With Chef Ray Gennaro’s lobster, crab, shrimp and scallop stuffing, baked with white wine, lemon and butter.

Sautéed with mushrooms, tomatoes, herbs, white wine, lemon and garlic. Served over garlic crostini.

Grilled chicken, cheddar-jack, jalapeños, tomatoes, scallions and red onions finished with a bourbon glaze. Served with sour cream and salsa.

With hickory-smoked bacon, scallions and cheddar-jack. Served with sour cream.

With plum tomatoes, basil, garlic, Liuzzi’s fresh mozzarella and extra virgin olive oil.

Pan seared to rare and served over baby spinach with mandarin oranges, red onion and sunflower seeds tossed with wasabi dressing.

Organic free-range chicken breast served over baby arugula with candied almonds, red onion, tomatoes and Gorgonzola crumbles, tossed with Taverne balsamic vinaigrette.

With Chef Ray Gennaro’s lobster, crab, shrimp and scallop stuffing, baked with white wine and lemon butter. Served with mashed potatoes and vegetable.

Broiled with black and green olives, capers, tomatoes, white wine and lemon. Garnished with steamed clams and served over risotto with grilled asparagus.

Garlic-encrusted 16oz USDA aged boneless prime rib. Served with mashed potatoes, vegetable, garlic horseradish cream and natural jus.

A half rack of dry-rubbed baby backs, slow roasted and finished with our bourbon glaze. Served with French fries and cole slaw.

Center-cut Atlantic swordfish baked with tomatoes, basil, garlic and capers. Served over linguine and garnished with steamed clams.

Encrusted with peppercorns, broiled and finished with a port wine reduction. Served over lobster mashed potatoes with grilled asparagus.

Parmesan-crusted and topped with tomatoes, garlic, herbs and seasoned panko crumbs. Served over risotto with grilled asparagus.

Penne pasta sautéed with prosciutto, mushrooms, peas and tomatoes in a pink port wine cream sauce, finished with Parmesan cheese.

Broiled with casino butter, topped with grilled asparagus and served over risotto.

14oz chop stuffed with prosciutto and mozzarella, topped with sautéed mushrooms in a cognac demi-glace. Served with mashed potatoes and vegetable.

Blended ground chuck, brisket and short rib broiled with cheddar, hickory-smoked bacon and a bourbon glaze. Topped with lettuce, tomato and red onion and served on a toasted brioche roll with French fries and cole slaw.