Entrees

New Zealand Rack of Lamb—Dijon crusted, or served in a sherry honey glaze

Filet Mignon—Choice, tender filet grilled to perfection

Blackened Filet Mignon—Served with portabella mushrooms

Black Angus Sirloin—Grilled to Perfection

Tournedos Cabernet—Twin filets served on toasted croutons with mushroom caps and cabernet sauvignon sauce

Chicken Amici—Sautéed with mushrooms, topped with prosciutto and fontina cheese in a light marinara sauce

Chicken Strips—Sautéed with butter, garlic and white wine sauce

Chicken Milanese—Lightly breaded cutlets sautéed in a lemon butter garlic sauce

Chicken Ripieni—Baked chicken breast stuffed with fresh sweet Italian sausage and cheese

Veal Amici—Sautéed with mushrooms, topped with prosciutto and fontina cheese in a light marinara sauce

Veal Chop—Grilled served with herb butter

Veal…--Marsala, Piccata or Francese

Veal Madeira—Medallions of veal, sautéed in Madeira wine and shiitake mushrooms with jumbo lump crabmeat or jumbo shrimp

Veal Saltimbocca—Veal topped with a layer of prosciutto and cheese, sautéed in a marsala wine sauce

Veal & peppers—Sautéed veal medallions in a plum tomato sauce with red bell peppers