|
| BABY LAMB CHOPS |
seasoned w/ a parmesan shredded & fresh herb crust, served over mushroom risotto
|
| BABY LAMB CHOPS |
served w/ scalloped red bliss potatoes & fresh rosemary in a sherry au jus sauce
|
| BLACKENED FILET |
served over scallion rice
|
| BLACKENED FILET |
served over roasted pepper mashed potatoes, topped w/ a light mushroom marsala gravy
|
| BLACKENED FILET |
topped w/ crabmeat & shitaki mushrooms
|
| BLACKENED N.Y. STRIP |
served w/ sauteed onions & mushrooms, served w/ roasted red bliss potatoes, seasoned w/ thyme, garlic, & rosemary
|
| BLACKENED N.Y. STRIP |
served over garlic mashed potatoes w/ mushroom demi-glaze
|
| BLACKENED N.Y. STRIP |
served over portabello risotto
|
| BLACKENED N.Y. STRIP |
topped w/ crumbled gorganzola cheese & sliced fresh tomatoes
|
| BLACKENED PORK CHOP |
double cut pan seared 14 oz chop served w/ horseradish mashed red bliss potatoes
|
| BLACKENED PORK CHOP |
served w/ glazed apple stuffed w/ dates & raisins
|
| BLACKENED PORK CHOP |
served over roasted garlic mashed potatoes w/ pork au jus
|
| BLACKENED PRIME RIB |
pan seared, cooked to order
|
| BLACKENED VEAL CHOP |
topped w/ lump crabmeat in a very light sweet vermouth sauce
|
| BREADED VEAL CHOPS |
topped w/ fresh mozzarella, diced tomatoes, & fresh basil
|
| CAJUN GRILLED PORK CHOP |
served over corn mashed potatoes, topped w/ date filled syrup & glazed apples
|
| CAJUN N.Y. STRIP |
grilled & sliced down onto mashed potatoes topped w/ portabello mushroom gravy
|
| CAJUN PRIME RIB |
cooked to order
|
| CAJUN VEAL CHOPS |
(2 chops) served w/ rosemary potatoes & red & yellow peppers
|
| DOUBLE BONED VEAL CHOP |
served w/ portabello marsal sauce
|
| DOUBLE VEAL CHOP |
stuffed w/ wild mushrooms, topped w/ a wine gravy
|
| FILET OSCAR |
served w/ crabmeat, asparagus, topped w/ Hollandaise sauce
|
| FILET TIPS |
sauteed w/ red & yellow bell peppers, red onions, served over portabello caps, w/ red potatoes in a brown demi-glaze
|
| FILET TIPS |
served over portabello mushrooms w/ crabmeat & red bliss potatoes w/ a light demi-glaze
|
| FILET TIPS |
sauteed w/ mushrooms, served over portabello cap, w/ mashed potatoes topped w/ gravy & red bell peppers
|
| FILET TIPS |
served over wild mushroom risotto w/ roasted pepper sauce
|
| FILET TIPS |
served w/ Burgundy portabello sauce, rosemary potatoes, Burgundy brown sauce w/ yellow bell peppers
|
| FILET TIPS DIJON |
served w/ portabello mushrooms over rice
|
| FILET TIPS KABOBS |
served w/ bell peppers, onions, tomatoes, mushrooms, over rice
|
| FILET TIPS W/ CRABMEAT |
(4oz) served over rice & asparagus topped w/ bearnaise sauce
|
| FILET TIPS W/ LUMP CRABMEAT |
sauteed w/ shitaki mushrooms & bell peppers, light marsala wine sauce
|
| FILET TOPPED W/ BEARNAISE SAUCE |
|
| FILET TOPPED W/ CRABMEAT |
grilled filet topped w/ crabmeat & roasted garlic tomatoes
|
| GRILLED FILET MIGNON |
topped w/ lump crabmeat & shitaki mushrooms, served w/ garlic mashed potatoes
|
| GRILLED VEAL CHOP |
served over polenta, topped w/ a wild mushroom, garlic sauce
|
| GRILLED VEAL CHOP |
