Succulent shrimp with our special cocktail sauce

Fresh mussels, white wine, oregano and garlic

French snails, sautéed in white wine, tarragon and garlic; served in mushroom caps

With roasted red pepper, balsamic vinegar and olive oil

Tender veal, sautéed in marsala wine with mushrooms

10 melt-in-your mouth ounces, topped with mushrooms

Breast of chicken stuffed with ham and Swiss cheese - no sauce

White meat chicken tenderloins in a sauce of Dijon mustard and cream, with mushrooms

Crispy half a duckling, partially deboned, in a sauce of Southern Comfort and orange juice

Six shrimp, sautéed with white wine, lemon and and garlic

Sautéed to your specifications, topped with sautéed onions and bacon

French-style bone-in pork chop with a fresh blueberry sauce

Light white fish in an egg and Parmesan batter, sautéed in lemon and butter

Mixed greens with apples, almonds and warm goat cheese

With mushrooms, bacon and a hard-boiled egg, with Italian dressing

Eighteen mussels in white wine and oregano over gluten-free penne

Al dente pasta, in a pink sauce with scallions

Medallions of veal, lightly breaded, sautéed in lemon and butter

An 8-ounce cut, with bacon and melted bleu cheese

Breast of chicken stuffed with ham and Swiss cheese, lightly breaded and baked - no sauce

Chicken breast in a light cream sauce with tarragon and grapes

Chicken breast in a sundried-tomato-and-Parmesan breading, finished with roasted-red-pepper sauce

Crispy half a duckling, partially deboned, in a mandarin orange sauce with mandarin oranges and sesame seeds

A half-dozen shrimp, stuffed with creamed spinach and baked

Chunks of lobster in a black-and-white striped pasta, finished in a seafood sauce with baby shrimp

Sautéed to your specifications, topped with sautéed onions and bacon

Bone-in French pork chop with sauce made with fresh blueberries

Perched in the third barstool from the left, our dear friend would often have a sensible dinner of tilapia baked with cajun spices and served over mixed greens - his creation

Black and white sesame seeds surround this tuna steak, cooked medium rare and finished with a mandarin-ginger drizzle and wasabi ball

Pesto sauce, sliced mozzarella, freshly grated Parmesan cheese and balsamic glaze

Thick and juicy, on a Kaiser roll, withsteak fries

Mixed greens with apples, almonds, warm goat cheese and choice of dressing

Chicken tenders in a sun-dried tomato and Parmesan breading, with a roasted red pepper sauce, served over spinach

With mushrooms, bacon and a hard-boiled egg, with Italian dressing

A dozen-and-a-half mussels, prepared oreganata style, served over pasta

Al dente pasta, in John's authentic pink sauce with scallions

Boneless chicken breast, with a hint of lemon, on a bed of greens

On toasted garlic bread with a mushroom sauce

Thin slices of Italian bread rubbed with elephant garlic and a touch of olive oil, topped with mild goat cheese, diced tomatoes and basil

Succulent shrimp with our special cocktail sauce

Pasta perfecto in a creamy Parmesan sauce

Minced clams with Parmesan cheese and paprika

Fresh mussels, white wine, oregano and garlic

Served with a crouton, topped with bubbling Swiss cheese

Monterey Jack, Cheddar and Parmesan cheeses melted between two tortillas, flavored with diced scallions and sundried tomatoes

Indonesian snails, sautéed in white wine, tarragon and garlic; served in mushroom caps

With a sausage stuffing, baked to perfection

With roasted red pepper, balsamic vinegar and olive oil