Alex's Washington Gardens

Enough food for 4-6 people. Choose from Baked Eggplant, Lasagna Bolognese, Chicken Limone, or our famous Chicken Parmigiana. Comes with Spaghetti and your choice of Sauce, Veggies and House Salad.

Pieces of sausage sautéed with red, green, and yellow peppers, onions, garlic and rosemary.

An appetizer portion of our Scornavacco Alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.

Seasoned and grilled sausage patty served with dollops of goat cheese and flavorful Tuscan white beans.

Baked in a garlic sauce, breadcrumbs, lemon juice, barbeque sauce, butter, and parsley.

Freshly sliced calamari breaded with housemade Italian bread crumbs and served with marinara and lemon wedges.

Freshly sliced calamari served with garlic, olive oil, lemon, basil, salt, and pepper.

Sourced from Prince Edward Island, Canada. Steamed in our famous wine, tomato, herb, and garlic broth.

Lightly dusted in flour and fried. Served with secret sauce. Shhh.

Tomatoes, basil, and balsamic, piled high on garlic and evoo glazed toast.

Cold crisp Romaine lettuce with our house-made crunchy croutons and zesty family recipe Caesar dressing.

Slices of fresh mozzarella, tomato, avocado, and fresh basil with a drizzle of pesto sauce.

Roasted red beets with fresh crisp pear slices, house-made glazed walnuts, balsamic vinaigrette and your choice of blue or goat cheese over spring mixed greens.

Classic chopped salad with Romaine and iceberg lettuce, tomato, scallions, cucumber, roasted red peppers, hearts of palm, blue cheese crumbles, and Italian house vinaigrette dressing.

Crust options: original scornavacco recipe, whole wheat, or gluten-free (available on medium pizzas). Sauce options: original recipe tomato sauce or smokey BBQ sauce.

Crust options: original scornavacco recipe, whole wheat, or gluten-free (available on medium pizzas). Sauce options: original recipe tomato sauce or smokey BBQ sauce.

Crust options: original scornavacco recipe, whole wheat, or gluten-free (available on medium pizzas). Sauce options: original recipe tomato sauce or smokey BBQ sauce.

Our Guest Chef Mark's, Special Summer Creation!!! Cherry tomatoes with Calabrian chilies and wine reduction, garnished with fresh basil, burrata, and Aleppo seasoning.

Choice of marinara, tomato cream, or bolognese.

Housemade tortellacci. Served with marinara or tomato cream sauce.

A half order of our Scornavacco Alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.

Choice of marinara, tomato cream, or bolognese.

Fresh chopped garlic, basil and scallions, tomato strips, green peas, and EVOO.

Housemade tortellacci. Served with marinara or tomato cream sauce.

Spinach and cheese tortellacci, tomato cream sauce, and topped with mild cheddar cheese.

Fresh portobello slices, garlic, sage, spinach, tomato strips, Tuscan white beans, and EVOO.

Homemade pasta sheets with tomato cream sauce, marinara, or bolognese meat sauce.

Housemade gnocchi pasta in vodka sauce.

Scornavacco Alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.

Eggplant, parmesan, mozzarella, and tomato sauce baked traditional lasagna style.

Spinach and egg pasta tossed with prosciutto and mushrooms in alfredo sauce.

Hand-cut pancetta sauteed in extra virgin olive oil, garlic, tomato strips, marinara, cannellini beans, fresh spinach, and red pepper flakes. Topped with asiago cheese.

Linguine tossed with calamari, EVOO, fresh basil, tomato strips, and red pepper flakes.

Chicken breast and dried cranberries in a basil cream reduction sauce tossed with linguine.

Fresh steamed clams tossed with fresh pasta in your choice of red or white sauce, or garlic and extra virgin olive oil.

Fresh shrimp sauteed in a spicy marinara sauce, served over pasta. Substitute lobster for additional $4

Fresh chunks of lobster tail with fresh zucchini, plum tomatoes, parsley, and fresh garlic, sauteed with white wine, extra virgin olive oil, and a dash of fresh creme served over pasta.

USDA choice hand-cut steak prepared with Willie’s recipe served with veggies and oven-roasted potatoes.

Premium Beef prepared either Vesuvio style, or with our chef’s own Estela sauce.

Hand-carved boneless breasts pounded flat and breaded with housemade Italian breadcrumbs, flash-fried, and then baked.

Boneless breasts baked in lemon, white wine, and extra virgin olive oil with Italian herbs.

Hand Carved boneless breasts pounded flat and sauteed in lemon, white wine, and butter.