topped w/grape tomatoes, roasted garlic, fresh basil & mozzarella cheese
|
| GRILLED VEAL CHOP |
topped w/fontina cheese, shitaki mushrooms, roasted garlic
|
| LOU'S PORK CHOP |
blackened served over garlic mashed potatoes w/ roasted apples
|
| N.Y. STRIP |
topped w/ lump crabmeat in a mushroom au jus sauce
|
| PAN SEARED FILET |
encrusted w/ pinenuts & peppercorns served over garlic mashed potatoes w/ sweet & hot balsamic peppers (filet topped w/ roasted garlic butter)
|
| PORK CHOP |
grilled 14 oz topped w/ crabmeat served over apple, date stuffing
|
| PORK CHOP RICARDO |
14 oz grilled chop topped w/ Ricardo sauce & mozzarella cheese
|
| PORK TENDERLOIN |
medallions served w/ red & yellow bell peppers over sauteed spinach & garlic
|
| PORK TENDERLOIN |
wrapped w/ bacon in a molasses glaze served w/ sweet potatoes
|
| PORTERHOUSE PORK CHOP 14 OZ |
server over horseradish mashed potatoes topped w/ an apple-jack gravy
|
| PORTERHOUSE STEAK |
cooked to order
|
| RACK OF LAMB |
13 oz rack grilled, served w/ mint jelly, red bliss potatoes, seasoned w/ rosemary, thyme, & sage
|
| SAUTEED VEAL CHOP |
(12 oz) topped w/ lump crabmeat in a light mushroom sauce
|
| SEASONED PORK TENDERS |
served w/ red & yellow bell peppers, w/ rosemary seasoning served over roasted garlic mashed potatoes w/ light pork au jus
|
| SOUTHERN PORK CHOP 14 OZ |
breaded & fried in olive oil, seasoned w/ Southern spices, served over creamed corn
|
| STEAK FRANCINE |
served w/horshradish mashed potatoes w/ Burgundy sauce
|
| STEAK SINATRA |
grilled N.Y. strip smothered in Vadalia onions and portabello mushrooms
|
| STOUT FILET |
filet w/ crabmeat, mushrooms & scallions, w/ glazed bearnaise sauce
|
| STUFFED PORK TENDERLOIN |
rolled & stuffed w/ spinach, roasted red peppers, roasted garlic & topped w/ light sauce
|
| STUFFED VEAL CHOP 12 OZ |
stuffed w/ a 2 oz lobster tail & topped w/ melted fontina cheese
|
| TUSCAN VEAL CHOP |
served w/ portabello mushrooms in an Italian sweet vermouth demi-glaze
|
| VEAL CHOP |
w/ wild mushroom demi-glaze, topped w/ shitaki, portabello & button mushrooms, in a thyme & sage sauce
|
| VEAL CHOP |
w/ stuffed portabello mushroom cap
|
| VEAL CHOP |
w/ wild mushroom sauce over garlic mashed potatoes
|
| VEAL CHOP 12 OZ |
served w/ crabmeat, bacon topping in a Burgundy reduction sauce
|
| VEAL CHOP 12 OZ |
sauteed w/ portabello, shitaki & button mushrooms server over risotto
|
| VEAL CHOP 12 OZ |
sauteed, topped w/crabmeat served w/risotto
|
| VEAL CHOP 12 OZ |
served over garlic mashed potatoes topped w/ a jumbo shrimp & vadalia onion sauce
|
| VEAL CHOP 12 OZ |
served w/ one large shrimp over garlic mashed potatoes w/ light marsala sauce
|
| VEAL CHOP 12 OZ |
pounded out, breaded, sauteed, topped w/ plum tomatoes, basil, & fresh mozzarella cheese
|
| VEAL CHOP CHRISTINA |
19-22 oz double-boned chop, butterfly style, sauteed & topped w/ fresh plum tomatoes, basil, & fresh mozzarella cheese
|
| VEAL CHOP DEANNA |
14-16 oz chop sauteed over rice pilaf w/ mushroom, onion, tomatoe Burgundy sauce
|
| VEAL CHOP OSCAR |
grilled, served w/ fresh crabmeat & asparagus, topped w/ Hollandaise sauce
