베로나 레스토랑

Hand cut squid fried, pomodoro sauce

Imported Cheese and Meats

Marinated in olive tempanade

Risotto & Mozzarella fried with spicy Arrabiata

Proscuitto di Parma, Large gulf shrimp

Jumbo Lump Crab, Caper Aioli

Ground Veal, Rustic Pomodoro, Grana Padano

Minnestrone or Tuscan

Iceberg lettuce, cherry tomato, red onions, bacon, and Gorgonzola

Romaine Hearts, croutons, parmesan, and Caesar dressing

Tomato, fresh mozzarella, pesto, and balsamic reduction

Tuscan kale, dijon vinaigrette, asiago, tomato, and shallots

Bolognese, ricotta, parmesan, and fresh mozzarella

Bowtie pasta in spicy garlic olive oil topped with grilled chicken

Linguine tossed in Parmigiano, black pepper, and cured pork

Chef Hector's ravioli changes weekly

Cheese filled tortellini sautéed in pomodoro cream sauce

Fettuccine pasta, Alfredo sauce, grilled chicken breast

Rigatoni pasta tossed in garlic, tomatoes, olive oil, and Italian sausage

Chicken breast lightly breaded and topped with pomodoro sauce and mozzarella

Pan sauteed chicken breast caper burre blanc and white wine

Braised veal shank in shitake mushroom demi glace on creamy polenta

Seared duck breast, rosemary beurre blanc, shitake mushroom risotto

Wild caught pan seared Gulf snapper with capers, tomatoes, and onions in a white wine burre blanc

Gulf Cobia sauteed and blackened spicy with red bell pepper coulis

Lollipop New Zealand lamb chops grilled with sweet pea puree

blistered tomato, grana padano, garlic confit, herb butter, and charred lemon

Grilled Norwegian salmon, caper beurre blanc on linguine pepperoncino pasta

Garlic crusted Veal chop, crisp golden potato, grilled with red wine demi glace

8oz. USDA Prime beef center cut filet

Espresso dipped lady fingers topped with macarpone cheese and cocoa powder

Vanilla custard topped with carmalized sugar and flambeed with Grappa

Vanilla bean ice cream, sea salt caramel, and a shot of espresso

Four layer chocolate cake with hazelnut ganache

Layered devils food cake, graham cracker ice cream, and toasted marshmallow cream (Feeds 8)

English muffin, crisped prosciutto, poached eggs and hollandaise

Stuffed crepe with sweetened ricotta and fresh berries with bacon

Andouille sausage gravy on buttermilk biscuits

Blueberry basil compote and maple syrup with bacon

Crab cake, crisped prosciutto, poached eggs and hollandaise

Smoked salmon, toasted bagel, basil cream cheese

Whipped eggs, spinach, shitake mushrooms and mozzarella

Stone ground polenta with sauteed pomodoro Gulf shrimp

Fried chicken breast, honey habernero bacon, maple syrup

Spaghetti with Tomato Sauce

Fettuccine with Alfredo Sauce

Cheese Tortellini with Tomato Cream Sauce

Chicken Tenders with Mashed Potatoes

Hand cut squid fried, pomodoro sauce

Imported Cheese and Meats

Marinated in olive tempanade

Risotto Mozzarella fried with spicy Arrabiata

Proscuitto di Parma, Large gulf shrimp

Jumbo Lump Crab, Caper Aioli

Ground Veal, Rustic Pomodoro, Grana Padano

Minnestrone or Tuscan

Iceberg lettuce, cherry tomato, red onions, bacon, and Gorgonzola

Romaine Hearts, croutons, parmesan, and Caesar dressing

Tomato, fresh mozzarella, pesto, and balsamic reduction

Tuscan kale, dijon vinaigrette, asiago, tomato, and shallots

Bolognese, ricotta, parmesan, and fresh mozzarella

Bowtie pasta in spicy garlic olive oil topped with grilled chicken

Linguine tossed in Parmigiano, black pepper, and cured pork

Chef Hector's ravioli changes weekly

Cheese filled tortellini sautéed in pomodoro cream sauce

Fettuccine pasta, Alfredo sauce, grilled chicken breast

Rigatoni pasta tossed in garlic, tomatoes, olive oil, and Italian sausage

Chicken breast lightly breaded and topped with pomodoro sauce and mozzarella

Pan sauteed chicken breast caper burre blanc and white wine

Braised veal shank in shitake mushroom demi glace on creamy polenta

Seared duck breast, rosemary beurre blanc, shitake mushroom risotto

Wild caught pan seared Gulf snapper with capers, tomatoes, and onions in a white wine burre blanc

