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Made with the freshest ingredients
WITH A TOUCH OF GRAND MARNIER, POWDERED SUGAR, BUTTER and PURE MAPLE SYRUP
WITH BUTTER and PURE MAPLE SYRUP
Our famous huge artichoke, finished with melted lemon butter and fresh grated Reggiano parmesan.
Fresh Manila clams, steamed in white wine, garlic, herbs, and tomato. Served with garlic toast.
Char-grilled, served on a bed of basil pesto, topped with warmed goat cheese and roasted Mancini peppers.
Poached shrimp, scallops, and calamari, marinated in extra virgin olive oil, garlic, fresh herbs, roasted Mancini peppers, and Kalamata olives. Served chilled.
Maryland blue-crab, seasoned and rolled with julienne-cut potatoes, served golden brown with a roasted red pepper coulis, and a creamy mustard sauce.
Sashimi grade, yellow fin tuna on tomato-basil bruschetta, with extra virgin olive oil, lemon and capers. Served over Kula greens.
Shipped fresh from the Pacific Northwest, steamed in sweet and dry Marsala wines and our pomodoro sauce. Served with garlic toast.
Italian eggplant or zucchini, rolled in parmesan, served golden brown with melted mozzarella cheese and our pomodoro sauce.
Italian eggplant or zucchini, dusted in parmesan and served golden brown.
Marinated calamari, dusted with seasoned flour, served golden brown with our spicy arrabiata sauce and a lemon-garlic aioli.
Fresh rock shrimp, dusted with seasoned flour, served golden brown with our spicy arrabiata sauce and a lemon-garlic aioli.
Crisp romaine, tomatoes, onions, fresh green and white beans, and Italian gorgonzola cheese. Tossed with a tangy-gorgonzola vinaigrette.
Crisp romaine, tossed with Reggianno parmesan, homemade garlic croutons, and a lemon-feta vinaigrette.
Crisp romaine, tomatoes, cucumbers, Bulgarian feta cheese, Kalamata olives, and onions. Tossed with our lemon-feta vinaigrette.
Our Longhi Longhi salad with anchovies.
“House Special”
Fresh assorted Kula greens, topped with caramelized macadamia nuts and tossed with a honey-scallion-mint vinaigrette.
Fresh Belgian endive topped with caramelized macadamia nuts and Italian gorgonzola cheese with a honey-scallion-mint vinaigrette.
Shrimp salad served on your choice of a Traditional Longhi Salad.
Fresh Italian Buffalo mozzarella, vine-ripened tomatoes, and fresh basil, drizzled with extra virgin olive oil. Served with crostini.
Freshly prepared chicken salad served on your choice of a Traditional Longhi Salad.
Herbed Maine lobster salad OR Crab salad served on crisp romaine, tomatoes, and cucumbers.
Sautéed in extra virgin olive oil and minced garlic.
Sautéed in butter, finished with Reggianno parmesan cheese.
Sautéed in butter.
Roasted duck with hoisin sauce on our scallion roll.
Prosciutto ham, sopresetta, provolone cheese with house dressing.
Our house-braised corned beef on swirled pumpernickel rye bread.
Prime sautéed with mushrooms and onions topped with mozzarella cheese.
Prime certified angus Rib-Eye steak cooked in a cast iron skillet and finished with a reduction of balsamic vinegar and butter.
Maple cured bacon with lettuce, tomato and melted cheese.
With caramelized onions on our scallion roll.
8 ounces of freshly ground beef on our scallion roll.
On our freshly-baked, swirled pumpernickel-rye bread.
Prime New York steak sliced and topped with Mancini peppers.
San Francisco style served on sour dough bread.
Zucchini, mushrooms, onion, red & yellow peppers topped with cheese andserved on flatbread.
Crabcakes served on our homemade scallion roll with lettuce, tomato and thousand island dressing.
Sautéed in lemon, butter, white wine, and capers.
Sautéed and finished with mozzarella cheese and our pomodoro sauce.
With fresh mushrooms, sweet and dry Marsala wines, and fresh basil.
In a pomodoro sauce enhanced with anchovies and Marsala wine.
12 ounces of prime New York steak marinated in olive oil, basil and garlic and grilled to perfection.
Sautéed in butter, white wine and lemon, finished with diced tomatoes and basil. Served over garlic toast.
Fresh Hawaiian sashimi grade tuna,delicately marinated, encrusted in macadamia nuts and bread crumbs. Sautéed in lemon and butter.
Succulent white shrimp or scallops sautéed in lemon, butter, white wine, fresh basil and chopped tomatoes. Served over garlic toast.
Peppercorn crusted yellow fin tuna, sliced thick and seared rare with shitake mushrooms, in a green peppercorn, garlic, and brandy sauté.
From the Kona Coast off the Big Island of Hawaii, it’s a very versatile and mild white meat fish. | Grilled | Longhi Style
Gulf prawns, in the shell, sautéed in Amaretto, brandy, fresh orange juice, and cream, creating a sweet, rich sauce with almond overtones.
Gulf prawns, in the shell, sautéed in lemon, butter, white wine and lots of garlic.
Fresh King Salmon sautéed with vine ripened tomatoes, kalamata olives, fresh basil and lemon.