|
| VEAL CHOP PICANTE |
pounded chop, sauteed in a lemon white wine, butter sauce, topped w/capers & asparagus
|
| VEAL CHOP PROVENCAL |
sauteed chop topped w/ sliced plum tomatoes, fresh mozzarella cheese & fresh basil
|
| VEAL CHOP RISOTTO 12 OZ |
chop sauteed w/ red & yellow bell peppers served over risotto, sprinkled w/ parmesan cheese
|
| VEAL CHOP ROMANO |
butterflied, boned double chop stuffed w/ sundried tomatoes, goat cheese & shitaki mushrooms, topped w/ fontina cheese
|
| VEAL CHOP STUFFED W/ CRAB IMPERIAL |
double-boned chop topped w/ light mushroom sauce
|
|
| BLACK FETTUCINI & SHRIMP |
6 shrimp sauteed in a vodka cream sauce & garnished w/ diced red bell peppers
|
| BLACK FETTUCINI & TALAPIA |
served in a lobster based scampi sauce
|
| BOWTIES CHICKEN DENISE |
sauteed chicken tenders w/ wild mushrooms in a garlic white wine sauce
|
| BROCCOLI RABE/GORGANZOLA RAVIOLI |
8 large ravioli in a black peppercorn cream sauce
|
| FETTUCINI & CHICKEN |
sauteed chicken tenders w/ asparagus, grape tomatoes & cheese served in a garlic white wine sauce
|
| FETTUCINI PESCATORE |
shrimps, clams, mussels, scallops in a safron tomato broth
|
| Frutti di Mare |
sauteed shrimp, mussels, clams, calamari, and orange roughy in a saffron tomato broth. Served over linguini.
|
| GORGANZOLA GNOCCHI |
served w/ red bell peppers & shitaki mushrooms in a gorganzola cream sauce
|
| HALLOWEEN CHICKEN PASTA |
sauteed chicken tenders served over black & white fettucini, topped w/ red bell peppers, zuccini, in a light garlic cream sauce
|
| KATIE'S SUMMER PENNE & CHICKEN |
sauteed chicken tenders w/ zucchini, squash, & roasted peppers in a garlic white wine sauce
|
| LINGUINI & CALAMARI |
served in a fresh plum tomatoe sauce w/ scampi
|
| LINGUINI & CHICKEN |
w/ sundried tomatoes, feta cheese, black olives topped w/ scallions
|
| LINGUINI & CHILEAN SEABASS |
served w/ a red plum tomatoe sauce
|
| LINGUINI & CHILEAN SEABASS |
served w/ a scampi sauce
|
| LINGUINI & CLAMS |
red or white sauce
|
| LINGUINI & CRAB |
sauteed crabmeat in a fresh red plum tomatoe sauce or a white mushroom scallion sauce
|
| LINGUINI & CRABMEAT |
w/ white mushrooms & scallions in a red or white sauce
|
| LINGUINI & FLOUNDER |
poached flounder in a red plum tomatoes sauce
|
| LINGUINI & MAHI-MAHI |
served w/ scampi sauce
|
| LINGUINI & ORANGE ROUGHY |
served w/ a light red sauce
|
| LINGUINI & ORANGE ROUGHY PUTTENESCA |
served w/ sundried tomatoes, capers & scallions sauteed together w/ light plum tomatoe sauce
|
| LINGUINI & SHRIMP SCAMPI |
6 sauteed shrimps w/ zuccini, squash & red onions topped w/ scampi sauce
|
| LINGUINI & TALAPIA |
poached talapia in a red plum tomatoe sauce
|
| LINGUINI & TALAPIA |
served w/ 2 large shrimp in a red scampi sauce
|
| LINGUINI CAPRI |
sauteed shrimps & clams w/ peas in a light red sauce
|
| LINGUINI CHICKEN PRINCESS |
sauteed chicken tenders w/ broccoli & diced tomatoes in a garlic white wine sauce
|
| LINGUINI CRAB & ASPARAGUS |
baby asparagus tips & sundried tomatoes in a vodka cream sauce
|
| LINGUINI CRAB & SHRIMP |
