La Bistro Italian Restaurant

Sautéed breast of chicken with artichoke hearts, mushrooms, garlic, and a sherry wine cream sauce.

Sautéed breast of chicken with mushrooms, hot cherry peppers & a sherry wine cream sauce.

Lightly breaded chicken breast topped with traditional marinara and mozzarella cheeses.

Sautéed breast of chicken in a mushroom marsala wine sauce.

Sautéed with garlic shavings & capers.

Sautéed breast of chicken in a lemon caper white wine sauce.

Sautéed breast of chicken with artichoke hearts, mushrooms, garlic & white wine.

Sautéed breast of chicken topped with prosciutto ham, eggplant, provolone, and a sherry wine sauce.

Sautéed breast of chicken lightly dipped in batter and then cooked in a lemon white wine sauce.

Sautéed breast of chicken in a mushroom, shallot brandy dill cream sauce.

Sautéed breast of chicken with mushrooms, bell peppers, and a crisp tomato sauce.

Sautéed breast of chicken with onions, mushrooms, red bell peppers in a light marinara basil sauce.

12oz Filet served with a mushroom Madeira wine sauce.

Mushrooms, yellow & red bell peppers, onions, and a light crisp marinara sauce.

Medallions grilled to your specification with onions, mushrooms, and a burgundy wine sauce.

Medallions in a mushroom & shallot port wine sauce.

Fresh mushroom & Madeira wine sauce.

Fresh mushroom & marsala wine sauce.

Ground beef and both ricotta & mozzarella cheese.

Fresh pasta, sausage, mushrooms and cheeses.

Vegetables & a creamy alfredo sauce.

With capers, black olives, onions and anchovies in a marinara red wine basil sauce.

Stuffed with lobster meat in a creamy tomato basil sauce.

Stuffed with ricotta and mozzarella.

Fresh ravioli stuffed with spinach in a creamy tomato basil sauce.

With cream sauce & prosciutto ham.

With sun-dried tomatoes & a basil pesto sauce.

Potato pasta sautéed in a light basil meat sauce.

Sautéed veal cutlet in a mushroom marsala wine sauce.

Lightly breaded veal cutlet topped with traditional marinara and mozzarella cheeses.

Sautéed veal cutlet with artichoke hearts, mushrooms, garlic, and a sherry wine cream sauce.

Sautéed veal cutlet in a mushroom, shallot brandy dill cream sauce.

Sautéed veal cutlet in a lemon caper white wine sauce.

Sautéed veal cutlet topped with prosciutto ham, mozzarella cheeses & zucchini in a Madeira wine sauce.

Sautéed veal cutlet topped with prosciutto ham, mozzarella cheeses and a hard-boiled egg over a bed of spinach in a sherry sage wine sauce.

Atlantic Salmon served over a bed of spinach in a lemon white wine caper sauce with a side of roasted vegetables.

Sautéed shrimp, clams, scallops, calamari and muscles in a traditional red or white sauce served over linguini pasta.

Sautéed shrimp, blue crabmeat and shallots in a white wine cream sauce.

Sautéed gulf shrimp in a lemon butter garlic sauce over a bed of linguini.

Sautéed shrimp in a light marinara basil sauce over linguini pasta.

Fresh clams over linguini pasta served with your choice of a traditional red or white sauce.

Sautéed baby clams, calamari, mussels & gulf shrimp in a red or white wine sauce over a bed of linguini.

Prime center cut filet served "On the rocks" with a side of vegetables and your choice of marsala wine, brandy cream, stoneground mustard, or Madeira wine sauce.

14oz Prime Ribeye served "On the rocks" with a side of vegetables and your choice of marsala wine, brandy cream, stoneground mustard, or Madeira wine sauce.

Six gulf shrimp "on the rocks" with a garlic butter white wine sauce and a side of vegetables and spaghetti marinara.

Two lobster tails "on the rocks" served with a side of vegetables, spaghetti and your choice of a garlic butter sauce or spicy mango.

8oz Prime center cut filet & fresh gulf shrimp served "On the rocks" with a side of vegetables and your choice of marsala wine, brandy cream, stoneground mustard, or Madeira wine sauce for the filet as well as a garlic lemon butter sauce for the shrimp.

Fresh Atlantic salmon bought daily & never frozen served "on the rocks" with a side of fresh vegetables and a lemon caper white wine sauce.

Fresh Pacific ahi bought daily & never frozen served "on the rocks" with a side of vegetables and creamy sherry platini sauce.

Portobello mushroom grilled and topped with an artichoke, tomato, caper, yellow pepper bruschetta with an olive oil basil balsamic glaze.

