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Al's Upstairs
Mixed greens with vine ripe tomato, onion and cucumbers.
Lump crabmeat, melted provolone.
Croutons, anchovies optional.
With shrimp, puff pastry dome.
Long island squid lightly floured, flash fried, "fra diavolo" sauce.
Iceberg, tangy gorgonzola dressing, bacon, avocado, tomato.
Fresh lump crabmeat with creole beurre blanc.
Artesian meats and cheese.
Shrimp, scallops, lobster claw ~ roasted garlic sweet chili sauce, cheese pasta purses.
Chef recipe.
Lobster claw, colossal butterflied shrimp, garlic white wine over pappardelle pasta.
Flash fried, diamond scored, hosin sweet and sour.
Shrimp over alfredo tossed pasta.
Served with a lump crab cake.
Lemon, white wine, capers, Italian parsley, exotic mushrooms.
Marinara with mozzarella.
Prosciutto, fontina, spinach, white wine.
Thin tubular pasta sheets, stuffed with fresh veal, ground beef, Italian sausage, spinach, baked in balsamella, marinara, mozzarella.
Stuffed with lump crabmeat, spinach served with a wild mushroom rosemary sauce over pasta.
Mozzarella and marinara.
Rock shrimp, craband ricotta, topped with garlic cream mozzarella.
Italian herb encrusted, pan sauteed, tomato sauce, mozzarella.
8 Ounces USDA choice center cut.
Herb encrusted.
Tasty smaller cuts of beef tenderloin and New York strip marinated 10 Ounces
Braised pork shank simmered in vegetables and stock, creamy Parmesan risotto.
Menu for Al's Upstairs provided by Allmenus.com
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