Entree

Beef medallions (in a red wine demi glaze)

Beef tenderloin (in a red wine demi glaze)

Chicken (rosemary crusted)

Chicken boscoiola  (artichokes and mushrooms)

Chicken breast (grilled with lemon sauce)

Chicken breast (stuffed wih pear/bread stuffing)

Chicken breast (stuffed with peppers and asiago)

Chicken breast (with a parmiggiano cream sauce)

Chicken breast (wrapped in prosciutto)

Chicken cordon bleu (stuffed with ham and cheese)

Chicken sorrentino (breast topped with tomato, grilled eggplant and bocconcini)

Cornish hen (stuffed with risotto)

Filet mignon (wrapped in bacon with sautéed onions and mushrooms)

Filet mignon (wrapped in bacon)

Kabobs (chicken, red peppers, mushrooms, onions)

Kabobs (lamb, red peppers, mushrooms, onions)

Lamb rack (pommery glazed)

Prime Rib

Steak (rib-eye)

Steak (striploin, black angus)

Steak (t-bone)

Turkey breast (breaded with melted asiago)

Veal (with an asparagus cream)

Veal boscoiola (artichokes and mushrooms)

Veal chop (frenched) offered in provimi

Veal marsala (marsala sauce)

Veal scaloppini (mushroom sauce)

Veal sorrentino (topped with tomato, grilled eggplant and bocconcini)

Veal tenderloin ( pan seared, with a portobello mushroom cap and demi cream)

Veal tenderloin (red wine demi glaze)