LOBSTER RAVIOLI

Lobster-filled ravioli tossed in a sherry-lobster cream sauce. Accompanied by pan-seared shrimp and topped with asparagus and parmesan cheese.

CHICKEN SPINACH AND WALNUT  RAVIOLI

Spinach and walnut filled ravioli topped with spinach, feta cheese, mushrooms and roma tomatoes tossed in a white wine garlic butter sauce with sliced grilled chicken.

CHICKEN PENNE PASTA

Sautéed chicken with penne pasta and house made marinara sauce, roma tomatoes, topped with parmesan cheese.

CAJUN PASTA

Spicy andouille sausage sautéed with creole vegetables. Tossed in cajun cream sauce and topped with parmesan cheese.

QUATTRO FORMAGGIO

Penne pasta tossed with chicken, bacon, mushrooms, roma tomatoes, and scallions. Tossed in a four cheese cream sauce.

LEMON HERB CHICKEN

Twin chicken medallions dredged in flour and simmered in a lemon herb butter sauce. Served with garlic smashed potatoes and mixed vegetables.

CHICKEN SALTIMBOCCA

Twin chicken medallions dredged in flour pan-seared in a prosciutto, garlic, sage, and Madeira wine cream sauce, over angel hair pasta and mixed vegetables.

JAMBALAYA

Chicken, shrimp, and andouille sausage sautéed with onions, peppers, and cajun spices. Served with red rice and garnished with green onions and diced roma tomatoes.