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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 Calamar • Served with red sauce
Seafood Stuffed Mushrooms • Topped with lemon terragon cream sauce
Meatballs on Garlic Toast |
SOUPS
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SALADS |
Italian Chicken
Corn & Crabmeat Bisque
served in a toasted bread cup
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House Salad
Italian Salad
Caesar Salad |
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All entrees are served with house salad and side of pasta.
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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
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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
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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
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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
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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
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