The Dresden Restaurant & Lounge

Continental restaurant, 1760 N Vermont Ave, Los Angeles, CA

VeganScore 50 · 1 vegan main dish

Menu

Mains

• Penne Alla Arrabiatta — Spicy marinara sauce, garlic, parsley Vegan
• Lasagne — Baked three-layer lasagne, ricotta, mozzarella, meat sauce
• Cacio E Pepe — Buccatini, pecorino, parmesan, cracked black pepper, butter
• Roasted Eggplant Fettuccine — Olive oil, garlic, touch of marinara, chopped roasted eggplant, cherry tomatoes, burrata
• Rigatoni & Meat Sauce — Tomato sauce, slow simmered ground beef, onion, garlic
• Filet Mignon — Hand cut, 9oz, served with choice of mashed or baked potato, seasonal veggies, and bearnaise sauce
• New York Strip & Frites — Hand cut, 10oz, served with steak fries and seasonal vegetables
• Ribeye Au Poivre — Hand cut, 12oz, creamy peppercorn sauce with mushrooms, over mashed potatoes
• Prime Rib Of Beef — Served on the bone
• New Zealand Rack Of Lamb — Seasoned with rosemary and served with baby potatoes, parmesan-roasted half-tomato, and mint jelly
• Spiced Apple Pork Chop — Bone-in 10oz, topped with grilled cinnamon-dusted apple slices. Served with crispy smashed potatoes and roasted seasonal vegetables
• Bone-In Tomahawk — 32oz ribeye, hand carved at table. Served with mashed potatoes, parmesan-roasted tomato, button mushrooms, and seasonal vegetables
• Chateaubriand — 20oz tenderloin, hand carved at table. Served with mashed potatoes, parmesan-roasted tomato, button mushrooms, and seasonal vegetables
• Garlic Butter Salmon — Wild caught, sautéed in garlic and butter. Served over mashed potatoes and asparagus
• Chicken Piccata — Sautéed in white wine, lemon, & butter, served with zucchini, mushrooms, capers, and a side of linguini
• Veal Marsala — Sautéed in Marsala wine, served with artichoke hearts & mushrooms, over mashed potatoes
• Grilled Trout Almondine — Whole fish butterflied. Sauteed w/ browned butter, white wine, & lemon topped with brown sugar roasted almonds, & served with seasonal vegetables and potatoes
• Half-Roasted Chicken — Jidori brand, free-range organic chicken, seasoned, pan roasted, and broiled. Served over wild rice blend topped with sautéed cherry tomatoes and pearl onions
• Shrimp Scampi Con Risotto — Jumbo shrimp served with creamed risotto, micro cilantro, and radishes. Topped with scampi sauce
• Eggplant Parmigiana — Sliced panko-crusted eggplant, with mozzarella, parmesan, marinara and fresh basil
• Cauliflower Bolognese
• Stuffed Bell Peppers — Roasted bell peppers stuffed with bolognese-style cauliflower and wild rice blend, topped with melted mozzarella and basil

Starters

• Sautéed Mushrooms — Sautéed in olive oil, with salt, pepper, and pearl onions Vegan
• Soup Of The Day
• House Salad — Choice of dressing
• Caprese Salad — Heirloom tomato, bufala mozzarella imported weekly, olive oil, balsamic, fresh cracked pepper
• French Onion Soup
• Caesar Salad — Add chicken breast +6
• Iceberg Wedge — Iceberg lettuce, tomatoes, blue cheese crumble, bacon, blue cheese dressing
• Mozzarella Marinara — Hand breaded mozzarella over marinara
• Crispy Artichoke Hearts — Hand breaded baby artichoke served over garlic-butter sauce
• Calamari Fritti — Crispy golden rings and tentacles served with house-made cocktail sauce
• Escargot Bourguignonne — Oven baked escargot served over white wine-garlic sauce and bread
• Crispy Smashed Potatoes — Grated parmesan, rosemary, dijon aioli
• Italian Style Meatballs — Grated parmesan, fresh basil, & garlic bread
• Cauliflower Florets — Hand breaded cauliflower florets, celery, buffalo sauce, ranch
• Baked Mac N' Cheese — Pasta, three-cheese blend, bread crumbs. Bacon +2
• Quesadilla — Add chicken +5, add prime rib +7

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