Verlasso salmon served with scalloped potatoes and fresh vegetable medley. A creamy lemon sauce, made with garlic, oil, fresh lemon juice, and white wine perfectly complements this delicious fish.
A broiled six-ounce lobster tail accompanied by a six-ounce filet mignon served with our house bleu cheese sauce. This dinner is accompanied by crisp cooked asparagus and our scalloped potatoes: sliced potatoes, ham, and proprietary herbs and seasonings in a creamy béchamel sauce.
Jumbo shrimp, clams, and mussels served with perfectly prepared linguine pasta and topped with our house marinara.
Shrimp and bay scallops, sautéed in our Paradise sauce and served with fettuccine atop a bed of roasted eggplant. JoJo's Paradise sauce is made with olive oil, blistered cherry tomatoes, roasted eggplant, and various fresh herbs.
Fresh chunks of raw, wild tuna tossed with olive oil, lemon juice, soy sauce, herbs, and spices. Served in a pastry cup with seaweed salad, avocado, garlic, and scallions.
Fresh, wild-caught swordfish filet, char-broiled and topped with olive oil and lemon sauce.
Four oysters, two 3-ounce lobster tails, two colossal shrimp, and four clams casino.
Eight clams on the half-shell, with onions, peppers, celery, and bacon.
Six jumbo shrimp, chilled and served with our homemade cocktail sauce and lemon slices.
Lightly seasoned and served atop a bed of sliced avocado.