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From the earth ...
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Spinach and Cheese
Ravoli
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topped with
asparagus,
mushrooms, and walnuts, tossed in a vodka cream sauce |
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Chicken Princess |
chicken breast topped with
mozzarella, and asparagus topped with a champange sauce served with vegetables and alfredo gnocchi |
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Veal Cordon Bleu |
veal pounded real thin, layerd with prociutto and mozzarella, rolled up then crisp
on the outside topped with our portabella marsala wine sauce; served with vegetables
and spinach fettuccini alfredo |
|
Osso Bucco |
veal shank slow cook in our Italian suace, the meat falls off the bone, served with vegetables
and pasta |
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Lamb Shank
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slow cooked all day severed with vegetables and fettuccini, with the fettacini tossed
in the same sauce |
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From the sea ... |
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Lobster and Shrimp ravioli
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topped with aspargus, mushrooms, and tomatoes tossed in
our pink sauce |
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Sea Scallops
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done on the grill with a little garlic and extra virgin olive oil; served with asparagus
angel hair pasta and vegetables |
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Grilled Halibut steak
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done with a combination of shrimp and muscles topped with a tarrigon cream sauce; served with
vegetables and rice |
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Grilled Tilapia
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done with a combination shrimp and muscles topped with a white wine lemon caper sauce; served
with vegetables and rice |
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Grilled Swordfish Steak
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done with a little garic, olive oil, salt, pepper; served with vegetables and rice |
