Italian sausage, ground beef, pepperoni, crispy pancetta, red onions and mozzarella cheese.

Ham, pepperoni, pineapple, red onions, jalapenos and mozzarella cheese.

Spinach, red onions, black olives, sliced tomatoes, grilled zucchini, squash, Feta cheese, fresh basil.

Pepperoni, Italian sausage and mozzarella cheese.

Fresh roma tomatoes, mozzarella cheese and basil.

Pan seared, on a bed of julienned vegetables, spinach in a Teriyaki glaze.

House-made dip with smoked salmon, capers, red onions, cream cheese and fresh lime.

Two jumbo lump crab cakes topped with lump crab meat, capers and tomatoes in a basil lemon butter sauce garnished with crispy potatoes.

Calamari, crab cake, formaggio raviolo and sausage stuffed mushroom.

Gulf oysters topped with crispy pancetta, spinach, Parmesan cheese and a pernod cream sauce.

Thinly sliced filet mignon served over garlic crostini, Bleu cheese and baby greens.

House-made dip made with smoked salmon, capers, red onions, cream cheese and a fresh lime.

Served with fresh homemade marinara sauce.

Mushroom Stuffed with Italian sausage, Mozzarella and a touch of Bianco sauce.

Served with fresh homemade marinara sauce.

Sauteed spinach, garlic and artichoke hearts with Parmesan reggiano and mozzarella cheese served with crispy pita chips.

Toasted fresh baked Italian bread topped with cherry tomatoes, garlic, fresh basil olive oil and melted Mozzarella.

Romaine lettuce, diced mango, Bleu cheese and avocado topped with pan seared salmon, served with mango relish and smoked tomato ranch.

Chopped mix greens, tossed in strawberry vinaigrette with red grapes tomatoes, julienne carrots, sliced apples and Feta cheese, topped with pan seared ahi tuna.

Tri-colored penne pasta and mixed greens tossed with diced tomatoes, Kalamata olive, hearts of palm and diced chicken breast in homemade Caesar dressing.

Mixed greens, tossed with Bleu cheese dressing, bell peppers, cucumbers, julienne carrots, tomatoes and Bleu cheese crumbles, topped with grilled beef tenderloin.

Half-moon shaped pizza stuffed with Asiago cheese, Mozzarella, artichokes, spinach, mushrooms, tomatoes and sauteed shrimp.

Mixed bell peppers, sliced Italian sausage, with Mozzarella cheese, onions and fresh Pomodoro.

Fresh Roma tomatoes, Mozzarella cheese and basil.

Ham, pepperoni, pineapple, red onions, jalapenos and Mozzarella cheese.

Spring mix greens tossed with oranges, strawberries, fuji apples and Feta cheese in a homemade mango vinaigrette.

Chopped iceberg, Provolone and Bleu Cheese, applewood smoked bacon, tomatoes and chopped egg with roasted chicken in honey mustard vinaigrette.

Topped with crispy bacon, green onions and blue cheese dressing and crumbles.

Topped with mushrooms and a port wine sauce served with garlic mashed potatoes and broccolini.

Pumpkin seed crusted chicken topped with artichokes and mushrooms in a lemon chardonnay sauce, served with Italian green beans.

Grilled portobello mushrooms served on a bed of risotto primavera, topped with extra virgin olive oil and balsamic glaze.

Braised boneless short ribs, topped with mushrooms and natural essence, served with saffron risotto and Italian green beans.

Topped with chopped shrimp, tomatoes and Bianco sauce served with sauteed Italian green beans.

Served with sauteed spinach.

Italian sausage and meatballs, Provolone cheese, homemade fresh mannara sauce.

Grilled Rainbow trout, topped with chopped shrimp and tomatoes. served with Genovese sauce and Italian green beans.

Italian herbs marinated, served with a loaded baked potato.

Served with fettucini alfredo.

Monterrey Bleu cheese, caramelized onions, mushrooms, tomatoes, lettuce with spicy mayonnaise.

Lightly breaded and sauteed chicken breast topped with melted Mozzarella and homemade fresh marinara sauce.

Veal sauteed with shrimp, crabmeat, mushrooms, sundried tomatoes, fresh roasted garlic in a light cream sauce, served with sauteed broccolini.

Grilled chicken breast topped with Mozzarella cheese. basil pesto sauce served with Italian green beans.

Lightly breaded chicken breast topped with mushrooms and artichokes in a Bianco sauce. Served with penne ai Bosco.

Braised veal shank slow cooked to perfection in a white wine tomato sauce served with saffron risotto and Italian green beans topped with natural essence.

Romano crusted veal scaloppini topped with capers, artichokesand mushrooms in a Bianco sauce served with sauteed broccolini.

Pan seared Texas redfish tooped with capers. artichokes and crawfish tails in a white zinfandel sauce. served with Italian green beans.

Served with Italian green beans.

Served with spaghetti Pomodoro.

Chicken parmesan, parmesan crusted sirloin and shrimp fettucini alfredo.

Pan seared chicken breast topped with gulf coast shrimp, artichoke hearts and field mushrooms in a bianco sauce served with Italian green beans.

Marinara sauce with basil.

Two sauteed jumbo shrimp served with homemade lobster ravioli tossed in a cajun roasted corn cream sauce on a bed of sauteed spinach and sundried tomato strips.

Large shell pasta stuffed with ground chicken. spinach, Romano, Mozzarella and ricotta cheese and oven baked in Pomodoro and bechamel sauce.

Tossed with diced zucchini, tomatoes and mushrooms in a pepper cognac sauce.

4 sauteed jumbo shrimp, served with angel hair pasta, julienned vegetables and our delicious scampi sauce.

Tossed in a vodka cream sauce.

Sauteed mini meatballs tossed green peas and mushrooms in a crema rosa sauce. topped with caprino cheese.

Maine lobster tail in a bed linguini pasta tossed with tomatoes, herbs and red peppers.

Sauteed fresh clams, garlic, Italian parsley in a white wine and extra virgin oil sauce.

Spaghetti tossed In our house made marinara sauce served with Italian style meatballs.

Sauteed wild mushrooms, Roma tomato strips, calamari, fresh mussels and lump crabmeat in thyme cream sauce.

With alfredo or marinara sauce.

Grilled Atlantic salmon topped with shrimp and grape tomatoes in a Genovese sauce, served with sauteed Italian green beans.

Almond coated ahi tuna, topped with sauteed shrimp crabmeat, capers in a teriyaki glaze, served over julienned veggies and sauteed spinach.

Pan seared red snapper topped with jumbo shrimp, lump crab meat, field mushrooms, capers and Bianco sauce, served with green beans.

Pan seared, topped with crabmeat and apricot butter, served with Italian green beans.

Grilled red snapper topped with sauteed portobello mushrooms, cherry tomatoes, sauteed shrimp in a white wine sauce, served with sauteed Italian green beans.

Pan seared rainbow trout topped with shrimp, cherry tomatoes and basil in a Bianco sauce, served with sauteed Italian green beans.

6 Ounces filet mignon, 6 oz., lobster tail in a gorgonzola cream sauce accompanied with a lobster shell stuffed with shrimp and scallops, served with asparagus and mashed potatoes.

Romano crusted scaloppini bone-in veal chop topped with goat cheese, arugula, sundried tomatoes and aged balsamic glaze.

14 Ounces

10 Ounces

10 Ounces

Marinate in amber beer, topped with fresh Mozzarella crabmeat and pepper cream sauce.

Rosemary herb crusted.

Crabmeat, bearnaise sauce.

Peppercorn cream sauce.

Barolo wine, sauteed wild mushroom.