- A filet mignon served over garlic mashed potatoes, fried eggplant and topped with wild mushrooms and zip sauce.
- Shrimp, scallops and mussels with spinach, diced tomatoes and light lemon cream sauce tossed with linguine.
- Breaded eggplant, marinara sauce and four cheeses.
- Imported rigatoni in a chunky tomato spinach olive oil sauce topped with grilled chicken and baked with mozzarella cheese.
- Pan seared with zip sauce, banana peppers and mushrooms.
- Grilled chicken breast, avocadoes, crumbled bleu cheese, tomatoes, eggs and lettuce served with our house dressing with a touch of ranch.
- Lake perch lightly dusted in flour and sautéed served over garlic mashed and shoe-string potatoes, topped with lemon wine cream sauce and capers. Served with asparagus spears.
- Veal medallions sautéed with mushrooms and sun-dried tomatoes in a Marsala wine cream sauce.
- Delicious ravioli served with Loccino’s own marinara sauce.
- 8 oz. filet mignon over garlic mashed potatoes and zip sauce.
- A rich creamy alfredo sauce atop ribbon-thin egg and spinach noodles and steamed broccoli.
- 8oz burger served with lettuce, tomato, onion and French fries.
- Tossed with sautéed kalamata olives, roasted red peppers and basil with fresh garlic served over marinara sauce.
- Shrimp, scallops and mussels with spinach, diced tomatoes and light lemon cream sauce tossed with linguine.
- Jumbo shrimp dipped in a beer-batter and fried to perfection served with French fries.
- Pizza with garlic, portabella mushrooms, spinach and mozzarella.
- Jumbo shrimp coated with Italian bread crumbs and tossed with chef’s guesepi sauce.
- Great Lakes filet of whitefish broiled with white wine, lemon and Italian seasoning. Served with our rice.
- Sautéed chicken with capers and mushrooms in lemon wine sauce.