Ravioli Porcini
Porcini mushroom ravioli in a white truffle cream sauce
Salmon alla Noche
Pan roasted salmon with tomatoes, shallots and roasted pignoli nuts
Bass alla Porto
Seared striped bass with a thin potato crust, shitake mushrooms in a port wine reduction
Shrimp and Lobster Arabbiata
Shelled lobster tail sautéed with three jumbo shrimp in a spicy white wine sauce
Costoletta di Parioli
Pan-seared veal chop with imported mushrooms, peppercorns, cognac and Dijon mustard
Medaglioni alla Gorgonzola
Medallions of filet mignon with imported Gorgonzola, brandy and a touch of cream topped with asparagus
Agnello alla Toscana
Three center cut lamb chops crusted with parmigiano cheese lightly sautéed. Topped with asparagus, sliced tomato, prosciutto in a brandy garlic sauce
