All entrées served with garden salad and dessert.
Baked Virginia Ham
Baked in brown sugar & spices, served with fresh pineapple sauce and mashed potatoes.
Roast Leg of Spring Lamb
Baked with rosemary & garlic, served au jus with a side of mint jelly and mashed potatoes.
Veal cutlet baked with San Marzano tomato sauce & mozzarella cheese, served with capellini pasta and finished with parmigiana-reggiano.
Three Cheese Ravioli
Homemade ravioli stuffed with ricotta, fontina and parmigiana cheeses. Served in a marinara sauce and finished with parmigiana-reggiano cheese.
Chicken breasts stuffed with mozzarella cheese, Prosciutto and sage, sauteed in a frascati wine demi-glace with mushrooms served over risotto, finished with parmigiano-reggiano.
New York Sirloin Steak
Grilled New York Sirloin topped with shiitake mushrooms, sautéed with extra virgin olive oil, garlic and oregano and served with mashed potatoes.
Veal medallions sautéed with mushrooms and Marsala wine demi glace served over capellini pasta.
Chicken & Eggplant Parmigiana
Breaded chicken cutlet and breaded eggplant topped with mozzarella cheese and marinara sauce, baked to perfection, finished with parmigiana-reggiano served over capellini pasta.
Fresh local catch topped with breadcrumbs and baked in the oven. Served with mashed potatoes.
Fresh Atlantic Swordfish topped with a scampi sauce with sauteed spinach and artichokes and served with mashed potatoes.