Entrée

Veal top round scaloppine in a marsala reduction and champignon mushrooms

Breast of chicken, oven roasted peppers, mild sausage in a seasoned tomatoes sauce

Breast of chicken, saute prosciutto, sage herbs and touch of cream

Mussels, shrimp, clams in a light seafood broth topped with smoked Salmon

Veal scaloppine with Italian mild sauce, melted mozzarella in a marinara ragu’

A large portion of pork shank braised to perfection “no knife needed” served over rice

1/2 duck boned in, oven roasted, sweet onions and Chianti reduction served with rice