-
Mustard seed
crusted black bass, jumbo lump crabmeat,
vegetable ratatouille and saffron veloute
|
|
-
Free Range Breast
of chicken wrapped in prosciutto sautéed with
capers, lemon, white wine and orzo
|
-
Lemon sole in a
pignoli nut crust, Tuscan beans and honey lemon
beurre blanc
|
|
-
Pork Loin
Cacciatore with wild mushrooms over calamata
orzo
|
-
Penne pasta with
sweet sausage, roasted fennel, peppers, lemon
zest and topped with toasted breadcrumbs
|
|
-
Jumbo shrimp,
diver scallops, manila clams and mussel’s
sautéed with olive oil, garlic, broccoli rabe,
artichokes and peppers
|
|
|
|
-
Grilled Filet
Mignon, aged gorgonzola, caramelized shallots
and balsamic glaze
|
-
Roasted
Vegetable Napoleon
|
|
-
Veal Pizzaiola
with mascarpone risotto
|
Tel:
609-631-9100