- Chicken Puccini
- Boned and skinned breast of chicken dipped in egg and lightly breaded. Sautéed in olive oil, then baked with cheese, marinara sauce and mushroom cap. Side dish of pasta.
- Chicken Romano
- Boneless breast of chicken dipped in a light egg and Romano cheese batter, then sautéed in a delicious butter and lemon sauce.
- Chicken Picatta
- Breast of chicken sautéed with pure butter, slices of fresh garlic, lemon and white wine.
- Chicken Rollatine
- Breast of chicken lightly breaded and sautéed, filled with ricotta cheese, prosciutto (Italian ham) and spinach, then baked with marinara sauce and mozzarella cheese.
- Chicken Cordon Bleu
- Chicken breast rolled with ham and cheese.
- Chicken Rollantine
- Breast of chicken lightly breaded and sautéed, filled with ricotta cheese, prosciutto (Italian ham) and spinach, then baked with marinara sauce and mozzarella cheese.
- Chicken Scallopini
- Marinara sauce with Marsala wine and mushrooms.
- King Salmon Ravigoti
- Fresh king salmon topped with a creamy seafood stuffing and baked, served over a bed of fresh sautéed spinach.
- Shrimp Parmagiana
- Large succulent breaded shrimp deep-fried, then baked with marinara sauce and mozzarella cheese.
- Florida Rock Shrimp
- Over Cappelini (Angel hair) pasta, in a butter, garlic, mushroom and diced tomato sauce.
- King Salmon Alla "Tep's"
- Poached in white wine, fresh basil, diced tomatoes, butter and capers.
- Salmon Florentine
- Fresh king salmon from Norway poached in white wine, butter and mushroom sauce, served over a bed of sautéed spinach.
- Salmon Ravigote
- Fresh king salmon topped with a creamy seafood stuffing and baked, served over a bed of fresh sautéed spinach.
- Calamari Steak Francese
- Dipped in a light egg and grated Romano cheese batter, then sautéed in a delicious butter, lemon and sherry sauce.
- Lobster Tails
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- Lasagne
- Layer on layer of cheese and meat, covered with marinara sauce and more mozzarella cheese, baked to piping hot perfection. Molto delisioso.
- Lasagne Vegetarian Style
- Layer on layer of cheese, mushrooms and spinach, covered with marinara sauce and more mozzarella cheese, baked to piping hot perfection.
- Eggplant Parmagiana
- Thick slices of eggplant covered with marinara sauce and mozzarella cheese, then baked.
- Linguini with Clam Sauce (Red or White)
- The traditional way, made with fresh whole clams.
- Linguini with Red Mussel Sauce
- Whole mussels sautéed with a clam base sauce.
- Cheese Tortellini with Pesto
- Fresh basil combined with pine nuts, made into a creamy sauce.
- Cheese Tortellini
- In a creamy white mushroom sauce.
- Eggplant Rolletini
- Thin sliced eggplant, rolled and filled with fresh spinach and ricotta cheese, then baked with marinara sauce and mozzarella cheese.
- Roast Prime Ribs of Beef
- Steak Giambotta
- Top sirloin broiled the way you like it - smothered with pepperoncinis, onions, pepperoni, mushrooms and garlic, sautéed in extra virgin olive oil. A spicy sensation.
- Steak Maestro
- Choice top sirloin broiled the way you like it, covered with sautéed onions and mushrooms.
- Veal Parmagiana
- Thin sliced veal, lightly breaded, sautéed, then baked with marinara sauce and mozzarella cheese.
- Veal Marsala
- Thin slices of veal sautéed in a brown mushroom sauce with Marsala wine.
- Sausage & Peppers
- Bite-sized pieces of sausage cooked with bell peppers and onions, with marinara sauce and sherry wine.
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