Eggplant Sandwich • Paneed eggplant layered with Italian Sausage, basil, spicy mozzarella cheese and
tomatoes topped with red sauce

Oysters Almondine • Flash-fried oysters topped with toasted almonds and lemon terragon cream sauce

Artichoke Vincent • Louisiana shrimp and crabmeat, diced tomatoes and green onions with
fried artichoke hearts topped with lemon terragon cream sauce

Rose of Sicily • Marinated Roman artichoke, fried then topped with procuitto, basil, cherry tomatoes, garlic & olive oil

Eggplant Sticks • Served with red sauce

Fried Calamari • Served with red sauce

Seafood Stuffed Mushrooms • Topped with lemon terragon cream sauce

Meatballs on Garlic Toast
Italian Chicken
Corn & Crabmeat Bisque

served in a toasted bread cup

House Salad
Italian Salad
Caesar Salad
All entrees are served with house salad and side of pasta.

Our House Specialty- Canneloni • Homemade pasta stuffed with ground baby veal, pureéd spinach and Parmesan cheese baked on a bed of Alfredo cream and topped with a light red sauce.

Angel Hair Bordelaise
• Extra virgin olive oil, garlic, green onions, red & black pepper tossed with angel hair pasta

Spaghetti and Meatballs • Baby white veal meatballs in red sauce over angel hair pasta

Italian Sausage • Served with Angel Hair pasta and red sauce

Fettucine Alfredo • Fettucine pasta tossed with a classic Alfredo sauce

Shrimp Fettucine • Sautéed fresh Gulf Shrimp with green onions in a seafood cream sauce over Fettucine pasta

Sautéed Italian Oysters • Fresh oysters sautéed with green onions, garlic and extra virgin olive oil over angel hair pasta

Eggplant Parmesan with Angel Hair Pasta • Panéed medallions of eggplant topped with
red sauce and melted mozzarella cheese

Bracialoni • Baby white veal stuffed with artichoke hearts, bacon, garlic & Parmesan cheese baked and
topped with red sauce

Seafood Stuffed Pork Chop • Double-cut pork chop breaded and stuffed with a seafood stuffing,
topped with a light pineapple demi-glace

Filet Mignon • Grilled 8oz filet served with whipped potatoes & topped with sauce dujour

Boneless Duck Breast • Grilled, cut into thin slices and topped with sweet and spicy hot pepper jelly glaze

Chicken Parmigiana • Breaded chicken breast topped with mozzarella cheese and red sauce

Garlic Chicken • Baked bone-in chicken topped with garlic, olive oil and fresh herbs

Paneed Chicken • Breaded chicken breast topped with lemon cream sauce

Stuffed Chicken Breast • Chicken breast stuffed with provolone cheese, prosciutto and artichoke hearts-breaded, baked and topped with a mushroom Marsala sauce

Parmesan Crusted Breast of Chicken • Pan sauteed and placed on a bed of creamed spinach and
finished with a champagne Beurre Blanc

Chicken Marsala • Fresh boneless chicken breast sauteed in marsala red wine with sliced button mushrooms,
green onions, and a touch of cream

Sauteed Fresh Fish • Sauteed fish served with crabmeat cream sauce

Stuffed Shrimp in Pastry • fresh Gulf shrimp and seafood stuffing wrapped in phyllo pastry and
topped with crabmeat cream sauce

Crab Cakes • Jumbo lump crabmeat cakes floured & lightly browned &
topped with champagne beurre blanc & a Cointreau aioli

Jumbo Lump Crabmeat & Shrimp Parma • Jumbo lump crab & shrimp topped with
champagne beurre blanc and sprinkled with fresh grated parmesan cheese & baked

Herb Crusted Salmon • topped with Jumbo Lump Crabmeat and a buerre blanc sauce served with
garlic braised spinach

Veal Picata • Sautéed baby white veal topped with lemon cream.

Veal Marsala • Sautéed baby white veal with mushrooms, green onions, Marsala wine and a touch of cream

Veal Parmigiana • Breaded baby white veal topped with melted mozzarella cheese and red sauce

Veal Florentine • Sautéed baby white veal in egg batter over a bed of Parmesan spinach, topped with lemon cream

Osso Bucco • Stewed baby white veal shank with angel hair pasta topped with brown veal demi-glacé

Corn & Crabmeat Bisque