Chicken breast, stuffed with brie cheese and gremolata (chopped italian parsley, lemon zest and garlic), crusted with herb seasoned panko crumbs served on penne pasta tossed in a lemon brie alfredo cream sauce.
Veal scallopini lightly parmesan panko crusted and served with a herb tomato sauce.
Veal scallopini sautéed with lobster pieces in a garlic sherry cream sauce.
Lamb shank slowly braised in a rich red wine herb tomato sauce served on saffron risotto al milanese and sprinkled with gremolata (chopped italian parsley, lemon zest and garlic).
Tender AAA West Coast Baseball Cut New York steak, pan roasted and topped with a portabella mushroom port wine demi sauce .
Scallops and jumbo prawns sauteed with sundried tomatoes, asparagus and zucchini in a brandy cream sauce with linguine.
Salmon filet oven baked and topped with a blistered cherry tomato, leek, caper, garlic, lemon, basil butter sauce. Served over spaghettini pasta.
Type your paragraph here.
Entrees are served with a selection of seasonal vegetables and potatoes.
SUBSTITUTE your potato for
$5 Small Designer Pasta
$7 Small Gnocchi
$7 Mushroom or Cheese Risotto