빈센츠 이탈리안 크이지느
Vincent's Italian Cuisine
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
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21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
뉴올리언스 풍미가 가미된 클래식 이탈리안
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Paneed eggplant layered with Italian Sausage, basil, spicy mozzarella cheese and tomatoes topped with red sauce
Flash-fried oysters topped with toasted almonds and lemon terragon cream sauce
Louisiana shrimp and crabmeat, diced tomatoes and green onions with fried artichoke hearts topped with lemon terragon cream sauce
Marinated Roman artichoke, fried then topped with procuitto, basil, cherry tomatoes, garlic & olive oil
Served with red sauce
Served with red sauce
Topped with lemon terragon cream sauce
served in a toasted bread cup
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.
Extra virgin olive oil, garlic, green onions, red & black pepper tossed with angel hair pasta
Baby white veal meatballs in red sauce over angel hair pasta
Served with Angel Hair pasta and red sauce
Fettucine pasta tossed with a classic Alfredo sauce
Sautéed fresh Gulf Shrimp with green onions in a seafood cream sauce over Fettucine pasta
Fresh oysters sautéed with green onions, garlic and extra virgin olive oil over angel hair pasta
Panéed medallions of eggplant topped with red sauce and melted mozzarella cheese
Baby white veal stuffed with artichoke hearts, bacon, garlic & Parmesan cheese baked and topped with red sauce
Double-cut pork chop breaded and stuffed with a seafood stuffing, topped with a light pineapple demi-glace
Grilled 8oz filet served with whipped potatoes & topped with sauce dujour
Grilled, cut into thin slices and topped with sweet and spicy hot pepper jelly glaze
Breaded chicken breast topped with mozzarella cheese and red sauce
Baked bone-in chicken topped with garlic, olive oil and fresh herbs
Breaded chicken breast topped with lemon cream sauce
Chicken breast stuffed with provolone cheese, prosciutto and artichoke hearts-breaded, baked and topped with a mushroom Marsala sauce
Pan sauteed and placed on a bed of creamed spinach and finished with a champagne Beurre Blanc
Fresh boneless chicken breast sauteed in marsala red wine with sliced button mushrooms, green onions, and a touch of cream
Sauteed fish served with crabmeat cream sauce
fresh Gulf shrimp and seafood stuffing wrapped in phyllo pastry and topped with crabmeat cream sauce
Jumbo lump crabmeat cakes floured & lightly browned & topped with champagne beurre blanc & a Cointreau aioli
Jumbo lump crab & shrimp topped with champagne beurre blanc and sprinkled with fresh grated parmesan cheese & baked
topped with Jumbo Lump Crabmeat and a buerre blanc sauce served with garlic braised spinach
Sautéed baby white veal topped with lemon cream.
Sautéed baby white veal with mushrooms, green onions, Marsala wine and a touch of cream
Breaded baby white veal topped with melted mozzarella cheese and red sauce
Sautéed baby white veal in egg batter over a bed of Parmesan spinach, topped with lemon cream
Stewed baby white veal shank with angel hair pasta topped with brown veal demi-glacé
Served with red sauce or garlic bordelaise sauce
Breadcrumbs, bacon, artichoke hearts, parmesan cheese, and green onions deep fried and topped with melted mozzarella and red sauce.
Button mushrooms stuffed with crabmeat, crawfish, and shrimp dressing, with a lemon tarragon cream sauce
Lump crabcakes topped with champagne beurre blanc sauce
Baked zucchini stuffed with diced tomato, bread crumbs, fresh lemon juice, Italian seasoning, and parmesan cheese
With shrimp remoulade and lemon aioli
Artichoke hearts, bread crumbs, extra virgin olive oil and parmesan cheese
Peeled Louisiana Shrimp served over romaine lettuce with a side of cocktail sauce
Prosciutto, salami, Capacola, parmesan cheese, onions, capers, & Calamata olives
Gorgonzola, Fontina, goat cheese, borsin log, cream cheese with hot pepper jelly glaze, Calamata olives, toasted walnuts, and fresh fruit served with assorted crackers
Cucumber, celery, broccoli, cauliflower, baby carrots, marinated artichoke hearts & buttermilk ranch dressing
for each bread bowl
Mix of iceberg lettuce, spring mix, and romaine with fresh tomatoes tossed with our house Italian vinaigrette.
