Panéed Veal, Sauteed Shrimp, Marinara, Parmigiana and Mozzarella, Angel Hair Pasta

Veal Gamberi

Braised Beef in a Red Gravy with Italian Seasonings over Spaghetti

Daube Spaghetti

Fried Bacon wrapped Oysters, Green Apple-Sour Cream Horseradish Sauce

Oyster Brochette

Light Tomato Gravy with Crushed Red Peppers and Imported Cheeses

Pasta Aschutta

Sautéed Shrimp, Butter, White Wine, Olive Oil, Garlic, Angel Hair Pasta

Shrimp Scampi

Prime Aged Filet Mignon Grilled and Served with Angel Hair Pasta, Baked or Garlic Mashed Potatoes

11oz Filet

Panéed Breast of Chicken, Sautéed Shrimp, Mushrooms and Artichoke Hearts, Sherry Cream Sauce, Angel Hair Pasta

Chicken Ruffino

Marinated with Fresh Herbs or Lightly Battered and Fried

Crab Claws

Panéed Baby Veal, Sautéed Shrimp, Crawfish Tails, Jumbo Lump Crabmeat, Artichoke Hearts in a White Wine Cream Sauce over Angel Hair Pasta

Veal Mattina

With Italian Sausage, Roasted Peppers and Imported Cheeses

Baked Penne

Sautéed Baby Veal, lightly floured, Lemon White Wine, Olive Oil and Butter, Angel Hair Pasta

Veal Picatta

Slowly Roasted Veal Shanks in a Light Gravy with Garden Vegetables over Pasta

Ossobuco

Four Cheeses, Baby Spinach, Bolognese, Marinara

Baked Lasagna Florentine

Served with a Mushroom, Chicken, Choron sauce

Fried Ravioli

Italian Sausage, Cream Cheese Stuffing wrapped in Bacon, served with a Gouda Tasso Creole Sauce

Bacon Wrapped Stuffed Mushrooms

Spinach and Artichoke Dip

Two 4oz Grilled Filet Tournedos, Grilled Portobello Mushrooms, Jumbo Lump Crabmeat, Grilled Gulf Shrimp, Garlic Mashed Potatoes

Filet Jazzeppi

Maderia Demi-glace, served over Toast Points

Grilled Fillet Tips

Sautéed Shrimp, White Wine Butter Sauce with Au Gratin Sauce topped with Bread Crumbs

Seafood Lorenzo

Baked in House Marinara topped with Mozzarella and Parmigiana

Chicken Parmesan

Boneless Breast of Chicken sautéed with Mushrooms, Marsala Wine and a touch of Demi-glace, Angel Hair Pasta

Chicken Marsala

Layered Slices of Eggplant with our Bolognese Sauce and Italian Cheeses

Eggplant Canizaro

Creamy Sauce with White Wine and Tomato Puree

Pasta Choron

Delicious jumbo lump crabmeat, freshly picked and packed with sweet, succulent flavor, perfect for enhancing any dish.

Jumbo Lump Crabmeat

In a large pot of boiling salted water, cook the angel hair pasta according to package instructions until al dente. Drain and set aside.

Prepare the Pasta

Season the veal cutlets with salt and black pepper. Dredge each cutlet in flour, dip in the beaten eggs, and then coat with bread crumbs.

Prepare the Veal

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook the breaded veal cutlets for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and place on paper towels to drain excess oil.

Cook the Veal

In the same skillet, add the remaining olive oil and sauté the shrimp for 2-3 minutes until they turn pink and are cooked through. Season with salt and black pepper.

Sauté the Shrimp

Add the marinara sauce to the skillet with the shrimp, and let it simmer for about 2-3 minutes. Stir in the grated parmesan cheese until melted and well combined.

Combine Marinara and Cheese

In a serving dish, layer the cooked angel hair pasta, followed by the veal cutlets. Pour the shrimp and marinara sauce mixture over the veal. Top with shredded mozzarella cheese and chopped parsley.

Assemble the Dish

Place the assembled dish in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until the cheese is melted and bubbly.

Final Bake

veal cutlets

shrimp, peeled and deveined

all-purpose flour

eggs, beaten

bread crumbs

olive oil

marinara sauce

parmesan cheese, grated

mozzarella cheese, shredded

angel hair pasta

salt

black pepper

fresh parsley, chopped

Season the beef with salt and black pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef pieces and brown on all sides. Remove the beef and set aside.

Prepare the Beef

In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.

Sauté Vegetables

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 2-3 minutes until the wine reduces slightly.

Deglaze and Simmer

Return the beef to the pot. Add crushed tomatoes, beef broth, bay leaves, oregano, and basil. Stir to combine and bring to a simmer.

Add Remaining Ingredients

Cover the pot and reduce heat to low. Let it braise for about 2-3 hours, or until the beef is tender.

Braise

In the last 15 minutes of braising, cook the spaghetti according to package instructions. Drain and set aside.

Cook the Spaghetti

Remove the bay leaves from the beef gravy. Serve the braised beef over the cooked spaghetti and garnish with fresh parsley.

