MAIN COURSE
Chicken Piccata: lemon and capers sauce
Pollo alle Erbe: sautéed chicken breast with fresh herbs chardonnay and lemon
Polletto: Whole Boneless Baked Chicken Marinade w/ garlic rosemary and a special mustard sauce
Spezzatino: Chicken and Potato Stew in a light tomato sauce
Polpettine: Turkey Meatball in a marinara sauce
Stinco D'Agnello: Braised Lamb Shank in a red wine sauce (4 minimum)
Costolette d'Agnello: Grilled Lamb chop with herbs
Chicken Milanese: breaded chicken breast
Ossobuco: Braised w/onion celery carrots fine mirepoix in a light tomato (4 minimum)
Beef Brisket Braised: with red wine (6 minimum)
Short Ribs: braised w/ red wine and served w/gravy
Pork Tenderloin: cooked in milk and finished w/caramelized onion
Salmon: braised and served in a creamy lemon and capers sauce
Gamberoni Diavola: Tiger shrimp in a spicy tomato sauce with garlic and parsley
Gamberoni vino e limone: tiger shrimp with lemon grain mustard and white wine
Fish ( ask for market availability)
Eggplant Parmigiana
Roasted slices of eggplant baked with tomato sauce parmesan cheese and fresh basil