Fusion 27 Menu

Served with vegetables and potatoes.

Stuffed with capicollo, suprassatta and fontina cheese in mushrooms marsala cream cheese.

Topped with mango and pineapple chutney served with vegetable rice.

With mushrooms, cajun chicken, in a spinach cream sauce.

Shrimp sautéed with garlic, lemon, and a hint of pepper flakes, typically includes olive oil.

Penne pasta enveloped in a creamy vodka-infused pink sauce, often garnished with Parmesan.

Breaded chicken vodka parmigiano with fresh melted mozzarella.

Chimichurri steak sandwich with fried onions, arugula, lettuce and fresh mozzarella.

Shrimp sautéed with garlic, lemon, and a hint of pepper flakes, typically includes olive oil.

A fusion mozzarella platter typically includes a variety of cheeses paired with international ingredients such as prosciutto, sun-dried tomatoes, and a selection of olives, drizzled with balsamic glaze.

Golden crispy seafood typically includes a variety of seafood lightly fried to achieve a golden texture, served atop a fresh salad base, dressed with olive oil and lemon.

Fried capellini cakes are crafted from thin angel hair pasta, blended with a mix of savory ingredients, lightly breaded, and fried to a golden crisp.

Grilled shrimp and avocado salsa atop a crispy tortilla, typically includes fresh, zesty ingredients to complement the seafood.

Salted cod blended with herbs and lightly battered, fried until golden. Typically served with a side of house-made aioli.

Chicken milanese, roasted peppers, fresh mozzarella, arugula and house dressing sandwich.

Pesto spread wrap filled with arugula, prosciutto, fresh burrata and roasted peppers.

Breaded chicken vodka parmigiano with fresh melted mozzarella.

Grilled chicken, candy bacon, arugula, and avocado wrap.

Chicken cutlet, provolone and broccoli rabe sub.

Mixed greens, burrata, grilled portobello and fried onions with black balsamic.

Tuna, extra virgin olive oil, tomatoes, lettuce, onions, avocado and provolone.

Chicken breast sautéed and glazed in a balsamic vinegar sauce with caramelized onions.

Chicken breast cooked in a white wine sauce with a blend of spicy vinegar peppers, typically includes a variety of herbs.

Topped with prosciutto, fontina cheese over spinach in sage sauce.

Sautéed in white wine, lemon, and capers sauce.

Bronzino filet dipped in egg, sautéed, and served in a classic white wine and lemon butter sauce.

Topped with mango and pineapple chutney served with vegetable rice.

Shrimp and chorizo sautéed with spinach in a creamy sauce, typically served over freshly made pasta.

Penne pasta enveloped in a creamy vodka-infused pink sauce, often garnished with Parmesan.

In a red sauce with diced fresh mozzarella.

Served over brown butter gnocci.

Shrimp sautéed with ginger, cherry tomatoes, olive oil and garlic, served over penne.

In pesto sauce, sautéed crumbled sausage, shrimp and ricotta cheese.

Fresh mixed greens, olives, feta, cucumber, and tomato in homemade dressing.

Classic Caesar Salad with Crisp Romaine, Parmesan, Croutons, and Signature Caesar Dressing.

Thinly sliced beets and fennel served on a bed of mixed greens, typically accompanied by a light citrus vinaigrette.

Arugula, cucumbers, cherry tomatoes, chickpeas, feta cheese and candy bacon.

Spring mix with tomatoes, onions in a homemade blend vinaigrette dressing.

Sauteed in a white wine lemon and hot vinegar pepper sauce.

Pork tenderly glazed with hoisin sauce, typically accompanied by a side of seasonal vegetables and a complementing starch.

Grilled orata, a Mediterranean sea bream, typically includes a light seasoning of herbs and is finished with a drizzle of olive oil.

In a garlic capers sauce.

Your choice of grilled or blackened served over rice.

Served with Argentinian Chimichurri, with vegetables and potato.

Grilled NY club steak served with a side of fries, typically prepared with a focus on the quality and simplicity of the ingredients.