House salad with marinated artichoke hearts, green and black olives, shredded mozzarella, and pepperoncini
Fresh slices of tomato with basil, and mozzarella served with Italian vinaigrette
Artichoke hearts marinated in olive oil, balsamic vinegar, Italian seasoning and garlic.
Mixed greens tossed with Louisiana crawfish in a dill vinaigrette
Fresh Gulf shrimp and penne pasta tossed in a classic Alfredo sauce
Homemade crepes stuffed with baby white veal and spinach baked in Alfredo sauce and topped with red sauce.
Italian sausage over penne pasta with your choice of red sauce or garlic bordelaise.
Baby white veal meatballs with penne pasta and red sauce
Made with Italian sausage, ground beef, mozzarella and ricotta cheese
Breaded, fried eggplant slices topped with red sauce and melted mozzarella cheese.
Chicken pieces bone-in tossed with fresh herbs, garlic, and extra virgin olive oil
Boneless chicken breast with sliced mushrooms, green onions, Marsala wine, and cream.
Boneless chicken breast with onions, bell peppers, and Calamata olives in a light red sauce.
Boneless chicken breast stuffed with prosciutto, mozzarella cheese, and artichoke hearts topped with Marsala sauce
Boneless chicken breast, topped with red sauce and melted mozzarella
Baby white veal with mushrooms, green onions, Marsala wine and cream.
Baby white veal topped with red sauce and melted mozzarella
Baby white veal topped with jumbo-lump crabmeat and a Portobello sherry beurre blanc sauce.
Tender baby white veal stuffed with breadcrumbs, bacon, eggs, artichoke hearts, and Parmesan cheese. Baked in red sauce.
25 rolls & 1 pt. horseradish $20, 50 rolls & 2 pt. horseradish $40
Braised brisket in red sauce
Stuffed with gorgonzola cheese, spinach, prosciutto, and pine nuts topped with red wine reduction
Medallions of eggplant with crawfish, crabmeat, and shrimp topped with a seafood cream sauce
Baked oysters in a seafood and breadcrumb stuffing topped with a lemon cream sauce
Zucchini, bell peppers, mushrooms, eggplant, and onions
with house red sauce
with homemade vinaigrette
Boneless, skinless breast topped with capers & artichoke hearts in a light cream sauce; served with pasta and vegetable du jour
Topped with tomato garlic sauce; served with Pasta and Vegetable du jour
with house red sauce
with homamade vinaigrette
Paneed Veal with red sauce & mozzarella
Topped with seafood an gratin
Boneless, skinless breast sauteed with sliced mushrooms in Marsala wine sauce
served in toasted bread cup
with homemade vinaigrette
Sauteed Veal with sliced mushrooms in Marsala wine sauce
Boneless, skinless breast paneed with red sauce & mozzarella
with Crabmeat Cream
served in toasted bread cup
with homemade vinaigrette
Sauteed Baby White with portbello Mushrooms, Jumbo Lump Crabmeat & sauteed spinach
Served medium rare or medium well, topped with mushrooms Bordelaise
Served on Baby Greens with Remoulade & Beurre Blanc Sauces
Beef or Vegetarian
with House Red Sauce
with House Red Sauce
with Penne Oasta
with Horsadish Cream & Dinner Rolls
Served with red sauce or garlic bordelaise sauce
Breadcrumbs, bacon, artichoke hearts, parmesan cheese, and green onions deep fried and topped with melted mozzarella and red sauce.
Button mushrooms stuffed with crabmeat, crawfish, and shrimp dressing, with a lemon tarragon cream sauce
Lump crabcakes topped with champagne beurre blanc sauce
Baked zucchini stuffed with diced tomato, bread crumbs, fresh lemon juice, Italian seasoning, and parmesan cheese
With shrimp remoulade and lemon aioli
Artichoke hearts, bread crumbs, extra virgin olive oil and parmesan cheese
Peeled Louisiana Shrimp served over romaine lettuce with a side of cocktail sauce
Prosciutto, salami, Capacola, parmesan cheese, onions, capers, & Calamata olives
Gorgonzola, Fontina, goat cheese, borsin log, cream cheese with hot pepper jelly glaze, Calamata olives, toasted walnuts, and fresh fruit served with assorted crackers
Cucumber, celery, broccoli, cauliflower, baby carrots, marinated artichoke hearts & buttermilk ranch dressing
for each bread bowl
Mix of iceberg lettuce, spring mix, and romaine with fresh tomatoes tossed with our house Italian vinaigrette.
