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Homemade Lobster Bisque made with Fresh Lobster Meat, Sweet Sherry Wine, Butter and Cream. Served with a Marscapone Cheese Crostini.
Baked Stuffed Artichoke Hearts
Marinated Long-stem Roman Artichoke Hearts baked with a Garlic Herb Butter, Provolone Cheese and Italian Crumbs. Served over a bed of Imported Prosciutto di Parma with a drizzle of Sicilian Olive Oil and Aged Balsamic Glaze.
Scallops & Bacon "Tomatoes Style"
Pan-seared Jumbo Sea Scallops served over Crispy Peppered Pork Belly Bacon topped with an Amaretto Butter Sauce.
Roasted Pear & Gorgonzola Salad
Mixed Field Greens topped with Warm Peppered Bacon, Roasted Pears, Crumbled Gorgonzola Cheese, and Candied Pecans with a Honey Balsamic Vinaigrette.
Shrimp & Scallop Limoncello
Pan-seared Fresh Jumbo Gulf Shrimp and Sea Scallops Simmered in a Creamy Limoncello Liqueur Butter Sauce with Cherry Tomatoes and Fresh Basil. Served over Imported Spinach Fettucine Pasta.
.Tender Veal Scaloppine Sauteed in a Light Egg Batter then topped with Pan-Fried "Mozzarella Pillows" and a Lemon Sage Butter Sauce. Served over a bed of Sauteed Spinach with a side of Parmesan Risotto.
Tomatoes' Osso Buco alla Milanese
Pork, Lamb or Veal Shanks slowly Braised all day in Red Wine with Roasted Vegetables and Fresh Italian Herbs. Served over a creamy Risotto Milanese with Saffron and Sweet Peas.
Pistachio Gelato Profiteroles
Buttery Puff Pastry Balls filled with Imported Pistachio Gelato then Drizzled with Raspberry and Chocolate Sauces.
Vanilla Bean Creme Bruleé
Made with Tahitian Vanilla Beans. Served with Fresh Whipped Cream and Wild Berries.
Espresso Creme Bruleé
An Italian version of this Traditional French Dessert, with Fresh Whipped Cream.
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