Entreés

all items accompanied by chefs choice of vegetable and starch

  • poultry
  • chicken francais or florentine
  • egg battered boneless breast of chicken topped with a lemon garlic sauce
    / florentine style – add spinach
  • chicken scarpariello
  • boneless breast of chicken with hot cherry peppers, scallions, in a butter garlic white wine sauce
  • chicken boscaiola
  • sautéed chicken breast in a mushroom, garlic, onion and black olive marinara
  • tuscan herb grilled chicken
  • served with artichoke hearts and fire roasted red peppers in a white wne sauce
  • grilled chicken with mango & pineapple salsa

  • chicken over broccoli rabe

  • chicken parmesan

  • beef
  • grilled ny strip
  • encrusted with cracked black pepper and served with cognac cream sauce
  • filet mignon
  • with a wild mushroom demi glace
  • veal chop
  • french cut and grilled topped with a mushroom trio in a madera wine sauce
  • marinated grilled flank steak
  • with a chimi churi sauce
  • veal masala

  • legendary meatloaf

  • meatballs in a marinara sauce

  • pork
  • roasted pork loin
  • with sautéed apples and shallots in a calvados demi glace
  • center-cut pork loin
  • with garlic, sweet peppers, potatoes and onions
  • sausage & peppers

  • fish
  • herb grilled salmon
  • with pineapple mango chutney
  • baked stuffed sole
  • with blue crab meat and fresh spinach with a roasted shallot buerre blanc
  • sautéed shrimp scampi
  • tilapia casa mia
  • with garlic, caper, & roasted red pepper in a white wine sauce
  • calamari luciano
  • sautéed in garlic, olive oil, & red, white or fra diavolo sauce
  • swordfish over broccoli rabe

  • salmon puttanesca
  • pan seared salmon in a garlic, caper, onion and black olive lite marinara sauce
  • sole florentine
  • egg battered filet of sole served over spinach in a lemon white wine sauce

all items are subject to 6.35% ct sales tax