Spaghetti Marinara Lunch

Spaghetti Meat Sauce Lunch

Spaghetti Meatballs Lunch

Spaghetti Sausage Lunch

Lomonte's Beef Lasagna Lunch

Layers of pasta, ricotta, and Mozzarella cheese topped in a bolognese sauce.

Lobster Ravioli Lunch

Lobster stuffed ravioli in a fire roasted red pepper cream sauce with mushrooms.

Fettuccine Alfredo Lunch

Fettuccine Alfredo with Chicken Lunch

Fettuccine Alfredo with Shrimp Lunch

Farfalle Primavera Lunch

Broccoli, tomatoes, artichoke hearts, and basil tossed in olive oil, butter, and garlic sauce. Served over a bed of farfalle pasta.

Linguini White Clam Sauce Lunch

Pasta tossed in a light white wine sauce with clams, garlic, and crushed red pepper.

Cannelloni Florentine Lunch

Large pasta shell stuffed with spinach and veal topped with sautéed mushrooms in a bechamel cream sauce or with marinara sauce.

Rainbow Trout Lunch

Lightly breaded, butterflied, and pan seared with a squeeze of lemon. Garnished with broccoli and served with angel hair pasta and oil, butter, and garlic.

Scampi Lomonte Lunch

Large shrimp sautéed with olive oil, butter, garlic, and artichoke hearts with Italian bread crumbs. Served over angel hair pasta.

Catfish Picante Lunch

Breaded catfish filet in lomonte's famous picante sauce. Served with angel hair pasta, olive oil, butter, and garlic.

Chicken Parmigiana Lunch

Classic parmigiana with marinara, béchamel, and Mozzarella cheese. Served with spaghetti marinara.

Chicken Florentine Lunch

Boneless breast of chicken topped with sautéed spinach and Mozzarella cheese. Served in white wine, lemon, butter, and basil sauce. Served with angel hair pasta with oil, butter, and garlic.

Chicken Marsala Lunch

Sautéed and topped with mushrooms in marsala wine sauce. Served with angel hair marinara.

Pasta Lomonte's with Chicken Lunch

Sliced grilled chicken, mushrooms, artichoke hearts, spinach, sun dried tomatoes, and capers in a white wine lemon butter basil sauce. Served over a bed of farfalle pasta.

Beef Marsala Lunch

Two 4 oz beef tenderloin medallions topped with mushrooms in a marsala wine sauce. Served with asparagus and angel hair marinara.