PV II Restaurant

Tomato, cucumbers, carrots and a blend of romaine and spring lettuce tossed with your choice of dressing.

Romaine, parmesan cheese, croutons and Caesar dressing.

Mixed greens, dried cranberries, white chocolate and raspberry dressing.

Blend of mixed greens and romaine, goat cheese and a sweet balsamic dressing topped with toasted pine nuts and cucumbers.

Blend of mixed greens and romaine, goat cheese and a sweet balsamic dressing topped with toasted pine nuts and cucumbers.

Grilled chicken breast over mixed greens, sliced pears, onion and shaved parmesan tossed with a pear vinaigrette.

Baby spinach leaves tossed in a warm bacon dressing, with onion, artichoke hearts and sun-dried tomatoes.

Yellow fin tuna, pan seared or blackened, mixed greens and romaine, hearts of palm and cherry tomato, tossed with our Italian vinaigrette.

Tender steak, sliced thin on a bed of spring lettuce and romaine, topped with tomato, shaved red onion and blue cheese crumbles. Tossed with our creamy blue cheese dressing.

A blend of romaine and spring lettuce topped with Feta cheese, croutons, tomato, and kalamata olives and tossed with caesar dressing.

A blend of romaine and spring lettuce topped with Feta cheese, croutons, tomatoand kalamata olives and tossed with caesar dressing.

Zucchini, tomato, carrots, celery and other fresh vegetables simmered in a tomato broth.

Traditional potato soup with crisped pancetta.

Baby spinach leaves simmered in a vegetarian broth with parmesan-egg dumplings.

Home-made chicken soup with a touch of cream and fresh potato gnocchi dumplings.

Traditional bisque with pieces of rock lobster and fresh chives.

Spring greens, shaved parmesan, pancetta and roasted red pepper aioli.

Roasted red peppers, mozzarella, romaine and garlic mayonnaise.

Mozzarella, tomato, spring lettuce and garlic mayonnaise.

Goat cheese and basil.

Lettuce, tomato, bacon chive aioli.

Caramelized onions, greens and bleu cheese.

Flat sheets of pasta filled with spinach, ricotta and parmesan cheese, then rolled into pinwheels and baked in a rich pink sauce.

Chicken breast rolled with mozzarella and prosciutto, then flash fried and baked in a mushroom cream sauce.

Pasta tossed with our own meat and tomato sauce.

A classic dish of fettuccine pasta tossed in a rich cream sauce and topped with freshly grated parmesan cheese.

Large sea scallops pan seared and served with a white wine cream sauce and sauteed vegetables.

A large fillet, lightly floured and seasoned, pan seared and served over pasta. Topped with diced tomatoes, shallots, garlic, pine nuts, basil, kalamata olives and white wine.

5 large shrimp, grilled or blackened, served with pasta tossed with artichoke hearts, tomato and kalamata olives.

Fresh Atlantic salmon pan seared and finished in a sweet bourbon glaze. Served with a side of steamed broccoli and carrots.

An order of perfectly seared scallops paired with a seasoned white wine cream sauce and grilled asparagus over a bed of linguine.

Pesto crusted grouper baked with haricot verts, diced tomato and julienne onion.

Stuffed and baked with a blend of crab and spices topped with a dill hollandaise sauce and served with asparagus.

Blackened 8-ounce yellow fin tuna over a bed of quinoa. Topped with cherry tomatoes, chopped spinach and artichoke hearts. Tossed in a sweet Italian vinaigrette. We suggest rare or medium rare.

Shrimp, scallops, mussels, calamari and white wine tomato basil sauce over linguine.

Spinach, artichokes and a blend of herbs and cheeses, baked and served with toasted crostinis.

Tender asparagus spears wrapped with crisp prosciutto and boursin cheese.

A whole loaf of our home-made bread with garlic, butter, parmesan cheese and Italian spices baked to perfection.

One pound of mussels simmered in a pink vodka sauce then served with toast points.

6 pieces of toasted bread topped with tomato. fresh garlic, oregano, olive oiland shredded parmesan.

Gluten-free available. Fried squid lightly breaded in seasoned flour. Served with a marinara sauce.

Ten square ravioli stuffed with butternut squash and topped with a nutmeg cream sauce.

Ground chicken blended with spinach, Feta cheese and roasted red pepper topped with our garlic sauce and fresh parmesan.

Large white mushrooms filled with a blend of crab, spices, parmesan and served with a creamy dill sauce.

A traditional home-made chicken soup with a touch of cream and fresh gnocchi dumplings.

Traditional potato soup with the addition of crisped pancetta.

Traditional bisque with pieces of rock lobster and fresh chives.

Gluten-free, vegetarian. Fresh spinach cooked in a vegetable broth with egg and parmesan dumplings.

Pan seared duck breast served at medium temp over capellini and topped with a creamy pancetta and shitake mushroom sauce.

Traditional and delicious! Pork and beef mixed with ricotta and parmesan, topped with a nice blanket of mozzarella cheese.

Pillows of pasta topped with a rich pink sauce and stuffed with your choice of either mushrooms, beef, cheese or a combination of all 3.

Stuffed with shredded claw meat, cheese and spices and topped with a garlic, chive, butter and wine sauce.

Diced chicken breast, spinach, tomato and goat cheese layered between sheets of pasta with garlic and spices baked on our garlic cream sauce.

With spinach, tomato, Boursin cheese, pancetta and grilled chicken in an alfredo sauce topped with breadcrumbs.

Flat pasta sheets topped with a spinach and ricotta mix, then rolled and cut into pinwheels before being baked in a rich pink sauce.

Oven roasted asparagus, spinach, shitake mushrooms and red peppers. Tossed with arborio rice and shredded parmesan simmered in vegetable broth.

Penne with kalamata olives, cherry tomatoes, Feta cheese and fresh spinach tossed with extra virgin olive oil, garlic and spices.

Served with Boursin mashed potatoes and a cabernet demi sauce.

Tender bone-in veal braised in a white wine tomato sauce over risotto.

Beef medallions filled with spinach, parmesan, pancetta, portobellos, rolled and pan seared served with a roasted garlic tomato sauce over capellini.

8 ounces of chicken pounded flat and filled with mozzarella, Italian sausage and roasted red bell peppers. Then rolled and topped with a garlic cream sauce over pasta.

Two 4-ounce chicken breasts rolled with mozzarella and prosciutto, lightly fried and baked in a mushroom cream sauce.

Sauteed chicken breast with sundried tomatoes and fresh garlic in a creamy pesto sauce and penne topped with shredded mozzarella.

Seared chicken breast in a lemon white wine sauce with capers over linguine with steamed vegetables.

A combination of spinach rotola and chicken rollatini served together for a taste of two of our most popular dishes.