Phone: 609-239-8133
Dinner Menu
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Phone: 609-239-8133
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Zuppa - Soup
Insalata - Salad Antipasto - Appetizer Pasta Risotto - Arborio Rice New Orleans Specialties |
Pollo - Chicken
Pesce - Fish Vitella - Veal Bistecca - Steak Desserts Espresso |
| Pasta Fagioli
The complete Italian soup, pasta and beans. |
Escarole
Chicken broth with escarole, garlic, tomatoes, tiny meat balls and pasta with freshly grated cheese. |
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Di Giorno - soup | ||
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| Caesar
For One or Two The Traditional salad of Roma |
Mediterranean
Shrimp, scallops, crawfish, calamari with mixed greens. |
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| Pomodori e Mozzarella
Slices of ripe tomatoes, layered with fresh mozzarella and basil leaves. |
Di Pomadora e Cetrioli
Tomatoes, cucumbers, red onions, olive oil, balsamic vinegar, fresh basil, capers and parsley. |
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| Michelini **Chef's Choice
Roasted peppers, pecorino romano cheese, sliced black olives, olive oil and fresh basil leaves and served with garlic bread. |
Angelina
Slices of prosciutto topped with arugala tossed in a special balsamic dressing then covered with paresan cheese. |
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| Clams Calabrese **Chef's Choice
Little neck clams topped with bacon and broiled. |
Mussels alla Neapolitan
In a sweet marinara sauce. |
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| Bruschetta
(Grilled bread brushed with olive oil and topped with fresh chopped tomato & herbs) can be served with Prosciutto |
Fried Calamari
Calamari dipped in TG's secret batter and served with marinara sauce. |
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| Oysters rockefeeler
Four Long Island oysters served in the traditional New Orleans style. |
Clams Nicole
Six Top neck baked clams with special mixed breadcrumb filling. |
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Rock Shrimp and Crawfish Portabella Rock Shrimp and Crawfish Imperial baked on a portabella mushroom. |
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| Di Giornio
Risotto is not to be confused with "American" or "Chinese" rice. Rice for Risotto is usually made from Arborio rice which satisfies two complementary but seperate requirements: On the kernel's surface it must have a soft starch, part of which will dissolve in the cooking to produce a clinging, creamy texture; and within - the kernel must have a different starch that will stay firm and give the cooked rice an al dente consistency. |
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| "Nawlins" Tenderloin & Swiss
Filet mignon chargrilled topped with Swiss cheese, sauteed onions and horseradish sauce. |
Mud Bugs - Crawfish Etoufee
Crawfish tails smothered in a rich brown sauce served with rice. |
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Jambalya chicken, shrimp and andouille sausage with garlic, onions, green peppers and celery in a rich tomato sauce served with rice. |
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| Calabrese
European breast of chicken with spinach, roasted peppers mushrooms and olives served with spaghettini. |
Marsala
Chicken breast gently sauteed with fresh mushrooms and Marsala wine sauce. |
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Piccata Sauteed chicken breast with lemon, mushrooms, white wine sauce and served with angel hair pasta. |
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| Scaloppine
Thinly sliced sauteed chicken breast, on a bed of fresh spinach, peppers and mushrooms covered with a rich red wine sauce with a touch of cream and served with angel hair pasta. |
Palermo **Chef's Choice
Chicken breast topped with prosciutto, sharp provolone, roasted red peppers, yellow peppers and garlic in a white wine sauce. |
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| Cioppino La Fite
Lobster, shrimp clams, mussels scallops, calamari, crawfish, andouille sausage in a spicy marinara sauce over linguini. |
Shrimp Scampi Venezia
Sauteed shrimp in a garlic, lemon, white wine and butter sauce served with a saffron risotto. |
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| Aragosta fra Diavolo
Chunks of lobster in a spicy hot marinara sauce over a bed of garlic bread. |
Salmon Neapolitan
Grilled fillet of salmon with a sauce of fresh tomatoes, black olives, capers and spinach in a white wine butter sauce. |
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| Mako Mattio
Fresh mako shark pan seared in a black pepper corn, anisette dijon cream sauce. Outrageous! |
Orange Roughy Royale
Pan seared with spicy, salty seasoning and served on a bed of risotto. |
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Crusted filet of Chilean Sea Bass **Chef's Choice A spicy crust wrapped with prosciutto, pan seared and served with a cointreau sauce. |
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| Saltimbocca
Thin slices of sauteed veal, tooped with prosciutto and sharp provolone cheese in a light tomato lemon sauce. |
Parmesan
Breaded veal cutlet topped with mozzarella cheese and marinara sauce. |
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| Tomas **Chef's Choice
A 12oz Center cut veal chop, broiled to perfection and smothered with mushrooms in a Jack Daniels sauce. |
Scaloppine
Sauteed medallions of veal with peppers, onions, mushrooms in a rich marinara sauce. |
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| Marsala
Medallions of veal sauteed with sweet Marsala wine. |
Cutlets Italiano
Seasoned veal cutlets sauteed in olive oil served with lemon. |
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Ossobuco **Chef's Choice A 16 oz veal shank, braised and served with a barley pilaf in a Marsala demi-glace. The veal is so tender it will melt in your mouth. |
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| Filet Cecilia **Chef's Choice
A 9 oz filet crusted with our special seasoning. If you like a salty, spicy steak, this is it! Excellent! |
Filet Mignon
A 9 oz beef tenderloin, charbroiled and served with sauce bernaise and a mushroom cap. |
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| Grilled Strip
A 12oz strip grilled to your liking and served with mushrooms oreganato. |
Braciole di Manzo
A traditional Calabrian Christmas dish. Rolled steak with pecorino cheese, sharp provolone cheese, sweet sausage, hrad boiled eggs, parsley, olive oil and garlic. |
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| Cannoli Sud
Ricotta or Mascapone filling. |
Profiterol
Cream puffs. |
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| Spumoni Cassata | Tiramisu Milano | |
| Bananas Foster Italiano | Creme Caramel alla Cuccina | |
| Ice Cream alla "Ummms" | Ricotta Cheese Cake | |
| Beignets Bourbon Street | Rum Raisin Rice Pudding
Served in a Pitzelle Cup. |
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| White Chocolate Macadamia Cheesecake Dolce | ||
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| Other Beverages are available. |
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Thommy G's: Dinner Menu