Lunch Menu

  • Salmon Florentine
    A fresh 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 or Marinara
    Fettuccine Alfredo
    Fettucine noodles topped off with creamy alfredo sauce. (Add chicken or shrimp for $4.00)
    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 fresh garden vegetables, then served in a sun-dried tomato pesto sauce.
  • Lasagna Bolognese
    Our old country recipe.
    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 fresh seasonal vegetables.
    Veal Piccata
    Veal cutlets pan-seared, topped with artichoke hearts, and served with a white wine butter sauce.
    Soup and Salad
    Fresh made, chef's pick of soup of the day. Served with a house salad with house made creamy Italian dressing.
    (All Entrees are served with house salad and garlic bread.)