Café Lily
Fresh eggs, crispy pancetta, potatoes and onions. Topped with Grana Padano cheese.
Served with scrambled eggs, crispy pancetta, pure maple syrup and a cup of fresh fruit.
Grilled French smoked sausage served with scrammbled eggs, homestyle potatoes and sliced tomatoes.
Focaccia toast topped with house-cured salmon, poached eggs, creamed spinach and diced fresh Roma tomatoes
Country French bread soaked in milk and eggs flavored with vanilla, sprinkled with powdered sugar and cinnamon, served with fresh fruit and pure maple syrup.
Filled with fresh Goat cheese and mint, served with home-style potatoes and fresh fruit.
With poached eggs on focaccia toast, topped with Hollandaise sauce and roasted red peppers.
Chunks of fresh salmon sautéed with scrambled eggs and onion, served with home-style potatoes and sliced tomatoes.
Fresh salmon poached in court-bouillon atop fresh romaine hearts tossed in traditional Caesar dressing, garnished with puff pastry croutons and shaved Grana Padano cheese.
Grilled fresh tuna over boiled potatoes, green beans, tomatoes and zucchini, tossed with Balsamic dressing and garnished with boiled eggs and Nicoise olives. Anchovies available upon request.
Mixed field greens tossed in balsamic vinaigrette, garnished with fresh tomato and puff pastry croutons.
A blend of Fontina and Grana Padano cheeses, oven-dried tomatoes, grilled onions and sliced almonds. Served with Insalata Mista and a cup of soup.
Chicken breast rubbed with our own blend of Mediterranean spices on a toasted roll, served with French Fries.
Lamb Tenderloin marinated Greek-style, chargrilled, served on warm pita bread with lettuce, tomato and feta dill sauce, served with homestyle potatoes.
Crisped on the grill, served with lettuce and roma tomato, on Italian bread with a side of Lily's fresh aioli, cup of soup and insalata mista.
Grilled fresh salmon patty on a toasted bun with feta-dill sauce, served with insalata mista.
Piled high on grilled Tuscan bread with Fontina cheese, served with apple-cranberry sauce and French Fries.
Grilled eggplant, tomato, zucchini, and sweet onions dressed in balsamic vinaigrette, topped with grated Grana Padano cheese served cold on grilled Tuscan bread, served with insalata mista.
served on a sizzling platter with olive oil, garlic, scallions, fresh lemon, and a small insalata mista
served either a la creme, in a whitewine, basil, and garlic cream broth, or Posillipo, in a spicy tomato seafood sauce, served with French fries and Lily's aioli
hummus bi tahini, taramasalata, marinated olives, pickled hot peppers, sweet onion, feta cheese, and dolmas, served with warm pita
With roasted red pepper and grilled Tuscan bread.
fresh spinach and sheep's milk feta baked in phyllo dough triangles
Romaine hearts tossed in traditional Caesar dressing, garnished with puff pastry croutons and grated Grana Padano cheese.
Mixed field greens tossed in balsamic vinaigrette, garnished with Roma tomatos and puff pastry croutons.
Grilled fresh salmon patty on a toasted kaiser roll, served with feta-dill sauce and insalata mista.
Lamb Tenderloin marinated Greek-style, chargrilled, served on warm pita bread with lettuce, tomato and feta dill sauce, served with french fries.
Crisped on the grill, served with lettuce and Roma tomato, on Italian bread with a side of Lily's fresh aioli, cup of soup and an insalata mista.
Piled high on grilled Tuscan bread with Italian Fontina cheese, served with apple-cranberry sauce and French Fries.
A blend of Fontina and Grana Padano cheeses, oven roasted tomatoes, grilled onions and sliced almonds, served with a cup of soup and an insalata mista.
Tender slices of beef tenderloin sautéed with peppers, onions and fresh oregano, topped with Feta cheese, served with French Fries.
grilled eggplant, tomato, zucchini and onions dressed in balsamic vinaigrette, topped with grated Grana Padano cheese, served cold on grilled Tuscan bread with an insalata mista.
Chicken breast rubbed with our chef's own blend of Mediterranean spices, chargrilled, served on a toasted kaiser roll, served with French Fries.
grilled fresh yellowfin tuna atop a medley of fresh vegetables, field greens, potatoes, and Niçoise olives, tossed in balsamic vinaigrette, with boiled eggs and Roma tomatoes, anchovies upon request
pasta filled with a wildmushroom stuffing and tossed in a light Gorgonzola cream sauce, garnished with toasted walnuts
breaded breast of chicken and capellini pasta baked in a savory tomato sauce, topped with imported Fontina, Grana Padano, and Pecorino Romano cheeses
chargrilled, served with insalata mista and a cup of soup
fresh tomatoes, cucumbers, Vidalia onions, olives, sheep's milk feta, and pan-roasted potatoes, tossed in a red wine vinaigrette over hearts of romaine, anchovies upon request
Chef Anthony's signature lump crabcake, served with insalata mista and Lily's Aioli
fresh salmon poached in court-bouillon, atop fresh romaine hearts tossed in a traditional Cæsar dressing, garnished with puffpastry croutons and grated Grana Padano Cheese
sautéed and tossed with fettuccine pasta in Alfredo sauce
hummus bi tahini, taramasalata, marinated olives, Nana's eggplant, pickled hot peppers, sweet onion, feta cheese, and dolmas, served with warm pita
homemade kibbeh, falafel, and spanokopita, served with fresh sweet onion, tomato, cucumber, pickled hot peppers, feta-dill sauce and warm pita
served on a sizzling platter with olive oil, garlic, scallions, and fresh lemon
Served either "a la Creme", in a light white wine garlic cream broth, or "Posillipo", in a spicy tomato seafood sauce.