Hand Carved boneless breasts pounded flat and sauteed in lemon, white wine, capers and butter.

Fresh boneless breasts pounded flat, sauteed with mushrooms in butter, spices, and marsala wine.

Hand-carved boneless breasts pounded flat and breaded with housemade Italian breadcrumbs, flash-fried, and then baked with a light marinara sauce topped with melted mozzarella.

Hand-carved boneless breasts pounded flat and then grilled with a light marinara sauce and topped with melted mozzarella. **Gluten Free**

Marinated in white wine, olive oil, rosemary, fresh garlic, fresh ground black pepper, then broiled and served with roasted Vesuvio potatoes.

Boneless breasts pounded flat and wrapped around imported cheeses, fresh sweet basil, and parsley, lightly sauteed in Pomodoro sauce and served over angel hair pasta.

Breaded with housemade Italian breadcrumbs, flash-fried and baked.

Tender veal cutlets pounded flat and sauteed with mushrooms in butter, spices, and dry marsala wine.

Tender veal cutlets pounded flat and sauteed in lemon, white wine, and butter.

Tender veal cutlets pounded flat and sauteed in lemon, capers, white wine, and butter.

Breaded with housemade Italian breadcrumbs, flash-fried, then baked with marinara sauce topped with melted mozzarella.

Tender veal cutlets sauteed with fresh garlic, EVOO, a variety of sweet peppers, tomato strips, white wine, and finished with a sprinkle of fontina cheese.

Blackened shrimp served over braised rice and veggies.

Fresh hand-cut filet broiled and seasoned to Mimi's liking with our chef's own tangy sauce.

Mediterranean style prep broiled with fresh garlic, tomato, Italian seasonings, and capers.

A unique preparation sauteed with celery, red onion, orange and lemon juices, white wine, and red wine vinegar.

Fresh filet of salmon marinated in garlic, lemon juice, and teriyaki, then broiled to perfection with a little extra virgin olive oil.

Pan-Seared in lemon juice, olive oil and garlic

Fresh whitefish baked with a family recipe of butter, garlic, and seasoned breadcrumbs.

Broiled with cajun spices then sauteed with dry vermouth, shallots, and lemon topped with fresh spinach and sliced almonds.

Sauteed with fresh spinach, white wine, fresh tarragon, lemon, and a touch of cream.

Baked in a garlic sauce, breadcrumbs, lemon juice, barbeque sauce, butter, and parsley.

Served in a white wine sauce with garlic a touch of cream and a dash of pesto. With mushrooms, artichokes and sun-dried tomatoes.

Enough food for 4-6 people. Choose from Baked Eggplant, Lasagna Bolognese, Chicken Limone, or our famous Chicken Parmigiana. Comes with Spaghetti and your choice of Sauce, Veggies and House Salad.

Pieces of sausage sautéed with red, green, and yellow peppers, onions, garlic and rosemary.

An appetizer portion of our Scornavacco Alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.

Seasoned and grilled sausage patty served with dollops of goat cheese and flavorful Tuscan white beans.

Baked in a garlic sauce, breadcrumbs, lemon juice, barbeque sauce, butter, and parsley.

Freshly sliced calamari breaded with housemade Italian bread crumbs and served with marinara and lemon wedges.

Freshly sliced calamari served with garlic, olive oil, lemon, basil, salt, and pepper.

Sourced from Prince Edward Island, Canada. Steamed in our famous wine, tomato, herb, and garlic broth.

Lightly dusted in flour and fried. Served with secret sauce. Shhh.

Tomatoes, basil, and balsamic, piled high on garlic and evoo glazed toast.

Cold crisp Romaine lettuce with our house-made crunchy croutons and zesty family recipe Caesar dressing.

Slices of fresh mozzarella, tomato, avocado, and fresh basil with a drizzle of pesto sauce.

Roasted red beets with fresh crisp pear slices, house-made glazed walnuts, balsamic vinaigrette and your choice of blue or goat cheese over spring mixed greens.

Classic chopped salad with Romaine and iceberg lettuce, tomato, scallions, cucumber, roasted red peppers, hearts of palm, blue cheese crumbles, and Italian house vinaigrette dressing.

Crust options: original scornavacco recipe, whole wheat, or gluten-free (available on medium pizzas). Sauce options: original recipe tomato sauce or smokey BBQ sauce.

Crust options: original scornavacco recipe, whole wheat, or gluten-free (available on medium pizzas). Sauce options: original recipe tomato sauce or smokey BBQ sauce.

