Our boneless gourmet breast of chicken sautéed golden brown and simmered in a wine sauce with mushrooms, capers, and garlic. Can be served with Fettuccine Alfredo as a starch.
Tender leg slices of milk fed veal. The picata is sautéed and simmered in a white wine, lemon, butter mushroom, caper sauce. The Marsala is simmered in a bordelaise sauce with mushrooms, pearled onions and Marsala wine.
Our boneless gourmet breast of chicken sautéed then simmered in a bordelaise sauce with red wine, mushrooms, and pearled onions.
Our choice tenderloin individually topped with pate flegras or mushroom duxelle encrusted and baked in puff pastry. Served with Sauce Bordelaise.
A boneless chicken breast sautéed golden brown then simmered in a white wine cream sauce with artichoke hearts, mushrooms and tomato slices.
Our boneless chicken breast of chicken encrusted in our herb-seasoned crumbs baked then topped with a sauce of white wine and citrus juice.
Three baby tender lamb chops pressed in crushed almonds and fine herbs then baked to a medium well doneness served with mint sauce.
Prices do not include tax or service gratuity of 18%. Prices are subject to change. China setting & napkin settings are $2.75 per person