SPECIALS FOR MAY 17 & 18 OF 2019
*. SPINACH & PORTOBELLO MUSHROOM RAVIOLI served with Chef Andres’s Filetto di Pomodore sauce (tomato & basil).
(AVAILABLE AS MAIN COURSE)
*. BURRATA CAPRESE a little ball of fresh Mozzarella cheese served with slices of fresh tomatoes with a touch of balsamic dressing.
*. FRUTE DE MARE made with shrimp, scallops and calamari marinated with lemon, celery and onions sauce with a touch of olive oil.
*. STUFFED ARTICHOKE with sweet & hot Italian sausage topped with melted cheese.
*. SMOKED SALMON over baby arugula with white fish salad, capers and toast.
Fresh slices of Melon topped with Prosciutto di Parm.
1. COCCINETO a layer of chicken and veal stuffed with Prosciutto di Parm, eggplant, Italian cheeses served with a veal stock, white wine and Marsala wine with mushroom and vegetables.
2. FILET MIGNON served sauteed onions and peppers with a touch of brandy and vegetables.
3. BROILED SWORD FISH with a scallops and jumbo shrimp with scampi sauce and vegetables.
4. STUFFED WILD ALASKA SALMON with scallops, shrimp and crab meat served with lobster sauce and vegetables.
5. PORK OSSO BUCCO served with Mernua sauce and Italian herbs and Italian risotto.