House salad with marinated artichoke hearts, green and black olives, shredded mozzarella, and pepperoncini
Fresh slices of tomato with basil, and mozzarella served with Italian vinaigrette
Artichoke hearts marinated in olive oil, balsamic vinegar, Italian seasoning and garlic.
Mixed greens tossed with Louisiana crawfish in a dill vinaigrette
Fresh Gulf shrimp and penne pasta tossed in a classic Alfredo sauce
Homemade crepes stuffed with baby white veal and spinach baked in Alfredo sauce and topped with red sauce.
Italian sausage over penne pasta with your choice of red sauce or garlic bordelaise.
Baby white veal meatballs with penne pasta and red sauce
Made with Italian sausage, ground beef, mozzarella and ricotta cheese
Breaded, fried eggplant slices topped with red sauce and melted mozzarella cheese.
Chicken pieces bone-in tossed with fresh herbs, garlic, and extra virgin olive oil
Boneless chicken breast with sliced mushrooms, green onions, Marsala wine, and cream.
Boneless chicken breast with onions, bell peppers, and Calamata olives in a light red sauce.
Boneless chicken breast stuffed with prosciutto, mozzarella cheese, and artichoke hearts topped with Marsala sauce
Boneless chicken breast, topped with red sauce and melted mozzarella
Baby white veal with mushrooms, green onions, Marsala wine and cream.
Baby white veal topped with red sauce and melted mozzarella
Baby white veal topped with jumbo-lump crabmeat and a Portobello sherry beurre blanc sauce.
Tender baby white veal stuffed with breadcrumbs, bacon, eggs, artichoke hearts, and Parmesan cheese. Baked in red sauce.
25 rolls & 1 pt. horseradish $20, 50 rolls & 2 pt. horseradish $40
Braised brisket in red sauce
Stuffed with gorgonzola cheese, spinach, prosciutto, and pine nuts topped with red wine reduction
Medallions of eggplant with crawfish, crabmeat, and shrimp topped with a seafood cream sauce
Baked oysters in a seafood and breadcrumb stuffing topped with a lemon cream sauce
Zucchini, bell peppers, mushrooms, eggplant, and onions
Paneed eggplant layered with Italian Sausage, basil, spicy mozzarella cheese and tomatoes topped with red sauce
Flash-fried oysters topped with toasted almonds and lemon terragon cream sauce
Louisiana shrimp and crabmeat, diced tomatoes and green onions with fried artichoke hearts topped with lemon terragon cream sauce
Marinated Roman artichoke, fried then topped with procuitto, basil, cherry tomatoes, garlic olive oil
Served with red sauce
Served with red sauce
Topped with lemon terragon cream sauce
served in a toasted bread cup
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.
