Salmon Florentine

A filet of salmon, baked and served over a bed of spinach with a lemon, caper, and basil sauce.

Seafood Extravaganza

Shrimp, scallops, mussels, and crawfish tails sauteed in a light tomato basil cream sauce and served over linguine with Kalamata olives.

Spaghetti with Meat Sauce

Spaghetti with Marinara

Fettuccine Alfredo

Fettuccine noodles topped off with Alfredo sauce.

Fettuccine Stroganoff

Tenderloin of beef diced and sauteed with caramelized onions, mushrooms, and herb seasoning, served on a bed of fettuccine Alfredo.

Tortellini Tuscany

Cheese-filled tortellini, mixed with garden vegetables, then served in a sun-dried tomato pesto sauce.

Lasagna Bolognese

Chicken Viennoise

Breast of chicken rolled with smoked ham and provolone cheese, baked and served with a mushroom and scallion cream sauce.

Boursin Chicken

Pan-seared breast of chicken topped with Boursin cheese and a puff pastry, baked, and served with a white wine, lemon, and butter sauce.

Chicken Jardin

Grilled chicken breast served over spinach with seasonal vegetables.

Veal Piccata

Veal cutlets pan-seared, topped with artichoke hearts, and served with a white wine butter sauce.

Soup and Salad

Chef's pick of soup of the day. Served with a house salad with house made Italian dressing.