Lomonte's

Garlic bread with grated parmesan cheese.

Garlic bread with mozzarella cheese.

Olive oil, capers, garlic and breadcrumbs.

Romaine and iceberg lettuce, artichoke hearts, hearts of palm, red onions and parmesan cheese tossed in red wine vinaigrette.

Romaine lettuce in a traditional Caesar dressing with homemade croutons.

Fresh mozzarella, tomatoes, basil topped with sun dried tomatoes, extra virgin olive oil and balsamic vinegar.

Field greens, cherry tomatoes, cucumbers, mozzarella cheese and red onions in a balsamic vinaigrette.

Layer of pasta, fresh ricotta and mozzarella cheese topped in a bolognaise sauce.

Lobster stuffed ravioli in a fire roasted red pepper cream sauce with fresh mushrooms.

Broccoli, tomatoes, artichoke hearts and fresh basil tossed in an olive oil, butter and garlic sauce. Served over a bed of farfalle pasta.

Pasta tossed in a light white wine sauce with clams, garlic and crushed red pepper.

Large pasta shell stuffed with spinach and veal topped with sautéed fresh mushrooms in a béchamel cream sauce or traditional with marinara sauce.

Lightly breaded, butterflied and pan seared with a squeeze of lemon. Garnished with fresh broccoli and served with angel hair pasta and oil, butter and garlic.

Large shrimp sautéed with olive oil, butter, garlic and artichoke hearts with Italian bread crumbs. Served over angel hair pasta.

Breaded catfish filet in Lomonte's famous picante sauce. Served with angel hair pasta, olive oil, butter and garlic.

Classic parmigiana with marinara, béchamel, and mozzarella cheese. Served with spaghetti marinara.

Boneless breast of chicken topped with sautéed spinach and mozzarella. Served in a white wine, lemon, butter and basil sauce. Served with angel hair pasta with oil, butter and garlic.

Sautéed and topped with mushrooms in marsala wine sauce. Served with angel hair marinara.

Sliced grilled chicken, mushrooms, artichoke hearts, spinach, sun dried tomatoes and capers in a white wine lemon butter basil sauce. Served over a bed of farfalle pasta.

Two 4oz. Beef tenderloin medallions topped with fresh mushrooms in a marsala wine sauce. Served with asparagus and angel hair marinara.

Classic parmigiana with fresh eggplant, marinara, béchamel and mozzarella cheese. Served with angel hair marinara.

Homemade chocolate chip pecan pie. Served with vanilla bean ice cream.

Homemade Italian cream cake.

Sautéed chicken breast encrusted in pistachios topped with mushrooms, sun-dried tomatoes, artichoke hearts, green onions and fresh basil in a mustard and white wine cream sauce. Served with broccoli and angel hair pasta, olive oil, butter and garlic.

Classic parmigiana with marinara, béchamel, and mozzarella cheese. Served with spaghetti marinara.

Sautéed and topped with capers, artichoke hearts and fresh basil in a white wine lemon butter sauce. Served with angel hair pasta, olive oil, butter and garlic.

Sautéed and topped with mushrooms in marsala wine sauce. Served with angel hair marinara.

Large shrimp sautéed with olive oil, butter, garlic and artichoke hearts with Italian bread crumbs. Served over angel hair pasta.

Boneless breast of chicken topped with sauteed spinach and mozzarella. Served in a white wine, lemon, butter, basil sauce. Served with angel hair olive oil, butter and garlic.

Breaded catfish filet in Lomonte's famous picante sauce. Served with angel hair pasta, olive oil, butter and garlic.

Classic parmigiana with fresh eggplant, marinara, béchamel and mozzarella cheese. Served with angel hair marinara.

Two 4oz. Beef tenderloin medallions topped with fresh mushrooms in a marsala wine sauce. Served with asparagus and angel hair marinara.

Topped with artichoke hearts, mushrooms, tomatoes in a lemon white wine sauce. Served with angel hair pasta, olive oil, butter, garlic and asparagus.

