My Brothers Place And Lounge - Meniu complet

Boneless breast of chicken sauteed with mushrooms in a marsala sauce

An 8 oz. charbroiled filet mignon, along with a 10 oz. lobster tail

Tossed with broccoli, spinach, onions, garlic, black olives, tomatoes and olive oil

Half duck roasted till skin is crispy, then served with a sweet black cherry and orange sauce

Veal cutlets sauteed with capers, white wine, butter and lemon

Veal cutlets sauteed with mushrooms in a marsala sauce

Breaded eggplant layered with spinach, ricotta cheese and tomato sauce then topped with fresh mozzarella and baked to perfection

Six mushroom caps baked with a rich crabmeat stuffing

Six half shell clams baked and topped with onions, red green peppers and crispy bacon, a classic

Five chilled jumbo shrimp

Jumbo shrimp sauteed in garlic, olive oil, butter and lemon

Hand breaded calamari, deep fried than tossed with tomatoes and garlic in olive oil and topped with parmigiano cheese

Cooked to perfection and served with lemon and drawn butter

Shrimp, scallops, clams, mussels and lump crabmeat in a zesty tomato sauce, served over linguini

Linguini topped with a baby clam sauce and 10 rhode island clams. Red or white

2 dozen black shelled mussels tossed with linguini and marinara sauce than finished with fresh grated parmigiano

Breaded chicken breast topped with fresh mozzarella cheese and marinara sauce

Delightfully seasoned and served with a creamy apple chutney

Tossed in a rich heavy cream and parmigiano cheese sauce

Sauteed veal cutlet with seasoned spinach, prosciutto and hand-boiled egg in a marsala sauce served on a sizzle platter

One pound of the most flavorful and juicy beef

Steamed in a garlic, wine, butter and spinach broth

Imported snails stuffed in mushroom caps bin a butter garlic sauce topped with melted mozzarella cheese

Breaded veal cutlet topped with fresh mozzarella cheese and marinara sauce

Sea scallop poached then baked in a wine, mushroom, heavy cream and gruyere cheese sauce

The best rib you'll ever have served with au jus and a side of horseradish sauce

Grilled chicken breast topped with seasoned spinach prosciutto, provolone cheese then finished in a light marsala sauce

Jumbo sea scallop sauteed in garlic, olive oil, butter and lemon

Fresh flounder with a rich crabmeat stuffing in a light lemon butter sauce

Sauteed veal topped with lump crabmeat, asparagus and a fitch bearnaise sauce

Boneless chicken breast tenders sauteed in olive oil, butter, garlic and finished with white wine and mushrooms

Sauteed in butter and finished with white wine and lemon

Jumbo shrimp over a bed of seasoned spinach topped with cheddar cheese and served on a sizzle platter

6 oz. filet mignon, 8 oz. ny strip and a center cut pork chop

Poached with white wine and lemon, with broccoli, onions. spinach and garlic