Luigi's Italian Bistro

Baked got cheese with toasted Italian bread with Kalamata olive pesto, basil, parmigiano and olive oil, in a light tomato sauce.

Thinly sliced raw tenderloin of beef, wild mushrooms, diced tomatoes, capers, olive oil, lemon, shaved Parmigiano and avocado.

Grilled eggplant stuffed with herbed ricotta, mozzarella and Parmigiano then topped with a tomato basil sauce and melted mozzarella.

Fresh artichoke stuffed with seasoned breadcrumbs, then baked and topped with a lemon butter sauce.

Manila clams lightly breaded, then baked with garlic and olive oil, topped with a lemon butter sauce.

Grilled portabella mushroom with diced tomatoes, fresh basil, olive oil and danish blue cheese.

Sliced beefsteak tomatoes, fresh mozzarella, basil and virgin olive oil.

Romaine lettuce with mixed vegetables and Kalamata olives in a house vinaigrette topped with danish blue cheese.

Baby greens with yellow julienne peppers and cherry tomatoes in a sun-dried cherry dressing topped with fresh goat cheese and toasted almonds.

Lake superior whitefish sauteed with baby capers and shallots in a lemon butter sauce with a side of fire roasted spinach.

Pan roasted salmon sauteed with jump shrimp, calamata olives and capers in a roasted plum tomato sauce with a side of steamed asparagus.

Half a roasted chicken with garlic, shallots and white wine in a fresh rosemary sauce with a side of oven roasted potatoes.

Pan roasted chicken breasts with sauteed spinach, garlic and shallots in a vermouth cream sauce with a side of linguini.

Homemade Italian sausages topped with roasted peppers and wild mushrooms in an herb tomato sauce with a side of linguini.

Twin bone in pork chops roasted with wild mushrooms and peppers in a port wine demi-glaze, served with roasted potatoes.

Grilled skirt steak with garlic mashed potatoes, seasoned vegetables, tabacco onions and a spicy demi-glaze.

Twin 6 oz. filets mignon sauteed with wild mushrooms in a Marsala wine sauce. Roasted potatoes are served with meal.

USDA filet mignon. Roasted potatoes are served with meal and a demi-glaze.

USDA New York broiled to its fullest flavor accompanied with roasted potatoes.

Pan roasted thick veal medallions with sauteed artichoke hearts served with an herb tomato sauce topped with fresh mozzarella cheese with a side of roasted potatoes.

Angel hair pasta with a crushed plum tomato sauce, roasted garlic and sweet basil and topped with Parmigiano.

Penne pasta with homemade Italian sausage and pancetta in a spicy tomato sauce topped with Parmigiano.

Rigatoni pasta sauteed with veal and filet tips with wild mushrooms in a tomato basil sauce topped with fresh mozzarella and Parmigiano.

Arborio rice with jumbo shrimp, asparagus, plum tomatoes in a white wine sauce.

Chicken filled tortellini sauteed with prosciutto ham, wild mushrooms and peas in a basil cream sauce with a touch of tomato and topped with roasted pine nuts.

Fresh tri-color ravioli with a four cheese touch and a touch of tomato fresh spinach.

Linguini pasta with sauteed jumbo shrimp and cherry tomatoes in a crab cream sauce.

Fresh gnocchi in a tomato sauce and topped with fresh mozzarella cheese.

Arborio rice with grilled chicken beast, wild mushrooms in a light cream sauce and topped with roasted pine nuts.

Our deep, dark flourless chocolate cake has a chocolate mousse filling and is topped with dark chocolate ganache.

This is a popular coffee-flavored Italian dessert that is made with ladyfingers dipped in espresso layered with sweet, creamy marscapone and flavored with cocoa.

This homemade pie is an American favorite that has a graham cracker crust bottom layer and a Key lime custard filling. It's topped with fresh whipping cream and drizzled with a raspberry glaze.

Our cheesecake is made with an Oreo cookie crumb base and then drizzled with raspberry glaze and whipped cream.

This Italian dessert consists of a tube-shaped fried pastry shell stuffed with a sweet, creamy riccota filling with chocolate chips and rolled with pistachio nuts. It's then garnished with a chocolate drizzle.

Our rich, luscious cheesecake is layered with a graham cracker crust, New York cheesecake, chocolate cookie dough and a white chocolate ganache. This dessert is finished with chocolate shavings.

This dessert has an ideal balance of textures and flavors that make one's mouth water. It starts with a flourless caramel cake, followed by homemade hot fudge, creamy caramel mousse and then topped with a thin layer of milk chocolate ganache.

Choice of fried or grilled. Serves 8-10 people.

Choice of fried or grilled. Serves 16-20 people.

Serves 8-10 people.

Serves 16-20 people.

Serves 8-10 people.

Serves 16-20 people.

Grilled eggplant stuffed with herbed ricotta, mozzarella and Parmigiano cheeses. Topped with a tomato basil sauce and melted mozzarella cheese. Serves 8-10 people.

Grilled eggplant stuffed with herbed ricotta, mozzarella and Parmigiano cheeses. Topped with a tomato basil sauce and melted mozzarella cheese. Serves 16-20 people.

Homemade Italian sausage with sweet peppers, onions and roasted potatoes in a white wine sauce. Serves 8-10 people.

