Fresh salmon pan seared, lightly grilled, and laid over broccoli rabe in a garlic and olive oil broth, sprinkled with seasoned salt
Gorgonzola Crusted Chicken
$32.50
Lightly battered chicken breast topped with breadcrumbs, aged gorgonzola, fire roasted peppers, and spinach. Choice of alfredo sauce or Chablis wine sauce
Chicken Scarpiello
$32.50
Herb potatoes, roasted pepper, sweet sausage, and grilled chicken in a rosemary reduction
Eggplant Parmigana
$26.25
Shrimps baked with lemon zest panko in a Mediterranean garlic sauce over asparagus and zucchini shreds
Breaded cutlets smothered in brown sauce, onions, mushrooms, prosciutto, and baked with mozzarella
Balsamic Glazed Chicken
$28.75
Balsamic infused grilled chicken laid over sautéed carrots, spinach, broccoli, and zucchini
Fresh sole prepared either francaise or oreganata style gently laid over a bed of sauteed baby spinach
Flame broiled grilled chicken topped with sauteed broccoli florets in a lush garlic olio
Choice of francaise or marsala sauce, asparagus spears, mushrooms, roasted peppers, and fresh mozzarella with chicken in egg batter
Ecuadorian shrimp flame tossed in a delicious scampi sauce prepared with crushed garlic and herbed paprika in a lemon olive oil sauce.
Thin slices of breaded eggplant topped with cold bruschetta, diced fresh mozzarella, roasted peppers, and aged balsamic glaze
Egg battered chicken breast topped with a butter lemon sauce and broccoli spears baked with melted mozzarella
Floured chicken, quartered artichoke hearts, Kalamata olives, capers, and lemon reduction
Chicken Sorrentino
$30.25
Floured chicken topped with breaded eggplant, smoked proscuitto, baked with mozzarella in a demi glaze sauce
Italian sausage served over broccoli rabe, spicy pickled peppers, and cold fresh mozzarella
Egg battered chicken, eggplant, hickory prosciutto baked in a lemon wine sauce with mozzarella
Floured Veal topped with breaded eggplant, smoked proscuitto, baked with mozzarella in a demi glaze sauce
Jumbo shrimp breaded and baked with fresh mozzarella in a mushroom marsala sauce.
Floured Veal, quartered artichoke hearts, Kalamata olives, capers, and lemon reduction