Salmone
grilled wild salmon over asparagus with
a sweet martini sauce

Cacciucco di Mare
sauteed shrimp, scallops, clams, mussels, squid and lobster tail in a rich fresh tomato and garlic sauce

Gamberoni Ubriachi
jumbo shrimp over watercress risotto in
a prosecco wine sauce

Gamberoni Gratinati
jumbo shrimp baked lightly with garlic seasoned breadcrumbs with white wine sauce over lemon risotto

Mazzancolle Marinate
marinated jumbo prawn served with
french and italian cannellini beans

Costolette d'Agnello
New Zealand rack of lamb with herbs served over fingerling potatoes

Fagottino di Pollo
stuffed chicken breast with goat cheese, sundried tomato and pesto sauce over broccoli rabe

Vitello Profumato
petite veal stuffed with fontina and ham over mashed potatoes

Petto di Pollo in Padella
pan fried chicken breast with balsamic
fig sauce over swiss chard

Saltimbocca alla Romano
veal scaloppina topped with Parma ham, served over spinach with a sage white wine sauce

Pollo alla Diavolo
organic poussin cornish hen marinated with rosemary, garlic and olive oil served with roasted sweet potato

Bistecca Aromatica (16oz.)
NY strip steak with wild mushrooms, fingerling potatoes, cooked in a casserole with a sweet red onion reduction

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