lump crabmeat & 3 shrimps in a red or white sauce topped w/ scallions
|
| LINGUINI LOBSTER FRA DIABLO |
four 2oz tails sauteed in a spicey fresh plum tomatoe sauce
|
| LINGUINI SANTA MARGARITA PESCATORE |
shrimps, clams, mussels, talapia in a light tomatoe safron sauce
|
| LINGUINI SHRIMP & ARTICHOKE |
served in a light garlic white wine sauce topped w/ diced red peppers
|
| LINGUINI W/ SHRIMP & ARTICHOKES |
served in a fresh plum tomatoe sauce
|
| LOBSTER AND SHRIMP RAVIOLI |
8 large ravioli stuffed w/ lobster & shrimp in a rosa sauce
|
| LOBSTER RAVIOLI |
served w/ a sherry, shallot, crabmeat cream sauce, topped w/ scallions
|
| LOBSTER RAVIOLI |
topped w/ crabmeat in a saffron sauce
|
| LOBSTER RAVIOLI W/ 2 OZ TAIL |
6 ravioli served w/ a rosa sauce
|
| MAFALDINE PASTA & ORANGE ROUGHY |
served w/ a plum tomatoe sauce
|
| MAFALDINE PASTA & SNAPPER |
in a plum tomatoe sauce w/ fresh basil
|
| MEDITERRANEAN SCAMPI |
chunks of tuna, mahi-mahi, seabass & clams in a scampi sauce
|
| PASTA BOLOGNESE |
Mafaldine pasta mixed w/ fresh fontina cheese
|
| PENNE & CHICKEN |
sauteed chicken tenders w/ red bell peppers in a wild mushroom sauce
|
| PENNE & FILET |
sauteed filet cubes w/ a light lemon & parmesan cheese sauce topped w/ button mushrooms
|
| PENNE & MAHI-MAHI |
in a fresh plum tomatoes sauce
|
| PENNE & SAUSAGE |
sauteed sweet Italian sausage w/ grape tomatoes, red onions & green bell peppers in a garlic white wine sauce
|
| PENNE & STRIPED BASS |
sauteed in a fresh plum tomatoe sauce
|
| PENNE ALFREDO |
served w/ prosciutto, peas & mushrooms
|
| PENNE ALLA SALMON |
smoked salmon in a cream rosa sauce topped w/ scallions & 3 jumbo shrimp
|
| PENNE CHICKEN & WILD MUSHROOMS |
portabello, shitaki & button mushrooms in a garlic white wine sauce topped w/ scallions
|
| PENNE CHICKEN ALEXANDER |
sauteed chicken tenders w/ broccoli rabe, fontina cheese in a white wine garlic sauce topped w/ diced red bell peppers
|
| PENNE CHICKEN ALFREDO |
served w/ spinach
|
| PENNE CHICKEN ALFREDO |
served w/ mushrooms
|
| PENNE CHICKEN AND ARTICHOKE HEARTS |
w/ grape tomatoes, shitaki mushrooms & red bell peppers in a garlic white wine sauce
|
| PENNE CHICKEN ATHENA |
sauteed chicken tenders w/ artichokes, black olives, spinach & red bell peppers in a garlic, feta cheese wine sauce
|
| PENNE CHICKEN BIANCA |
sauteed chicken tenders w/ red bell peppers, red onions & Italian hot peppers in a white wine cream sauce
|
| PENNE CHICKEN FONTINA |
served w/ green bell peppers & basil in a rosa sauce
|
| PENNE CHICKEN ITALIANO |
sauteed chicken tenders w/ sundried tomatoes, red onions, squash, zucchini in a white wine garlic sauce
|
| PENNE CHICKEN PICANTE |
sauteed chicken tenders w/ asparagus tips in a butter lemon sauce
|
| PENNE CHICKEN ROMANO |
sauteed chicken tenders w/ asparagus & artichoke hearts, sprinkled w/ grated parmesan in a light wine sauce
|
| PENNE CHICKEN ROSA |
served w/ sundried tomatoes
|
| PENNE CHICKEN SICILIAN |
chicken tenders w/ sundried tomatoes, shitaki mushrooms & scallions in a garlic wine sauce
|
| PENNE SAUSAGE & BROCCOLI RABE |
sauteed sweet Italian sausage w/ broccoli rabe, red & yellow bell peppers in garlic & oil
