Enzos Restaurant on the Lake - Longwood, FL

variety of house specialties prepared daily by our chef

country style italian bread, rubbed with fresh garlic, topped with diced tomatoes, fresh basil, mozzarella and extra virgin olive oil

butterflied jumbo shrimp, grilled and served with a sweet pepper balsamic vinaigrette

thinly sliced filet mignon topped with olive oil and fine shavings of parmesan

fresh mussels in the shell opened in a broth of tomatoes, olive oil, garlic, and red pepper, served with garlic flavored tuscan bread

prepared porcini style

soup of the day

sliced tomatoes, fresh mozzarella &basil. drizzled with extra virgin olive oil

a variety of baby greens served with house dressing

romaine lettuce with croutons and classic caesar dressing

homemade fettucine with lobster and shrimp in a light saffron and green onion sauce

fresh clams opened in the shell in a broth of crushed tomatoes, olive oil, garlic and red pepper

hand rolled short hollow ridged egg pasta. served in a spicy tomato sauce topped with fresh buffalo mozzarella and italian parsley

homemade pasta sauteed with shitake mushrooms and arugula

homemade ravioli stuffed with ricotta, chicken, and spinach. served with a delicate tomato sauce

a classic roman spaghetti tossed in a skillet with sautéed onions, bacon, farm fresh egg yolk, black pepper and romano cheese. served in the skillet

thick, hollow pasta with a robust sauce of proscuitto, peas, bacon, mushrooms and parmesan

short hollow pasta in a puree of tomato cream, marinated red pepper vodka sauce

fresh dover sole sauteed in olive oil and lemon

split jumbo shrimp sauteed in a sauce of pancetta, vermouth, lemon and cream. served with baby spinach and a pyramid of lemon risotto

chef's daily fresh fish selection

italian bouillabaisse, mussels, jumbo shrimp, clams, fresh fish and maine lobster in a light tomato broth

aged tenderloin grilled and topped with a parmiggiano reggiano herb crisp. finished with a 12 year old balsamic vinegar. served with rosemary potatoes and broccolini au gratin

thinly sliced black angus aged beef with shitake mushrooms, arugula and 12 year old balsamic vinegar

grilled australian lamb chops marinated in a sauce of extra virgin olive oil, garlic, fresh oregano and lemon served with a creamy polenta and baby arugula salad

slow braised in chianti ragu. served over fresh homemade pappardelle. garnished with peas

veal scallopine sauteed in extra virgin olive oil with a peppadew, proscuitto garlic and pinot grigio sauce. served with peas

airline chicken breast in a sauce of porcini mushrooms and essence of white truffle