Lo Conte's

Lightly battered with roasted peppers, onions, garlic, and herbs.

Oven-baked garlic bread parm with prosciutto and sliced tomatoes.

Dipped in egg batter and sauteed golden brown. Served with lemon.

Dipped in egg batter and sauteed golden brown. Served with lemon.

Sauteed domestic mushrooms with garlic, parsley, and lemon.

Fresh spinach sauteed with garlic and lemon.

Fresh broccoli florets sauteed with garlic and lemon.

Tender shrimp and calamari sauteed with garlic, basil, and win. Finished in tomato sauce.

Tender shrimp and calamari sauteed with garlic, basil, and wine. Finished in tomato sauce.

Mussels sauteed in a red or white wine sauce.

Crisp romaine lettuce and home baked croutons tossed in our own caesar dressing.

Fresh mozzarella cheese served with sliced tomatoes, fresh basil, and red onion.

Layers of pasta with a mixture of three cheese and spinach.

Ravioli in a plum tomato sauce with fresh basil.

Fresh julienned eggplant simmered with basil in a plum tomato sauce and romano cheese tossed with bow tie pasta.

Fettucine tossed in a cream sauce with romano cheese and egg.

Pancetta and onion sauteed with egg, parsley, and cheese mixed with cream.

Tortellini tossed in a sauce of basil, pine nuts, garlic, and cheese.

Pieces of chicken sauteed golden brown with garlic broccoli florets in natural juices tossed with ziti and grated romano cheese.

Jumbo shrimp sauteed with garlic and broccoli florets in natural juices. Tossed with ziti and grated romano cheese.

Fresh eggplant sauteed and layered with tomato sauce, Romano, and mozzarella cheese.

Sauteed veal with mushrooms, garlic, fresh basil, and sun-dried tomatoes in a red sauce. Tossed with potato gnocchi.

Sauteed chicken breasts with mushrooms, garlic, and capers in a spicy red sauce.

Sauteed breasts of chicken with onions, red and yellow peppers, mushrooms, garlic, and basil. Finished in a plum tomato sauce.

Chicken sauteed with mushrooms and spinach in a wine sauce with lemon and butter. Topped with prosciutto and mozzarella cheese.

Sauteed breasts with mushrooms and butter finished in a sweet Marsala wine sauce.

Chicken breast sauteed golden brown. Topped with tomato sauce and mozzarella cheese.

Pieces of chicken sauteed golden brown with mushrooms, tossed with rigatoni pasta in a pink sauce, then baked with mozzarella cheese.

Sauteed breasts with artichokes and mushrooms in a white wine sauce with lemon.

Breast of chicken with eggplant topped with tomato sauce and mozzarella sauce.

Breast of chicken dipped in egg batter finished in a wine sauce with lemon.

Sauteed veal with mushrooms and butter finished in a sweet Marsala wine sauce.

Sauteed veal with mushrooms and spinach in a wine sauce with lemon and butter. Topped with prosciutto and mozzarella cheese.

Cutlets of veal sauteed golden brown. Topped with tomato sauce and mozzarella cheese.

Veal cutlets sauteed with eggplant topped with tomato sauce and mozzarella cheese.

Jumbo shrimp, scallops, and calamari sauteed with garlic, fresh basil, and white wine. Finished with tomato sauce.

Jumbo shrimp sauteed with garlic, fresh basil, and white wine. Finished in tomato sauce.

Jumbo shrimp and calamari simmered together in a red or white sauce.

Shrimps, scallops, calamari, mussels, and littlenecks served over a bed of linguine in a red or white wine sauce.

Shrimp-stuffed homemade ravioli in a brandy cream sauce tossed with shrimp.

Lobster-stuffed, homemade ravioli in a pink brandy cream sauce tossed with shrimp.

Three-meat cutlets rolled and stuffed with prosciutto, mozzarella, and roasted red peppers. Served next to shiitake mushrooms and chopped tomatoes.

Lightly battered with roasted peppers, onions, garlic, and herbs.

