Dinner at Longhi’s
Menus vary slightly at each Restaurant
Check your desired Restaurant for Hours as they also vary
Steak and Lamb
New York Steak
14 oz – Prime – C.A.B. Grilled
New York Steak Ala Palm 14 oz Prime C.A.B.
New York Steak sliced thick and smothered with sauteed onions and roasted Mancini peppers. Served over garlic toast.
New York Steak Longhi 14 oz Prime C.A.B
New York Steak sliced think and finished with a fresh basil butter sauce.
Filet Mignon with Bernaise
Char-grilled, 10 oz tenderloin.
10 oz. Filet sliced thin, served with sauteed red and yellow bell peppers finished with a fresh basil butter.
Two 8 oz Colorado loin chops, char-grilled with a raspberry mint sauce.
Chicken and Veal
Mary’s Farm Raised Chicken
Mary’s Farm raised chicken is grown in free range conditions without the use of antibiotics or artificial growth stimulants
Tender veal pounded into perfectly thin scallopini.
Chicken or Veal Preparation choices
Picatta – sautéed in lemon, butter, white wine and capers.
Marsala – Fresh mushrooms, sweet and dry Marsala wines, and fresh basil.
Parmesan – Sautéed and finished with melted mozzarella and our Pomodoro sauce.
Mediterranean – Pomodoro sauce enhanced with anchovies and Marsala wine.
Grilled 14 oz Veal Porterhouse
Smothered in Shiitake Mushrooms and a Marsala wine sauce.
Fresh Fish and Seafood
Fresh Hawaiian Sashimi grade tuna, delicately marinated, encrusted in macadamia nuts and bread crumbs. Sautéed in lemon butter.
Fresh Hawaiian Fish
Veronique – Sautéed in lemon, butter, white wine finished in green grapes. Longhi Sautéed in lemon, butter, white wine with tomato bits. Almondine – Sautéed in lemon, butter, white wine and slivered almonds.
Seared Ahi Au Poivre
Peppercorn crusted yellow fin tuna, sliced thick and seared rare with Shiitake mushrooms in a garlic, green peppercorn, and brandy sauce.
Gulf prawns in the shell, sautéed in lemon, butter, white wine with lots of garlic.
Gulf prawns in the shell, sautéed in Amaretto, brandy, fresh orange juice, and cream. It is a rich sauce with almond overtones.
Fresh King Salmon sautéed with vine-ripened tomatoes, Kalamata olives, capers, fresh basil and lemon.
Shrimp Longhi/Scallops Longhi
Succulent white shrimp or scallops, sautéed in lemon, butter, white wine, fresh basil and chopped tomatoes. Served over garlic toast. A signature dish, first served on opening night December 26th, 1976
Two, 1-1/2 lb. Maine lobsters, jumbo prawns, fresh clams, mussels, and calamari, sautéed in extra virgin olive oil, garlic, hot peppers and wine served over Linguini
3 lb. and 1 1/2 Maine Lobster
Our lobster tank receives weekly shipments from Boston of 3 lb. and 1 1/2 lb. Maine Lobsters. We specify the Nova Scotia hard shell because of its succulent and sweet meat.
Choice of Preparation
3 lb. PJ Style – The lobster is split, the cavity filled with a breadcrumb macadamia nut stuffing. The lobster will be crispy on the outside. (Not available in 1 1/2 lb.) Steamed – The classic with melted butter and Lemon. This preparation will be the more succulent of the two.