AD: Salmon
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.
AB: Rib-eye Steak
A twenty-ounce, bone-in rib-eye steak seasoned with olive oil, roasted garlic, salt, pepper, and a light touch of herbs and spices, then char-broiled according to your specifications. Served with our scalloped potatoes and lightly cooked asparagus.
AA: San Valentin’s Dinner
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.
Seafood Lover’s Dream
Jumbo shrimp, clams, and mussels served with perfectly prepared linguine pasta and topped with our house marinara.
White Truffle Chicken & Shrimp
Tender, juicy chicken and shrimp with casarecce pasta and a white truffle sauce. The sauce for this dish is prepared with white truffle oil, olive oil, sautéed mushrooms, asparagus, fresh herbs, heavy cream, and Parmigiano-Reggiano cheese.
Paradise Pasta
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.
Char-Broiled Swordfish
Fresh, wild-caught swordfish filet, char-broiled and topped with olive oil and lemon sauce.
Bone-In Ribeye
A twelve-ounce bone-in ribeye club steak, topped with Montreal and lemon pepper seasonings, and char-broiled.
Lobster Tail & Crab Cake
A six-ounce lobster tail and our homemade jumbo lump crab cake, served with our baked potato sorpresa and lightly grilled asparagus.
AC: Filet Mignon
An eight-ounce filet, topped with our special creamy bleu cheese brandy sauce to bring a smooth, smoky finish. Served with a fresh vegetable medley and scalloped potatoes.