Crust options: original scornavacco recipe, whole wheat, or gluten-free (available on medium pizzas). Sauce options: original recipe tomato sauce or smokey BBQ sauce.

Our Guest Chef Mark's, Special Summer Creation!!! Cherry tomatoes with Calabrian chilies and wine reduction, garnished with fresh basil, burrata, and Aleppo seasoning.

Choice of marinara, tomato cream, or bolognese.

Housemade tortellacci. Served with marinara or tomato cream sauce.

A half order of our Scornavacco Alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.

Choice of marinara, tomato cream, or bolognese.

Fresh chopped garlic, basil and scallions, tomato strips, green peas, and EVOO.

Housemade tortellacci. Served with marinara or tomato cream sauce.

Spinach and cheese tortellacci, tomato cream sauce, and topped with mild cheddar cheese.

Fresh portobello slices, garlic, sage, spinach, tomato strips, Tuscan white beans, and EVOO.

Homemade pasta sheets with tomato cream sauce, marinara, or bolognese meat sauce.

Housemade gnocchi pasta in vodka sauce.

Scornavacco Alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.

Eggplant, parmesan, mozzarella, and tomato sauce baked traditional lasagna style.

Spinach and egg pasta tossed with prosciutto and mushrooms in alfredo sauce.

Hand-cut pancetta sauteed in extra virgin olive oil, garlic, tomato strips, marinara, cannellini beans, fresh spinach, and red pepper flakes. Topped with asiago cheese.

Linguine tossed with calamari, EVOO, fresh basil, tomato strips, and red pepper flakes.

Chicken breast and dried cranberries in a basil cream reduction sauce tossed with linguine.

Fresh steamed clams tossed with fresh pasta in your choice of red or white sauce, or garlic and extra virgin olive oil.

Fresh shrimp sauteed in a spicy marinara sauce, served over pasta. Substitute lobster for additional $4

Fresh chunks of lobster tail with fresh zucchini, plum tomatoes, parsley, and fresh garlic, sauteed with white wine, extra virgin olive oil, and a dash of fresh creme served over pasta.

USDA choice hand-cut steak prepared with Willie’s recipe served with veggies and oven-roasted potatoes.

Premium Beef prepared either Vesuvio style, or with our chef’s own Estela sauce.

Hand-carved boneless breasts pounded flat and breaded with housemade Italian breadcrumbs, flash-fried, and then baked.

Boneless breasts baked in lemon, white wine, and extra virgin olive oil with Italian herbs.

Hand Carved boneless breasts pounded flat and sauteed in lemon, white wine, and butter.

Hand Carved boneless breasts pounded flat and sauteed in lemon, white wine, capers and butter.

Fresh boneless breasts pounded flat, sauteed with mushrooms in butter, spices, and marsala wine.

Hand-carved boneless breasts pounded flat and breaded with housemade Italian breadcrumbs, flash-fried, and then baked with a light marinara sauce topped with melted mozzarella.

Hand-carved boneless breasts pounded flat and then grilled with a light marinara sauce and topped with melted mozzarella. **Gluten Free**

Marinated in white wine, olive oil, rosemary, fresh garlic, fresh ground black pepper, then broiled and served with roasted Vesuvio potatoes.

Boneless breasts pounded flat and wrapped around imported cheeses, fresh sweet basil, and parsley, lightly sauteed in Pomodoro sauce and served over angel hair pasta.

Breaded with housemade Italian breadcrumbs, flash-fried and baked.

Tender veal cutlets pounded flat and sauteed with mushrooms in butter, spices, and dry marsala wine.

Tender veal cutlets pounded flat and sauteed in lemon, white wine, and butter.

Tender veal cutlets pounded flat and sauteed in lemon, capers, white wine, and butter.

Breaded with housemade Italian breadcrumbs, flash-fried, then baked with marinara sauce topped with melted mozzarella.

Tender veal cutlets sauteed with fresh garlic, EVOO, a variety of sweet peppers, tomato strips, white wine, and finished with a sprinkle of fontina cheese.

Blackened shrimp served over braised rice and veggies.

Fresh hand-cut filet broiled and seasoned to Mimi's liking with our chef's own tangy sauce.

Mediterranean style prep broiled with fresh garlic, tomato, Italian seasonings, and capers.

A unique preparation sauteed with celery, red onion, orange and lemon juices, white wine, and red wine vinegar.

Fresh filet of salmon marinated in garlic, lemon juice, and teriyaki, then broiled to perfection with a little extra virgin olive oil.

