| Entrees | |
| 16 oz. hand cut rib eye steak, roasted potatoes and steamed broccoli | |
8 oz. filet mignon, goat cheese and roasted potatoes with mushrooms |
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sweet marsala wine and mushrooms with penne |
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sautéed veal medallions, lemon demi-glace sauce, sautéed spinach and angel hair with extra virgin olive oil and garlic |
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chicken breast stuffed with sautéed spinach, pine nuts, prosciutto, and mozzarella served with mixed vegetables in florentine cream |
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lightly breaded, seasoned with marinara and melted mozzarella with penne |
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boneless chicken breast lightly sautéed, lemon, capers with penne |
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boneless chicken breast, extra virgin olive oil, white wine, garlic and italian seasonings served with potatoes |
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pan fried with grilled jumbo shrimp in a grand marnier demi-glace sauce and mixed vegetables |
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baked with a crabmeat, parmegiana topping seasoned with white wine, butter and mustard seed finished with sautéed spinach and diced tomatoes |
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substitute pasta/potatoes for a vegetable medley or small salad. (additional charge does apply) |
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