • Tiramisu


  • Torta Al Cioccolato