• Starters

  • Fried Mozzarella

    Served over house made marinara.

    10.
  • Imported Italian Crust Flatbread

    Topped with plum tomatoes, basil, garlic and Liuzzi’s fresh mozzarella.

    13.
  • Broccoli Garlic Potato Skins

    Topped with a four cheese blend.

    12.
  • Poached Pear Salad

    Poached Anjou pear over mixed greens with crumbled Gorgonzola, candied walnuts, extra virgin olive oil and a balsamic reduction drizzle.

    10.
  • Corned Beef Spring Rolls

    Shaved corned brisket, sauerkraut and Russian dressing rolled, fried golden brown and served with whole grain mustard aioli.

    11.
  • Entrees

  • Pork Marsala

    Three medallions sautéed with mushrooms and shallots in a Marsala wine demi-glace, served with mashed potatoes and vegetable.

    21.
  • Swordfish Pomodoro

    Center cut swordfish topped with plum tomatoes, basil, garlic, capers and marinara. Garnished with fresh clams and served over linguine.

    26.
  • Scallops Picatta

    Pan seared in a lemon butter sauce, served over penne with fresh herbs.

    24.
  • Broiled Cod with Clams

    In a tomato-lemon broth, served over risotto.

    24.
  • Grilled Faroe Island Salmon

    Served over lemon risotto and asparagus, topped with casino butter.

    26.
  • Lump Crab Stuffed Shrimp

    Four colossal gulf shrimp with our lump crab stuffing.

    22.
  • Hot Lobster Roll

    Picked lobster sautéed in butter, served on a toasted roll.

    22.
  • Fried Clam Strips

    Served with fries, cole slaw, tartar sauce and lemon wedge.

    18.