|
| PENNE SCAMPI W/ MUSHROOMS |
served w/ fresh grape tomatoes
|
| PENNE SHRIMP VALENTE |
shrimp broccoli rabe, red bell peppers, garlic, canalini beans w/ a white wine sauce
|
| PENNE TUNA SORRENTO |
cubed fresh tuna sauteed in a plum tomatoe sauce
|
| PENNE W/ CHICKEN & ASPARAGUS |
served w/ sundried tomatoes in a white wine sauce
|
| PENNE W/ CHICKEN & SAUSAGE |
chicken tenders w/ sweet Italian sausage & escarole in a garlic white wine sauce
|
| PENNE W/ CHICKEN ALFREDO |
served w/ sundried tomatoes & green bell peppers
|
| PENNE W/ CHICKEN TENDERS & SHRIMP |
served w/ grape tomatoes & basil in a white wine garlic sauce
|
| PENNE W/ EGGPLANT |
diced eggplant w/ grape tomatoes & fresh mozzarella in a light plum tomatoe sauce
|
| PENNE W/ SAUTEED CHICKEN TENDERS |
served w/ escarole, canolini beans, topped w/ diced red bell peppers, in a garlic white wine sauce
|
| PORTABELLO RAVIOLI |
served w/ gorganzola cream sauce & topped w/ portabello mushrooms & red beel peppers
|
| PORTABELLO RAVIOLI |
served in a vodka cream sauce w/ portabello mushrooms & red bell peppers
|
| PORTABELLO RAVIOLI |
served w/ shitaki cream sauce & seasoned w/ shallots
|
| RIGATONI |
served w/ wild mushrooms, fontina cheese w/ a light cream rosa sauce & sprinkled w/ parmesan cheese
|
| ROTTELLI & CHICKEN |
sauteed chicken tenders w/ sundried tomatoes, bacon & fresh spinach in a white wine garlic sauce
|
| SHRIMP AND SCALLOP STUFFED RAVIOLI |
served w/ 4 shrimp im a cream basil sauce
|
| SUNDRIED TOMATOE BASIL RAVIOLI |
8 large ravioli in an Alfredo cream sauce topped w/ diced portabello mushrooms
|
| TOMATO BASIL LINGUINI & SCALLOPS |
sauteed bacon-wrapped scallops in a light vermouth cream sauce w/ shallots
|
| TOMATO BASIL PASTA & CHICKEN |
sauteed chicken tenders served w/ Alfredo sauce
|
| TORTALINI & CHICKEN |
w/ fontina cheese, garlic & red onions in a white wine sauce over tri-colored tortalini
|
| TRI COLOR PENNE & CHICKEN |
sauteed chicken tenders & portabello mushrooms in a garlic white wine basil sauce
|
|
| CHICKEN BREAST |
sauteed chicken breast w/ fresh asparagus in a white marsala garlic cream sauce served over rice
|
| CHICKEN DIJON |
sauteed chicken tenders w/ broccoli and grape tomatoes in a dijon mustard sauce served over rice
|
| CHICKEN MARSALA |
sauteed chicken breast topped w/ a mushroom marsala sauce
|
| CHICKEN PARM |
chicken breast w/ ricotto cheese seasoned w/ fresh basil, oregano, diced fresh tomatoes, and fresh melted mozzarella cheese
|
| CHICKEN STIR FRY |
chicken tenders stir fried with Japanese vegetables and served over rice
|
| CHICKEN W/ SAFFRON RISOTTO |
sauteed chicken tenders w/ mushrooms in a light scampi style sauce
|
|
| BOUILLABAISSE |
orange roughy, clams, mussels, shrimp in a saffron broth served over risotto w/ 2 pieces of toasted garlic bread
|
| CHILEAN SEABASS |
sauteed w/ mussels & crabmeat in a saffron garlic white wine sauce
|
| CHILEAN SEABASS |
(8oz) baked w/ herb butter & served over lobster risotto
|
| CHILEAN SEABASS |
served over polenta, topped w/ red & yellow pepper sauce
