LUNCH MENU

---

Add a description about this item

Add a description about this item

Layers of fresh fried eggplant, buffalo mozzarella cheese and pomodoro tomato sauce finished with cherry balsamic reduction

Jumbo fried wing tossed in buffalo sauce or of our signature gourmet sauces.

Cedar Key Sweets, sauteed with white wine, garlic, butter red pepper flakes and parsley

Cajun seasoned sushi grade ahi tuna seared very rare, thinly sliced. With house made cucumber salad and soy wasabi dipping

Breaded real mozzarella mezza luna fried until golden brown and served with a side of Mama's spicy marinara sauce for dipping.

Creamy homemade alfredo sauce with roasted chicken and broccoliflorets

Layers of meat Bolognese, ricotta cheese and pasta baked until bubbly

Hand breaded chicken cutlet fried and topped with marinara and melted mozzarella served over penne pasta

Classic spaghetti with mama's home made meatballs and tomato sauce

Chicken cutlet pan seared with mushrooms and butter and deglazed with sweet marsala wine.

Ziti noodles tossed with meat Bolognese sauce and topped with mozzarella cheese.

Shrimp, scallops, baby clams, anchovy, oregano, kalamata olives and capers in extra virgin olive oil and tomato sauce

Shrimp, calamari rings, lump crab meat, anchovy and baby spinach in roasted garlic and extra virgin olive oil sauce.

Shrimp, bay scallops in smoked gouda alfredo cream sauce with tri color cheese tortellini topped with fried spinach and lump crab meat.

Cedar key sweet's baby clams sauteed in white wine, garlic, butter, red pepper flakes tossed with linguine.

Shrimp, grouper bites, blue mussels in white wine, garlic butter sauce with heavy cream, celery leaf and saffron

Extra large shrimp in classic scampi sauce with fresh tomatoes lemon, and basil chiffonade.

USDA Choice Angus Beef strip steak grilled to perfection and served over fresh garlic mashed potatoes and topped with mushroom and onion blue cheese mornay sauce and jumbo lump crab meat.

Beef tenderloin tips sauteed in butter with button mushrooms and onion, deglazed with Italian sweet marsala wine over wild mushroom ravioli.