Fresh Mozzarella cheese served with sliced tomatoes, fresh basil, and red onion.

Served with mozzarella cheese, prosciutto, and chopped tomatoes.

Oven baked garlic bread.

Oven baked garlic bread with mozzarella cheese.

Dipped in egg bailer and sauteed golden brown. Served with lemon.

Fresh broccoli florets sauteed with garlic and lemon.

Tender shrimp scampi sauteed with garlic, basil, wine, and finished in a scampi sauce.

Mussels sauteed in a red or white wine sauce.

Crisp romaine lettuce, baked croutons, shaved parmesan, and anchovy dressing.

Fresh romaine lettuce, tomatoes, peppers. Served with a side of creamy Italian dressing.

Layers of pasta with a mixture of three cheeses and spinach.

Tossed with fresh ricotta and mozzarella cheese baked on the oven.

Ravioli in a plum tomato sauce with fresh basil.

Fusilli pasta tossed in prepared meat sauce.

Fettuccine tossed in a rich cream sauce with romano cheese and egg.

Pancetta and onion sauteed with egg, parsley, cheese, and mixed with rich cream.

Pancetta and onion sauteed with egg, parsley, cheese, and mixed with rich cream.

Pieces of chicken sauteed golden brown with garlic broccoli florets in natural juices. Tossed with ziti and grated romano cheese.

Jumbo shrimp sauteed with garlic and broccoli florets in natural juices. Tossed with ziti and grated Romano cheese

Fresh eggplant sauteed and layered with tomato sauce, romano, and mozzarella cheese.

Sauteed veal with mushrooms, garlic, fresh basil, and sun-dried tomatoes in a red sauce. Tossed with potato gnocchi.

Sauteed chicken breasts with mushrooms, garlic, and capers in a spicy red sauce.

Chicken sauteed with mushrooms and spinach in a wine sauce with lemon and butter. Topped with prosciutto and mozzarella cheese.

Sauteed breasts with mushrooms and butter finished in a sweet marsala wine sauce.

Chicken breast sauteed golden brown. Topped with tomato sauce and mozzarella cheese.

Pieces of chicken sauteed golden brown with mushrooms tossed with rigatoni pasta in a pink sauce then baked with mozzarella cheese.

Sauteed breasts with artichokes and mushrooms in a white wine sauce with lemon.

Breast of chicken with eggplant. Topped with tomato sauce and mozzarella cheese.

Sauteed breast of chicken in a fresh lemon butter sauce with capers and parsley.

Breast of chicken dipped in egg batter finished in a wine sauce with lemon.

Three meat cutlets rolled and stuffed with prosciutto, mozzarella, and roasted red peppers. Served next to shiitake mushrooms.

Sauteed veal with mushrooms and butter finished in a sweet marsala wine sauce. Served with a side of ziti.

Sauteed veal with mushrooms and spinach in a wine sauce with lemon and butter. Topped with prosciutto and mozzarella cheese. Served with a side of ziti.

Cutlets of veal sauteed golden brown. Topped with tomato sauce and mozzarella cheese. Served with a side of ziti.

Veal cutlets sauteed with eggplant. Topped with tomato sauce and mozzarella cheese. Served with a side of ziti.

Three meat cutlets rolled and stuffed with prosciutto, mozzarella, and roasted red pepper. Served next to portabella mushrooms and finished in a red sauce. Served with a side of ziti.

Jumbo shrimp, scallops, and calamari sauteed with garlic and fresh basil served over linguini, in a red or white wine sauce.

Fresh whole baby clams and garlic with choice of red fra diablo or white scampi sauce.

Jumbo shrimp sauteed with garlic, parsley, white wine, and butter.

Shrimps, scallops, calamari, mussels, and little necks served over a bed of linguine in a red or white wine sauce.

Lobster stuffed and ravioli in a pink brandy cream sauce tossed with shrimp.

Pan-seared and served over risotto and with local mussels finished in tomato sauce.

Sauteed with broccoli and local sausages and tossed together with lots of garlic and romano cheese.