Chef Carlo's Preferred Selection
Two breaded veal cutlets topped with prosciutto & mozzarella smothered with an Alfredo sauce. Served with a side of rigatoni tossed in pink sauce.
CHICKEN & BELGIUM BEER SAUCE
Pan roasted chicken breast sauteed with onions, mushrooms, garlic & a splash of Belguim white ale. Served with a potato & broccolini medley.
Pan roasted seabass served on a bed of mushroom risotto then covered in a creamy chipotle sauce.
SHORT RIB RAVIOLI 2.0
Braised beef short ribs with vegetables and red wine filled ravioli served on our famous red sauce, topped with roast beef & drizzled with butter nutmeg sauce.