Entrées

Chicken Supréme 20
Stuffed with spinach & mozzarella, topped with a white wine/mushroom sauce

Veal Scaloppine di Bologna 19
Sautéed in a marsala wine sauce, topped with prosciutto and aged parmigiano cheese

Pork Tenderloin Medallions 18
Seared & topped with sweet onions and balsamic reduction

Grilled Steak 29
Aged 10oz Strip loin steak… Enough said!!!

Filetto of Rainbow Trout 22
Seared and topped with diced cucumber, red pepper and onion

Filetto of Orata 27
Mediterranean Sea Bream, topped with olives, onions, white wine & tomato sauce


(all mains are served with seasonal vegetables and oven roasted potatos)

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