Enzo's Italian Restaurant 4351 Bonita Beach Road Southwest

Garden salad, Gorgonzola, Creamy Italian

Kalamata olive, tomato, perconicini & cucumbers choice of Creamy Italian or Balsamic Vinaigrette

Steamed in white wine, garlic, lemon, & herbs

Calabrese sopressata, prosciutto San Daniele, Grana Padano, Sharp provolone, cerignola olives, & roasted peppers

Breaded & seasoned deep-fried zucchini served w/tomato sauce for dipping

Eight ounce beef tenderloin plated with mushroom demi, fried onion strings, agrodolce glaze, and Romano risotto

Stuffed chicken breast with gorgonzola and prosciutto topped with a marsala demi, served with house risotto

Pan roasted lamb rack (10 oz), creamy stewed tomato polenta, & fried onion strings accented with rosemary vincotto

Baked house meatballs and sausage topped with stewed tomato sauce and mozzarella cheese, plated over spaghettini

Twelve ounce strip steak plated with mushroom demi, fried onion strings, agrodolce glaze, and Romano risotto

Twelve ounce seared strip steak in a caper, olive, and savory oregano red plum tomato sauce, served with spaghettini

Flambéed tomato brandy cream sauce tossed with crab meat, egg pappardelle pasta and Romano

An 8 ounce Florida lobster poached in a delicate tomato nage, chopped and plated with a sun dried tomato Romano risotto

Grilled marinated shrimp in zesty Italian herbs, fire roasted peppers, and garlic, plated with house risotto

Freshly caught local grouper, prepared one of three ways: Char Grilled Lemon, Herb & Olive Oil Blend, Served with House Risotto and Grilled Zucchini Franchese Light Batter, Pan Fried, Spaghettini, Caper, Garlic, Lemon White Wine Butter Sauce Livornese Garlic, Onion, Capers, Kalamata Olive, Stewed Plum Tomato, plated over Spaghettini

8 ounce Florida Lobster chopped in a flambéed tomato brandy cream sauce tossed with egg pappardelle pasta and Romano

Maine lobster ricotta filling plated w/ a plum tomato cream sauce

Freshly caught local grouper, prepared one of three ways: Char Grilled Lemon, Herb & Olive Oil Blend, Served with House Risotto and Grilled Zucchini Franchese Light Batter, Pan Fried, Spaghettini, Caper, Garlic, Lemon White Wine Butter Sauce Livornese Garlic, Onion, Capers, Kalamata Olive, Stewed Plum Tomato, plated over Spaghettini

Mussels steamed in white wine, lemon, garlic, and herbs, served with linguine pasta

Fresh clams, mussels, scallops, and shrimp in a zesty cioppino sauce, tossed with arugula and ear shaped pasta

Freshly caught salmon, prepared one of three ways: Char Grilled Lemon, Herb & Olive Oil Blend, Served with House Risotto and Grilled Zucchini Franchese Light Batter, Pan Fried, Spaghettini, Caper, Garlic, Lemon White Wine Butter Sauce Livornese Garlic, Onion, Capers, Kalamata Olive, Stewed Plum Tomato, plated over Spaghettini

Fresh scungili, prepared in a house made spicy fradiavolo sauce, plated over linguine pasta

Fresh scungili, prepared in a house made marinara sauce, plated over linguine pasta

Shrimp and assorted seasonal vegetables, cooked in a delicate vegetable stock, and tossed with spaghettini pasta

Freshly caught local snapper, prepared one of three ways: Char Grilled Lemon, Herb & Olive Oil Blend, Served with House Risotto and Grilled Zucchini Franchese Light Batter, Pan Fried, Spaghettini, Caper, Garlic, Lemon White Wine Butter Sauce Livornese Garlic, Onion, Capers, Kalamata Olive, Stewed Plum Tomato, plated over Spaghettini

Two egg wash crusted soft shell crabs, prepared in a garlic, caper, lemon, and white wine sauce, served over spaghettini

Homemade pasta tubes filled with chicken, spinach and ricotta cheese. Topped w/ besciamella & tomato sauce

Creamy homemade basil pesto w/ blended pine nuts choice pasta

Chopped broccoli in roasted garlic, oil, & romano cheese ~ tossed w/ ear shaped pasta

Creamy Alfredo sauce made to order tossed w/pasta and Romano cheese

Tomato alfredo cream sauce w/ caramelized onions, prosciutto, mushrooms, peas, & romano cheese

Pasta tubes filled w/ oven roasted ground veal, roasted garlic, spinach, imported pecorino Romano Finished with truffle oil ~ plated w/ a stewed tomato cream