A spicy sauce of calamari sautéed with Marsala wine, hot peppers, Sicilian olives, Mancini peppers and pomodoro sauce over linguine.
Petite clams simmered in white wine, garlic, and a touch of olive oil served over linguine.
The classic version from Alfredo's in Rome. Made with fresh butter, heavy cream, and imported Italian Reggiano parmesan cheese.
Alfredo sauce with sugar snap peas and prosciutto tossed with fettuccine.
Our pesto is made with Maui grown basil, garlic, extra virgin olive oil, Reggiano parmesan cheese and a touch of cream.
Fresh pasta wrapped around ricotta and mozzarella cheese topped with Longhi's pomodoro and béchamel sauce.
Prime ground beef, Italian sausage, garlic, crushed red peppers, fennel seeds, deglazed with Chianti wine and pomodoro sauce. Served on rigatoni with creamy ricotta cheese.
Browned garlic, crushed chili pepper, tomatoes, tossed with linguine.
Whole garlic cloves gently sautéed until mellow, Sicilian olives, Serrano peppers, anchovy and tomatoes served on linguine and tossed with feta cheese.
Tomato basil sauce served over linguine.
Maine lobster and creamy ricotta cheese wrapped with Longhi's fresh pasta and topped with a rich béchamel sauce.
Chicken, mozzarella, spinach and creamy ricotta cheese wrapped with Longhi's fresh pasta and topped with pomodoro sauce.
Longhi’s original version of our light, fresh pasta.
Crisp romaine, tomatoes, onions, fresh green and white beans, and Italian gorgonzola cheese. Tossed with a tangy-gorgonzola vinaigrette.
Crisp romaine, tossed with Reggianno parmesan, home made garlic croutons, and a lemon-feta vinaigrette.
Our Longhi Longhi salad with anchovies.
Fresh assorted Kula greens, topped with caramelized macadamia nuts and tossed with a honey-scallion-mint vinaigrette.
Fresh Belgian endive topped with caramelized macadamia nuts and Italian gorgonzola cheese with a honey-scallion-mint vinaigrette.
Crisp romaine, tomatoes, cucumbers, Bulgarian feta cheese, Kalamata olives, and onions. Tossed with our lemon-feta vinaigrette.
Fresh Italian Buffalo mozzarella, vine-ripened tomatoes, and fresh basil, drizzled with extra virgin olive oil. Served with crostini.
Sautéed in extra virgin olive oil and minced garlic.
Sautéed in butter, finished with Reggianno parmesan cheese.
Sautéed in butter, served with or without melted mozzarella cheese.
Cauliflower, broccoli, carrots, red and yellow peppers, zucchini, mushrooms and onions sautéed in butter, served with or without melted mozzarella cheese.
Sautéed in butter
Fresh Hawaiian sashimi grade tuna, delicately marinated, encrusted in macadamia nuts and bread crumbs. Sautéed in lemon and butter.
| Grilled | Longhi Style
Gulf prawns, in the shell, sautéed in Amaretto, brandy, fresh orange juice, and cream, creating a sweet, rich sauce with almond overtones.
| Veronique | Longhi Style | Almondine
Peppercorn crusted yellow fin tuna, sliced thick and seared rare with shitake mushrooms, in a green peppercorn, garlic, and brandy sauté.
Gulf prawns, in the shell, sautéed in lemon, butter, white wine and lots of garlic.
Fresh King salmon sautéed with vine-ripened tomatoes, Kalamata olives, capers, Fresh basil and lemon.
Succulent white shrimp or scallops sautéed in lemon, butter, white wine, fresh basil and chopped tomatoes. Served over garlic toast. | ** A signature dish, first served on opening night, December 26, 1976!
Two, 1-1/2 lb. Maine lobsters, jumbo prawns, fresh clams, mussels, and calamari, sautéed in extra virgin olive oil, garlic, hot peppers and wine. Served in a spicy marinara sauce over linguine.
Our lobster tank receives weekly shipments from Boston of 3 lb. and 1-1/2 lb. live Maine lobsters. We specify the Nova Scotia hard shell because of its succulent and sweet meat. | Choice of Preparation | 3 LB.Broiled PJ Style | Steamed
Char-grilled, 10 oz. tenderloin.
A char-grilled 14 oz. prime New York steak.
Our prime 14 oz. New York sliced thin and finished with a fresh basil butter sauté.
16 oz. Prime Certified Angus Rib-eye Steak cooked in a cast iron skillet and finished with a reduction of balsamic vinegar and butter.
Our prime 14oz steak sliced thick and smothered with sautéed onions and roasted Mancini peppers. Served over garlic toast.
Our 10 oz. filet, sliced thin, served with sautéed red and yellow bell peppers, finished with a fresh basil butter sauté.
Two 8 oz. Colorado loin chops, char-grilled and served with a raspberry-mint sauce.
Fresh chicken breasts, pounded thin and dusted in parmesan, sautéed in a cast iron skillet.
Trimmed and pounded thin.
Smothered in Shitake Mushroom Marsala Wine Sauce.
Häagen-Dazs vanilla ice cream, fresh berries, and local fruits, topped with hot caramel and macadamia nuts.
Belgium chocolate cake with a flowing chocolate center. Häagen-Dazs ala mode.
Please confirm that this restaurant at this location is permanently closed...