entrées

fresh local cod fish
Toppped with a seafood Ritz cracker stuffing, broiled and presented with a lemon beurre blanc.

local bomster sea scallops
Topped with a Ritz cracker, crab and Gruyére cheese dressing. Splashed with a sherry butter sauce.

ahi tuna
Pan seared tuna steak topped with a ginger macadamia crust and presented over pineapple wasabi sautéed veggies and Japanese Udon noodles.

grilled 16 oz. bone-in ribeye
Presented with Guytanno’s house steak sauce and deep fried chipotle onions.

center cut filet mignon
Grilled and presented on a bed of grilled asparagus, topped with Béarnaise butter and lump crab meat.

gorgonzola new york
Twelve ounce NY sirloin grilled to perfection and presented with a bacon marsala gorgonzola cream and port wine reduction.

veal and shrimp piccata
Tender six once veal scaloppini, egg battered and sautéed with shrimp, lemon zest, roasted tomatoes and capers. Finsished in a white wine basil butter.

statler chicken
Thirteen ounce Statler chicken breast stuffed with fresh sage, prosciutto and mozzarella. Served sliced in a pool of Guytanno’s marinara.

zesty panko chicken
Eight ounce portion of boneless chicken pressed in citrus and black pepper panko crumbs and served sliced with a lemon beurre blanc.