Theresa's South Menu

Lightly Breaded and Fried to Golden Perfection, \nServed with A Spicy Roasted Tomato Aioli for Dipping

Mozzarella Stuffed with Basil Cured Tomato Pesto, \nFried to Perfection, Served with Pesto Oil and \nTomato Salad Garnish

Resting on a Bed of Garlic Cream Sauce, Topped with Melted Mozzarella and Parmesan Cheese, Roasted Peppers, \nPesto Oil

Golden-Brown Crab Cake atop a Bed of Baby- Greens, Served with Sweet Corn Salsa.\n Finished with Spicy Cajun Aioli

Diced Tuna Mixed with Scallions, Ginger\nand Crisp Cucumber. Topped with Guacamole.\nServed with House Made Corn Chips

Sweet Fennel Sausage, Breadcrumbs, Fresh Mozzarella and Parmesan Cheese, Roasted Garlic Cream Sauce, Topped Roasted Peppers

Crisp Romaine, Creamy Caesar Dressing, Garlic Croutons.

Mixed Greens, Carrots, Grape Tomatoes, Red Onions, \nBalsamic Vinaigrette

Arugula, Red Onions, Walnuts, Goat Cheese, Balsamic Vinaigrette.

Mixed Greens, Portobello, Roasted Peppers, Red Onions, Balsamic Vinaigrette.

Gemelli Paired with Savory Sweet Fennel Sausage and\n Sun-Dried Tomatoes. All Tossed in a Light Tomato Cream Sauce. Finished with Parmesan

Gnocchi Infused with Sweet Potato and Paired with\n4oz of Braised Short Rib, Exotic Mushrooms, Sun-Dried Tomatoes. Finished with Garlic Madeira Wine Sauce. \nTopped with Parmesan

Penne Tossed in a Pancetta Infused Creamy Tomato Sauce\n with Green Peas. Finished with Parmesan \n (Can Not Remove Pancetta)

Rigatoni Smothered in a Creamy Bolognese Sauce \nwith Green Peas. Finished With Parmesan

Tagliatelle in a White Truffle Oil-Infused Mushroom Broth, Tossed with Shallots and Exotic Mushrooms, \n Topped with Parmesan

Ziti Tossed in a Tomato-Basil Sauce \n Mixed with Fresh Mozzarella and Pecorino-Romano Cheese.\n Finished with Parmesan

Paired with a Red Wine Demi-Glaze Sauce Ladled atop the Tender Beef. Finished with Seasonal Vegetables and Smashed Potatoes

Tender Chicken Breast Topped with a Spinach Cream Sauce. Paired with a Golden Potato Croquette

Seasonal Vegetables Paired with a Crisp Potato Croquette. Elevated by a Green Peppercorn-Port Wine Sauce \nLadled Underneath the Tender Filet.

Served atop Fresh Cucumber Salsa and Ginger Sesame Noodles. Finished with a Spicy Smoked Chili-Sesame Sauce

Grilled Asparagus Paired with Garlic Whipped Potatoes. Elevated with a Red Wine-Balsamic Demi-Glaze \nLadled Underneath the Salmon

Breaded Chicken, Tomato Basil Sauce, Mozzarella Cheese, Fettuccine.

Penne Pasta, Cheesy Alfredo Sauce, Parmesan Cheese.

Rigatoni, Tomato Basil Sauce, Parmesan Cheese.