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.