Fresh bought daily sea bass served with a roasted sweet paper mango jus and a side of roasted asparagus, potatoes, and carrots.

Hand selected lamb grilled to perfection with a medley of roasted vegetables topped with a tawny port wine mushroom sauce.

Chicken breast lightly breaded and stuffed with dry cured prosciutto ham, mozzarella cheeses and spinach served with a sundried tomato brandy cream sauce and a side of pasta.

Finish off your meal with the chef's delicious bread pudding made each morning.

Portobello mushroom grilled and topped with an artichoke, tomato, caper, yellow pepper bruschetta with an olive oil basil balsamic glaze.

Ground beef and both ricotta & mozzarella cheese.

Stuffed with ricotta and mozzarella.

Fresh pasta, sausage, mushrooms and cheeses.

Vegetables & a creamy alfredo sauce.

Fresh ravioli stuffed with spinach in a creamy tomato basil sauce.

W/ cream sauce & prosciutto ham.

W/ capers, black olives, onions and anchovies in a marinara red wine basil sauce.

W/ sun-dried tomatoes & a basil pesto sauce.

Potato pasta sautéed in a light basil meat sauce.

Stuffed with lobster meat in a creamy tomato basil sauce.

Sautéed veal cutlet in a mushroom marsala wine sauce.

Sautéed veal cutlet in a mushroom, shallot brandy dill cream sauce.

Lightly breaded veal cutlet topped with traditional marinara and mozzarella cheeses.

Sautéed veal cutlet in a lemon caper white wine sauce.

Sautéed veal cutlet topped with prosciutto ham, mozzarella cheeses & zucchini in a madeira wine sauce.

Sautéed veal cutlet with artichoke hearts, mushrooms, garlic and a sherry wine cream sauce.

Sautéed veal cutlet topped with prosciutto ham, mozzarella cheeses and a hard boiled egg over a bed of spinach in a sherry sage wine sauce.

Sautéed breast of chicken w/ artichoke hearts, mushrooms, garlic & white wine.

Sautéed breast of chicken with artichoke hearts, mushrooms, garlic and a sherry wine cream sauce.

Sautéed breast of chicken topped w/ prosciutto ham, eggplant, provolone and a sherry wine sauce.

Sautéed breast of chicken w/ mushrooms, hot cherry peppers & a sherry wine cream sauce.

Sautéed breast of chicken lightly dipped in batter and then cooked in a lemon white wine sauce.

Lightly breaded chicken breast topped with traditional marinara and mozzarella cheeses.

Sautéed breast of chicken in a mushroom, shallot brandy dill cream sauce.

Sautéed breast of chicken in a mushroom marsala wine sauce.

Sautéed breast of chicken with mushrooms, bell peppers and a crisp tomato sauce.

Sautéed w/ garlic shavings & capers.

Sautéed breast of chicken with onions, mushrooms, red bell peppers in a light marinara basil sauce.

Sautéed breast of chicken in a lemon caper white wine sauce.

Filet served with a mushroom madeira wine sauce.

Medallions in a mushroom & shallot port wine sauce.

Mushrooms, yellow & red bell peppers, onions and a light crisp marinara sauce.

Fresh mushroom & madeira wine sauce.

Fresh mushroom & marsala wine sauce.

Medallions grilled to your specification with onions, mushrooms and a burgundy wine sauce.

Atlantic salmon served over a bed of spinach in a lemon white wine caper sauce with a side of roasted vegetables.

Sautéed shrimp in a light marinara basil sauce over linguini pasta.

Fresh clams over linguini pasta served with your choice of a traditional red or white sauce.

Sautéed shrimp, clams, scallops, calamari and muscles in a traditional red or white sauce served over linguini pasta.

Sautéed shrimp, blue crabmeat and shallots in a white wine cream sauce.

Sautéed gulf shrimp in a lemon butter garlic sauce over a bed of linguini.

Portobello mushroom grilled and topped with an artichoke, tomato, caper, yellow pepper bruschetta with an olive oil basil balsamic glaze.

Hand selected lamb grilled to perfection with a medley of roasted vegetables topped with a tawny port wine mushroom sauce.

Fresh bought daily sea bass served with a roasted sweet paper mango jus and a side of roasted asparagus, potatoes and carrots.

Chicken breast lightly breaded and stuffed with dry cured prosciutto ham, mozzarella cheeses and spinach served with a sun-dried tomato brandy cream sauce and a side of pasta.

Finish off your meal with the chefs delicious bread pudding made each morning.