Entrées

Chicken and Artichoke Hearts with Mushrooms - Seasoned crusted pieces of chicken breast with white wine, artichokes, julienne of red onion and cherry tomatoes in a white wine glaze.

Marinated Pork Loin - Tender slow roasted pork tenderloin marinated in a blend of soy, orange and Dijon flavor.

Marinated Sliced Flank Steak au Jus - with portabella/shitake mushroom red wine ragout.

† Eggplant "Lasagna" (NO PASTA) - Thinly sliced eggplant layered lasagna style.

Slow Cooked Spare Ribs   - Asian style or fusion of traditional southern BBQ styles.

Slow Cooked Pulled Pork Shoulder  - with tangy BBQ sauce and muenster cheese topping. Served with potato bread.

Chicken or Veal‡ Saltimbocca - Pounded cutlets layered with eggplant, thinly sliced prosciutto, and provolone cheese with a subtle sherry cream reduction.

Filet of Sole - Rolled and stuffed with lump crab and panko breadcrumbs with fresh herbs in a lemon wine sauce, or stuffed Florentine fusion style with toasted pine nuts and soy.

Eggplant Rollatini - Thinly sliced eggplant rolled with ricotta, mozzarella, and Romano cheese, a hint of chopped spinach and proscuitto in a light tomato sauce.