Tina G's Menu

Crisp romaine lettuce, tangy dressing, Parmesan cheese, and crunchy croutons.

Mixed greens with tomatoes, cucumbers, red onions, and shredded carrots.

Choice of Cup or Bowl.

Succulent braised beef ravioli sautéed in a Chianti cream sauce with mushrooms.

Choice of imported spaghetti or penne pasta, served with meat or marinara sauce.

Boneless breast of chicken lightly breaded, sautéed, and topped with our marinara sauce and Parmesan cheese, served over fettuccine.

8 oz Wagyu Australian grass fed beef patty grilled to perfection topped with lettuce, tomato, and onion, served on a brioche make it Philly's famous patty melt for.

Whole and chopped clams sautéed in a white or red clam sauce, served over linguini.

Medallions of chicken sautéed with red and yellow peppers, mushrooms, garlic, white wine, and a touch of our meat sauce, served over fettuccine.

Bow tie pasta sautéed in an Asiago cream sauce with imported prosciutto, peas and red onions.

Sliced chicken breast sautéed in a sun-dried tomato pesto cream sauce with Gouda, served over penne pasta.

Choice of Cup or Bowl.

Crisp romaine lettuce, tangy dressing, Parmesan cheese, and crunchy croutons.

Mixed greens with tomatoes, cucumbers, red onions, and shredded carrots.

Our classic wedge salad topped with crispy bacon and grilled breast of chicken.

Bed of romaine lettuce, sliced avocado, fresh strawberries, red onions, crumbled feta cheese, and candied walnuts, served with a blush vinaigrette.

Fresh ovoline mozzarella, tomatoes, and red onions drizzled with balsamic vinaigrette.

Leaf spinach, fresh strawberries, walnuts, mandarin oranges, and imported Gorgonzola cheese, served with poppyseed dressing.

Panko-crusted sole served over mixed greens with avocado, heirloom tomatoes, grilled corn, and a honey dijon dressing.

Romaine lettuce, grated parmesan cheese, croutons, and Caesar dressing.

Wedge of iceberg lettuce served with chopped tomatoes, red onions, bleu cheese crumbles, and bleu cheese dressing.

Breaded and pounded pork tenderloin pan-seared, topped with sautéed roma tomatoes, roasted garlic, and fresh basil.

Imported prosciutto and peas sautéed in a light creamy Parmesan sauce, served with spaghetti.

Fresh tomatoes sautéed with olive oil, garlic and basil, served over gnocchi, topped with fresh mozzarella and a touch of marinara.

Ravioli filled with Asiago, mascarpone, and ricotta, served in our vodka marinara cream sauce.

Succulent braised beef ravioli sautéed in a Chianti cream sauce with mushrooms.

Bow tie pasta sautéed in an Asiago cream sauce with imported prosciutto, peas and red onions.

Whole and chopped clams sautéed in a white or red clam sauce, served over linguini.

Homemade egg noodles tossed with imported parmesan and Romano cheese in a butter and cream sauce.

Smoked salmon, sautéed in a goat cheese cream sauce with basil and scallions, served over bow tie pasta.

Broccoli sautéed in olive oil with onion and garlic, served over homemade gnocchi.

Choice of imported spaghetti or penne pasta, served with meat or marinara sauce.

Roasted yellow and red peppers, mushrooms, sausage, and homemade meat sauce, served over penne pasta.

Medallions of chicken sautéed with red and yellow peppers, mushrooms, garlic, white wine, and a touch of our meat sauce, served over fettuccine.

Boneless breast of chicken lightly breaded, sautéed, and topped with our marinara sauce and Parmesan cheese, served over fettuccine.

Boneless breast of chicken sautéed in a marsala wine sauce with fresh mushrooms and scallions, served with fresh vegetables.

Boneless breast of chicken baked with fresh mozzarella, and homemade marinara sauce, served over a bed of sautéed spinach.

Boneless breast of chicken and Italian sausage sautéed in olive oil, white wine, garlic, and Italian seasonings served with roasted peppers, mushrooms, peas, and roasted potatoes.

Sliced chicken breast sautéed in a sun-dried tomato pesto cream sauce with Gouda, served over penne pasta.

Mouthwatering walnut burger topped with sliced avocado, crispy onions, provolone cheese, and laced with a Dijonnaise, served on brioche.