Dizz's As Is Menu

Fresh new green lips steamed in dry white wine and herbs.

Wings backed with Dizz's own delightfully spicy barbecue sauce.

Plump shrimp sautéed with olive oil, honey, ginger, and garlic.

One jumbo scallop seared lemon butter served over a bed of sautéed spinach.

Loaded with Dizz's own zesty garlic butter and topped with fæsh grated Parmesan cheese.

The tender veal medallions are sautéed in butter with mushrooms, marsala wine, green onions, and cream. It is topped with Parmesan cheese and served with vegetables and rice. Paté de Maison and French sourdough bread.

A boneless game hen stuffed with a unique combination of raisins, diced apples, currants, nuts, and rice. The hen is baked and then cooked in a delightfully sweet, ported— orange currant glaze. It is served with vegetables. Paté de Maison and French sourdough bread.

We begin this dish with a generous portion of linguini pasta, served with a delicious pesto sauce of cheeses, fresh basil, and garlic. The pasta is topped with delectable steamed clams in the shell. Paté de Maison and French sourdough bread.

We begin this dish with a generous portion of linguini pasta, served with a delicious pesto sauce of cheeses, fresh basil, and garlic. The pasta is topped with huge tiger prawns, sprinkled with paprika and garlic and sautéed in butter and white wine. Paté de Maison and French sourdough bread.

The turf is a tender 6 oz. Filet, seared and baked, then topped with our elegant sauce du jour. The surf is two large butterflied prawns, sprinkled with garlic and paprika, then seared in white wine and butter. Served with vegetables and duchess potato. Paté de Maison and French sourdough bread.

Dizz's version of this famous Italian seafood feast starts with a thick spicy tomato sauce filled with clams, mussels, crab legs, shrimp, scallops, lobster and fresh fish. It is served with a side of pasta. Paté de Maison and French sourdough bread.

Deliciously tender veal medallions sautéed in butter with mushrooms, lemons, shallots, capers, and green onions. Served with vegetables and rice. Paté de Maison and French sourdough bread.

Two boneless chicken thighs which are sautéed with marsala wine, mushrooms, green onions, shallots, cream and topped with parmesan cheese. It is served over pasta with vegetables. Paté de Maison and French sourdough bread.

A 9 oz baseball cut of filet mignon. Seared and baked then topped with sauce du jour.

The mahi is seared and baked. Then topped with a cream,cognac,Dijon mustard and green peppercorn sauce. It is served with rice and vegetable.

A double breast of chicken stuffed with prosciutto and Swiss cheese. It is seared and baked and topped with a brown sauce. Served with rice and vegetables.

Sand Dabs are seared then baked. Then topped with a sauté of lemon and butter. Served with rice and vegetable.

Half a ducked baked twice then topped with a raspberry sauce

Three chops rubbed with garlic, rosemary and pepper served over a lamb reduction sauce. Served with tomato.

Chicken pieces braised with white wine, onions, mushrooms, and sour cream. Served over linguine.

Three pork and beef meatballs with marinara sauce. Served over linguine.

Four lobster ravioli served over a creamy pesto basil sauce.

Three seared scallops topped with a saute of lemon butter.

Medallions of beef braised with red wine, onions, mushrooms, and sour cream. Served over linguine.

Sand Dabs are seared and baked, topped with a sauté of lemon butter.

Please contact the merchant for today's soup selection.