Appetizers
- Eggplant Sandwichpaneed eggplant layered with italian sausage, basil, spicy mozzarella cheese and tomatoes topped with red sauce
- Oysters Almondineflash-fried oysters topped with toasted almonds and lemon terragon cream sauce
- Artichoke Vincentlouisiana shrimp and crabmeat, diced tomatoes and green onions with fried artichoke hearts topped with lemon terragon cream sauce
- Rose Of Sicilymarinated roman artichoke, fried then topped with procuitto, basil, cherry tomatoes, garlic & olive oil
- Eggplant Sticksserved with red sauce
- Fried Calamarserved with red sauce
- Seafood Stuffed Mushroomstopped with lemon terragon cream sauce
- Meatballs On Garlic Toast
Soups
- Italian Chicken
- Corn & Crabmeat Bisqueserved in a toasted bread cup
Salads
- House Salad
- Italian Salad
- Caesar Salad
Pasta
- Our House Specialty- Cannelonihomemade pasta stuffed with ground baby veal, pureed spinach and parmesan cheese baked on a bed of alfredo cream and topped with a light red sauce.
- Angel Hair Bordelaiseextra virgin olive oil, garlic, green onions, red & black pepper tossed with angel hair pasta
- Spaghetti And Meatballsbaby white veal meatballs in red sauce over angel hair pasta
- Italian Sausageserved with angel hair pasta and red sauce
- Fettucine Alfredofettucine pasta tossed with a classic alfredo sauce
- Shrimp Fettucinesauteed fresh gulf shrimp with green onions in a seafood cream sauce over fettucine pasta
- Sauteed Italian Oystersfresh oysters sauteed with green onions, garlic and extra virgin olive oil over angel hair pasta
- Eggplant Parmesan With Angel Hair Pastapaneed medallions of eggplant topped with red sauce and melted mozzarella cheese
Meat
- Bracialonibaby white veal stuffed with artichoke hearts, bacon, garlic & parmesan cheese baked and topped with red sauce
- Seafood Stuffed Pork Chopdouble-cut pork chop breaded and stuffed with a seafood stuffing, topped with a light pineapple demi-glace
- Filet Mignongrilled 8oz filet served with whipped potatoes & topped with sauce dujour
- Boneless Duck Breastgrilled, cut into thin slices and topped with sweet and spicy hot pepper jelly glaze
Chicken
- Chicken Parmigianabreaded chicken breast topped with mozzarella cheese and red sauce
- Garlic Chickenbaked bone-in chicken topped with garlic, olive oil and fresh herbs
- Paneed Chickenbreaded chicken breast topped with lemon cream sauce
- Stuffed Chicken Breastchicken breast stuffed with provolone cheese, prosciutto and artichoke hearts-breaded, baked and topped with a mushroom marsala sauce
- Parmesan Crusted Breast Of Chickenpan sauteed and placed on a bed of creamed spinach and finished with a champagne beurre blanc
- Chicken Marsalafresh boneless chicken breast sauteed in marsala red wine with sliced button mushrooms, green onions, and a touch of cream
Seafood
- Sauteed Fresh Fishsauteed fish served with crabmeat cream sauce
- Stuffed Shrimp In Pastryfresh gulf shrimp and seafood stuffing wrapped in phyllo pastry and topped with crabmeat cream sauce
- Crab Cakesjumbo lump crabmeat cakes floured & lightly browned & topped with champagne beurre blanc & a cointreau aiol
- Jumbo Lump Crabmeat & Shrimp Parmajumbo lump crab & shrimp topped with champagne beurre blanc and sprinkled with fresh grated parmesan cheese & baked
- Herb Crusted Salmontopped with jumbo lump crabmeat and a buerre blanc sauce served with garlic braised spinach
Veal
- Veal Picatasauteed baby white veal topped with lemon cream.
- Veal Marsalasauteed baby white veal with mushrooms, green onions, marsala wine and a touch of cream
- Veal Parmigianabreaded baby white veal topped with melted mozzarella cheese and red sauce
- Veal Florentinesauteed baby white veal in egg batter over a bed of parmesan spinach, topped with lemon cream
- Osso Buccostewed baby white veal shank with angel hair pasta topped with brown veal demi-glace
