Topped with a medley of shrimp, avocado, asparagus and spinach
Baked Lasagna with Meat Sauce
Australian Boneless Rabbit
Roasted Portobello mushrooms, zucchini, roast potatoes and garlic
Sautéed Gulf
Flounder
Baked eggplant, sliced tomatoes, smoked salmon and Shiitake mushroom frittata
Fried Oysters with Shrimp in
Champagne Sauce
Served with mashed garlic potatoes
Pollo con Mozzarella
Chicken Breast topped with smoked mozzarella, tomatoes and asparagus
Almond Coated Shrimp
With a light mango sauce, tomato, mixed greens and Gorgonzola
Dinner Menu
Appetizers
Calamari Fritti
Grilled Shrimp
with lime honey mustard sauce
Smoked Salmon
served with onions and horseradish cream
Carpaccio
served with Parmigiano, lemon and virgin olive oil
Black Mussels and Clams
served with your choice of marinara, Fra Diavolo or white wine sauce
Escargot Mauro
sautéed in garlic and fresh herbs
Seafood Filled Avocado
avocado served with a medley of shrimp, crab meat and scallops
Fried Oysters in
Champagne Sauce
Crab Cakes Carmelo
Shrimp & Crabmeat Cocktail
Soups
Lobster Bisque
Minestrone with
Chickpea Gnocchi
Side Orders
Capelli d’Angelo alla
Genovese
angel hair pasta with ham, peas, cream and Parmesan cheese
Asparagus with Garlic
& Basil
Fresh Spinach
with garlic and Mozzarella cheese
Fettuccine Alfredo
Salads
Torre Di Pisa
as tantalizing as the tower! A base of tomatoes followed by avocado, onions, artichokes, with a vinaigrette caper dressing
Caesar Salad
Summer Salad
Fresh torn lettuce, apples, strawberries, pears, Blue Cheese and honey spiced pecans with a citrus honey dressing and olive oil
Tomato Caprese
tomatoes topped with fresh Buffalo Mozzarella, olive oil and fresh basil
Dinner Salad
lettuce, tomatoes, cucumbers and radishes in a vinaigrette dressing
Pasta
Caribbean Lobster Filled Ravioli
Fettuccine Luisa
with crab meat, clams and shrimp, in garlic, cream and a hint of Orvieto Secco
Penne Pasta
penne with broccoli rapini, pancetta, shrimp, garlic, extra virgin olive oil
Fettuccine Alfredo
topped with super lump crab meat
Organic Fettuccine
with porcini mushrooms and ricotta salata
Combo Pasta Sampler
combination of Lobster Ravioli, Risotto Luisa and Rigatoni con Pollo
Tableside
Fettuccine Carbonara
fettuccine lightly tossed with pancetta, mushrooms, Parmesan, pepper and a dash of cream
Poultry
Pollo Carmelo
lightly breaded chicken sautéed and topped with mushrooms, black olives and garlic herbs, served with fresh vegetables and olive mashed potatoes
Roasted Breast of Duck
figs, Chambord, crocchetta di zucchini, roast potatoes
Pollo Parmigiana
breaded chicken breast, topped with tomato sauce and cheese, served with spaghetti
Grill & Sautée
Bone In Natural Rib Eye 16 oz
served with mashed potatoes and grappa sauce
Grilled Veal Tenderloin
served with mushrooms, marsala wine sauce and fusilli pasta
Veal Piccata
tender Scaloppine, sautéed with capers and fresh lemon juice served with Mediterranean vegetables
Veal Marsala
tender Scaloppine, lightly sautéed with sweet Florio Marsala, topped with mushrooms and accompanied with fresh seasonal vegetables
Costoletta di Vitello
12 oz veal chop filled with lobster meat and accompanied by Farro
Grilled Double Lamb Chops
marinated in balsamic vinegar, garlic and fresh rosemary, accompanied by a white bean garlic flan, and fennel mashed potatoes
Grilled Filetto of Beef
(8 oz) topped with garlic and tomatoes or Béarnaise Sauce
Italian Mixed Grill
lamb chop, Italian sausage, filet of beef, served with roast potatoes and sweet peas
Seafood
Gamberi Ripieni
grilled shrimp filled with crab meat, accompanied by wild rice, asparagus and a red bell pepper sauce
Salmone Fresco
Fresh salmon served over a bed of fresh spinach topped with a delicate garlic and lemon butter sauce
Dover Sole
sautéed and spiked with lemon juice, roast potatoes
Seafood Platter with
Asparagus Mousse
as showcased in Houston Restaurant Associations’ cookbook “Culinary Capital”
Red Snapper Mango
“a Taste of the Tropics” – Grilled Red Snapper over a risotto pancake, served with asparagus and a dry Vermouth Mango Sauce
Flambé
Steak Diane
Filet Mignon sautéed lightly in garlic butter, mushrooms, diced tomatoes, onions and brandy, served with Fettuccine Alfredo
Beef Stroganoff
cubed Filet Mignon, sautéed in garlic butter, mushrooms, onions and cream, served over a bed of fettuccine
Filet Pepe Nero
8 oz. Filet, covered with freshly cracked peppercorn, sauteed in olive oil, onions and garlic with Cognac and fresh cream, served with homemade fettuccine