A saute of chicken tenderloin, sausage, potatoes, onions, peppers and mushrooms in a garlic white wine sauce

Boneless breast of chicken marinated in garlic and sage, grilled and served over broccoli rabe and pancetta

Boneless breast of chicken pan seared and topped with roasted pepper, asparagus and fontina cheese in a Madeira wine sauce

Scalilopine of veal sauteed with prosciutto di Parma topped with eggplant, a touch of tomato and mozzarella finished in a light sherry wine sauce

Pounded thin, breaded and topped with a salad of arugola, tomato, red onion and fresh mozzarella tossed with extra virgin olive oil and balsamic vinegar

Scallopine of veal sauteed with prosciutto di Parma, imported fontina cheese, spinach and fresh sage in a marsala wine sauce with a touch of demiglaze

Grilled filet mignon with an array of wild mushrooms in a Baroloo red wine sauce

Sirloin steak marinated with garlic and herbs, grilled, thinly sliced and served over pan tossed spinach and roasted potatoes

Shrimp prepared marinara, fra diavolo or scampi style over a bed of linguini

Norwegian salmon marinated and grilled, served with an array of grilled vegetables in a lemon beurre blanc sauce

Grilled filet mignon, grilled farm raised chicken and sausage with baby red potatoes, hot peppers, onions and mushrooms in a Barolo demiglaze

Scallopine of veal topped with shrimp and shiitake mushrooms served in a light cognac cream sauce