Cognito's

thinly sliced rings with tentacles lightly fried to perfection served with a asian dipping sauce

American black wasabi and golden caviar garnished with chopped egg, red onion, capers, toast points

sauteed with a white wine, garlic herb broth

joey cognito's flair

twin cakes lightly seared, served with a dijon sauce

lightly breaded with a light lemon butter sauce on a nest of crispy red onions

white northern bean, pancetta ham & penne pasta

maine lobster, shrimp & clams

spring mix & romaine with fresh sweet vegetables topped with crispy red onion

made the traditional way as if for caesar himself

dry aged angus filet sliced and layered with beefsteak tomatoes, fresh mozzarella cheese, fresh basil, olive oil on a nest of spring mix

marinated and sliced served over spring mix with fried plantains, fresh tropical fruit, macadamia nuts & cool tropical dressing

parmigiano reggiano cheese, cream and butter sauce

sauteed pancetta, scallions, in parmigiano reggiano sauce

sauteed clams. Fresh herbs in a white or red garlic sauce on a bed of linguini

sauteed lump & claw blue crabmeat with roasted garlic and shitake mushrooms

sauteed lobster, clams, mussels,calamari, shrimp, crab, scallops, fish in a red or white garlic sauce with linguini

any way you like

sauteed with pancetta ham, artichoke hearts, basil, mushrooms, sun dried tomatoes, red onions in a pot wine reduction sauce

French battered chicken breast sauteed with lemon, butter and white wine

marinated and grilled chicken breast in a garlic & cream basil sauce with sun dried tomatoes and portobello mushrooms

served with a strawberry brandy sauce

caramelized with honey, soy and candied ginger

garlic & mint roasted rack of lamb

served with a veal & mushroom demi-glace

veal scaloppini sauteed with shallots, portobello, button & shitake mushrooms and marsala wine

veal scaloppini sauteed with prosciutto de parma, button mushrooms in a dry marsala demi-glace sauce over wilted spinach topped with provolone cheese

veal scaloppini sauteed with lemon, butter, capers and white wine

pan sauteed rainbow trout with capers and brown butter

topped with lump and claw crab meat, asparagus, hollandaise with a spicy red pepper, drizzle

baked snapper with sweet red peppers, capers, scallions, mushrooms in lemon butter sauce