Gulf Cobia sauteed and blackened spicy with red bell pepper coulis

Lollipop New Zealand lamb chops grilled with sweet pea puree

blistered tomato, grana padano, garlic confit, herb butter, and charred lemon

Grilled Norwegian salmon, caper beurre blanc on linguine pepperoncino pasta

Garlic crusted Veal chop, crisp golden potato, grilled with red wine demi glace

8oz. USDA Prime beef center cut filet

Espresso dipped lady fingers topped with macarpone cheese and cocoa powder

Vanilla custard topped with carmalized sugar and flambeed with Grappa

Vanilla bean ice cream, sea salt caramel, and a shot of espresso

Four layer chocolate cake with hazelnut ganache

Layered devils food cake, graham cracker ice cream, and toasted marshmallow cream (Feeds 8)

English muffin, crisped prosciutto, poached eggs and hollandaise

Stuffed crepe with sweetened ricotta and fresh berries with bacon

Andouille sausage gravy on buttermilk biscuits

Blueberry basil compote and maple syrup with bacon

Crab cake, crisped prosciutto, poached eggs and hollandaise

Smoked salmon, toasted bagel, basil cream cheese

Whipped eggs, spinach, shitake mushrooms and mozzarella

Stone ground polenta with sauteed pomodoro Gulf shrimp

Fried chicken breast, honey habernero bacon, maple syrup

Spaghetti with Tomato Sauce

Fettuccine with Alfredo Sauce

Cheese Tortellini with Tomato Cream Sauce

Chicken Tenders with Mashed Potatoes

Hand cut squid fried, pomodoro sauce

Imported Cheese and Meats

Marinated in olive tempanade

Risotto & Mozzarella fried with spicy Arrabiata

Proscuitto di Parma, Large gulf shrimp

Jumbo Lump Crab, Caper Aioli

Ground Veal, Rustic Pomodoro, Grana Padano

Minnestrone or Tuscan

Iceberg lettuce, cherry tomato, red onions, bacon, and Gorgonzola

Romaine Hearts, croutons, parmesan, and Caesar dressing

Tomato, fresh mozzarella, pesto, and balsamic reduction

Tuscan kale, dijon vinaigrette, asiago, tomato, and shallots

Bolognese, ricotta, parmesan, and fresh mozzarella

Bowtie pasta in spicy garlic olive oil topped with grilled chicken

Linguine tossed in Parmigiano, black pepper, and cured pork

Chef Hector's ravioli changes weekly

Cheese filled tortellini sautéed in pomodoro cream sauce

Fettuccine pasta, Alfredo sauce, grilled chicken breast

Rigatoni pasta tossed in garlic, tomatoes, olive oil, and Italian sausage

Chicken breast lightly breaded and topped with pomodoro sauce and mozzarella

Pan sauteed chicken breast caper burre blanc and white wine

Braised veal shank in shitake mushroom demi glace on creamy polenta

Seared duck breast, rosemary beurre blanc, shitake mushroom risotto

Wild caught pan seared Gulf snapper with capers, tomatoes, and onions in a white wine burre blanc

Gulf Cobia sauteed and blackened spicy with red bell pepper coulis

Lollipop New Zealand lamb chops grilled with sweet pea puree

blistered tomato, grana padano, garlic confit, herb butter, and charred lemon

Grilled Norwegian salmon, caper beurre blanc on linguine pepperoncino pasta

Garlic crusted Veal chop, crisp golden potato, grilled with red wine demi glace

8oz. USDA Prime beef center cut filet

Espresso dipped lady fingers topped with macarpone cheese and cocoa powder

Vanilla custard topped with carmalized sugar and flambeed with Grappa

Vanilla bean ice cream, sea salt caramel, and a shot of espresso

Four layer chocolate cake with hazelnut ganache

Layered devils food cake, graham cracker ice cream, and toasted marshmallow cream (Feeds 8)

English muffin, crisped prosciutto, poached eggs and hollandaise

Stuffed crepe with sweetened ricotta and fresh berries with bacon

Andouille sausage gravy on buttermilk biscuits

Blueberry basil compote and maple syrup with bacon

Crab cake, crisped prosciutto, poached eggs and hollandaise

Smoked salmon, toasted bagel, basil cream cheese

Whipped eggs, spinach, shitake mushrooms and mozzarella

Stone ground polenta with sauteed pomodoro Gulf shrimp

Fried chicken breast, honey habernero bacon, maple syrup

Spaghetti with Tomato Sauce

Fettuccine with Alfredo Sauce

Cheese Tortellini with Tomato Cream Sauce

Chicken Tenders with Mashed Potatoes