INTERNAL USE ONLY. We want to encourage customers in the fine dining area to order these types of items.
Each year our pastry chef, a friend of the owner who studied the art in France, helps to prepare a special Valentine's Day surprise dessert.
Vodka, liqueurs, and fruit juices combine to form a delightfully sweet, refreshing drink that pairs with any course.
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 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.
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.
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.
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.
This dessert defies description: delight is derived in the tasting, not in the reading.