Lorenzo's Restaurant

Layers of bread and mozzarella lightly fried served with caper anchovies sauce

Layers of bread and mozzarella lightly fried served with house red sauce

Served with house red sauce

Imported cheeses and fine cured meats with olives and artichoke hearts

Baked oreganata

Clams or mussels sautéed with garlic, fresh herbs and red or white sauce

Beef tenderloin sliced rare over arugula with capers, berries and percorino romano cheese

Baked clams, shrimp orreganato and eggplant rollantini

Stuffed with ricotta, mozzarella and layered in marinara sauce

Fresh mozzarella layered between tomato with fresh basil

Baby spinach tossed with wild mushroom, raisins, pancetta and sweet balsamic dressing

Romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper

Romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper

With crispy bacon creamy blue cheese

Lorenzo's signature pasta and beans soup

Lorenzo's signature pasta and beans soup with sausage

Served with red or white sauce

Penne tossed with sweet sausage, roasted peppers, wild mushrooms finished with sweet garlic broth

Rigatoni pasta tossed with artichoke hearts, sun dried tomatoes, olives, capers, pignoli nuts, and pepperoncini peppers finished with spicy garlic broth

Fresh plum? tomatoes with fresh basil, onions, olives and parma prosciutto

Delightful variety of vegetables sauteed in garlic, olive oi and white wine or alfredo saucel

Signature meat? sauce of ground beef and pork

With capers, gaeta olives, anchovies, fresh plum tomatoes, garlic and olive oil

Layered over spinach prosciutto di parma mozarella in a sage demi glaze

Layered with roasted peppers and fresh mozzarella finished with hazelnut liquor reduction

Layered with prosciutto, eggplant and mozzarella, finished with sweet plum tomato demi glaze

Sauteed with green onion, sun dried tomato, shrimp, basil and sambuca liquor touched with cream

Pan seared with sausage, holland peppers, potatoes, garlic and vinegar with wine

autéed with artichoke hearts, shitake mushrooms and a lemon rosemary white wine sauce

Layered with prosciutto, eggplant and mozzarella, finished with sweet plum tomato demi glaze

Stuffed with spinach, prosciutto and mozzarella, finished in a cognac mushroom cream sauce

Sauteed filet of sole with wine garnished with toasted almonds

Broiled or francese

Marinated in balsamic vinaigrette, served over greens with grilled Bermuda onion and tomatoes

Encrusted in pignoli nuts and pan seared in a Frangelico cream sauce

Francese, parmigiano or orreganta

Clams, shrimp, mussels, calamari, scungilli, lobster and fresh filet served over linguini with red or white sauce

Twin 6oz lobster tails served with clams and mussels over linguini pasta with scampi or fra diablo sauce

Fettuccini pasta tossed with lobster, shitake mushrooms, wild onions and prosciutto finished with tomato cream sauce

Jumbo shrimp sauteed with garlic, lemon and white wine, served over a bed of linguini pasta.

Charcoal grilled 16 oz. sirloin steak topped with crispy fried onions

Charcoal grilled 10 oz. filet mignon served with wild mushroom demi glaze

Charcoal grilled 16 oz. rib eye marinated in fresh herbs served with caramelized onions