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Menu
Main Menu 8
Main Menu
Appetizers
Paneed eggplant layered with italian sausage, basil, spicy mozzarella cheese and tomatoes topped with red sauce
Artichoke Vincent
Louisiana shrimp and crabmeat, diced tomatoes and green onions with fried artichoke hearts topped with lemon terragon cream sauce
Eggplant Sticks
Served with red sauce
Seafood Stuffed Mushrooms
Topped with lemon terragon cream sauce
Oysters Almondine
Flash-fried oysters topped with toasted almonds and lemon terragon cream sauce
Rose of Sicily
Marinated roman artichoke, fried then topped with procuitto, basil, cherry tomatoes, garlic & olive oil
Fried Calamar
Served with red sauce
Meatballs On Garlic Toast
Soups
Italian Chicken
Corn & Crabmeat Bisque
Served in a toasted bread cup
Salads
House Salad
Caesar Salad
Italian Salad
Pasta
All Entrees Are Served With House Salad And Side Of Pasta.
Our House Specialty- Canneloni
Homemade pasta stuffed with ground baby veal, pureed spinach and parmesan cheese baked on a bed of alfredo cream and topped with a light red sauce.
Spaghetti and Meatballs
Baby white veal meatballs in red sauce over angel hair pasta
Fettucine Alfredo
Fettucine pasta tossed with a classic alfredo sauce
Sauteed Italian Oysters
Fresh oysters sauteed with green onions, garlic and extra virgin olive oil over angel hair pasta
Angel Hair Bordelaise
Extra virgin olive oil, garlic, green onions, red & black pepper tossed with angel hair pasta
Italian Sausage
Served with angel hair pasta and red sauce
Shrimp Fettucine
Sauteed fresh gulf shrimp with green onions in a seafood cream sauce over fettucine pasta
Eggplant Parmesan with Angel Hair Pasta
Paneed medallions of eggplant topped with red sauce and melted mozzarella cheese
Meat
Bracialoni
Baby white veal stuffed with artichoke hearts, bacon, garlic & parmesan cheese baked and topped with red sauce
Filet Mignon
Grilled 8oz filet served with whipped potatoes & topped with sauce dujour
Seafood Stuffed Pork Chop
Double-cut pork chop breaded and stuffed with a seafood stuffing, topped with a light pineapple demi-glace
Boneless Duck Breast
Grilled, cut into thin slices and topped with sweet and spicy hot pepper jelly glaze
Chicken
Chicken Parmigiana
Breaded chicken breast topped with mozzarella cheese and red sauce
Paneed Chicken
Breaded chicken breast topped with lemon cream sauce
Parmesan Crusted Breast of Chicken
Pan sauteed and placed on a bed of creamed spinach and finished with a champagne beurre blanc
Garlic Chicken
Baked bone-in chicken topped with garlic, olive oil and fresh herbs
Stuffed Chicken Breast
Chicken breast stuffed with provolone cheese, prosciutto and artichoke hearts-breaded, baked and topped with a mushroom marsala sauce
Chicken Marsala
Fresh boneless chicken breast sauteed in marsala red wine with sliced button mushrooms, green onions, and a touch of cream
Seafood
Sauteed Fresh Fish
Sauteed fish served with crabmeat cream sauce
Crab Cakes
Jumbo lump crabmeat cakes floured & lightly browned & topped with champagne beurre blanc & a cointreau aiol
Herb Crusted Salmon
Topped with jumbo lump crabmeat and a buerre blanc sauce served with garlic braised spinach
Stuffed Shrimp in Pastry
Fresh gulf shrimp and seafood stuffing wrapped in phyllo pastry and topped with crabmeat cream sauce
Jumbo Lump Crabmeat & Shrimp Parma
Jumbo lump crab & shrimp topped with champagne beurre blanc and sprinkled with fresh grated parmesan cheese & baked
Veal
Veal Picata
Sauteed baby white veal topped with lemon cream.
Veal Parmigiana
Breaded baby white veal topped with melted mozzarella cheese and red sauce
Osso Bucco
Stewed baby white veal shank with angel hair pasta topped with brown veal demi-glace
Veal Marsala
Sauteed baby white veal with mushrooms, green onions, marsala wine and a touch of cream
Veal Florentine
Sauteed baby white veal in egg batter over a bed of parmesan spinach, topped with lemon cream
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