| Choron: |
A
bearnaise sauce prepared with tomatoes |
| Parmigiana: |
Baked
with tomato sauce and mozzarella |
| Marsala: |
Veal
stock, mushrooms and Marsala wine |
| Francese: |
White
wine, chicken stock and light lemon sauce |
| Sorrento: |
Slices
of veal and eggplant, baked with an eggplant sauce and
mozzarella |
| Braciole: |
Thin
slices of beef rolled with zuchini, ground sirloin, and
mozzarella, then baked with tomato sauce and mozzarella |
| Scampi: |
Sauteed
jumbo shrimp with lots of garlic and olive oil |
| Capriani: |
Apricots,
apricot brandy, and chicken stock sauce |
| Piccata: |
Lemon
juice, white wine and chicken stock sauce |
| Umido: |
Veal
stock, brandy and cream sauce |
| Ripieno: |
Stuffed
with Italian salami, mozzarella, baked with red wine,
bread crumbs, and mozzarella |
| Alfredo: |
Parmesan
cheese, cream, and butter sauce |
| Algli
Olio: |
Lots
of garlic, and olive oil with a sprinkle of bread crumbs
and parmesan cheese |
| Manicotti: |
Tender
pasta crepes filled with ricotta and parmesan cheese,
baked with tomato sauce and mozzarella |
| Pesto: |
Fresh
basil, ground with pine nuts, olive oil and parmesan cheese |
| |
|
 |
Vegetarian |
 |
House
Specialty |
| |
A
17% gratuity will be added to all parties of 7 or more. |
