Charbroiled Cajun chicken breast served over linguini, tossed in a creamy Parmesan sauce, then finished with diced tomatoes, Béarnaise sauce, and green onions.
Baked Three Cheese Ravioli
Jumbo ravioli stuffed with Parmesan, fontina, and ricotta cheeses. Tossed in cream and marinara sauce, then baked under a mixture of ricotta, mozzarella, Monterey Jack, and Parmesan cheeses.
Bock and Cheese Pasta
A creamy mixture of pepper jack and cheddar cheeses lightly seasoned and simmered with our Brother Benedict Mai Bock. Finished with chicken and toasted breadcrumbs.
Linguine with Grilled Chicken and Asparagus
Charbroiled chicken breast and prosciutto ham sautéed with chopped garlic, asparagus, sundried tomatoes, oregano, and fennel. Tossed with fresh linguine and topped with grated Parmesan cheese, fresh basil, and toasted pine nuts.
Tuscan Shrimp
Succulent shrimp sautéed with sliced Roma tomatoes, zucchini, fresh spinach, and roasted garlic. Tossed with fresh pasta and creamy alfredo sauce.
Charlotte's Pasta
Succulent jumbo shrimp, prosciutto ham, and chicken tenderloins sautéed with crushed red pepper, Parmesan cheese, and our classic marinara sauce. Tossed with fresh linguine and fresh basil pesto.
Pesto with Chicken or Shrimp
Pan-seared chicken or shrimp served atop linguine smothered in alfredo and basil pesto. Garnished with Parmesan cheese and fresh basil.
Pasta Alfredo
Fresh pasta noodles tossed in creamy Parmesan sauce.
