Genusa's Italian Restaurant

Stuffed with Italian bread crumbs, cheese, finished with lemon butter.

Six pieces jumbo shrimp paneled in a spicy rosemary and lemon broth.

Fried eggplant stacked with three Italian kinds of cheese, topped with our homemade marinara.

Contains nuts. Classic creole trinity of fresh crab, roasted mushrooms and grilled tomatoes in a basil cream sauce.

Portobello mushroom simmered in s balsamic sauce stuffed with mozzarella and provolone cheeses.

Grilled with peppers, onions and melted mozzarella and provolone.

Cooked to temperature with plum sauce.

Contains nuts.

Mixed greens, olives, freshly sliced tomatoes, tossed with our homemade Italian dressing.

Classic salad prepared with fresh spinach, homemade balsamic dressing, and feta cheese.

Crispy romaine lettuce tossed with homemade Caesar dressing, topped with croutons and Parmesan.

Fried goat cheese medallions on a bed of mixed greens, finished with balsamic syrup.

Bleu cheese ladled on fresh iceberg wedge with sliced tomatoes and olives.

Contain nuts. Cherry tomatoes, red onion, fresh mozzarella-basil vinaigrette.

With a choice of meatballs, meat sauce or Italian sausage.

Linguine with shrimp and lump crab meat in a spicy garlic broth.

Past tubes stuffed with cheeses and topped with our red sauce.

Jumbo lump crab meat and shrimp, provolone, mozzarella, Parmesan, peppers, and onions all in a seafood Alfredo sauce.

Past tubes stuffed with meat and cheeses and topped with our red sauce.

Angel hair pasta with a tempered egg and Parmesan cheese finished with crispy pancetta.

11 oz.

18 oz.

14 oz.

Paneed chicken breast with garlic butter, capers, lemon, and mint sauce served with a choice of side.

Our signature artichoke and fresh spinach dressing atop a grilled chicken breast served with choice of side.

Rosemary and cracked pepper rubbed chicken breast, grilled, and served over the garlic and olive oil capellini.

Breaded breast layered with our eggplant dressing - red and white sauce.

Scaloppine topped with sautéed spinach, eggplant, marinara, and feta cheese.

Scaloppine ladled with lemon, mint, mushrooms, marinara, and feta cheese.

Scaloppine panneed in white wine reduction sauce with melted provolone, mushrooms, and prosciutto.

Contain nuts. Scaloppine topped with shrimp in a creamy basil sauce.

Scaloppine braised with flamed brandy, mushrooms and bleu cheese sauce.

Seasoned with rosemary rub, sea salt, and cracked pepper, smoked gouda sauce served on the side.

Lightly seasoned, cooked to temperature, served with lemon caper sauce on the side.

Sahimi grade cooked to temperature with mustard and balsamic sauce.

Shrimp and crab meat sautéed with vegetables and balsamic sauce.

Sautéed in olive oil and garlic.

Cup.

With buttered rum sauce.