Vincent's Italian Cuisine Menu

Baby artichokes, marinated, then deep fried; topped with extra virgin olive oil, shallots, capers, and prosciutto (

Sauteed in garlic butter, green onions, white wine, and bell peppers. Served with toasted crostinis

Fried oysters with sambuca braised spinach, baked with parmesan cheese and lemon cream sauce

Fried oysters topped with toasted almonds and lemon tarragon sauce

Artichoke hearts battered & fried then topped with crabmeat, shrimp, green onions & tomatoes. Finished with lemon tarragon cream

Breaded and fried, served with red sauce

Breaded and fried, served with red sauce

Topped with tarragon lemon cream

On a bed of fried spinach, topped with a white wine butter sauce

Served in a freshly baked bread cup

Layers of dark chocolate cake filled with chocolate mousse

Vanilla ice cream topped with pecans coated in a chocolate shell topped in an espresso tia maria sauce

Van gogh espresso vodka topped off with fresh cream

Freshly brewed coffee with irish whiskey, topped with whipped cream

Freshly brewed coffee with kahlua coffee liqueur from mexico

Fresh gulf shrimp and seafood stuffing wrapped in phyllo pastry and topped with crabmeat cream sauce

Jumbo lump crab cakes topped with champagne beurre blanc & a cointreau aioli

Grilled tuna with capers, tomatoes, fresh basil, mushrooms sauteed in a white wine butter sauce

Jumbo lump crab & shrimp baked with beurre blanc and parmesan cheese

Breaded chicken breast topped with lemon cream sauce

Chicken breast stuffed with provolone cheese, prosciutto and artichoke hearts, breaded, baked and topped with a mushroom marsala sauce

Pan sauteed and served on a bed of creamed spinach. Finished with a champagne beurre blanc

Boneless chicken breast sauteed in a mushroom marsala sauce

Paneed chicken breast served with fettuccine pasta finished with a sweet pea, fresh onion, and bacon cream sauce