Extra virgin olive oil, garlic, green onions, red black pepper tossed with angel hair pasta
Baby white veal meatballs in red sauce over angel hair pasta
Served with Angel Hair pasta and red sauce
Fettucine pasta tossed with a classic Alfredo sauce
Sautéed fresh Gulf Shrimp with green onions in a seafood cream sauce over Fettucine pasta
Fresh oysters sautéed with green onions, garlic and extra virgin olive oil over angel hair pasta
Panéed medallions of eggplant topped with red sauce and melted mozzarella cheese
Baby white veal stuffed with artichoke hearts, bacon, garlic Parmesan cheese baked and topped with red sauce
Double-cut pork chop breaded and stuffed with a seafood stuffing, topped with a light pineapple demi-glace
Grilled 8oz filet served with whipped potatoes topped with sauce dujour
Grilled, cut into thin slices and topped with sweet and spicy hot pepper jelly glaze
Breaded chicken breast topped with mozzarella cheese and red sauce
Baked bone-in chicken topped with garlic, olive oil and fresh herbs
Breaded chicken breast topped with lemon cream sauce
Chicken breast stuffed with provolone cheese, prosciutto and artichoke hearts-breaded, baked and topped with a mushroom Marsala sauce
Pan sauteed and placed on a bed of creamed spinach and finished with a champagne Beurre Blanc
Fresh boneless chicken breast sauteed in marsala red wine with sliced button mushrooms, green onions, and a touch of cream
Sauteed fish served with crabmeat cream sauce
fresh Gulf shrimp and seafood stuffing wrapped in phyllo pastry and topped with crabmeat cream sauce
Jumbo lump crabmeat cakes floured lightly browned topped with champagne beurre blanc a Cointreau aioli
Jumbo lump crab shrimp topped with champagne beurre blanc and sprinkled with fresh grated parmesan cheese baked
topped with Jumbo Lump Crabmeat and a buerre blanc sauce served with garlic braised spinach
Sautéed baby white veal topped with lemon cream.
Sautéed baby white veal with mushrooms, green onions, Marsala wine and a touch of cream
Breaded baby white veal topped with melted mozzarella cheese and red sauce
Sautéed baby white veal in egg batter over a bed of Parmesan spinach, topped with lemon cream
Stewed baby white veal shank with angel hair pasta topped with brown veal demi-glacé
Served with red sauce or garlic bordelaise sauce
Breadcrumbs, bacon, artichoke hearts, parmesan cheese, and green onions deep fried and topped with melted mozzarella and red sauce.
Button mushrooms stuffed with crabmeat, crawfish, and shrimp dressing, with a lemon tarragon cream sauce
Lump crabcakes topped with champagne beurre blanc sauce
Baked zucchini stuffed with diced tomato, bread crumbs, fresh lemon juice, Italian seasoning, and parmesan cheese
With shrimp remoulade and lemon aioli
Artichoke hearts, bread crumbs, extra virgin olive oil and parmesan cheese
Peeled Louisiana Shrimp served over romaine lettuce with a side of cocktail sauce
Prosciutto, salami, Capacola, parmesan cheese, onions, capers, Calamata olives
Gorgonzola, Fontina, goat cheese, borsin log, cream cheese with hot pepper jelly glaze, Calamata olives, toasted walnuts, and fresh fruit served with assorted crackers
Cucumber, celery, broccoli, cauliflower, baby carrots, marinated artichoke hearts buttermilk ranch dressing
for each bread bowl
Mix of iceberg lettuce, spring mix, and romaine with fresh tomatoes tossed with our house Italian vinaigrette.
House salad with marinated artichoke hearts, green and black olives, shredded mozzarella, and pepperoncini
Fresh slices of tomato with basil, and mozzarella served with Italian vinaigrette
Artichoke hearts marinated in olive oil, balsamic vinegar, Italian seasoning and garlic.
Mixed greens tossed with Louisiana crawfish in a dill vinaigrette
Fresh Gulf shrimp and penne pasta tossed in a classic Alfredo sauce
Homemade crepes stuffed with baby white veal and spinach baked in Alfredo sauce and topped with red sauce.
Italian sausage over penne pasta with your choice of red sauce or garlic bordelaise.
Baby white veal meatballs with penne pasta and red sauce
Made with Italian sausage, ground beef, mozzarella and ricotta cheese
Breaded, fried eggplant slices topped with red sauce and melted mozzarella cheese.
Chicken pieces bone-in tossed with fresh herbs, garlic, and extra virgin olive oil
Boneless chicken breast with sliced mushrooms, green onions, Marsala wine, and cream.
Boneless chicken breast with onions, bell peppers, and Calamata olives in a light red sauce.
Boneless chicken breast stuffed with prosciutto, mozzarella cheese, and artichoke hearts topped with Marsala sauce
Boneless chicken breast, topped with red sauce and melted mozzarella
Baby white veal with mushrooms, green onions, Marsala wine and cream.
Baby white veal topped with red sauce and melted mozzarella
Baby white veal topped with jumbo-lump crabmeat and a Portobello sherry beurre blanc sauce.
