Mushrooms stuffed with sausage, spinach, fontina cheese, and prosciutto in a sherry wine reduction.
Fresh buffalo mozzarella, sliced tomato, and roasted peppers drizzled with Tuscan virgin olive oil, and topped with thinly sliced basil.
Mixed baby lettuce with balsamic vinaigrette topped with Parmigiano shavings and roasted red onions
Diver scallops in a spicy white bean and rosemary broth with a touch of plum tomato
Vodka sauce with snow peas, prosciutto in a light tomato and basil sauce with a hint of cream.
Romaine lettuce in a Caesar dressing with croutons
Veal, pork, and beef stew with vegatables and red wine reduction
Tender pieces of chicken sauteed with white wine, garlic, and sausage, finished with a hint of vinegar
Pork scallopini topped with prosciutto and mozzarella in a light wine sauce with fresh sage.
Slow roasted lamb shank with natural juices over saffron risotto
Braised short ribs of beed prepared in a port wine reduction, served over pureed potato
Served in a sherry wine sauce with cherry peppers, onions, mushrooms, and potatoes
Supplement charge: $10
Pan roasted salmon topped with toasted pignoli over asparagus in a light wine, butter, and lemon sauce
Halibut encrusted with panko breadcrumbs in a garlic white wine sauce
