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Vincent's Italian Cuisine
On a bed of fried spinach, topped with a white wine butter sauce.
With red sauce.
Flash fried oysters with sambuca braised spinach, topped with Parmesan cheese and lemon cream sauce.
Paneed medallions of eggplant stuffed with fresh mozzarella cheese, Italian sausage, fresh tomatoesand basil; baked and topped with red sauce.
Artichoke hearts battered and fried then topped with fresh crabmeat, shrimp, green onions and tomatoes. Finished with lemon tarragon cream.
Flash fried oysters topped with toasted almonds and lemon -tarragon sauce.
Baby Italian artichokes, marinated, then deep fried; drizzled with extra virgin olive oil, shallots, capersand prosciutto.
Sauteed in fresh garlic butter, green onions, white wineand peppers. Served with toasted crostinis.
With red sauce.
Baby white veal meatballs in red sauce over angel hair pasta.
Extra virgin olive oil, garlic and green onions tossed with angel hair pasta.
Layers of beef, Italian sausage, spinachand cheeses.
Served with angel hair pasta and red sauce.
Homemade pasta stuffed with ground baby veal, pureed spinach and Parmesan cheese; baked on a bed of alfredo cream and topped with a light red sauce.
Fresh oysters sauteed with green onions, garlic and extra virgin olive oil over angel hair pasta.
Served with angel hair pasta and red sauce.
Fresh gulf shrimp and seafood stuffing wrapped in phyllo pastry, baked and topped with crabmeat cream sauce.
Topped with crabmeat cream sauce or basilico sauce.
Jumbo lump crabmeat au gratin beside baked oysters vincent.
Served over beurre blanc; finished with cointreau aioli.
Sauteed baby white veal topped with lemon cream.
Baby white veal shank braised in veal demi-glace with carrots and garlic; served with angel hair pasta.
Sauteed baby white veal with mushrooms, green onions, marsala wineand a touch of cream.
Baby white veal sauteed and layered with paneed eggplant and red sauce. Topped with melted mozzarella.
9 Ounces center cut, grilled and topped with your choice of burgundy mushroom or bleu cheese mornay sauce.
Double cut breaded pork chop, seafood stuffed and baked; topped with a pineapple demi-glace.
Baby white veal stuffed with bacon, artichoke hearts, garlicand Parmesan cheese; baked and topped with red sauce. Served with angel hair pasta.
Chicken pieces, bone-in, with garlic, olive oiland fresh herbs.
Boneless breast of chicken sauteed with mushrooms, green onions, marsala wineand a touch of cream.
Boneless chicken breast stuffed with mozzarella cheese, prosciutto and artichoke hearts-breaded, baked and topped with marsala sauce.
Breaded chicken breast topped with lemon cream.
Menu for Vincent's Italian Cuisine provided by Allmenus.com
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