Appetizers
Beet and goat cheese salad served with sauteed over baby arugula in a balsamic vinaigrette topped with walnuts and candied cherries and garnished with grilled flat bread.


Entrées
Pork tenderloin parmigiana crusted served in a wild mushroom Marsala sauce over peas and bacon risotto.


Portobello Ravioli, served in vodka sauce with prosciutto and manchego cheese.


Chicken Milanese: lightly breaded and topped with sauté broccoli rabe, artichokes hearts, red and yellow roasted peppers, finished in a garlic white wine sauce . served with roasted potatoes.


Mahi Mahi- potato crusted, layered with lobster and crab meat in a white wine sauce with grape tomatoes and capers, served with broccoli rabe.


Black Angus NY Strip - 16 oz steak finished in a Chianti mushroom sauce and topped with Gorgonzola cheese, and served with roasted potatoes and sauteed vegetables.