Tommy V's

With cilantro lime cocktail sauce.

Macademia nut encrusted, in a spicy peanut remoulade sauce.

Oven roasted kephalatyri cheese served flambe with garlic toast pionts.

Fresh mozzarella and fresh sliced tomato, drizzled with yonuny' s own extra virgin olive oil reduced balsamic vinegar, shaved red onions and basil.

Long stem roman artichokes, parma prosciutto, imported provolone, salami and fresh mozzarella.

With lemon, roasted garlic and and spicy remoulade sauce.

Peppercomed, seared and sliced. Served on a bed of baby arugola drizzled with Tonuny' s own extra virgin olive oil, lemon juice and capers.

Baked with shallots and roasted garlic butter sauce.

With diced fresh lobster, cognac and saffron.

Beefsteak tomatoes, shaved red onion crumbled blue cheese in a cabemet vinaigrette.

Grilled roman artichokes and diced potato salad with arugola, in a lemon olive oil dressing topped with toasted almonds.

With tomato, cucumber, and maytag blue cheese dressing.

Baby romaine tossed with our own caesar dressing, garlic crouton and sprinkled with parmesan.

12oz kobe beef burger topped with braised mushrooms, blue cheese, dijon mustard and arugola. Served with pommes frittes.

16oz Flat iron steak crusted with aromatic herbs, served on a bed of rapini with artichoke and potato souffle.

With roasted garlic demi~glaze, served on mashed potatoes.

In a rosemary jus and herb mint marinade.

With mushroom, tomato and basil sauce topped with buffalo mozzarella. Served with sage, pannesan roasted Potatoes.

Pounded bone in veal chop, parmesan crusted and topped with roasted tomato and fresh diced mozzarella, served with potato artichoke souffle.

Bone in veal chop, dusted with aromatic herbs and extra virgin olive oil, grilled to perfection and served with potato artichoke souffle.

Lamb chop, house made sausage, and petit filet mignon, grilled to perfection. Served with potato artichoke souffle and grilled asparagus.

Seared ahi tuna drizzled with roasted garlic aioli, served with lobster mashed potatoes.

Hand made ravioli filled with de~boned veal shank in a brown butter sage sauce.

Fresh ribbon fettuccine with roasted chicken, wild mushrooms and peas in a truffle and parmesan cheese sauce.

Fresh wild sahnon filet finished in a lemon, caper and mushrooms sauce.

Baked giant prawns in a white wine, roasted garlic and herb sauce served with artichoke potato souffle and grilled asparagus.

Baked with garlic and herb butter in a white wine reduction sauce.

Fresh halibut, scallops, clams, mussels and shrimp in a savory tomato white wine sauce over linguine

Lobster tail, sea scallops, prawns and alaskan king crab legs in a spicy tomato broth over linguine.

Baked butter poached asparagus topped with parrnesan cheese.

In brown butter sage and parrnesan.

Broccoli rabe and white canellini beans in a roasted garlic and olive oil sauce.

Home made, delicious, grilled to perfection.

With lobster