Lorenzo's Restaurant

Beer, Wine, Sangria & Soft Drinks. To Include Tito's, Absolut, Ketel One, Tanqueray, Bombay Dry Gin, Captain Morgan, Bacardi, Bulleit Bourbon, Johnnie Walker Red, Seagrams 7, Jose Cuervo, Don Julio, Dewars, Glenlivet. Excludes Shots

Afternoon Only

Afternoon Only

Dried Cranberries, Candied Walnuts, and Sliced Granny Smith Apple with Lemon Thyme Vinaigrette

Crisp Romaine Lettuce with Parmigiano Reggiano Cheese and Herb Croutons

Topped with Asparagus and Mushrooms with Light Parmigiano Reggiano Sauce

Prosciutto and Peas

Wild Mushrooms in a Madeira Cream Sauce. Served with Seasonal Vegetables and Potatoes

Apricot Demi Sauce. Served with Seasonal Vegetables and Potatoes

Topped with Toasted Herb Breadcrumbs in a Lemon Pinot Grigio Sauce

Cabernet Wine Sauce

Apricot Demi Sauce

Sage Pan Gravy

Chef's Selection of Four (Add ½ Hour)

Crispy Fried Chicken and Buttermilk Waffles With Peach Maple Syrup

Topped with Tomato Bruschetta

Hand Rolled with Ricotta and Wild Mushrooms or Provolone and Spinach. Served with Alfredo Sauce

With Green Peas, Pancetta, Touch of Cream

With Fresh Seasonal Vegetables

Crispy Bacon, Broccoli and Cheddar Cheese. Served with Field Greens and Cherry Tomatoes

Topped with Toasted Herb Breadcrumbs in a Lemon Pinot Grigio Sauce

Port Wine Sauce. Served with Seasonal Vegetables and Potatoes

Roasted Peppers, Prosciutto Di Parma and Soppressata, Mixed Mushroom Salad, Bocconcini Mozzarella and Cherry Tomatoes

Barolo Wine Sauce

Calamari and Shrimp

Porcini Mushroom Cognac Sauce

Sautéed Zucchini and Yellow Squash, Fresh Tomato and Basil

San Danielle Ham, and Sweet Onions, Fresh Tomato and Basil

Roasted Artichokes, Capers and Mushrooms, Lemon Chardonnay Sauce

Prosciutto and Mozzarella, Madeira Wine Sauce

Marsala Wine Sauce and Barolo Wine Sauce

With Capers and Lemon Sauce

With Pesto Sauce with Prosciutto, Green Peas, and Sun Dried Tomatoes

Blush Vodka Sauce

Assorted Regional Hot and Sweet Sausage

With Exotic Mushrooms

Prosciutto di Parma and Seasonal Melons, Cremini Mushroom Salad, Lemon Roasted Artichokes, Fire Roasted Tricolor Peppers, Marinated Bocconcini, Assorted Bruschetta and Foccacia, Regional Olives