Entrees

A full rack of lamb baked with a goat cheese and herb mixture served with a red wine sauce.

Grilled 10oz ribeye steak topped with smoked tomatoes, portobello mushrooms, onions and green peppercorn sauce.

8oz herb crusted beef tenderloin oven baked to perfection.

Pork tenderloin with prosciutto ham, grana padano and parmigiano reggiano cheese served with a light basil olive oil drizzle.

Pan fried chicken breast on a roasted red pepper sauce with chorizo sausage, glazed with mozzarella cheese.

Chicken breast supreme topped with prosciutto ham, baked with mozzarella and garnished with shrimp. Served on a light mustard sauce.

Golden breaded veal cutlets topped with pomodoro sauce, glazed with mozzarella and parmigiano reggiano.

Oven baked halibut steak on basil essence, garnished with Atlantic mussels and served with fresh vegetables and spinach fettuccini.

Pan seared Atlantic salmon filet accompanied by a light mascarpone lemon-basil sauce.