Pan-Seared in lemon juice, olive oil and garlic

Fresh whitefish baked with a family recipe of butter, garlic, and seasoned breadcrumbs.

Broiled with cajun spices then sauteed with dry vermouth, shallots, and lemon topped with fresh spinach and sliced almonds.

Sauteed with fresh spinach, white wine, fresh tarragon, lemon, and a touch of cream.

Baked in a garlic sauce, breadcrumbs, lemon juice, barbeque sauce, butter, and parsley.

Served in a white wine sauce with garlic a touch of cream and a dash of pesto. With mushrooms, artichokes and sun-dried tomatoes.

Enough food for 4-6 people. Choose from Baked Eggplant, Lasagna Bolognese, Chicken Limone, or our famous Chicken Parmigiana. Comes with Spaghetti and your choice of Sauce, Veggies and House Salad.

Pieces of sausage sautéed with red, green, and yellow peppers, onions, garlic and rosemary.

An appetizer portion of our Scornavacco Alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.

Seasoned and grilled sausage patty served with dollops of goat cheese and flavorful Tuscan white beans.

Baked in a garlic sauce, breadcrumbs, lemon juice, barbeque sauce, butter, and parsley.

Freshly sliced calamari breaded with housemade Italian bread crumbs and served with marinara and lemon wedges.

Freshly sliced calamari served with garlic, olive oil, lemon, basil, salt, and pepper.

Sourced from Prince Edward Island, Canada. Steamed in our famous wine, tomato, herb, and garlic broth.

Lightly dusted in flour and fried. Served with secret sauce. Shhh.

Tomatoes, basil, and balsamic, piled high on garlic and evoo glazed toast.

Cold crisp Romaine lettuce with our house-made crunchy croutons and zesty family recipe Caesar dressing.

Slices of fresh mozzarella, tomato, avocado, and fresh basil with a drizzle of pesto sauce.

Roasted red beets with fresh crisp pear slices, house-made glazed walnuts, balsamic vinaigrette and your choice of blue or goat cheese over spring mixed greens.

Classic chopped salad with Romaine and iceberg lettuce, tomato, scallions, cucumber, roasted red peppers, hearts of palm, blue cheese crumbles, and Italian house vinaigrette dressing.

Crust options: original scornavacco recipe, whole wheat, or gluten-free (available on medium pizzas). Sauce options: original recipe tomato sauce or smokey BBQ sauce.

Crust options: original scornavacco recipe, whole wheat, or gluten-free (available on medium pizzas). Sauce options: original recipe tomato sauce or smokey BBQ sauce.

Crust options: original scornavacco recipe, whole wheat, or gluten-free (available on medium pizzas). Sauce options: original recipe tomato sauce or smokey BBQ sauce.

Our Guest Chef Mark's, Special Summer Creation!!! Cherry tomatoes with Calabrian chilies and wine reduction, garnished with fresh basil, burrata, and Aleppo seasoning.

Choice of marinara, tomato cream, or bolognese.

Housemade tortellacci. Served with marinara or tomato cream sauce.

A half order of our Scornavacco Alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.

Choice of marinara, tomato cream, or bolognese.

Fresh chopped garlic, basil and scallions, tomato strips, green peas, and EVOO.

Housemade tortellacci. Served with marinara or tomato cream sauce.

Spinach and cheese tortellacci, tomato cream sauce, and topped with mild cheddar cheese.

Fresh portobello slices, garlic, sage, spinach, tomato strips, Tuscan white beans, and EVOO.

Homemade pasta sheets with tomato cream sauce, marinara, or bolognese meat sauce.

Housemade gnocchi pasta in vodka sauce.

Scornavacco Alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.

Eggplant, parmesan, mozzarella, and tomato sauce baked traditional lasagna style.

Spinach and egg pasta tossed with prosciutto and mushrooms in alfredo sauce.

Hand-cut pancetta sauteed in extra virgin olive oil, garlic, tomato strips, marinara, cannellini beans, fresh spinach, and red pepper flakes. Topped with asiago cheese.

Linguine tossed with calamari, EVOO, fresh basil, tomato strips, and red pepper flakes.

Chicken breast and dried cranberries in a basil cream reduction sauce tossed with linguine.

Fresh steamed clams tossed with fresh pasta in your choice of red or white sauce, or garlic and extra virgin olive oil.

