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Mushroom caps filled with garlic, parmesan cheese, parsley, and basil topped with provolone cheese and baked in a béchamel sauce.
Mozzarella cheese baked on italian bread with sliced tomato, basil, and olive oil.
Toasted italian bread brushed with garlic, butter, and parsley.
Romaine lettuce tossed with our Caesar dressing, croutons, and parmesan cheese.
Baby greens, diced tomato and red onion with seasoned ricotta cheese croutons in a Dijon mustard vinaigrette dressing.
Contains nuts. Layered with chocolate pastry cream and bananas served with cinnamon anglaise.
With chocolate, vanilla and cappuccino pastry creams and finished with a vanilla anglaise.
Contains nuts. Filled with vanilla pastry cream and fresh berries served with both vanilla and raspberry sauce.
Served over puffed pastry with a vanilla anglaise.
With a hint of orange zest served with a raspberry puree.
Contains nuts. Topped with chopped pistachios and served warm with a sun dried cherry brandy sauce.
Layers of ground beef, ricotta cheese, and pasta seasoned with garlic and basil, baked in tomato sauce, topped with mozzarella cheese, and served with a béchamel sauce.
Fresh pasta filled with goat cheese, ricotta cheese, shrimp and crawfish seasoned with parmesan and parsley baked in a béchamel sauce.
Fettuccine with prosciutto, bacon, ham, sautéed shrimp, garlic, eggs and parsley tossed in grated parmesan cheese.
Arborio rice, porcini and button mushrooms, parmesan and garlic finished with an Alfredo sauce.
Sautéed shrimp and spicy Italian sausage served on a bed of pasta with a tomato and parmesan cheese cream sauce.
Wild mushroom filled ravioli served with sautéed spinach and sliced grilled chicken breast finished with a béchamel cream sauce.
An assortment of vegetables served over pasta.
Grilled medallions of beef tenderloin served with a shallot green Peppercorn brandy cream sauce. Served with the Chef's Choice of Vegetables.
Grilled pork porterhouse smothered in onions and mushrooms with Port wine sauce. Served with the Chef's Choice of Vegetables.
Breaded and fried veal cutlet baked with tomato sauce and Mozzarella served with pasta.
Thinly sliced veal dipped in parmesan egg wash, sautéed with a lemon butter sauce. Served with the Chef's Choice of Vegetables.
Sautéed scallops of veal sautéed mushrooms and a Marsala wine sauce.
White wine cream sauce. Served with the Chef's Choice of Vegetables.