Insalata “Bonaroti” Combination of Arugola and Raddicchio, fresh fennel and shaved parmesan cheese with extra virgin Italian olive oil and Balsamic vinegar
Caprese Vine ripe tomatoes with fresh mozzarella, Balsamic vinegar and extra virgin Italian olive oil
Choice of Entrees
Scaloppine Triestina Sliced veal sautéed in cognac, mushrooms and cream sauce
Filetto Rossini Filet of beed with Barolo red wine sauce and mushrooms
Pesce Spada Al Limone Fresh grilled swordfish served in a white sauce with capers and lemon juice
Salmone Alla Crema Con Spumante Fresh poached salmon in a light champagne cream sauce
Pollo Bolognese Breast of chicken topped with Italian prosciutto, provolone cheese, sautéed in butter, white wine and fresh mushrooms