Extra large gulf shrimp, prepared cajun, grilled or Barbeque.
French delicacy baked in garlic butter and served with toasted baguette.
Tender, crispy gulf shrimp tossed in a sriracha, creamy, spicy sauce.
Hand breaded and lightly fried, served with a spicy Mariana sauce.
Prince edward island mussels in a spicy garlic marinara broth.
Sushi grade, blackened, sliced and served with Asian vinaigrette, Sriracha, ginger and wasabi.
Shrimp butterflied and breaded in Italian bread crumbs, served on toastand topped with picatta sauce and capers.
Toasted baguette with fresh tomato, onions, garlic and basil.
Large hand rolled meatballs slowly cooked in our marinara sauce.
Iceberg lettuce tossed with olive oil, vinegarand a house blend of Italian cheeses, topped with tomatoes and olives.
Romaine lettuce, mixed field greens, gorgonzola cheese and tomatoes tossed in light Italian dressing.
Mixed field greens with shrimp, jumbo lump crab meat, tomatoes, red onions and gorgonzola cheese balsamic vinaigrette served on the side.
Crisp wedge of iceberg, jumbo lump crab meat, red onion, cherry tomatoes, avocado, gorgonzola cheese and creamy cajun louis dressing.
Our seasoned filet tips top romaine lettuce, red onions, tomatoes, gorgonzola cheese and croutons. Tossed in blue cheese dressing.
Romaine lettuce mixed with a homemade creamy caesar dressing, parmesan cheese and croutons.
Linguine with a light homemade tomato sauce.
Large hand rolled meatballs and homemade marinara sauce top linguine.
Florida blue crab with spicy marinara sauce served over linguine. A classic third generation recipe!
Jumbo lump crab meat over linguine with either spicy seafood marinara broth, or seafood alfredo sauce.
Fettuccine tossed in homemade Romano cheese sauce.
Penne in a homemade tomato cream sauce with sautéed mushrooms, sundried tomatoes and topped with goat cheese.
Our traditional meat and Italian sausage lasagna is made fresh daily.
Fire-roasted chicken breast stuffed with fontanelle cheese and capicola ham. Topped with sundried tomatoes, mushroomsand a lemon butter sauce.
Sauteed thinly sliced veal served marsala, picatta, or parmesan style.
Fire-roasted chicken breast topped with mushrooms in marsala wine sauce.
Sauteed thinly sliced breaded chicken served picatta or parmesan style.
Particularly flavorful and tender due to generous marbleization.
Prized for its fine texture and buttery flavor.
Our New Zealand lamb is rye grass and clover fed, which account for Its leanness and superb flavor.
Two steaks in one: a tender filet and juicy strip bone-in.
Our thick cut, milk fed veal chop is lightly seasoned and grilled to perfection on our oak wood grill.
This chop is lightly seasoned, then seared to lock in the flavor, making it tender and juicy.
Window cut in house for easy eating and no mess. Cooked on our florida oak wood grill. The window cut allows the oak flavor to lock in and steam the crab meat to perfection!
Vanilla ice cream, brown sugar, banana liqueurand dark rum.
Prince edward island mussels in a spicy marinara broth.
Little neck clams, garlic, evoo, red pepper, parsley, white or red. Choice of house salad, caesar salad, or a cup of soup.
Fresh mozzarella, olive oil, lemon, balsamic vinegar, basil.
Two mini crispy pastry shells with a sweet ricotta vanilla filling and chocolate chips.
A decadent chocolate dessert with berry reduction and vanilla ice cream.
A rich creamy cheesecake with a graham cracker crust.
A refreshingly light, lemony dessert with mascarpone frosting.
Lady fingers brushed with espresso topped with sweetened mascarpone cheese.
Menu for Iavarone's Steakhouse provided by Allmenus.com
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