Topped with artichoke hearts, roasted red bell peppers, capers, green onions and sliced garlic in a lemon butter sauce. Served with angel hair pasta, olive oil, butter garlic and asparagus.

Capellini wrapped filet of snapper topped with artichoke hearts, cherry tomatoes and green onions in a bianco sauce. Served with broccoli.

Sautéed and topped with capers, artichoke hearts and fresh basil in a white wine lemon butter sauce. Served with angel hair pasta, olive oil, butter and garlic.

Breaded veal scallopini finished in an orange, caper and butter sauce.

Layer of pasta, fresh ricotta and mozzarella cheese topped in a bolognaise sauce.

Beef ravioli in a spicy tomato cream sauce with sun dried tomatoes and mushrooms.

Rosemary chicken ravioli in a fire roasted red pepper cream sauce with fresh mushrooms.

Chicken, mushrooms, artichoke hearts, spinach, sun dried tomatoes and capers in a white wine lemon butter basil sauce. Served over a bed of farfalle pasta.

Shrimp, mushrooms, artichoke hearts, spinach, sun dried tomatoes and capers in a white wine lemon butter basil sauce. Served over a bed of farfalle pasta.

Large shrimp sautéed with garlic, capers, red onions, black olives and tomatoes in a spicy marinara sauce over linguini.

Rigatoni pasta with sliced Italian sausage, mushrooms, yellow onions, green and red bell peppers, black olives, fresh basil, in a spicy tomato cream sauce. Baked and topped with mozzarella and parmesan cheese.

Lobster stuffed ravioli in a fire roasted red pepper cream sauce with fresh mushrooms.

Large shrimp sautéed in a light cream sauce with scallions and sweet red peppers. Served over a bed of angel hair pasta.

Medley of red snapper, scallops, shrimp, mussels and crab fingers tossed with garlic, capers, black olives, red onions, tomatoes and fresh basil in a spicy marinara sauce. Served over a bed of fettuccine pasta.

Broccoli, tomatoes, artichoke hearts and fresh basil tossed in an olive oil, butter and garlic sauce. Served over a bed of farfalle pasta.

Fresh mozzarella, tomatoes, basil topped with sun dried tomatoes, extra virgin olive oil and balsamic vinegar.

Field greens, cherry tomatoes, cucumbers, mozzarella cheese and red onions in a balsamic vinaigerette.

Without pasta.

Grilled chicken in a pesto sauce. Served with broccoli.

Classic parmigiana with marinara, béchamel, and mozzarella cheese. Served with spaghetti marinara. Without breading without chicken with gluten free pasta.

Sautéed and topped with mushrooms in marsala wine sauce. Served with angel hair marinara.

Without bread crumbs and gluten free pasta.

Classic parmigiana with fresh eggplant, marinara, béchamel and mozzarella cheese. Without breading on the eggplant. Served with angel hair marinara.

Without flour on beef and gluten free pasta.

Without flour on veal and gluten free pasta.

Without breading on trout and gluten free pasta.

Chicken, mushrooms, artichoke hearts, spinach, sun dried tomatoes and capers in a white wine lemon butter basil sauce. Served over a bed of farfalle pasta.

Shrimp, mushrooms, artichoke hearts, spinach, sun dried tomatoes and capers in a white wine lemon butter basil sauce. Served over a bed of farfalle pasta.

Large shrimp sautéed with garlic, capers, red onions, black olives and tomatoes in a spicy marinara sauce over linguini.

Rigatoni pasta with sliced Italian sausage, mushrooms, yellow onions, green and red bell peppers, black olives, fresh basil, in a spicy tomato cream sauce. Baked and topped with mozzarella and parmesan cheese.

Large shrimp sautéed in a light cream sauce with scallions and sweet red peppers. Served over a bed of angel hair pasta.

Medley of red snapper, scallops, shrimp, mussels and crab fingers tossed with garlic, capers, black olives, red onions, tomatoes and fresh basil in a spicy marinara sauce. Served over a bed of fettuccine pasta.

Broccoli, tomatoes, artichoke hearts and fresh basil tossed in an olive oil, butter and garlic sauce. Served over a bed of farfalle pasta.