SPECIALS FOR JANUARY 18 & 19 OF 2019
*. SPINACH & PORTOBELLO MUSHROOM RAVIOLI served with Chef Andres’s Fileto di Pomodore sauce (tomato & basil sauce). APPETIZER OR MAIN COURSE.
*. CAPRESE with CAPICOLA MEAT slices of fresh tomatoes with fresh Mozzarella cheese with a touch balsamic vinaigrette dressing.
*. SHRIMP WRAPPED WITH BACON served with lobster sauce.
*. STUFFED ARTICHOKE with Italian sweet & hot sausage topped with melted cheese.
Baby Arugula topped with slices of Mango, Prosciutto di Parm, shaved Parmesan cheese with Raspberry vinaigrette dressing and walnuts.
1. PORK OSSO BUCCO served over bow tie pasta with Italian spices, red wine sauce.
2. VEAL TUSCANY served over capellini pasta with a light tomato sauce, white beans, sundry tomatoes with melted Fontina cheese.
3. STUFFED WILD ALASKA SALMON with crab meat, scallops and shrimp served with lobster sauce and vegetables.
4. PAN SEARED BRONZINO a whole fish boneless, headless served with lemon sauce and vegetables.
5. CHICKEN VALDOSTANA stuffed with Prosciutto di Parm, Fontina & Parmesan cheese with a veal stock, white wine and Italian seasoning with vegetables.