Garden 33 - Full Menu

Romaine, colossal crabmeat, shrimp, garden vegetables, tossed lemon and EVOO

Pieces of chicken on the bone, encrusted with fresh herbs, roasted and finished with balsamic vinegar

Grilled wild salmon filet marinated in olive oil, garlic and lemon

Crispy Spring Roll wrappers filled with sausage, broccoli rabe and provolone

Clams, mussels, colossal shrimp, and scallops sautéed in either white wine or marinara sauce

Lightly breaded fresh mozzarella, pan fried and served in vodka sauce

Asparagus spears rolled in prosciutto mozzarella, topped with seasoned bread crumbs and baked

6 Middle Neck clams with bacon, Worcestershire, Tabasco and lemon

Medallions of veal layered with prosciutto, fontina cheese, and sage, sautéed in a butter white wine sauce and served over spinach

Sauteed with butter with white wine, garlic and lemon

Medallions of veal prepared the way you like. Marsala, Piccata or Francese

Romaine, celery, onion, tomato, cucumber, olives, provolone, salami, mozzarella, pepperoncini, roasted peppers in a red wine vinaigrette

Sliced ripe tomatoes, fresh mozzarella cheese, basil, balsamic glaze and EVOO

Home made potato pasta sautéed in garlic and oil with arugula and gorgonzola

Wild caught salmon filet baked with sherry, lemon, butter, capers, and topped with seasoned bread crumbs

Chilled asparagus, colossal crabmeat, horseradish dijon sauce

Served hot or cold with anchovies

Panko breaded chicken breast filled with prosciutto, broccoli rabe and ricotta. Sautéed in a cognac cream sauce with portabello mushrooms

Boneless chicken breast prepared the way you like it. Marsala, Piccata, Francese or Parmigiana

Fresh pasta sheet rolled with spinach, ricotta cheese and sausage served in tomato sauce

Crispy fried calamari tossed with a sweet and savory sauce with bacon

5 Colossal Shrimp

PEI Mussels either in white wine or marinara sauce

A thick tomato sauce made with beef, pork, veal and peas

Sauteed prosciutto and red onion in a cream sauce with hint of tomato

Sautéed prosciutto onions in a plum tomato sauce with basil

Cured meats, Mediterranean cheeses, roasted hot and sweet peppers, olives

Colossal shrimp sautéed in butter with garlic, white wine and lemon

5 Colossal Shrimp panko breaded and topped with mozzarella cheese and marinara sauce

Breaded and fried eggplant cutlets layered with mozzarella and marinara sauce

Fresh Little Neck Clams sautéed in either white wine or marinara sauce

Breaded veal cutlet pan-fried and served over a bed of arugula salad

Pan fried veal cutlet topped with melted mozzarella cheese and tomato sauce

Sautéed caramelized onion pancetta in butter with heavy cream, pecorino romano egg yolk

Sautéed in Balsamic Reduction

Please ask your server for freshly prepared desserts of the day

A crock of sautéed sweet onions with sherry, vegetable stock, croutons and melted mozzarella Pecorino Romano Cheeses

Made to order Caesar dressing, croutons and parmigiana cheese