Specialties of the House
Shrimp & Crawfish Diavolo
Gulf shrimp and Louisiana crawfish sauteed with a sauce of Asiago cream and a touch of fresh tomato tossed with linguini and a little spice.
Roasted Chicken & Artichoke Ravioli
Delicate "pasta pillows" filled with herb-roasted chicken and baked with tender artichoke hearts in a spicy Asiago and brandy cream sauce.
Fettuccini tossed in the original version of cream, butter and imported parmesan cheese.
Spaghetti & Meatballs
Our own tomato basil sauce and homemade meatballs garnished with spicy Asiago.
Served with grilled asparaugs and marinated tomato mozzarella salad finished with roasted pepper vinaigrette and blood orange balsamic reduction.
Alternating layers of pasta filled with Bolognese sauce, mozzarella, rustic tomato sauce, basil, homemade Ricotta and Asiago cheese baked and served with marinara.
Baked Eggplant Parmigianna
Layers of thinly sliced breaded eggplant in our marinara sauce with basil pesto, smoked mozzarella, and Asiago cheese.
Shrimp Pesto Penne
Creamy fresh basil pesto sauce, roasted garlic, walnuts and imported parmesan tossed with penne.
Parmesan cream sauce and fresh mushrooms tossed with penne pasta and your choice of Marinated grilled chicken breast or Gulf Shrimp.
Shrimp & Crabmeat Cannelloni
Tender pasta pillows filled with a delicate mixture of Gulf-shrimp, artichoke hearts, fresh herbs, and a blend of asiago and parmesan cheeses, baked in our brandy-cream sauce and topped with seasoned jumbo lump crabmeat.
Angel hair pasta with Gulf shrimp and lump crabmeat in a seafood cream sauce.
Angel Hair & Crabmeat Pasta
Jumbo Lump Crabmeat tossed in an Asiago and parmesan cream sauce over angel hair pasta. Served with mozzarella bread.
Hearty meat and tomato sauce, slow simmered with red wine and fresh basil.