|
| CHILEAN SEABASS |
baked, served w/ Ortega black bean sauce, served over rice
|
| CHILEAN SEABASS |
served w/ wasabi mashed potatoes, shitaki mushrooms & scallions in a sweet balsamic basil sauce
|
| CHILEAN SEABASS |
potatoe w/ tarregon encrusted seabass served over roasted pepper risotto, topped w/ scallions
|
| CHILEAN SEABASS |
baked, w/ herb butter
|
| CHILEAN SEABASS |
baked, served over scallion rice & topped w/ a tomatoe herb butter
|
| CHILEAN SEABASS |
served over vegetable rice (squash, zuccini, & red onions) topped w/ a light balsamic sauce
|
| CHILEAN SEABASS |
sauteed w/ broccoli rabe in a white wine sauce topped w/ red & yellow pepper sauce
|
| CHILEAN SEABASS |
baked, w/ pinenuts, topped w/ herb butter
|
| CHILEAN SEABASS |
served over saffron risotto, topped w/ diced bell peppers
|
| CHILEAN SEABASS |
broiled w/ tomatoes & herbs
|
| CHILEAN SEABASS |
baked, topped w/ garlic bread crumbs, seasoning, & herb butter
|
| CHILEAN SEABASS |
encrusted w/ Japanese bread crumbs over a bed of fresh leaks, topped w/ a spicey/sweet sauce
|
| CHILEAN SEABASS |
baked w/ diced tomatoes & capers w/ herb butter
|
| CHILEAN SEABASS |
(8oz) baked over spinach, topped w/ red & yellow diced peppers, light balsamic vinegarette
|
| CHILEAN SEABASS |
baked, served over spring rice w/ tomatoe herb butter
|
| CHILEAN SEABASS |
baked, served on a bed of arugula w/ balsamic vinegar & topped w/ pinenuts
|
| CRAB IMPERIAL |
homemade and baked
|
| CRAB IMPERIAL & SCALLOPS |
homemade crab imperial baked w/ scallops
|
| DRY JUMBO SEA SCALLOPS |
baked, served in a round crock topped w/ light herb butter crumb topping
|
| FLOUNDER |
poached in a fresh red sauce over saffron risotto
|
| FLOUNDER FLORENTINE |
broiled flounder filets topped w/ rice & creamed spinach
|
| FLOUNDER FRANCESE |
served over rice w/ lemon butter sauce
|
| JIMMY'S CAJUN TAIL |
baked (8oz) lobster tail w/ cajun spices
|
| KATHY'S COMBO |
broiled tuna, sword steak, shrimp & scallops
|
| KATIE'S CHILEAN SEABASS |
baked w/ shitaki mushrooms in a mashed potatoe garlic cream sauce topped w/ chives
|
| LOBSTER TAIL |
(9oz) stuffed w/ crab imperial
|
| MAHI-MAHI |
baked, topped w/ tomatoe herb butter
|
| MAHI-MAHI |
baked w/ dill butter sauce
|
| MONK FISH |
baked w/ roasted garlic butter
|
| OPAH LOIN |
grilled, topped w/ herb butter
|
| ORANGE ROUGHY |
baked w/ tomatoe herb butter
|
| ORANGE ROUGHY |
encrusted w/ pinenuts & black pepper, baked & served w/ a corn-roasted pepper relish and creamy mashed potatoes
|
| ORANGE ROUGHY |
baked & topped w/ plum tomatoes, dill/herb butter
|
| ORANGE ROUGHY |
sauteed and served over spring rice (red & green bell peppers & squash mixed in) topped w/ herb butter
|
| ORANGE ROUGHY |
baked, topped w/ sundried tomatoes, scallions, capers, & herb butter, served over rice
|
| ORANGE ROUGHY |
baked w/ lump crabmeat, topped w/ tomatoe herb butter
|
| ORANGE ROUGHY |
baked, topped w/ carmalized onions, crabmeat, drizzled w/ reduced balsamic glaze
|
| RED SNAPPER |
baked in a sundried tomatoe, fresh fennel & lemon butter sauce, served over rice
|
| RED SNAPPER |
