Costello Continental Cuisine - Enid, OK

Fresh crab meat and vegetables mixed with seasoned bread crumbs.

Crab stuffed mushrooms topped with melted port wine cheese sauce.

Fresh spinach, Parmesan cheese, mayonnaise and white pepper, served with fresh bread.

Large Portobello caps filled with housemade bruschetta, topped with mozzarella cheese and broiled.

Baked in puff pastry with pecans, served with an apricot sauce.

4 hand breaded coconut shrimp, served with and apricot sauce.

Shrimp cocktail served with chef costello's horseradish cocktail sauce.

Organic baby mixed greens with walnuts, organic dried fruit, granny smith apples, topped with a grilled chicken breast, tossed in a rich maple dressing.

Romaine lettuce, artichoke hearts, pine nuts, Swiss cheese and capers, tossed in a Parmesan peppercorn dressing, topped with a grilled chicken breast garnished with a red bell pepper.

Served with a dinner salad.

Romaine lettuce tossed with chef costello's caesar dressing and garnished with croutons.

Tenderized chicken breast encrusted with macadamia nuts, served with a peach brandy sauce.

Grilled boneless breast served with a California Mission fig sauce and a fresh autumn fruit compote.

Tenderized chicken breast sauteed with red onions, capers, garlic and lemon juice served over fettuccine.

Grilled eye of round corn beef, sauerkraut, Swiss cheese served with 1000 Island dressing on pumpernickel.

Toasted croissant with turkey with crispy jalapeno bacon and melted Swiss cheese.

Smoked brisket in chef Costello's secret recipe sauce on a Kaiser roll.

Tender sliced roast beef, served with au jus.

Toasted croissant served with chicken topped with artichoke hearts tossed with Parmesan peppercorn dressing with melted cheese.

Toasted croissant with chicken with crispy jalapeno bacon and melted Swiss cheese.

Sliced turkey served with a tangy apricot sauce, diced tomatoes and baby mixed greens on whole wheat bread. No choice of side.

Ender sliced roast beef, sauteed peppers and onions with melted Swiss cheese.

Toasted croissant served with turkey topped with artichoke hearts tossed with Parmesan peppercorn dressing with melted cheese.

Golden and red delicious apple rings, marinated in appleand orange juices with mintand honey placed atop Norwegian salmon, dusted with brown sugar and baked to perfection.

Served with southwest corn fritters and a charred tomato salsa, accompanied with roasted garlic rosemary new potatoes or wild rice and a dinner salad.

Parmesan encrusted served with a sweet red pepper cream sauce.

Served with chef Costello's spicy cocktail sauce.

Coated with coconut, fried and served with an apricot sauce.

Grilled Norwegian salmon served with a red radish cream sauce with a hint of horseradish.

Grilled, topped with a pineapple red pepper relish.

New Zealand lamb served with a sauce of peppered rosemary and a minted marmalade.

Accented with chef's choice of accompaniment.

Medallions of tenderloin with an oregano pesto mushroom cream sauce.

Medallions of tenderloin with an oregano pesto mushroom cream sauce.

Medallions of tenderloin, sauteed red peppers, roasted poblano chilies and red onion in a spicy white wine sauce.

A mixture of roasted poblano peppers, garlic, honey, red onion and cheddar cheese tops this burger.

With Swiss cheese.

Our hand made burger comes with lettuce, tomato, pickle and red onion on request.

Served with chef's BBQ sauce and cheddar cheese.

With a fresh mushroom pesto sauce or a sweet red pepper cream sauce.

Fettuccine, mushrooms and onions in a creamy alfredo sauce.

Large Portobello caps filled with housemade bruschetta, topped with mozzarella cheese and broiled.

Fresh crab meat and vegetables mixed with seasoned bread crumbs.

Shrimp cocktail served with chef Costello's horseradish cocktail sauce.

Fresh spinach, Parmesan cheese, mayonnaise and white pepper, served with fresh bread.