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Jumbo Gulf shrimp cocktail.
Slices of fresh home-made mozzarella served with beefsteak tomatoes, fresh basil, extra virgin olive oil, 12 year old balsamic vinegar and a touch of pesto.
Thinly sliced prime filet mignon traditionally served with flakes of Parmigiano Reggiano cheese, lemon juice and extra virgin olive oil.
Melon in season served with thin slice of imported prosciutto di san daniele.
Jumbo shrimp sauteed in butter, deglazed with brandy and sherry, finished with fresh tomatoes and wild mushrooms.
Squid lightly coated with seasoned bread crumbs, fried to a golden brown and served with marinara sauce.
Classic Italian bean soup.
The world-famous Caesar salad with our own dressing.
A gourmet selection of seasoned mixed baby greens with walnuts, pistachios, cashews and French with a light raspberry vinaigrette.
Mixed baby green with honey mustard vinaigrette and topped with sauteed wild mushrooms.
A true interpretation fettuccine alfredo.
Rigatoni served in a light cream sauce with shredded sweet Italian sausage.
Home-made cheese ravioli in a light cream tomato sauce.
This dish reflects the freshness of rips San Marzano tomatoes flavored with fine herbs and virgin olive oil.
Natural or sparkling.
Eggplant napoleon seasoned with 4 types of cheese, fine herbs and light tomato sauce.
Pan seared Chilean sea bass, served over shrimp risotto, with lobster tarragon sauce and crispy parsnips.
Australian lobster tail.
Jumbo shrimp flambe with brandy and white wine, simmered in a spicy pescatore sauce and served over linguine.
Veal scaloppine sauteed with morel mushrooms, julienne of prosciutto, a touch of cream brandy and marsal.
Veal scaloppine sauteed in butter, white wine and lemon juice.
Veal scaloppine sauteed with fresh mushrooms, shallots and Marsala wine.
Veal scaloppine dipped in flour, egg and bread crumbs, pan fried, topped with fresh tomato sauce, fine herbs and 4 types of imported cheese.
Boneless breast of chicken sauteed with fresh mushrooms, shallots and Marsala wine.
Boneless breast of chicken sauteed in butter, white wine and lemon juice.
Boneless breast of chicken dipped in flour, egg and bread crumbs, pan fried, topped with fresh tomato sauce, fine herbs and 4 types of imported cheese.
Bones in veal chop, broiled and seasoned with fresh sage and served with calvados apple sauce.
Domestic lamb chop seasoned with fine herbs and grilled to perfection.
Prime filet mignon in a barolo wine sauce with caramelized pearl onions and mushrooms.
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