Fresh new green lips steamed in dry white wine and herbs.

One jumbo scallop seared lemon butter served over a bed of sauteed spinach.

Plump shrimp sauteed with olive oil, honey, gingerand garlic.

Served in shells with fresh garlic butter.

Loaded with Dizz's own zesty garlic butter and topped with fæsh grated Parmesan cheese.

Wings backed with Dizz's own delightfully spicy barbecue sauce.

Fresh new green lips steamed in dry white wine and herbs.

A 9 oz baseball cut of filet mignon. Seared and baked then topped with sauce du jour.

Sand Dabs are seared then baked. Then topped with a saute of lemon and butter. Served with rice and vegetable.

The tender veal medallions are sautéed in butter with mushrooms, marsala wine, green onions, and cream. It is topped with Parmesan cheese and served with vegetables and rice. Paté de Maison and French sourdough bread.

A very generous portion of manicotti shells stuffed with a wonderful combination of spinach, Ricotta cheeseand curbs. Served over a zesty marinara sauce and topped with Mozzarella cheese. Served with vegetables. Pate de Maison and French sourdough bread.

We begin this dish with a generous portion of linguini pasta, served with a delicious pesto sauce of cheeses, fresh basil, and garlic. The pasta is topped with huge tiger prawns, sprinkled with paprika and garlic and sautéed in butter and white wine. Paté de Maison and French sourdough bread.

Deliciously tender veal medallions sauteed in butter with mushrooms, lemons, shallots, capersand green onions. Served with vegetables and rice. Pate de Maison and French sourdough bread.

Two boneless chicken thighs which are sauteed with marsala wine, mushrooms, green onions, shallots, cream and topped with parmesan cheese. It is served over pasta with vegetables. Pate de Maison and French sourdough bread.

Seared and baked. Topped with a cream, cognac, Dijon mustard and green peppercorn sauce.

The Whitefish is seared and baked then topped with a sauté of lemon,butter and capers. Served with rice and vegetables.

The mahi is seared and baked. Then topped with a cream,cognac,Dijon mustard and green peppercorn sauce. It is served with rice and vegetable.

A double breast of chicken stuffed with prosciutto and Swiss cheese. It is seared and baked and topped with a brown sauce. Served with rice and vegetables.

The escolar is seared and baked then topped with a sauté of lemon,butter and capers. Served with rice and vegetables.

A generous New Zealand rack of lamb rubbed with garlic, rosemary, and herbed breadcrumbs. The lamb is baked and served over a reduction Aujus sauce. It is served with vegetables and duchess potato. Paté de Maison and French sourdough bread.

Half of a duck roasted twice and topped with a classic 'range glaze laced with Grand Marnier. It is served with vegetables. Paté de Maison and French sourdough bread.

A boneless game hen stuffed with a unique combination of raisins, diced apples, currants, nuts, and rice. The hen is baked and then cooked in a delightfully sweet, ported? orange currant glaze. It is served with vegetables. Paté de Maison and French sourdough bread.

We begin this dish with a generous portion of linguini pasta, served with a delicious pesto sauce of cheeses, fresh basil, and garlic. The pasta is topped with delectable steamed clams in the shell. Paté de Maison and French sourdough bread.

Dizz's version of this famous Italian seafood feast starts with a thick spicy tomato sauce filled with clams, mussels, crab legs, shrimp, scallops, lobster and fresh fish. It is served with a side of pasta. Paté de Maison and French sourdough bread.

The 9 oz. steak is seared and baked. Then topped with a bearnaise sauce. French fries and fresh vegetable are served with this entrées. Paté de Maison and French sourdough bread.

A double breast of chicken, stuffed with a delicious combination of Swiss cheese, mushrooms, shallots and then rice and vegetables covered in a veal-based brown sauce. Are served with this entrée. Paté de Maison and French sourdough bread.

A generous portion of tender veal shank which is braised and stewed in a white wine reduction sauce. It is laced with chopped fresh vegetables and herbs and served with vegetables and pasta. Paté de Maison and French sourdough bread.

A 4 Ounces portion of filet mignon, seared, baked and topped with a sauce of the day. Served with tomato.

Sand Dabs are seared and baked, topped with a sauté of lemon butter.

Seared and baked. Topped with a white wine, cream, Coleman's mustard and cayenne pepper sauce.

Chicken pieces braised with white wine, onions, mushroomsand sour cream. Served over linguine.

3 chops rubbed with garlic, rosemary and pepper served over a lamb reduction sauce. Served with tomato.

Three pork and beef meatballs with marinara sauce. Served over linguine.

Four lobster ravioli served over a creamy pesto basil sauce.

Medallions of beef braised with red wine, onions, mushroomsand sour cream. Served over linguine.

Three seared scallops topped with a saute of lemon butter.