Lomonte's Italian Restaurant - Houston, TX

Romaine & iceberg lettuce, artichoke hearts, hearts of palm, red onions, and parmesan cheese tossed in red wine vinaigrette.

Romaine lettuce in a traditional caesar dressing with homemade croutons.

Fresh mozzarella, tomatoes, basil topped with sun dried tomatoes extra virgin olive oil and balsamic vinegar.

Field greens, cherry tomatoes, cucumbers, mozzarella cheese, red onions. In a balsamic vinaigrette.

Tomato based broth with prosciutto, cannellini beans, rigatoni pasta, fresh tomatoes, spinach and basil. Topped with parmesan cheese.

Layers of pasta, fresh ricotta and mozzarella cheese topped in a bolognaise sauce.

In a fire roasted red pepper cream sauce with fresh mushrooms.

Fresh broccoli, roma tomatoes, mushrooms and artichokes hearts tossed with farfalle pasta in a light olive oil, butter, and garlic sauce.

Large pasta shell stuffed with spinach and veal topped with sauteed fresh mushrooms in a bechamel cream sauce or traditional with marinara sauce.

Lightly breaded, butterflied and pan seared with a squeeze of lemon. Garnished with fresh broccoli and served with pasta. Served with angel hair olive oil, butter, and garlic.

Large shrimp sauteed with olive oil, butter, garlic and artichokes hearts with italian bread crumbs. Served over angel hair pasta.

Breaded catfish filet in lomonte's famous picante sauce. Served with angel hair olive oil, butter, and garlic.

Classic parmigiana with marinara, bechamel, and mozzarella cheese. Served with spaghetti marinara.

Boneless breast of chicken topped with sauteed spinach and mozzarella. Served in a white wine, lemon, butter, basil sauce. Served with angel hair olive oil, butter, and garlic.

Sauteed and topped with mushrooms in a marsala wine sauce. Served with angel hair marinara.

Sliced grilled chicken, mushrooms, artichokes hearts, spinach, sun dried tomatoes, and capers in a white wine lemon butter basil sauce. Served over a bed of farfalle pasta.

6 oz. Beef medallion topped with mushrooms in a marsala wine sauce. Served with asparagus and angel hair marinara.

Romaine & Iceberg lettuce, artichoke hearts, hearts of palm, red onions and Parmesan cheese tossed in a red wine vinaigrette.

Romaine lettuce in a traditional Caesar dressing with homemade croutons.

Fresh mozzarella, tomatoes, basil topped with sun dried tomatoes, extra virgin olive oil and balsamic vinegar.

Field greens, cherry tomatoes, cucumbers, mozzarella cheese and red onions in a balsamic vinaigrette.

Layers of pasta, fresh Ricotta and Mozzarella Cheese topped in a Bolognaise Sauce.

Beef ravioli in a spicy tomato cream sauce with sun dried tomatoes and mushrooms.

Rosemary chicken ravioli in a fire roasted red pepper cream sauce with fresh mushrooms.

Sliced grilled chicken, mushrooms, artichoke hearts, spinach, sun dried tomatoes, and capers in a white wine lemon butter basil sauce. Served over a bed of farfalle pasta.

Large shrimp sautéed with garlic, capers, red onions, black olives and tomatoes, in a spicy marinara sauce over linguini.

Rigatoni, sliced Italian sausage, mushrooms, yellow onions, green and red bell peppers, black olives, fresh basil, in a spicy tomato cream sauce. Baked and topped with mozzarella and Parmesan cheese.

Lobster stuffed ravioli in a fire roasted red pepper cream sauce with fresh mushrooms.

Large shrimp sautéed in a light cream sauce with scallions and sweet red peppers. Served over a bed of angel hair pasta.

Medley of red snapper, scallops, shrimp, mussels, and crab fingers tossed with garlic, capers, black olives, red onions, tomatoes, fresh basil in a spicy marinara sauce. Served over a bed of fettuccine pasta.

Broccoli, tomatoes, artichoke hearts and fresh basil tossed in an olive oil, butter, and garlic sauce. Served over a bed of farfalle pasta.

Sautéed chicken breast encrusted in pistachios topped with mushrooms, sun-dried tomatoes, artichoke hearts, green onions, and fresh basil in a white wine cream sauce. Served with broccoli and angel hair olive oil, butter, and garlic.

Classic parmigiana with marinara, bechamel, and mozzarella cheese. Served with spaghetti marinara.

Sautéed and topped with capers, artichoke hearts and fresh basil in a white wine lemon butter sauce. Served with angel hair olive oil, butter, and garlic.

Sautéed and topped with fresh mushrooms in a Marsala wine sauce. Served with angel hair marinara.

Large shrimp sauteed with olive oil, butter, garlic, and artichoke hearts with Italian bread crumbs. Served over angel hair pasta.

Grilled chicken breast marinated in our homemade pesto sauce. Served with broccoli.

Breaded catfish filet in Lomonte's famous picante sauce. Served with angel hair olive oil, butter, and garlic.

Classic parmigiana with fresh eggplant, marinara, bechamel and mozzarella cheese. Served with angel hair marinara.

Two 4oz. beef tenderloin medallions topped with fresh mushrooms in a Marsala wine sauce. Served with asparagus and angel hair marinara.

Topped with artichoke hearts, mushrooms, tomatoes in a lemon white wine sauce. Served with angel hair olive oil, butter, garlic and asparagus.

Topped with artichoke hearts, roasted red bell peppers, capers, green onions and fresh garlic, in a lemon butter sauce. Served with angel hair olive oil, butter, garlic and asparagus.

Cappellini wrapped filet of snapper topped with artichoke hearts, cherry tomatoes, and green onions in a bianco sauce. Served with broccoli.

Breaded veal scallopini finished in an orange butter caper sauce. Served with angel hair olive oil, butter, garlic and asparagus.

16-20 / Lb

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