Storms Restaurant Menu and Prices
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Storms Restaurant Menu
| Appetizers |
| Fried Zucchini |
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$9.50 |
Thinly sliced, batter dipped and fried crisp served with marinara sauce and romano cheese
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| Stuffed Banana Peppers |
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$9.50 |
Spicy peppers baked with sweet sausage stuffing and topped with mozzarella cheese and marinara sauce
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| Sauteed Escarole & Beans |
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$9.50 |
With olive oil, garlic, crushed red peppers and plum tomato
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| Salads |
| Salad dressings: italian, balsamic, blue cheese, white french, raspberry vinaigrette, ranch. All dressings, except for the raspberry vinaigrette, are all made in house. Dry blue cheese or feta $1.95 |
| Summer Salad |
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$11.95 |
Mixed greens with juliene chicken breast, sliced almonds, cranberries, raisins and sprouts
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| Grilled Chicken Salad |
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$10.95 |
With peppers, mushrooms and onions topped with fries and melted cheddar cheese
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| Greek Salad |
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$10.95 |
Mixed greens tossed with a light balsamic vinaigrette, kalamata olives and feta cheese. Add chicken $2.00, shrimp $4.00
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| Chicken Caesar Salad |
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$10.95 |
Sauteed chicken breast on top of crisp romaine, homemade croutons and a creamy caesar dressing
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| Steak Salad |
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$14.95 |
Mixed greens tossed with satueed beef tenderloin tips, fries, feta cheese and roasted sweet peppers
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| Candied Apple Walnut Salad |
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$14.95 |
Baby field greens tossed in raspberry vinaigrette, with candied walnuts, sliced apples and seared salmon
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| Soups |
| Soup of the Day |
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$4.50 - $3.50 | |
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| Cup of Soup and Half of a Rustic Italian Grilled Cheese Sandwich |
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$8.95 |
Topped with tomato basil vinaigrette and served w/ french fries
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| Entrees |
| All entrees except the storms greens & beans are served with a side salad or cup of soup and a choice of pasta marinara or vegetable of the day. |
| Greens & Beans |
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$12.95 |
Sauteed escarole and great northern white beans with sliced hot sausage and sauteed chicken.
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| Chicken Romano |
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$10.95 |
Batter dipped with lemon, romano cheese and fresh herbs
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| Chicken Picatta |
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$12.95 |
Sauteed breast of chicken with sliced mushrooms, capers and a lemon white wine sauce
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| Chicken Marsala |
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$11.95 |
Sauteed chicken with slice mushrooms and marsala wine sauce.
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| Chicken Parmesan |
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$11.95 |
Topped with mozzarella cheese and marinara sauce
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| Lemon Pepper Chicken |
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$12.95 |
Sauteed chicken breast with lemon, hot banana peppers, white wine and a touch of cream
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| Eggplant Parmesan |
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$10.95 |
Topped with marinara sauce and mozzarella cheese
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| Veal Picatta |
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$14.95 |
With sliced mushrooms in lemon wine sauce.
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| Veal Scallopini |
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$14.95 |
With peppers, mushrooms, onions Marsala Wine sauce
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| Broiled Spots English Style |
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$11.95 |
Seasoned bread crumbs and lemon beurre blanc
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| Broiled Spots English Style |
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$14.95 |
With lump crab meat stuffing and lemon beurre blanc.
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| Sauteed Shrimp Scampi |
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$15.95 |
Lemon, garlic, white wine and a touch of cream.
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| Seared Salmon |
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$14.95 |
With tomato basil vinaigrette
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| Pasta & Sauces |
| All pastas served with choice of soup or tossed salad; all sauces are made in house. |
| Cappellini, Linguini, Penne with Marinara |
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$9.95 |
Add meatballs $2.00
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| Farlanese |
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$11.95 |
Plum tomato basil cream sauce.
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| Diavlo |
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$12.95 |
Sliced hot sausage, peppers, mushrooms, onions, plum tomatoes, basil and cream.
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| Clam Sauce |
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$13.95 |
Red or white clam sauce: olive oil, chopped clams, white wine and fresh herbs.
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| Scampi |
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$15.95 |
Sauteed shrimp, lemon garlic, white wine and fresh herbs
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| Scalo |
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$12.95 |
Ground sweet sausage, mushrooms, crushed red pepper, roasted garlic plum tomato basil cream sauce
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| Sandwiches |
| All sandwiches served with a choice of chips or fries. |
| Cajun Chicken Club Sandwich |
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$9.95 |
Cajun chicken with cheese, lettuce, tomato, bacon and creamy cole slaw on texas toast
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| Crab Cake Sandwich |
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$11.95 |
With cajun cole slaw, lettuce, tomato and fries.
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| Meatball Hoagie |
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$9.50 |
Homemade meatballs, marinara sauce and mozzarella cheese on a toasted hoagie roll
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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