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