Gulf shrimp served sizzling in a cazuelita, with white wine, garlic, herbs, olive oil and fresh lemon juice.
Chef Anthony's signature lump crabcake, served with sliced avocado, orange wedges, and Lily's Aioli
hearty, Italian-style cheese fondue, served with cubed Tuscan bread
featuring Bacardi "8" Rum, garnished with chopped egg, caviar, capers, onions, fennel remoulade, and melba toast
homemade fig cake, served with Manchego cheese, sliced Serrano ham, toasted almonds, and candied orange peel
ask your server for today's selection
fresh bay scallops, Gulf shrimp, and asparagus tips, simmered in a light lemon-cream sauce and served in a puff-pastry shell
With roasted red pepper and grilled Tuscan bread.
piquillo peppers stuffed with Manchego cheese, panko breaded and fried, served with fresh lemon
with Gorgonzola cream dressing and toasted walnuts
fresh diver scallops, panko-breaded, served with a Gruyere cheese sauce.
roasted fresh beets served with arugula tossed in an orange-blossom vinaigrette, garnished with gorgonzola cheese and candied walnuts
fresh lamb tenderloin, marinated and chargrilled, served on warm pita with lettuce, sweet onion, tomato, and feta-dill sauce
sliced Prosciutto di Parma and fresh cantaloupe wedges
Homemade chickpea dip made with fresh lemon juice, ground sesame, garlic, olive oil, and spices, served with warm pita bread and house-marinated olives.
Mixed field greens tossed in balsamic vinaigrette, garnished with Roma tomatoes and puff pastry croutons.
Romaine hearts tossed in traditional Caesar dressing, garnished with puff pastry croutons and shredded Asiago cheese.
Grilled fresh tuna atop a medley of fresh vegetables field greens, potatoes and Nicoise olives, tossed in a balsamic vinaigrette, garnished with boiled eggs and Roma tomatoes. Anchovies upon request.
pasta filled with a wildmushroom stuffing and tossed in a light Gorgonzola cream sauce, garnished with toasted walnuts
tossed with fresh shitake mushrooms, diced tomato, organic baby spinach, lemon slices, fresh thyme, and Pecorino Romano cheese
sautéed boneless chicken breast stuffed with prosciutto and Fontina cheese, served with a mushroom-marsala wine sauce and lemon-garlic mashed potatoes
fresh diver scallops, pan-seared, served atop a saffron carnaroli risotto with fresh green peas, garnished with Grana Padano cheese
lamb tenderloin rubbed with a special blend of Spanish spices, chargrilled, with sautéed white sweet potatoes (when available) and fresh green beans, topped with a picante salsa verde and Manchego cheese
fresh mussels, bay scallops, calamari, gulf shrimp, and whitefish simmered in a spicy tomato seafood broth
filled with mushrooms, fresh herbs, toasted pignolas, and Gorgonzola cheese, drizzled with Amontillado sherry sauce, served with creamy polenta and mushroom pisto
fresh tilapia fillet stuffed with crabmeat, baked in a roasted red-pepper cream sauce with broccoli florets
garnished with mango-dried sour cherry salsa in a phyllo cup, served with lemon-garlic mashed potatoes
boneless chicken breast marinated in wine vinegar and Greek herbs, chargrilled with mushrooms, bell peppers, and onions, served with pan-roasted potatoes and imported feta cheese
hand-trimmed, choice, Black Angus ribeye steak, seasoned in a traditional Portuguese paprika marinade, chargrilled and topped with a tangy tomato-onion sauce, with lemon-garlic mashed potatoes
sliced pork tenderloin chargrilled on sugarcane skewers and served with braised green beans, tomatoes, and potatoes, garnished with feta cheese and fresh oregano
The classic Italian dessert. Ladyfingers dipped in Lavazza® Espresso, layered with fresh Mascarpone cream and sweet cocoa.
Bittersweet Chocolate is combined with toasted Hazelnuts to create a light but intensely rich cake, served warm, topped with fresh Chantilly cream and a Hazelnut Gaufrette.
Italian for "Cooked Cream," a Light, Creamy, Eggless Custard -- Ask your server for today's selection
Fresh lemon custard and light lemon sponge cake served warm and topped with fresh Chantilly cream and Raspberry sauce.
Dense and intense, served warm and garnished with Chantilly Creme
Mile-High and speaks for itself.
Great with Lavazza Cappuccino
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