Romaine lettuce tossed with an eggless dressing, housemade
croutons and crisped pancetta round
Spinach leaves tossed with fresh pear slices, toasted pine nuts,
proscuitto and balsamic glaze
Veal scallopine tossed with mushrooms in a port garlic cream sauce
accompanied with potato and vegetables.
Chicken breast stuffed with sweet red peppers and mozzarella cheese served over linguine with a white wine caper artichoke butter sauce
Salmon filet (4 oz) topped with a lemon butter sauce
served with side vegetables
Tender Flatiron steak topped with portabella mushroom demi sauce
served with potato and vegetables
Pork scallopine finished with an apple maple butter sauce
served with potato and vegetables
Three jumbo prawns sauteed with thyme roasted tomatoes in a vodka
garlic cream sauce tossed with spaghettini pasta
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