encrusted in corn meal, sauteed & served over mashed white sweet potatoes & topped w/ roasted pepper relish
|
| RED SNAPPER |
baked, served over creamed corn, mashed potatoes w/ sweet pepper sauce
|
| RED SNAPPER |
baked w/ a lemon, fresh thyme & parsley topping
|
| RED SNAPPER |
poached in a fresh Jersey tomatoe garlic sauce, served over rice
|
| RED SNAPPER |
sauteed in a light plum tomatoe sauce, served over risotto
|
| RED SNAPPER |
baked, served over tomatoe basil rice, topped w/ a light lemon caper olive oil dressing
|
| RED SNAPPER |
baked, topped w/ seasoned crabmeat & herb butter
|
| SALMON |
baked w/ herb butter
|
| SALMON |
baked w/ herb butter served over spring rice
|
| SALMON |
baked, served over red bliss lobster mashed potatoes w/ a light cream lobster sauce
|
| SALMON |
baked w/ Bernaise sauce
|
| SALMON |
baked, w/ lump crabmeat, topped w/ herb butter
|
| SALMON |
baked w/ cream dill sauce
|
| SALMON |
baked w/ scallion garlic butter
|
| SALMON |
in a champagne cream sauce w/ tarragon, over asparagus spears, topped w/ diced red bell peppers
|
| SALMON STEAK |
grilled, served w/ white mashed potatoes w/ molasses
|
| SEA SCALLOPS |
baked w/ herb butter, served w/ toast points
|
| SEA SCALLOPS |
baked w/ a maple glaze, served around fresh string beans, grape tomatoes & cucumber mixed salad
|
| SEA SCALLOPS GIANNA |
sauteed, dressed in a light balsamic vinegar & olive oil
|
| SEAFOOD COMBO |
broiled orange roughy, red snapper, shrimp, served w/ tomatoe herb butter
|
| SHRIMP |
3 large shrimp stuffed w/ crab imperial
|
| SHRIMP RISOTTO |
risotto topped w/ 6 large shrimp & plum tomatoe sauce w/ saffron
|
| SHRIMP SCAMPI |
|
| STUFFED PORTABELLO MUSHROOM |
one large portabello mushroom stuffed w/ crab imperial served over garlic butter rice topped w/ roasted peppers
|
| TALAPIA |
fresh baked & stuffed w/ wild mushrooms, minced shallots & garlic, topped w/ peppercorn lemon-butter sauce
|
| TALAPIA |
baked w/ roasted garlic butter
|
| TALAPIA |
baked w/ yellow tomatoes, served in a bed of arugula salad, topped w/ roasted pepper balsamic sauce
|
| TALAPIA |
baked, served over garlic mashed potatoes w/ roasted pepper dill sauce
|
| TALAPIA |
baked w/ herb butter & bell pepper
|
| TUNA |
grilled, served over shitaki mushrooms & wild rice, topped w/ herb butter
|
| TUNA |
blackened, served over risotto
|
| TUNA |
sushi-grade, grilled, served over spring rice, marinated in a terryaki soy sauce, topped w/ scallions
|
| TUNA |
pan seared w/ balsamic glazed scallions, served over white rice
|
| TUNA |
blackened, cooked to order, served over scallion rice
|
| TUNA |
grilled w/ horseradish cream sauce on top spiced w/ tarragon & dill
|
| TUNA |
blackened, served over rice topped w/ shitaki mushrooms & scallions w/ soy sauce & sesame oil
|
| TUNA JAPANESE STYLE |
pan-seared pepper-crusted tuna, served over rice & Japanese vegetables in a soy & sesame sauce
|
| WEAK FISH FILETS |
baked, served over spring rice topped w/ tomatoe herb butter
|
|
| EGGPLANT MELLAZANE |
fresh cubed eggplant in a plum tomatoe sauce w/ basil and fresh melted mozzarella cheese
|