Homemade Italian sausage with sweet peppers, onions and roasted potatoes in a white wine sauce. Serves 16-20 people.

Freshly-cut romaine tossed with homemade Caesar dressing and topped with shaved Parmigiano cheese and croutons. Serves 8-10 people.

Freshly-cut romaine tossed with homemade Caesar dressing and topped with shaved Parmigiano cheese and croutons. Serves 16-20 people.

Fresh asparagus topped with Gorgonzola cheese, diced tomatoes and our house vinaigrette. Serves 8-10 people.

Fresh asparagus topped with Gorgonzola cheese, diced tomatoes and our house vinaigrette. Serves 16-20 people.

Sliced beefsteak tomatoes, fresh mozzarella and basil drizzled with a balsamic glaze. Serves 8-10 people.

Sliced beefsteak tomatoes, fresh mozzarella and basil drizzled with a balsamic glaze. Serves 16-20 people.

Romaine lettuce with mixed vegetables with Kalamata olives in a house vinaigrette topped with Danish blue cheese. Serves 8-10 people.

Romaine lettuce with mixed vegetables with Kalamata olives in a house vinaigrette topped with Danish blue cheese. Serves 16-20 people.

Baby greens with yellow juilienne peppers and cherry tomatoes in a sun-dried cherry dressing topped with fresh goat cheese and toasted almonds. Serves 8-10 people.

Baby greens with yellow juilienne peppers and cherry tomatoes in a sun-dried cherry dressing topped with fresh goat cheese and toasted almonds. Serves 16-20 people.

Spinach-filled ravioli with a four-cheese sauce, spinach and a touch of tomato sauce. Serves four to six people.

Spinach-filled ravioli with a four-cheese sauce, spinach and a touch of tomato sauce. Serves 8 to 12 people.

Chicken-filled tortellini sauteed with prosciutto, ham, wild mushrooms and peas in a basil cream sauce with a touch of tomato. Serves four to six people.

Chicken-filled tortellini sauteed with prosciutto, ham, wild mushrooms and peas in a basil cream sauce with a touch of tomato. Serves 8 to 12 people.

Penne pasta with homemade Italian sausage and pancetta in a spicy tomato sauce topped with Parmigiano. Serves four to six people.

Penne pasta with homemade Italian sausage and pancetta in a spicy tomato sauce topped with Parmigiano. Serves 8 to 12 people.

Grilled chicken breast, wild mushroom cream sauce and garnished with toasted pine nuts. Serves four to six people.

Grilled chicken breast, wild mushroom cream sauce and garnished with toasted pine nuts. Serves 8 to 12 people.

Manila clams sauteed in choice of sauce. Serves four to six people.

Manila clams sauteed in choice of sauce. Serves 8 to 12 people.

Shell pasta with filet tips and wild mushrooms in a herbed tomato sauce and topped with fresh Mozzarella cheese. Serves four to six people.

Shell pasta with filet tips and wild mushrooms in a herbed tomato sauce and topped with fresh Mozzarella cheese. Serves 8 to 12 people.

Romano-roasted whole chicken with garlic, shallots, rosemary, lemon and olive oil served with roasted potatoes. Serves four to six people.

Romano-roasted whole chicken with garlic, shallots, rosemary, lemon and olive oil served with roasted potatoes. Serves 8 to 12 people.

Sauteed breast of chicken in a lemon white wine sauce with capers and spinach. Serves four to six people.

Sauteed breast of chicken in a lemon white wine sauce with capers and spinach. Serves 8 to 12 people.

Sauteed breast of chicken with asparagus, artichoke hearts and sun-dried tomatoes in a brandy sauce. Serves four to six people.

Sauteed breast of chicken with asparagus, artichoke hearts and sun-dried tomatoes in a brandy sauce. Serves 8 to 12 people.

Roasted breast of chicken with Kalamata olives and capers in a spicy tomato sauce. Serves four to six people.

Roasted breast of chicken with Kalamata olives and capers in a spicy tomato sauce. Serves 8 to 12 people.

Pan-seared chicken breasts in a Marsala wild mushroom sauce. Serves four to six people.

Pan-seared chicken breasts in a Marsala wild mushroom sauce. Serves 8 to 12 people.

Homemade Italian sausage filled with Fontina cheese and peppers, topped with roasted peppers and wild mushrooms in a light tomato sauce. Serves four to six people.

Homemade Italian sausage filled with Fontina cheese and peppers, topped with roasted peppers and wild mushrooms in a light tomato sauce. Serves 8 to 12 people.

Grilled homemade Italian sausage topped with roasted peppers, mushrooms and onion in a red wine and balsamic sauce. Serves four to six people.

Grilled homemade Italian sausage topped with roasted peppers, mushrooms and onion in a red wine and balsamic sauce. Serves 8 to 12 people.

Our homemade Italian sausage topped with tri-colored roasted peppers and red onions in a red wine sauce. Serves four to six people.

Our homemade Italian sausage topped with tri-colored roasted peppers and red onions in a red wine sauce. Serves 8 to 12 people.

Grilled pork chop and wild mushrooms in a Marsala wine sauce. Serves four to six people.

Grilled pork chop and wild mushrooms in a Marsala wine sauce. Serves 8 to 12 people.