Insalata “Bonaroti” Combination of Arugola and Raddicchio, fresh fennel and shaved parmesan cheese with extra virgin Italian olive oil and Balsamic vinegar
Choice of Entrees
Petto Di Pollo Piccata Breast of chicken sautéed in a white wine sauce with capers and lemon juice
Filetto Rossini Filet of beef with Barolo red wine sauce and mushrooms
Vitello Pizzaiola Sliced veal sautéed in a light tomato sauce, black olives and capers
Salmone Alla Crema Con Spumante Fresh poached salmon in a light champagne cream sauce
Scampi Con Granchio Scampi stuffed with crabmeat and served with Risotto sautéed in a champagne cream sauce
Pesce Spada Al Balsamico Grilled swordfish with Balsamic vinegar lemon sauce
Vitello Alla Florio Sauteed veal in Marsala wine and fresh mushroom sauce