See larger Two of the customers' favorites at La Grotta's are Chicken Grottisella, left, and Veal Rolatini. The Veal Rolatini is made with veal in rolled spinach with proscuitto and layered with homemade marina sauce, parmesan, mozzarella and asiago cheese, served on spaghetti. Chicken Grottisella is a hand-breaded chicken cutlet, finished with olive oil and a sprinkle of fresh grated mozzarella with the traditional tomato and basil, white bean, ceci bean and bruschettos, served alongside.

Photo by Kristen Poppenhouse

Two of the customers' favorites at La Grotta's are Chicken Grottisella, left, and Veal Rolatini. The Veal Rolatini is made with veal in rolled spinach with proscuitto and layered with homemade marina sauce, parmesan, mozzarella and asiago cheese, served on spaghetti. Chicken Grottisella is a hand-breaded chicken cutlet, finished with olive oil and a sprinkle of fresh grated mozzarella with the traditional tomato and basil, white bean, ceci bean and bruschettos, served alongside.

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