ENTREES
All entrées are served with your choice of house salad or pasta or vegetables.

~VITELLO COSTOLETTA MILANESE________________________________________________________10.
Tender breaded veal cutlet pan-fried and drizzled with xvoo served with
Tomato and onion salad and lemons wedges.

~VITELLO PARMAGIANO__________________________________________________________________11.
Tender breaded veal cutlet topped with tomato sauce and melted mozzarella.

~VITELLO SCALOPPINI ALLA MARSALA____________________________________________________12.
Tender escaloped veal sautéed with mushrooms and marsala wine.

~VITELLO SALTIMBOCCA_________________________________________________________________13.
Tender veal with thinly sliced prosciutto and provolone cheese sautéed with
mushrooms and marsala.

~VITELLO DI MAMA______________________________________________________________________12.
My mother taught me how to make this dish with veal scaloppini, plenty of
chopped garlic, fresh parsley, a little wine and grated romano cheese.

~POLLO COSTOLETTA MILANESE___________________________________________________________9.
Breaded chicken cutlet pan-fried and drizzled with xvoo served with
Tomato and onion salad and lemon wedges.

~POLLO PARMAGIANO_____________________________________________________________________9.
Tender breaded chicken cutlet topped with tomato sauce
and melted mozzarella.

~POLLO ALLA MARSALA___________________________________________________________________9.
Tender chicken breast sautéed with mushrooms and marsala wine.

~POLLO JERUSALEM______________________________________________________________________10.
Sautéed chicken breast with artichoke hearts, mushrooms, garlic
and sherry wine reduction.

~POLLO MONTENARA_____________________________________________________________________10.
Egg-battered chicken tenders topped with eggplant and mozzarella
with sherry wine.

~BISTECCA FIORENTINA__________________________________________________________________14.
Grilled 10 oz. Black Angus center cut sirloin rubbed with fresh herbs, grilled and
finished with XVOO.

~COSTOLETTE D’ MAIALE_________________________________________________________________10.
Italian herbed rubbed pork chop grilled and topped with balsamic reduction.

~FRUTTI DI MARE________________________________________________________________________13.
Mussels, Clams, Calamari and Shrimp sautéed with garlic and olive oil
in a light tomato sauce.

~SHRIMP MARINARA_____________________________________________________________________12.
Jumbo shrimp sautéed in our homemade marinara sauce.

~STUFFED SHRIMP_______________________________________________________________________12.
Jumbo shrimp stuffed with our homemade crabmeat stuffing, topped with
mozzarella.

~PAN-SEARED SALMON___________________________________________________________________11.
Fresh Atlantic Salmon, Filleted on premise, pan-seared and finished in
our oven with fresh garlic, extra virgin olive oil, and a touch of white wine.

~SOGLIOLO ALL’ APRUTINA_______________________________________________________________11.
Fresh Sole broiled with fresh garlic, X.V.O., and a touch of white wine.