Menu

Romaine & Iceberg lettuce, artichoke hearts, hearts of palm, red onions and parmesan cheese tossed in a red wine vinaigerette.

Romaine lettuce in a traditional Caesar dressing with homemade croutons.

Fresh mozzarella, tomatoes, basil topped with sun dried tomatoes, extra virgin olive oil and balsamic vineagar.

Field greens, cherry tomatoes, cucumbers, mozzarella cheese and red onions in a balsamic vinaigerette.

Layer of pasta, fresh ricotta and mozzarella cheese topped in a bolognaise sauce.

Lobster stuffed ravioli in a fire roasted red pepper cream sauce with fresh mushrooms.

Broccoli, tomatoes, artichoke hearts and fresh basil tossed in an olive oil, butter and garlic sauce. Served over a bed of farfalle pasta.

Pasta tossed in a light white wine sauce with clams, garlic and crushed red pepper.

Large pasta shell stuffed with spinach and veal topped with sautéed fresh mushrooms in a bechamel cream sauce or traditional with marinara sauce.

Large shrimp sautéed with olive oil, butter, garlic and artichoke hearts with Italian bread crumbs. Served over angel hair pasta.

Breaded catfish filet in Lomonte's famous picante sauce. Served with angel hair pasta, olive oil, butter and garlic.

Classic parmigiana with marinara, béchamel, and mozzarella cheese. Served with spaghetti marinara

Boneless Breast of Chicken topped with sautéed spinach and mozzarella. Served in a white wine, lemon, butter and basil sauce. Served with angel hair pasta with oil, butter and garlic.

Sauteed and topped with mushrooms in marsala wine sauce. Served with angel hair marinara.

Sliced grilled chicken, mushrooms, artichoke hearts, spinach, sun dried tomatoes and capers in a white wine lemon butter basil sauce. Served over a bed of farfalle pasta.

Two 4oz. beef tenderloin medallions topped with fresh mushrooms in a Marsala wine sauce. Served with asparagus and angel hair marinara.