Dizz's As Is

Filet Rossini

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

Swordfish Madagascar

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

Veal Piccatta

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

Veal Marsala

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

Seabass Grenobloise

Seared and baked, then topped with a sauteed of lemon, butter and capers sauce.

Chicken Cordon Bleu

A double breast of chicken stuffed with cheese, ham.

Cioppino

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

Rack Of Lamb

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

Lamb Pops

Three chops rubbed with garlic, rosemary and pepper served over a lamb reduction sauce. Served with tomato.

Beef Stroganoff

Medallions of beef braised with red wine, onions, mushrooms, and sour cream. Served over linguine.

Small Sand Dabs

Sand Dabs are seared and baked, topped with a sauté of lemon butter.

Chicken Stroganoff

Chicken pieces braised with white wine, onions, mushrooms, and sour cream. Served over linguine.

Linguine & Meatballs

Three pork and beef meatballs with marinara sauce. Served over linguine.

Lobster Ravioli

Four lobster ravioli served over a creamy pesto basil sauce.

Petite Filet

A 4 oz. portion of filet mignon, seared, baked & topped with a sauce of the day. Served with tomato.

Seared Scallops

Three seared scallops topped with a saute of lemon butter.

Caesar

Pate

Poppy Seed

Side Of Vegetable

French Onion Soup

Spinach Salad

Soup Du Jour

Please contact the merchant for today's soup selection.

Garlic Bread

Loaded with Dizz's own zesty garlic butter and topped with fæsh grated Parmesan cheese.

Escargot

Served in shells with fresh garlic butter.

Seared Scallop

One jumbo scallop seared lemon butter served over a bed of sautéed spinach.

Steamed Littleneck Clams

Fresh new green lips steamed in dry white wine and herbs.

Honey Ginger Shrimp

Plump shrimp sautéed with olive oil, honey, ginger, and garlic.

Mahi Madagascar

The mahi is seared and baked. Then topped with a cream,cognac,Dijon mustard and green peppercorn sauce. It is served with rice and vegetable.

Chicken Cordon Bleu

A double breast of chicken stuffed with prosciutto and Swiss cheese. It is seared and baked and topped with a brown sauce. Served with rice and vegetables.

Rock Cornish Game Hen

A boneless game hen stuffed with a unique combination of raisins, diced apples, currants, nuts, and rice. The hen is baked and then cooked in a delightfully sweet, ported— orange currant glaze. It is served with vegetables. Paté de Maison and French sourdough bread.

Filet Mignon

A 9 oz baseball cut of filet mignon. Seared and baked then topped with sauce du jour.

Rack Of Lamb

A generous New Zealand rack of lamb rubbed with garlic, rosemary, and herbed breadcrumbs. The lamb is baked and served over a reduction Aujus sauce. It is served with vegetables and duchess potato. Paté de Maison and French sourdough bread.

Sand Dabs Meuniere

Sand Dabs are seared then baked. Then topped with a sauté of lemon and butter. Served with rice and vegetable.

Veal Marsala

The tender veal medallions are sautéed in butter with mushrooms, marsala wine, green onions, and cream. It is topped with Parmesan cheese and served with vegetables and rice. Paté de Maison and French sourdough bread.

Pesto Genovese With Little Neck Clams

We begin this dish with a generous portion of linguini pasta, served with a delicious pesto sauce of cheeses, fresh basil, and garlic. The pasta is topped with delectable steamed clams in the shell. Paté de Maison and French sourdough bread.

Pesto Genovese With Chinese Prawns

We begin this dish with a generous portion of linguini pasta, served with a delicious pesto sauce of cheeses, fresh basil, and garlic. The pasta is topped with huge tiger prawns, sprinkled with paprika and garlic and sautéed in butter and white wine. Paté de Maison and French sourdough bread.

Dizz's Surf & Turf

The turf is a tender 6 oz. Filet, seared and baked, then topped with our elegant sauce du jour. The surf is two large butterflied prawns, sprinkled with garlic and paprika, then seared in white wine and butter. Served with vegetables and duchess potato. Paté de Maison and French sourdough bread.

Veal Piccatta

Deliciously tender veal medallions sautéed in butter with mushrooms, lemons, shallots, capers, and green onions. Served with vegetables and rice. Paté de Maison and French sourdough bread.

Chicken Marsala

Two boneless chicken thighs which are sautéed with marsala wine, mushrooms, green onions, shallots, cream and topped with parmesan cheese. It is served over pasta with vegetables. Paté de Maison and French sourdough bread.

Cioppino (shellfish Stew)

Dizz's version of this famous Italian seafood feast starts with a thick spicy tomato sauce filled with clams, mussels, crab legs, shrimp, scallops, lobster and fresh fish. It is served with a side of pasta. Paté de Maison and French sourdough bread.

Raspberry Duck

Half a ducked baked twice then topped with a raspberry sauce