All menu items are subject to change any time!
Tender Bell & Evans Whole Breast of Chicken sliced, breaded and baked with Sunday Tomato Sauce & Mozzarella Cheese. Served with Penne Pasta and Sunday Tomato Sauce.
Scaloppini of Bell & Evans Chicken Breast, pan seared with a rich sauce of Shallots, Porcini, Shiitake Mushrooms and a glorious Marsala Wine produced in Sicily since 1832 by the same Sicilian family. Topped with Fresh Mozzarella Cheese. Served with Penne Pasta with Sunday Tomato Sauce.
Authentic Old-World Recipe achieved by using a glorious Marsala Wine produced in Sicily since 1832 by the same Sicilian family. Scaloppini of tender Veal is seared and married with a rich sauce of Shallots, Aromatic Porcini and Shiitake Mushrooms, Marsala Wine and Veal Reduction. Served with Sedanini Pasta with Vodka Sauce.
A 20 ounce Veal Chop, thinly pounded, crisply pan fried and finished in the oven. Topped with Sunday sauce, melted fresh Mozzarella and Parmisiana Cheese. Served with Rigatoni Pasta in Sunday Sauce on the side.
Ossobuco (Veal Shank) is a symbol of Italian “national” cuisine which originated in Italy and became a favorite all over Europe. This dish was a favorite of the early Italian immigrants and served on a regular basis (sometimes with Pasta instead of Risotto). We prepare this very old traditional dish (With it’s roots in the Middle Ages) exactly as it was done back then. A large Veal Shank is gently simmered for hours in home-made Veal Stock with rich Red Wine, diced Veggies and Tomato. The Marrow inside the bone was coveted since it was believed to impart health enhancements for body strength and long life. Served in the Traditional manner with Saffron and Mushroom Risotto and topped with a Sauce of its own Juices.
Scaloppini of tender Veal with Prosciutto, Sage and Mozzarella Cheese in a rich White Wine Sauce. Served with Sedanini Pasta and Vodka Sauce.