Tender baby white veal stuffed with breadcrumbs, bacon, eggs, artichoke hearts, and Parmesan cheese. Baked in red sauce.
25 rolls 1 pt. horseradish $20, 50 rolls 2 pt. horseradish $40
Braised brisket in red sauce
Stuffed with gorgonzola cheese, spinach, prosciutto, and pine nuts topped with red wine reduction
Medallions of eggplant with crawfish, crabmeat, and shrimp topped with a seafood cream sauce
Baked oysters in a seafood and breadcrumb stuffing topped with a lemon cream sauce
Zucchini, bell peppers, mushrooms, eggplant, and onions
with house red sauce
with homemade vinaigrette
Boneless, skinless breast topped with capers artichoke hearts in a light cream sauce; served with pasta and vegetable du jour
Topped with tomato garlic sauce; served with Pasta and Vegetable du jour
with house red sauce
with homamade vinaigrette
Paneed Veal with red sauce mozzarella
Topped with seafood an gratin
Boneless, skinless breast sauteed with sliced mushrooms in Marsala wine sauce
served in toasted bread cup
with homemade vinaigrette
Sauteed Veal with sliced mushrooms in Marsala wine sauce
Boneless, skinless breast paneed with red sauce mozzarella
with Crabmeat Cream
served in toasted bread cup
with homemade vinaigrette
Sauteed Baby White with portbello Mushrooms, Jumbo Lump Crabmeat sauteed spinach
Served medium rare or medium well, topped with mushrooms Bordelaise
Served on Baby Greens with Remoulade Beurre Blanc Sauces
Beef or Vegetarian
with House Red Sauce
with House Red Sauce
with Penne Oasta
with Horsadish Cream Dinner Rolls
Served with red sauce or garlic bordelaise sauce
Breadcrumbs, bacon, artichoke hearts, parmesan cheese, and green onions deep fried and topped with melted mozzarella and red sauce.
Button mushrooms stuffed with crabmeat, crawfish, and shrimp dressing, with a lemon tarragon cream sauce
Lump crabcakes topped with champagne beurre blanc sauce
Baked zucchini stuffed with diced tomato, bread crumbs, fresh lemon juice, Italian seasoning, and parmesan cheese
With shrimp remoulade and lemon aioli
Artichoke hearts, bread crumbs, extra virgin olive oil and parmesan cheese
Peeled Louisiana Shrimp served over romaine lettuce with a side of cocktail sauce
Prosciutto, salami, Capacola, parmesan cheese, onions, capers, & Calamata olives
Gorgonzola, Fontina, goat cheese, borsin log, cream cheese with hot pepper jelly glaze, Calamata olives, toasted walnuts, and fresh fruit served with assorted crackers
Cucumber, celery, broccoli, cauliflower, baby carrots, marinated artichoke hearts & buttermilk ranch dressing
for each bread bowl
Mix of iceberg lettuce, spring mix, and romaine with fresh tomatoes tossed with our house Italian vinaigrette.
House salad with marinated artichoke hearts, green and black olives, shredded mozzarella, and pepperoncini
Fresh slices of tomato with basil, and mozzarella served with Italian vinaigrette
Artichoke hearts marinated in olive oil, balsamic vinegar, Italian seasoning and garlic.
Mixed greens tossed with Louisiana crawfish in a dill vinaigrette
Fresh Gulf shrimp and penne pasta tossed in a classic Alfredo sauce
Homemade crepes stuffed with baby white veal and spinach baked in Alfredo sauce and topped with red sauce.
Italian sausage over penne pasta with your choice of red sauce or garlic bordelaise.
Baby white veal meatballs with penne pasta and red sauce
Made with Italian sausage, ground beef, mozzarella and ricotta cheese
Breaded, fried eggplant slices topped with red sauce and melted mozzarella cheese.
Chicken pieces bone-in tossed with fresh herbs, garlic, and extra virgin olive oil
Boneless chicken breast with sliced mushrooms, green onions, Marsala wine, and cream.
Boneless chicken breast with onions, bell peppers, and Calamata olives in a light red sauce.