Fresh shrimp sauteed in a spicy marinara sauce, served over pasta. Substitute lobster for additional $4

Fresh chunks of lobster tail with fresh zucchini, plum tomatoes, parsley, and fresh garlic, sauteed with white wine, extra virgin olive oil, and a dash of fresh creme served over pasta.

USDA choice hand-cut steak prepared with Willie’s recipe served with veggies and oven-roasted potatoes.

Premium Beef prepared either Vesuvio style, or with our chef’s own Estela sauce.

Hand-carved boneless breasts pounded flat and breaded with housemade Italian breadcrumbs, flash-fried, and then baked.

Boneless breasts baked in lemon, white wine, and extra virgin olive oil with Italian herbs.

Hand Carved boneless breasts pounded flat and sauteed in lemon, white wine, and butter.

Hand Carved boneless breasts pounded flat and sauteed in lemon, white wine, capers and butter.

Fresh boneless breasts pounded flat, sauteed with mushrooms in butter, spices, and marsala wine.

Hand-carved boneless breasts pounded flat and breaded with housemade Italian breadcrumbs, flash-fried, and then baked with a light marinara sauce topped with melted mozzarella.

Hand-carved boneless breasts pounded flat and then grilled with a light marinara sauce and topped with melted mozzarella. **Gluten Free**

Marinated in white wine, olive oil, rosemary, fresh garlic, fresh ground black pepper, then broiled and served with roasted Vesuvio potatoes.

Boneless breasts pounded flat and wrapped around imported cheeses, fresh sweet basil, and parsley, lightly sauteed in Pomodoro sauce and served over angel hair pasta.

Breaded with housemade Italian breadcrumbs, flash-fried and baked.

Tender veal cutlets pounded flat and sauteed with mushrooms in butter, spices, and dry marsala wine.

Tender veal cutlets pounded flat and sauteed in lemon, white wine, and butter.

Tender veal cutlets pounded flat and sauteed in lemon, capers, white wine, and butter.

Breaded with housemade Italian breadcrumbs, flash-fried, then baked with marinara sauce topped with melted mozzarella.

Tender veal cutlets sauteed with fresh garlic, EVOO, a variety of sweet peppers, tomato strips, white wine, and finished with a sprinkle of fontina cheese.

Blackened shrimp served over braised rice and veggies.

Fresh hand-cut filet broiled and seasoned to Mimi's liking with our chef's own tangy sauce.

Mediterranean style prep broiled with fresh garlic, tomato, Italian seasonings, and capers.

A unique preparation sauteed with celery, red onion, orange and lemon juices, white wine, and red wine vinegar.

Fresh filet of salmon marinated in garlic, lemon juice, and teriyaki, then broiled to perfection with a little extra virgin olive oil.

Pan-Seared in lemon juice, olive oil and garlic

Fresh whitefish baked with a family recipe of butter, garlic, and seasoned breadcrumbs.

Broiled with cajun spices then sauteed with dry vermouth, shallots, and lemon topped with fresh spinach and sliced almonds.

Sauteed with fresh spinach, white wine, fresh tarragon, lemon, and a touch of cream.

Baked in a garlic sauce, breadcrumbs, lemon juice, barbeque sauce, butter, and parsley.

Served in a white wine sauce with garlic a touch of cream and a dash of pesto. With mushrooms, artichokes and sun-dried tomatoes.

Tomatoes, basil, and balsamic, piled high on garlic and evoo glazed toast.

An appetizer portion of our Scornavacco Alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.

Pieces of sausage sautéed with red, green, and yellow peppers, onions, garlic and rosemary.

Sourced from Prince Edward Island, Canada. Steamed in our famous wine, tomato, herb, and garlic broth.

Freshly sliced calamari breaded with housemade Italian bread crumbs and served with marinara and lemon wedges.

Freshly sliced calamari served with garlic, olive oil, lemon, basil, salt, and pepper.

Baked in a garlic sauce, breadcrumbs, lemon juice, barbeque sauce, butter, and parsley.

Classic chopped salad with Romaine and iceberg lettuce, tomato, scallions, cucumber, roasted red peppers, hearts of palm, blue cheese crumbles, and Italian house vinaigrette dressing.

Roasted red beets with fresh crisp pear slices, house-made glazed walnuts, balsamic vinaigrette and your choice of blue or goat cheese over spring mixed greens.

Slices of fresh mozzarella, tomato, avocado, and fresh basil with a drizzle of pesto sauce.

Cold crisp Romaine lettuce with our house-made crunchy croutons and zesty family recipe Caesar dressing.

Choice of marinara, tomato cream, or bolognese.

