Entrees are served with a selection of roasted seasonal vegetables and roasted potatoes.
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.
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).
Beef tenderloin, pan roasted and topped with a portabella mushroom port wine demi sauce. (8 oz cut available upon request).
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 sundried tomatoes in a light pesto cream sauce served on lemon caper risotto.