Vargo's Restaurant

red, yellow, green heirloom tomatoes layered w/ fresh mozzarella and topped w/ fresh basil, and pesto drizzled w/ balsamic vinaigrette

crisp hearts of romaine w/ brioche croutons in creamy anchovy dressing grilled chicken breast marinated in

pineapple juice & bay leaf

herb encrusted grilled shrimp

grilled angus flank steak over field greens drizzled w/ vargoâ??s dressing

chicken breast w/ prosciutto, crimini mushrooms and roma tomatoes finished w/ marsala wine.

spinach and ricotta stuffed breast w/creamy lemon white wine sauce served with yukon gold potato blini.

pan seared fish topped w/ sautéed tomatoes, garlic and capers in sauvignon blanc

pan seared to perfection and glazed w/ herbs and lemon butter crème fraiche.

shrimp sautéed w/ fresh herbs on a bed of capellini pasta w/ cream sauce

deglazed shitake mushrooms in cabernet sauvignon

seasoned in rosemary and thyme and topped with caramelized shallots

grilled vegetables w/ pasta

served with your choice of marinara or alfredo sauce

fresh fish prepared by the chef

with chef choice of vegetables

served with traditional condiments

served with a spicy cajun cocktail sauce

sautéed jumbo shrimp with garlic, rosemary, paprika and beurre blanc sauce

the finest imported from france

fresh crabmeat blended with seasoned breadcrumbs with a spicy cajun sauce

topped with crisp crouton and melted gruyere cheese

fresh lobster is used to prepare this vargoâ??s favorite. prior to service, the bisque is enhanced with brandy

field of greens served with your choice of-dressing

gently tossed with croutons and caesar dressing

served with warm bacon dressing

served with roquefort cheese or house vinaigrette

two medallions seared to medium rare. topped with jumbo lump crabmeat, fresh asparagus and sauce choron

served with béarnaise sauce on the side

double cut served with jalapeno mint jelly

topped with shitake mushroom sauce`

topped wish sautéed crabmeat, shrimp, scallions and artichoke. served with a seafood cardinal sauce

topped with lemon caper sauce

served with a roasted garlic and basil lemon butter sauce

broiled or grilled salmon with dill sauce

served with clarified butter

sautéed jumbo shrimp with garlic, rosemary, paprika and beurre blanc sauce

chicken b-east stuffed with sautéed garlic, mushroom, spinach and sun-dried tomatoes and topped with rosemary sauce

served with portobello mushroom sauce

a roasted duck is finished with brown sugar and grand marnier