Entrees are served with a selection of roasted seasonal vegetables and roasted potatoes.

Pollo di Brie   $28

Chicken breast, stuffed with brie cheese and gremolata (chopped italian parsley, lemon zest and garlic), crusted with seasoned panko crumbs and served on penne pasta tossed in a lemon brie alfredo cream sauce.

Parmagiana Vitello   $28

Veal scallopini lightly parmesan panko crusted and served with a herb tomato sauce.

Aragosta Vitello   $30

Veal scallopini sautéed with lobster pieces in a garlic sherry cream sauce.

Agnello Ossobuco   $30

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).

Filetto al Porto   4oz $30   6oz $36

Beef tenderloin, pan roasted and topped with a portabella mushroom port wine demi sauce. (8 oz cut available upon request).

Pelligrini   $29

Scallops and jumbo prawns sauteed with sundried tomatoes, asparagus and zucchini in a brandy cream sauce with linguine.

Salmone Fantasia   $27

Salmon filet oven baked and topped with sundried tomatoes in a light pesto cream sauce served on lemon caper risotto.