Vermont Veal Tagliata
Vermont raised veal slice with white wine lemon sauce with broccoli.
Saltimbocca Alla Romana
Veal scaloppini and thin slices prosciutto in light dry sherry and fresh sauce over spinach.
Scallapine al Marsala con Tre Tipe de Funghi
Veal scaloppini with three types of mushrooms and marsala wine.
Traditional from Emilia-Romagna smoked pork sausages loin braised with garlic, bay leaves, black pepper served with cannellini beans and olive oil.
New York Choice Steak
USDA choice, hand cut marinated in rosemary oil and char grilled with fingerling potatoes.
Boneless chicken breast braised in white wine with artichokes, mushrooms, zucchini and roasted potatoes.
Pollo con Limone e Olive
Sautéed free-range chicken breast, paired with sauce of roasted lemons, capers, fresh rosemary, Gaeta olives and Julian vegetables.
Pollo Mt. Etna
Morsels of chicken and sweet Italian sausage prepared with cherry peppers, bell peppers, balsamic vinegar and roasted potatoes.
Whole oven roasted organic garnish hens with rosemary potatoes, broccoli anchovy vinaigrette.