Serve

Beef chuck, cut into 2-inch pieces

Olive oil

Onion, chopped

Carrots, chopped

Celery stalks, chopped

Garlic, minced

Red wine

Crushed tomatoes

Beef broth

Bay leaves

Dried oregano

Dried basil

Salt

Black pepper

Spaghetti

Fresh parsley, chopped (for garnish)

Shuck the oysters and carefully remove them from their shells. Pat them dry with a paper towel.

Prepare the Oysters

Wrap each oyster with half a slice of bacon, securing it with a toothpick if necessary.

Wrap with Bacon

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper.

Prepare Breading Station

Dip each bacon-wrapped oyster in flour, then in the beaten eggs, and finally coat it with breadcrumbs.

Bread the Oysters

Heat oil in a deep frying pan over medium heat. Once hot, carefully add the breaded oysters and fry them for about 3-4 minutes or until golden brown. Remove and drain on paper towels.

Fry the Oysters

In a bowl, combine the grated green apple, sour cream, horseradish, lemon juice, salt, and pepper. Mix well.

Make the Sauce

Serve the fried bacon-wrapped oysters hot with a side of the green apple-sour cream horseradish sauce.

Fresh oysters

Bacon

Flour

Eggs

Breadcrumbs

Oil for frying

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet over medium heat, add the olive oil. Once heated, add the minced garlic and sauté for about 1 minute until fragrant.

Prepare the Sauce

Stir in the canned crushed tomatoes, crushed red pepper flakes, dried oregano, salt, and black pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

Add Tomatoes and Spices

Add the cooked pasta to the skillet with the sauce, tossing to combine and coat the pasta evenly.

Combine Pasta and Sauce

Remove from heat and stir in the grated Parmesan and shredded mozzarella cheese until melted and well combined.

Add Cheese

Serve hot, garnished with fresh basil leaves. Enjoy your Pasta Aschutta!

Pasta (spaghetti or linguine)

Canned crushed tomatoes

Crushed red pepper flakes

Black pepper, freshly ground

Parmesan cheese, grated

Mozzarella cheese, shredded

Fresh basil leaves, for garnish

In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Sauté the Garlic

Add the shrimp to the skillet and cook until they turn pink and are opaque, about 3-4 minutes.

Add the Shrimp

Pour in the white wine and add the red pepper flakes. Let it simmer for about 2-3 minutes, allowing the alcohol to cook off.

Deglaze with Wine

Add the cooked angel hair pasta to the skillet and toss to combine with the shrimp and sauce. Stir in the remaining butter and season with salt and black pepper to taste.

Remove from heat, sprinkle with chopped parsley, and serve immediately.

Garnish and Serve

shrimp

butter

garlic

white wine

red pepper flakes

parsley

Remove the filet mignon from the refrigerator and allow it to sit at room temperature for about 30 minutes before cooking. This helps the meat to cook evenly.

Prepare the Steak

Pat the filet dry with paper towels. Rub olive oil over the steak and season generously with salt, black pepper, and garlic powder on both sides.

Season the Steak

Preheat your grill to high heat (around 450°F to 500°F).

Preheat the Grill

Place the filet mignon on the grill. Grill for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

Grill the Steak

Remove the steak from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

Filet Mignon

Olive Oil

Black Pepper

Garlic Powder

Begin by seasoning the chicken breasts with salt and pepper. Dredge each breast in flour, dip into the beaten eggs, and then coat with breadcrumbs.

Prepare the Chicken

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the breaded chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.

Cook the Chicken

In the same skillet, add the remaining olive oil and butter. Add the minced garlic, sliced mushrooms, and artichoke hearts. Sauté for about 3-4 minutes, then add the shrimp and cook until they turn pink, about 2-3 minutes.

Sauté the Shrimp and Vegetables

Pour in the sherry wine and let it simmer for 2 minutes. Then add the heavy cream, stirring well to combine. Let the sauce cook for another 3-4 minutes until it thickens slightly. Season with salt and pepper to taste.

Make the Sherry Cream Sauce

Meanwhile, cook the angel hair pasta according to package instructions until al dente. Drain and set aside.

To serve, place a serving of angel hair pasta on each plate, top with a piece of the cooked chicken, and spoon the shrimp and cream sauce over the top.

Chicken breasts

Shrimp, peeled and deveined

Mushrooms, sliced

Artichoke hearts, canned or frozen, drained and chopped

Angel hair pasta

All-purpose flour

Eggs, beaten

Butter

Sherry wine

Heavy cream

In a large bowl, combine olive oil, lemon juice, parsley, dill, garlic, salt, and black pepper. Add crab claws and toss to coat. Cover and refrigerate for at least 30 minutes.

Marinate the Crab Claws

Crab claws

Lemon juice

Fresh parsley, chopped

Fresh dill, chopped

In a large pot, bring salted water to a boil and cook the angel hair pasta according to package instructions. Drain and set aside.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Season the veal cutlets with salt and pepper, then dredge each cutlet in flour, dip in egg, and coat with bread crumbs.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the breaded veal cutlets and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.

In the same skillet, add remaining olive oil and butter. Add minced garlic and sauté for about 30 seconds. Then add shrimp, crawfish tails, and artichoke hearts. Cook for 3-4 minutes until shrimp are pink and cooked through.