Appetizers

• Eggplant Sandwich
  Paneed eggplant layered with Italian Sausage, basil, spicy mozzarella cheese and tomatoes topped with red sauce

• Oysters Almondine
  Flash-fried oysters topped with toasted almonds and lemon terragon cream sauce

• Artichoke Vincent
  Louisiana shrimp and crabmeat, diced tomatoes and green onions with fried artichoke hearts topped with lemon terragon cream sauce

• Rose of Sicily
  Marinated Roman artichoke, fried then topped with procuitto, basil, cherry tomatoes, garlic & olive oil

• Eggplant Sticks
  Served with red sauce

• Fried Calamari
  Served with red sauce

• Seafood Stuffed Mushrooms
  Topped with lemon terragon cream sauce

• Meatballs on Garlic Toast

Soups

• Italian Chicken

• Corn & Crabmeat Bisque
  served in a toasted bread cup

Salads

• House Salad

• Italian Salad

• Caesar Salad

Pasta

• All entrees are served with house salad and side of pasta
• Our House Specialty- Canneloni
  Homemade pasta stuffed with ground baby veal, pureéd spinach and Parmesan cheese baked on a bed of Alfredo cream and topped with a light red sauce

• Angel Hair Bordelaise
  Extra virgin olive oil, garlic, green onions, red & black pepper tossed with angel hair pasta

• Spaghetti and Meatballs
  Baby white veal meatballs in red sauce over angel hair pasta

• Spaghetti and Meatballs
  Baby white veal meatballs in red sauce over angel hair pasta

• Italian Sausage
  Served with Angel Hair pasta and red sauce

• Fettucine Alfredo
  Fettucine pasta tossed with a classic Alfredo sauce

• Shrimp Fettucine
  Sautéed fresh Gulf Shrimp with green onions in a seafood cream sauce over Fettucine pasta

• Sautéed Italian Oysters
  Fresh oysters sautéed with green onions, garlic and extra virgin olive oil over angel hair pasta

• Eggplant Parmesan with Angel Hair Pasta
  Panéed medallions of eggplant topped with red sauce and melted mozzarella cheese

Meat

• Bracialoni
  Baby white veal stuffed with artichoke hearts, bacon, garlic & Parmesan cheese baked and topped with red sauce

• Seafood Stuffed Pork Chop
  Double-cut pork chop breaded and stuffed with a seafood stuffing, topped with a light pineapple demi-glace

• Filet Mignon
  Grilled 8oz filet served with whipped potatoes & topped with sauce dujour

• Boneless Duck Breast
  Grilled, cut into thin slices and topped with sweet and spicy hot pepper jelly glaze

Chicken

• Chicken Parmigiana
  Breaded chicken breast topped with mozzarella cheese and red sauce

• Garlic Chicken
  Baked bone-in chicken topped with garlic, olive oil and fresh herbs

• Paneed Chicken
  Breaded chicken breast topped with lemon cream sauce

• Stuffed Chicken Breast
  Chicken breast stuffed with provolone cheese, prosciutto and artichoke hearts-breaded, baked and topped with a mushroom Marsala sauce

• Parmesan Crusted Breast of Chicken
  Pan sauteed and placed on a bed of creamed spinach and finished with a champagne Beurre Blanc

• Chicken Marsala
  Fresh boneless chicken breast sauteed in marsala red wine with sliced button mushrooms, green onions, and a touch of cream

Seafood

• Sauteed Fresh Fish
  Sauteed fish served with crabmeat cream sauce

• Stuffed Shrimp in Pastry
  fresh Gulf shrimp and seafood stuffing wrapped in phyllo pastry and topped with crabmeat cream sauce

• Crab Cakes
  Jumbo lump crabmeat cakes floured & lightly browned & topped with champagne beurre blanc & a Cointreau aioli

• Jumbo Lump Crabmeat & Shrimp Parma
  Jumbo lump crab & shrimp topped with champagne beurre blanc and sprinkled with fresh grated parmesan cheese & baked

• Herb Crusted Salmon
  topped with Jumbo Lump Crabmeat and a buerre blanc sauce served with garlic braised spinach

Veal

• Veal Picata
  Sautéed baby white veal topped with lemon cream

• Veal Marsala
  Sautéed baby white veal with mushrooms, green onions, Marsala wine and a touch of cream

• Veal Parmigiana
  Breaded baby white veal topped with melted mozzarella cheese and red sauce

• Veal Florentine
  Sautéed baby white veal in egg batter over a bed of Parmesan spinach, topped with lemon cream

• Osso Bucco
  Stewed baby white veal shank with angel hair pasta topped with brown veal demi-glacé