Restaurant Week Special:
Italian Anti Pasti
Fine assortment of imported Italian meats, cheeses, fresh baked breads and Marinated Vegetables.
Spanakopita (Spinach Triangles)
Sautéed fresh spinach with onions, garlic, salt, pepper and olive oil nestled in a blanket of phyllo triangles.
Stuffed Banana Peppers
Our fresh baked local hot peppers stuffed with seasoned ground beef, Labriola’s sausage and cheese in our fresh tomato Marinara sauce.
Greens & Beans
Escarole simmered in chicken stock and sautéed in olive oil with mushrooms, peppers, onions and white beans then topped with Parmasan cheese.
Cream of Mushroom Bisque
Chef Matt’s Award winning soup made with 7 different types of Exotic mushrooms in a creamy base.
Our very most popular Greek traditional soup is chicken with rice soup in a velvety lemon broth.
French Onion Soup
Homemade onion broth soup with caramelized onions and bread croutons topped and baked with provolone cheese and Swiss cheese.
Green Goddess Lobster Salad salad of lobster, crabmeat, spring peas, artichokes, in green goddess dressing with avocado and daikon served in a potato birds nest.
Fresh spring greens with onions, tomato, cucumber and homemade crouton with choice of dressing.
Chopped fresh Romaine with homemade crouton, anchovy filets, Romano Cheese and Chef’s homemade dressing.
MAIN COURSE choice:
Sausage Rustica Risotto
Labriola’s sausage, roasted red peppers, onions, homemade Marinara sauce and Parmesan cheese.
Lobster & Crab Gnocchi
Homemade Gnocchi in a rich cream sauce tossed with our fresh lobster and jumbo lump crab.
Linguini tossed in a tomato cream with lobster, shrimp and jumbo lump crab.
Stuffed Shrimp with Crab Mac
Our delicious bechamel mac and cheese tossed with jumbo lump crab, Asparagus and stuffed shrimp baked atop with fresh garlic bread crumbs.
Chicken & Shrimp Romano
Fresh Chicken breast and jumbo shrimp dipped in our fresh Romano batter then sautéed in olive oil to perfection. Served with a lemon cream butter sauce with mushroom risotto and asparagus.
Diver Scallops & Crab Cake
Diver Scallops sautéed in our garlic scampi butter and served along side our Jumbo lump crab cake with mushroom risotto and asparagus