Boneless chicken breast stuffed with prosciutto, mozzarella cheese, and artichoke hearts topped with Marsala sauce
Boneless chicken breast, topped with red sauce and melted mozzarella
Baby white veal with mushrooms, green onions, Marsala wine and cream.
Baby white veal topped with red sauce and melted mozzarella
Baby white veal topped with jumbo-lump crabmeat and a Portobello sherry beurre blanc sauce.
Tender baby white veal stuffed with breadcrumbs, bacon, eggs, artichoke hearts, and Parmesan cheese. Baked in red sauce.
25 rolls & 1 pt. horseradish $20, 50 rolls & 2 pt. horseradish $40
Braised brisket in red sauce
Stuffed with gorgonzola cheese, spinach, prosciutto, and pine nuts topped with red wine reduction
Medallions of eggplant with crawfish, crabmeat, and shrimp topped with a seafood cream sauce
Baked oysters in a seafood and breadcrumb stuffing topped with a lemon cream sauce
Zucchini, bell peppers, mushrooms, eggplant, and onions
Served with red sauce or garlic bordelaise sauce
Breadcrumbs, bacon, artichoke hearts, parmesan cheese, and green onions deep fried and topped with melted mozzarella and red sauce.
Button mushrooms stuffed with crabmeat, crawfish, and shrimp dressing, with a lemon tarragon cream sauce
Lump crabcakes topped with champagne beurre blanc sauce
Baked zucchini stuffed with diced tomato, bread crumbs, fresh lemon juice, Italian seasoning, and parmesan cheese
With shrimp remoulade and lemon aioli
Artichoke hearts, bread crumbs, extra virgin olive oil and parmesan cheese
Peeled Louisiana Shrimp served over romaine lettuce with a side of cocktail sauce
Prosciutto, salami, Capacola, parmesan cheese, onions, capers, Calamata olives
Gorgonzola, Fontina, goat cheese, borsin log, cream cheese with hot pepper jelly glaze, Calamata olives, toasted walnuts, and fresh fruit served with assorted crackers
Cucumber, celery, broccoli, cauliflower, baby carrots, marinated artichoke hearts buttermilk ranch dressing
for each bread bowl
Mix of iceberg lettuce, spring mix, and romaine with fresh tomatoes tossed with our house Italian vinaigrette.
House salad with marinated artichoke hearts, green and black olives, shredded mozzarella, and pepperoncini
Fresh slices of tomato with basil, and mozzarella served with Italian vinaigrette
Artichoke hearts marinated in olive oil, balsamic vinegar, Italian seasoning and garlic.
Mixed greens tossed with Louisiana crawfish in a dill vinaigrette
Fresh Gulf shrimp and penne pasta tossed in a classic Alfredo sauce
Homemade crepes stuffed with baby white veal and spinach baked in Alfredo sauce and topped with red sauce.
Italian sausage over penne pasta with your choice of red sauce or garlic bordelaise.
Baby white veal meatballs with penne pasta and red sauce
Made with Italian sausage, ground beef, mozzarella and ricotta cheese
Breaded, fried eggplant slices topped with red sauce and melted mozzarella cheese.
Chicken pieces bone-in tossed with fresh herbs, garlic, and extra virgin olive oil
Boneless chicken breast with sliced mushrooms, green onions, Marsala wine, and cream.
Boneless chicken breast with onions, bell peppers, and Calamata olives in a light red sauce.
Boneless chicken breast stuffed with prosciutto, mozzarella cheese, and artichoke hearts topped with Marsala sauce
Boneless chicken breast, topped with red sauce and melted mozzarella
Baby white veal with mushrooms, green onions, Marsala wine and cream.
Baby white veal topped with red sauce and melted mozzarella
Baby white veal topped with jumbo-lump crabmeat and a Portobello sherry beurre blanc sauce.
Tender baby white veal stuffed with breadcrumbs, bacon, eggs, artichoke hearts, and Parmesan cheese. Baked in red sauce.
