Lorenzo's - Meniu complet

Roasted sweet Italian sausage served with sauteed bell peppers, Spanish onions and marinara sauce.

Crisp romaine with cucumbers, carrots, tomatoes, red onion, fresh mozzarella tossed with red wine vinaigrette.

Pan seared chicken breast topped melted fresh mozzarella, plum tomato and fresh basil bruschetta served with grilled Portobello mushrooms and mashed potatoes drizzled with a warm balsamic and honey reduction.

Sauteed chicken breast with sweet sausage, sliced sweet cherry peppers and fresh basil tossed with lemon chardonnay sauce served over cappellini pasta.

Hat shaped pasta with green peas, ground hat, and sweet Italian sausage, in a tomato cream sauce with a touch of red pepper flakes and parmigiano cheese.

Long, flat ribbon pasta with sautéed shrimp and sea scallops, fresh garlic, tomato, and basil.

Fresh homemade ravioli stuffed with eggplant and ricotta cheese topped with roasted garlic and tomato basil sauce garnished with fried eggplant.

Hat shaped pasta tossed with green peas, ground hot, and sweet Italian sausage, tomato cream sauce with touch of red pepper flakes and parmigiano cheese.

Whole wheat pasta, with julienned zucchini, carrots, and yellow squash, shiitake mushrooms, and grape tomatoes in white wine, garlic, and oil.

Fluted pasta with roasted zucchini and sun-dried tomatoes, sauteed with fresh garlic and extra virgin olive oil topped with shredded Parmesan cheese.

Roasted tilapia with fresh lemon and tomato basil sauce.

14 oz. ribeye dusted with sea salt black pepper pan seared to perfection smothered with vidalia onions and wild mixed mushrooms served with parmigiano crusted steak fries.

Baby field greens with sliced granny smith apples, sun-dried cranberries, candied walnuts with limoncello thyme vinaigrette.

Arugula, radicchio, and Belgium endive, seasonal tomatoes, and shaved fiore di sardina cheese with a herb balsamic vinaigrette.

Loin of pork pounded thin and breaded with panko and Italian flavored breadcrumbs fried golden brown served with fusilli pasta salad.

Fresh Italian cheese, made from fresh mozzarella, and cream, served with heirloom tomato carpaccio, extra virgin olive oil and cracked black pepper.

A four jumbo prawns, seasoned and chilled served with homemade cocktail sauce.

4 oz certified black Angus n. Y. Strip steak, crusted with cracked black peppercorns served with scallop potatoes, watercress salad, and herb butter.

Eight oz grilled filet mignon, served with sauteed haricot vert, parmigiano crusted steak fries and port wine sauce.

Flaked albacore tuna fish, tomatoes, peppers, celery, red onions, and focaccia croutons with white balsamic and virgin olive oil.

Vinegar and herb marinated bone-in half chicken pan seared and roasted, served with sautéed sweet peas, sweet corn, vidalia onions, diced red bliss potatoes topped with natural pan jus.

Vongole clams sauteed with garlic, fresh basil, red pepper flakes, extra virgin olive oil, white wine, and fresh clam juice available in white or red sauce.

Pan seared veal scallopini sauteed with shallots, mixed mushrooms, sweet green peas deglazed with madeira wine served with mashed potatoes and mixed vegetables.

A served with root vegetable salad red pepper creme fraiche and wasabi aioli.

Sharp provolone cheese coated with panko bread crumbs fried golden brown topped with tomato basil bruschetta.

A light corn meal crusted calamari, served with homemade marinara sauce.

Served with garden vegetable and orza pasta.

8 oz North atlatic salmon pan seared, served with sauteed herb roasted potatoes and watercress topped with whole grain Dijon mustard cream sauce.

Long, thin pasta tossed with sautéed garlic, shaved asparagus, Maryland crab meat and saffron marscapone sauce.