stuffed with prosciutto, sopresatta, roasted red peppers, provolone cheese, topped with a salsa verde over garlic mashed potatoes.

Half a chicken on bone seasoned in fine italian herbs, then slow cooked and sauteed in a balsamic vinegar and topped with roasted potatoes.

Veal rolled with prosciutto de parma, fontina cheese, topped with a portabella marsala demi glaze sauce

over garlic mashed potato and grilled asparagus in a hollandaise sauce

with fresh sliced imported prosciutto

sweet italian sausage, cannelloni beans, and broccoli rabe in garlic and oil

over angelhair in a fresh tomato basil sauce

in champagne cream sauce

over linguine

peppers, onions, and roasted potatoes, all in a port wine demi glaze

22 oz. bone in sirloin served with truffle parmesano potato

Buer Blanc sauce over angelhair, topped with artichoke hearts and sun dried tomato