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Appetizers
Picolo Crab Cake, a blend of blue claw and snow crab in a Maryland style cake. Creamy horseradish and whole grain mustard sauce
Island Style Potstickers, crispy fried duck wontons served with sesame soy glaze and wasabi viniagrette
Coconut-Almond Shrimp Sate', skewered jumbo shrimp, crispy fried tempura style cocnut & almond batter. Orange, ginger-honey mustard sauce.
Carpaccio Di Manzo, black peppercorn seared beef sliced paper thin, garnished with baby field greens, shaved parmesan, and truffle oil.
Pasta and Rice
All entrees and pasta dishes are served with warm focaccia bread and house salad
Homemade Three Cheese Ravioli, fresh rolled pasta with ricotta, mozzarella, and parmesan cheeses. Tossed with classic pomodoro sauce.
Cajun Bayou Jambalaya, a blend of shrimp, chicken, andouille sausage & crawfish slow cooked with rice, vegetables and cajun spices.
Penne alla Vodka, imported pasta tossed in a classic tomato- basil cream sauce flamed with peppered vodka.
Linguine Carbonara, imported pasta tossed with pancetta, prosciutto, red onion, white wine, cream and parmesan cheese.
Picolo Classics
Macadamia Nut Crusted Pork Tenderloin, tender medallions served with whipped potatoes, oven dried pineapple chutney, vegetables and teriyaki glaze
Pan Roasted Filet of Atlantic Salmon, with whipped potatoes, vegetables and shallot-tarragon buerre blanc.
The "Stilton Filet", eight ounce filet mignon wrapped in smoked bacon, pan roasted and glazed with royal Stilton butter, servied with port wine sauce, whipped potatoes and sauteed spinach.
Scampi al Pescatore, tender shrip sauteed in XVO oil, garlic, lemon, butter, fresh herbs & a touch of sherry. Baked with seasoned bread crumbs. Side of pasta.
Make sure to save room for our incredible deserts, such as:
Bread Pudding, with bananas, white chocolate, and caramel
Apple Cobbler Martini, apples baked with brown sugar and rum raisins.
Homemake cream cheesecake baked in a graham cracker crust.
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