Entrées

Pan-fried chicken topped with marinara sauce and melted mozzarella, served over a bed of linguine

$27

Lightly breaded veal pan-fried to a golden crisp, topped with marinara and melted mozzarella, served over a bed of linguine

$32

Tender veal medallions sautéed in a rich Marsala wine sauce with caramelized onions and mushrooms, served with mashed potatoes and seasonal vegetables

$37

Seared chicken medallions in a rich Marsala wine sauce with sautéed mushrooms and caramelized onions, served with mashed potatoes and seasonal vegetables

$28

Chicken sautéed with sweet and hot peppers, onions, and cherry peppers in a white wine pan sauce. Served with a seasonal vegetable medley

$28

10 oz. grilled sirloin finished with Beurre Maître d'Hôtel and vegetable du jour

$38

Ribeye steak served with a cheddar and scallion baked potato, seasonal vegetables, and a side of rich beef au jus

$39

Pan-seared Branzino with kalamata olives, blistered tomatoes, garlic, shallots, and a caper butter sauce over wilted spinach

$37

Spiced salmon fillet pan-seared and served over roasted seasonal vegetables, finished with a tangy Dijon mustard glaze

$32