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E N T R E E S

PESCE

SHRIMP MARINARA

prepared in a red marinara sauce 20

SHRIMP FRANCAISE

lightly battered with white wine,lemon & butter 20

SHRIMP OREGANATA

baked with a honey mustard oreganata crust 20

SHRIMP SCAMPI

sauteed in a fresh garlic & oil 20

CALAMARI MARINARA

served in a rich marinara sauce 17

CALAMARI FRA DIAVOLO

served in a spicy marinara sauce 17

SNAPPER OREGANATA

baked with a honey mustard oreganata crust 18

SNAPPER FRANCAISE

lightly battered snapper ina white wine lemon 18

ZUPPA DE PESCE

shrimp, mussels, clams, calamari, and fish of the day, served in a savory marinara sauce 22

POLLO

CHICKEN PARMIGIANA

breaded, sauteed with mozzarella in red sauce 16

CHICKEN OREGANATA

baked with a honey mustard oreganata crust 16

CHICKEN MARSALA

tender medallions sauteed in marsala wine sauce 16

CHICKEN PICATTA

sauteed with capers, white wine, lemon & butter 16

CHICKEN FRANCAISE

lightly battered chicken breast and simmered in white wind, lemon & butter 16

CHICKEN FLORENTINE

breast of chicken with spinach, artichokes, served in a light white wine sauce 18

CHICKEN CACCIATORE

tender chicken on the bone with saueted onions, mushrooms in a light marinara sauce 16

VITELLO

VEAL PARMIGIANA

tender breaded medallions, with mozzarella 18

VEAL PICATTA

tender veal sauteed with artichokes, capers, white wine, lemon & butter 18

VEAL PIZZIAOLA

tender medallions of veal sauteed in oil with mushrooms and onions in a light red sauce 18

VEAL CUTLET MILANESE

lightly breaded, sauteed and served with lemon 17

VEAL FRANCAISE 6

lightly battered medallions of veal, simmered in white wine, lemon & butter 17

VEAL MARSALA

tender medallions sauteed in marsala wine sauce 18

BISTECCA

16 OZ. NY STRIP STEAK

perfectly broiled to your taste 20

STEAK PIZZIAOLA

medallions of beef, sauteed in olive oil with mushrooms and onions in a light red sauce 19

Executive Chef ENRICO PONTIROLI Winter 2003