Lunch

SERVED WITH LETTUCE AND TARTAR SAUCE

W/ ARUGULA, MOZZARELLA, AND TOMATO WITH/ A BALSAMIC GLAZE

SERVED WITH LETTUCE AND TOMATO BALSAMIC GLAZE OR OLIVE OIL & LEMON JUICE

EGGPLANT, ROASTED PEPPERS, MOZZARELLA W/A BALSAMIC GLAZE

FRESH CHOPPED ROMAINE LETTUCE, CRISPY GARLIC CROUTONS AND PARMESAN CHEESE

MARINATED PORTABELLA MUSHROOMS LAYERED WITH ROASTED RED PEPPERS & FRESH MOZZARELLA CHEESE, SERVED OVER MIXED GREENS AND DRIZZLED WITH BALSAMIC VINAIGRETTE

FRESH BABY SPINACH, CHICKEN, ONIONS, MUSHROOMS, BLEU CHEESE, BOILED EGGS, AND BACON

SERVED OVER MIXED LETTUCE, CHERRY TOMATOES, OLIVES, AND ARTICHOKES. FINISHED WITH PARMESAN CHEESE

SAUTEED SHRIMP AND BROCCOLI, SIMMERED IN A GARLIC BUTTER SAUCE, SERVED WITH CAVATELLI

SERVED WITH CHICKEN, MUSHROOMS, PROSCIUTTO AND PEAS IN A PINK VODKA SAUCE

SERVED OVER LINGUINE

IMPORTED BABY CLAMS IN A WHITE OR RED SAUCE

JUMBO GRILLED SHRIMP WITH TERIYAKI AND VEGETABLES, SERVED OVER WHITE RICE

PLUMP AND JUICY, FREE RANGE HENS, MARINATED IN FRESH HERBS THEN BAKED AND SAUTEED WITH ONIONS, PEPPERS AND ITALIAN SAUSAGE IN A LIGHT TOMATO BROTH, SERVED WITH ROASTED POTATOES

GRILLED CHICKEN BREAST WITH BROCCOLI AND FINISHED WITH CLASSIC ALFREDO SAUCE. SERVED OVER FETTUCCINI PASTA

SEASONED BREAST OF CHICKEN GRILLED AND SERVED OVER LINGUINI. TOSSED WITH MUSHROOMS, ARTICHOKE HEARTS & BROCCOLI IN AN HERB BROTH

SERVED WITH CHICKEN IN A VODKA SAUCE

SHRIMP, CLAMS, MUSSELS AND CHICKEN IN A LIGHT GARLIC TOMATO BROTH, SERVED OVER PASTA

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