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.
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.
‡Additional charge for the veal
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.
Additional Charge
Eggplant Rollatini -
Thinly sliced eggplant rolled with ricotta, mozzarella, and Romano cheese,
a hint of chopped spinach and proscuitto in a light tomato sauce.
† John’s signature dishes.
John can also make any traditional dish you desire.