Baby artichokes, marinated, then deep fried; topped with extra virgin olive oil, shallots, capers and prosciutto.

On a bed of fried spinach, topped with a white wine butter sauce.

Paneed eggplant stuffed with mozzarella cheese, Italian sausage, tomatoes and basil; baked and topped with red sauce.

Fried oysters with sambuca braised spinach, baked with Parmesan cheese and lemon cream sauce.

Fried oysters topped with toasted almonds and lemon tarragon sauce.

Topped with tarragon lemon cream.

Artichoke hearts battered and fried then topped with crab meat, shrimp, green onions and tomatoes. Finished with lemon tarragon cream.

Sauteed in garlic butter, green onions, white wine and bell peppers. Served with toasted crostinis.

Breaded and fried, served with red sauce.

Breaded and fried, served with red sauce.

Romaine lettuce and kale with red onions, homemade croutons, creamy blue cheese dressing and crispy pancetta.

Jumbo lump crabmeat atop a bed of mixed greens, marinated artichoke hearts, calamata olives and sliced roma tomatoes. Served with a choice of dressing.

Oven roasted beets layered with arugula and goat cheese with red wine vinaigrette.

Black olives, chopped green olives, artichoke hearts, mozzarella cheese.

With lemon and parmigiano reggiano.

Sliced tomato and burrata with basil, topped with a balsamic reduction.

Paneed chicken breast served with fettuccine pasta finished with a sweet pea, fresh onion and bacon cream sauce.

Boneless chicken breast sauteed in a mushroom marsala sauce.

Pan sauteed and served on a bed of creamed spinach. Finished with a champagne beurre blanc.

Chicken breast stuffed with provolone cheese, prosciutto and artichoke hearts, breaded, baked and topped with a mushroom marsala sauce.

Baked, bone-in chicken topped with garlic, olive oil and fresh herbs.

Breaded chicken breast topped with lemon cream sauce.

Paneed eggplant layered with jumbo lump crabmeat and shrimp, topped with a creole crawfish cream sauce.

Jumbo lump crab cakes topped with champagne beurre blanc and a cointreau aioli.

Jumbo lump crab and shrimp baked with beurre blanc and Parmesan cheese.

Topped with jumbo lump crabmeat and champagne beurre blanc sauce. Served with garlic braised spinach.

Fresh gulf shrimp and seafood stuffing wrapped in phyllo pastry and topped with crabmeat cream sauce.

Grilled tuna with capers, tomatoes, fresh basil, mushrooms sauteed in lemon juice and extra virgin olive oil.

Topped with crabmeat cream sauce.

Topped with crabmeat cream sauce.

Fettuccine pasta tossed with a classic alfredo sauce.

Paneed medallions of eggplant topped with red sauce and melted mozzarella cheese.

Homemade pasta stuffed with ground baby veal, pureed spinach and Parmesan cheese baked on a bed of alfredo cream and topped with red sauce.

Served with angel hair pasta and red sauce.

Extra virgin olive oil, garlic and green onions tossed with angel hair pasta.

Sauteed gulf shrimp in a seafood cream sauce over fettuccine.

Sauteed calamari with extra virgin olive oil, artichoke hearts, black olives, garlic and green onions tossed with grape tomatoes and served over angel hair.

Lightly battered Louisiana oysters sauteed with green onions, garlic and extra virgin olive oil over angel hair pasta.

Marinated and grilled, served with brabant potatoesand French beans, finished with a mint demi-glace.

Double-cut pork chop breaded and stuffed with a seafood stuffing, topped with a light pineapple demi-glace.

Veal stuffed with artichoke hearts, bacon, garlic and Parmesan cheese, baked and topped with red sauce.

Thinly sliced and topped with a sweet hot pepper jelly glaze. Served with brabant potatoes and French beans.

Grilled 8 Ounces filet served with whipped potatoes and grilled asparagus; topped with marchand de vin.

Braised veal shank with angel hair pasta; topped with veal demi-glace.

Sauteed veal topped with jumbo lump crabmeat; finished with a Portobello mushroom sherry beurre blanc.

Veal sauteed and layered with paneed eggplant and red sauce. Topped with melted mozzarella.

14 Ounces veal chop stuffed with fresh basil, fontina cheese and prosciutto. Grilled and finished with a cream sherry wine demi-glace. Served with white truffle risotto and grilled asparagus.

Sauteed veal topped with lemon cream.

Sauteed veal with mushroom marsala sauce.