Dizz's As Is Restaurant

A tender filet mignon wrapped in bacon, topped with pate and atruffle laced burgundy wine sauce.

A thick, fresh steak, seared and baked and topped with a cream, cognac, dijon mustard and green peppercorn sauce.

Tender, pounded veal sauteed in butter, lemons, green onions and mushrooms.

Tender, pounded veal sauteed in butter, shallots,mushrooms,marsala wine and cream.

seared and baked, then topped with a sautee of lemon, butter and capers.

A double breast of chicken stuffed with crab, bay shrimp, mushrooms and a hint of curry. Topped with Hollandaise sauce.

A rich, spicy tomato sauce filled with a combination of crab, clams, mussels, shrimp, scallops and fresh fish.

Seared then rubbed with garlic butter and baked. Served over an au jus sauce.