Menu Two

Wine or corkage, tax and gratuity extra

The chef will prepare a special one or two bite tasty morsel to get your taste buds ready.

Mild roasted hatch pepper stuffed with Sweet Italian sausage, onion, rice, Parmesan and Romano cheese, fine herbs and spices, topped with Papa Dio’s famous thick red sauce and melted whole milk Mozzarella cheese.

Hearts of Romaine, baby carrots, Chinese cucumbers, red onion, grape tomatoes, tossed in olive oil and Balsamic vinegar with salt, fresh cracked pepper and dill.

Veal Tenderloin sautéed in butter and white wine and lemon topped with fresh crab meat placed on a bed of fresh asparagus and topped with Chef Dio’s special Béarnaise sauce. Served with a side of pasta with Papa Dio’s thick red sauce.

Chef Dio’s famous Crème Brule served flaming with brandied cherries

This flaming coffee drink was made famous in a French Quarter restaurant and the recipe was taught to me by John Bennett when we did a wine dinner together at Papa Dio’s.