SPECIALS FOR JUNE 14 & 15 OF 2019
*. RIGATONI BOSCAIOLA pasta served with carrots, Prosciutto di Parm, sweet peas, mushroom with a touch of tomato sauce and a touch of cream.
(AVAILABLE AS MAIN COURSE)
*. BURRATA CAPRESE a fresh ball of Mozzarella cheese served with slices of fresh tomatoes with a touch of balsamic dressing.
*. FRIED CALAMARI served with a reduction of balsamic vinaigrette.
*. FRUTE DE MARE (SEAFOOD SALAD) made with scallops, shrimp and calamari marinated with a lemon juice, onions, celery with a touch of olive oil.
Baby Arugula topped with slices of Pear, shaved Parmesan cheese and Prosciutto di Parm with a touch of homemade Raspberry vinaigrette dressing.
1. CHICKEN TRIFUNGI chicken served over capellini pasta with a sauce made with three different mushroom with a touch of red wine and a layer of melted Fontina cheese.
2. VEAL VALDOSTANA stuffed with Prosciutto di Parm, Parmesan and Fontina cheese in a veal stock, red wine and Italian herbs with mushroom and vegetables.
3. BROILED HALIBUT with a scallop and shrimp in a garlic, lemon juice, white wine sauce and sauteed vegetables.
4. STUFFED WILD ALASKA SALMON with scallops, shrimp and crab meat served with vegetables sauteed and lobster sauce.
5. FILET MIGNON topped with sauteed onions and mushroom with a touch of brandy and vegetables.