Crostini

stuffed with crabmeat and topped with sliced portobello mushrooms, mozzarella, and a sweet jalapeno sauce on crispy polenta

served with green tomatillo sauce

sliced fresh tomato with fresh buffalo mozzarella cheese and basil in balsamic vinairgrette

with spicy marinara sauce

grilled portobello mushroom baked with corn, sweet peppers, and onions in balsamic vinaigrette

oven toasted crostini with goat cheese, tomatoes, onions, cucumbers, black olives, and mozzarella

oven toasted crostini with wild mushrooms, black olives, basil and bleu cheese

four crispy spring rolls filled with mozzarella and prosciutto

a sampling of our favorites- three shrimp crostini, three crab cakes, and calamari

veal picatta served over linguini and topped with shrimp, tomatoes, capers, and mushrooms in light lemon butter

veal parmesan topped with melted mozzarella, mushrooms, and jumbo lump crabmeat

sauteed veal scallopine with prosciutto, mozzarella and mushrooms over spinach in a port wine sauce

grilled beef tenderloin wrapped with garlic apple-smoked bacon and served over a cabernet sauce with mushrooms

blackened chicken with artichoke hearts and crawfish tails in lemon butter basil over garlic mashed potatoes

grilled chicken breasted brushed with a garlic herbed olive oil, served with creamy rosemary potatoes

grilled chicken breast with crawfish tails, mushrooms, and a sweet jalapeno sauce, served over fettuccine alfredo

sauteed chicken breast topped with shrimp and artichoke hearts in lemon butter basil, over angel hair pasta

lightly breaded spicy chicken topped with diced tomatoes and capers in lemon butter basil

sauteed chicken breast in marsala wine sauce with crabmeat and mushrooms

fresh green papaya, mixed greens, olives in a sweet spicy lime vinaigrette with feta cheese

with grileld tuna

mixed greens and roma tomatoes in a basil vinaigrette

with red onion, mushrooms, tomato and apple smoked bacon vinaigrette

mixed greens topped with grilled chicken breast in sweet jalapeno herb sauce

mixed exotic greens tossed with sundried tomatoes in balsamic vinaigrette, topped with spicy grilled shrimp and scallops

in a sourdough bread bowl

wild mushrooms and spinach, tossed in a black pepper cream sauce, topped with grilled lamb and sweet jalapeno sauce

ravioli stuffed with crabmeat, ricotta, parmesan, and spinach in a spicy olive oil sauce with roma tomatoes, capers, mushrooms and calamata olives

capellini tossed with shrimp, chicken, tomatoes, mushrooms, and artichoke hearts in lemongrass broth

fettuccine tossed with asparagus and sweet peppers in a red jalapeno pesto, topped with grilled beef tenderloin

smoked salmon, shrimp, artichoke hearts, and asparagus in a vodka cream sauce

with sauteed mushrooms

jalapeno fettuccine with grilled chicken, tomatoes, black beans, and cilantro

penne with artichoke hearts, mushrooms, sundried tomatoes and fresh mozzarella in a spicy pomodoro sauce

creamy italian rice with grilled veal scallopine, asparagus, corn and mushrooms in basil cream sauce

rigatoni with mixed sweet peppers, mushrooms and sundried tomatoes in pesto cream sauce topped with grilled chicken, beef, shrimp, and scallop

lightly breaded in almond dust and sauteed, topped with julienned poblano pepper, tomato, onion, and crabmeat in lemon basil butter, served with garlic mashed potatoes and broccoli

pecan crusted tilapia sauteed with roasted sweet peppers and rock shrimp in white wine lemon butter with garlic mashed potatoes and papaya salad

spicy marinated chilean sea bass with sliced roma tomatoes, brushed with herbed olive oil, served over asparagus

grilled salmon brushed with ginger balsamic vinegar, topped with grilled scallop over sauteed spinach

shrimp stuffed with crabmeat, topped with tomatoes, mushrooms, and artichoke hearts in lemon butter basil, served on crispy polenta