25 rolls 1 pt. horseradish $20, 50 rolls 2 pt. horseradish $40
Braised brisket in red sauce
Stuffed with gorgonzola cheese, spinach, prosciutto, and pine nuts topped with red wine reduction
Medallions of eggplant with crawfish, crabmeat, and shrimp topped with a seafood cream sauce
Baked oysters in a seafood and breadcrumb stuffing topped with a lemon cream sauce
Zucchini, bell peppers, mushrooms, eggplant, and onions
Paneed eggplant layered with Italian Sausage, basil, spicy mozzarella cheese and tomatoes topped with red sauce
Flash-fried oysters topped with toasted almonds and lemon terragon cream sauce
Louisiana shrimp and crabmeat, diced tomatoes and green onions with fried artichoke hearts topped with lemon terragon cream sauce
Marinated Roman artichoke, fried then topped with procuitto, basil, cherry tomatoes, garlic & olive oil
Served with red sauce
Served with red sauce
Topped with lemon terragon cream sauce
served in a toasted bread cup
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.
Extra virgin olive oil, garlic, green onions, red & black pepper tossed with angel hair pasta
Baby white veal meatballs in red sauce over angel hair pasta
Served with Angel Hair pasta and red sauce
Fettucine pasta tossed with a classic Alfredo sauce
Sautéed fresh Gulf Shrimp with green onions in a seafood cream sauce over Fettucine pasta
Fresh oysters sautéed with green onions, garlic and extra virgin olive oil over angel hair pasta
Panéed medallions of eggplant topped with red sauce and melted mozzarella cheese
Baby white veal stuffed with artichoke hearts, bacon, garlic & Parmesan cheese baked and topped with red sauce
Double-cut pork chop breaded and stuffed with a seafood stuffing, topped with a light pineapple demi-glace
Grilled 8oz filet served with whipped potatoes & topped with sauce dujour
Grilled, cut into thin slices and topped with sweet and spicy hot pepper jelly glaze
Breaded chicken breast topped with mozzarella cheese and red sauce
Baked bone-in chicken topped with garlic, olive oil and fresh herbs
Breaded chicken breast topped with lemon cream sauce
Chicken breast stuffed with provolone cheese, prosciutto and artichoke hearts-breaded, baked and topped with a mushroom Marsala sauce
Pan sauteed and placed on a bed of creamed spinach and finished with a champagne Beurre Blanc
Fresh boneless chicken breast sauteed in marsala red wine with sliced button mushrooms, green onions, and a touch of cream
Sauteed fish served with crabmeat cream sauce
fresh Gulf shrimp and seafood stuffing wrapped in phyllo pastry and topped with crabmeat cream sauce
Jumbo lump crabmeat cakes floured & lightly browned & topped with champagne beurre blanc & a Cointreau aioli
Jumbo lump crab & shrimp topped with champagne beurre blanc and sprinkled with fresh grated parmesan cheese & baked
topped with Jumbo Lump Crabmeat and a buerre blanc sauce served with garlic braised spinach
Sautéed baby white veal topped with lemon cream.
Sautéed baby white veal with mushrooms, green onions, Marsala wine and a touch of cream
Breaded baby white veal topped with melted mozzarella cheese and red sauce
Sautéed baby white veal in egg batter over a bed of Parmesan spinach, topped with lemon cream
Stewed baby white veal shank with angel hair pasta topped with brown veal demi-glacé
with house red sauce
with homemade vinaigrette
Boneless, skinless breast topped with capers & artichoke hearts in a light cream sauce; served with pasta and vegetable du jour
Topped with tomato garlic sauce; served with Pasta and Vegetable du jour
with house red sauce
with homamade vinaigrette
Paneed Veal with red sauce & mozzarella
Topped with seafood an gratin
Boneless, skinless breast sauteed with sliced mushrooms in Marsala wine sauce
served in toasted bread cup
with homemade vinaigrette
Sauteed Veal with sliced mushrooms in Marsala wine sauce
Boneless, skinless breast paneed with red sauce & mozzarella
with Crabmeat Cream
served in toasted bread cup
with homemade vinaigrette
Sauteed Baby White with portbello Mushrooms, Jumbo Lump Crabmeat & sauteed spinach
Served medium rare or medium well, topped with mushrooms Bordelaise
Served on Baby Greens with Remoulade & Beurre Blanc Sauces
Beef or Vegetarian
with House Red Sauce
with House Red Sauce
with Penne Oasta
with Horsadish Cream & Dinner Rolls