Leonard's Living Room

portabella mushroom filled with jumbo lump crabmeat

squid rings lightly coated in flour and deep fried

fresh escarole sauteed with olive oil, hot peppers, hot sausage and navy beans

wedge of asiago cheese and roasted red peppers on a pillow of greens

lightly coated mozzarella cheese deep fried until golden brown

gulf shrimp, deep sea scallops and jumbo lump crabmeat, in a gruyere cream cheese sauce

black mussels steamed in white wine sauce

hot banana peppers filled with ground veal baked in marinara with mozzarella cheese

thin strips of zucchini dusted in egg and flour deep fried

chilled shrimp with cocktail sauce

tender french pancakes filled caramelized onions in a pool of swiss cheese and wine sauce

crispy romaine lettuce in a classic caesar dressing with fresh croutons

sliced ripe tomatoes and fresh mozzarella cheese on a bed of greens with roasted red peppers, fresh basil and olive oil

a variety of imported meats and cheeses, garnished with peppers, olives and veggies

shrimp, clams, scallops, calamari. Red or white sauce

hot banana peppers, olive oil, garlic and anchovies

gulf shrimp and milk fed veal in cream marinara

milk fed veal cutlet lightly breaded, sauteed and topped with marinara and melted provolone and asiago

scaloppini of veal sauteed with romano cheese egg batter until golden brown

open face veal cutlet with prosiutto, fresh mozzarella, pine nuts, radicco, and veal demi-glaze

slow roasted served with natural au jus

center cut 14 oz. New York strip broiled to your request

10 oz center cut filet of beef tenderloin serve with a burgundy wine sauce

medallions of beef filet tenderloin sauteed in brandy, shallots, rainbow peppercorns, and cream

baby lamb rack lightly painted with whole grain dijon mustard coated in seasoned bread crumbs

marinated grilled chicken breast and portabella mushrooms on a pillow of angel hair pesto

boneless chicken breast sauteed with shallots crimini mushrooms, sun dried tomatoes, marsala wine, and cream

chicken breast hugging fresh mozzarella, prosciutto, and pine nuts lightly breaded in a chicken demi.

louisiana gulf shrimp filled with jumbo crabmeat imperial

stuffed shrimp, deep sea scallops, lemon sole, roberts coquille

fresh salmon filet baked in lemon and butter topped with caramelized apples and onions

filet of sole sauteed in hazelnut butter with artichoke hearts, tomatoes, lemon, and sherry wine

scrod filet lightly coated with bread crumbs baked in lemon butter

Louisiana gulf shrimp sauteed in butter and garlic white wine

served with french fries

served with french fries