Choice of marinara, tomato cream, or bolognese.

Fresh chopped garlic, basil and scallions, tomato strips, green peas, and EVOO.

Housemade tortellacci. Served with marinara or tomato cream sauce.

Housemade tortellacci. Served with marinara or tomato cream sauce.

Spinach and cheese tortellacci, tomato cream sauce, and topped with mild cheddar cheese.

Housemade gnocchi pasta in tomato cream sauce.

Eggplant, parmesan, mozzarella, and tomato sauce baked traditional lasagna style.

Homemade pasta sheets with tomato cream sauce, marinara, or bolognese meat sauce.

Scornavacco Alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.

A half order of our Scornavacco Alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.

Spinach and egg pasta tossed with prosciutto and mushrooms in alfredo sauce.

Hand-cut pancetta sauteed in extra virgin olive oil, garlic, tomato strips, marinara, cannellini beans, fresh spinach, and red pepper flakes. Topped with asiago cheese.

Chicken breast and dried cranberries in a basil cream reduction sauce tossed with linguine.

Spaghetti mixed with browned pancetta, black pepper, Pecorino Romano, peas, yellow onion and beaten eggs.

Fresh steamed clams tossed with fresh pasta in your choice of red or white sauce, or garlic and extra virgin olive oil.

Linguine tossed with calamari, EVOO, fresh basil, tomato strips, and red pepper flakes.

Fresh shrimp sauteed in a spicy marinara sauce, served over pasta. Substitute lobster for additional $4

USDA choice hand-cut steak prepared with Willie’s recipe served with veggies and oven-roasted potatoes.

Premium Beef prepared either Vesuvio style, or with our chef’s own Estela sauce.

Fresh boneless breasts pounded flat, sauteed with mushrooms in butter, spices, and marsala wine.

Hand-carved boneless breasts pounded flat and breaded with housemade Italian breadcrumbs, flash-fried, and then baked with a light marinara sauce topped with melted mozzarella.

Hand-carved boneless breasts pounded flat and then grilled with a light marinara sauce and topped with melted mozzarella. **Gluten Free**

Boneless breasts baked in lemon, white wine, and extra virgin olive oil with Italian herbs.

Hand Carved boneless breasts pounded flat and sauteed in lemon, white wine, and butter.

Marinated in white wine, olive oil, rosemary, fresh garlic, fresh ground black pepper, then broiled and served with roasted Vesuvio potatoes.

Boneless breasts pounded flat and wrapped around imported cheeses, fresh sweet basil, and parsley, lightly sauteed in Pomodoro sauce and served over angel hair pasta.

Hand-carved boneless breasts pounded flat and breaded with housemade Italian breadcrumbs, flash-fried, and then baked.

Hand Carved boneless breasts pounded flat and sauteed in lemon, white wine, capers and butter.

Tender veal cutlets pounded flat and sauteed with mushrooms in butter, spices, and dry marsala wine.

Breaded with housemade Italian breadcrumbs, flash-fried, then baked with marinara sauce topped with melted mozzarella.

Tender veal cutlets pounded flat and sauteed in lemon, white wine, and butter.

Tender veal cutlets sauteed with fresh garlic, EVOO, a variety of sweet peppers, tomato strips, white wine, and finished with a sprinkle of fontina cheese.

Breaded with housemade Italian breadcrumbs, flash-fried and baked.

Tender veal cutlets pounded flat and sauteed in lemon, capers, white wine, and butter.

Fresh filet of salmon marinated in garlic, lemon juice, and teriyaki, then broiled to perfection with a little extra virgin olive oil.

Fresh hand-cut filet broiled and seasoned to Mimi's liking with our chef's own tangy sauce.

Mediterranean style prep broiled with fresh garlic, tomato, Italian seasonings, and capers.

A unique preparation sauteed with celery, red onion, orange and lemon juices, white wine, and red wine vinegar.

Pan-Seared in lemon juice, olive oil and garlic

Fresh whitefish baked with a family recipe of butter, garlic, and seasoned breadcrumbs.

Broiled with cajun spices then sauteed with dry vermouth, shallots, and lemon topped with fresh spinach and sliced almonds.

Sauteed with fresh spinach, white wine, fresh tarragon, lemon, and a touch of cream.

Served in a white wine sauce with garlic a touch of cream and a dash of pesto. With mushrooms, artichokes and sun-dried tomatoes.

Blackened shrimp served over braised rice and veggies.

Baked in a garlic sauce, breadcrumbs, lemon juice, barbeque sauce, butter, and parsley.