1st Course
Appetizers (choice of 2, served family style):
Fresh mozzarella sliced tomato and roasted pepper
Eggplant rollatine
Fried calamari
Grilled Portobello mushroom
4th Course
Choice of:
Chicken Campania
Boneless pieces sauteed with sausage potatoes onions mushroom and peppers in a white wine sauce infused with red wine vinegar
Chicken Tre Funghi
Sauteed with an array of mushrooms in a sage marsala sauce
Chicken Cardinale
Topped with roasted pepper asparagus and fontina cheese in a Madeira wine sauce
Veal Sorrento
Topped with prosciutto eggplant touch of tomato and mozzarella in a sherry wine sauce
Veal Francese
Lightly egg battered in a white wine lemon butter sauce
Veal Saltimbocca
Topped with prosciutto fontina cheese and spinach in a sage marsala wine sauce with a touch of demiglaze
Tilapia
Panseared topped with diced tomato basil garlic and seasoned bread crumbs
Salmon
Grilled over a saute of fresh vegetables