16oz. New York Steak charbroiled and topped with our pizzaiola sauce
Rib Eye Steak
18 oz. Rib Eye Steak charbroiled and topped with a large mushroom stuffed with lobster, crab and shrimp
Filet Mignon
12 oz. filet mignon charbroiled to perfection served on a baked portobello mushroom topped with a port wine reduction
Steak Diane
made table side
Veal Chop
16 oz. provimi veal chop marked on the charbroiler, then oven roasted and prepared one of two (2) ways:
Alle Erbe - with extra virgin olive oil, garlic and rosemary or Marsala Wine and Mushroom Sauce
(all entree's above are served with our potato and vegetable of the day)
Veal Milanese
16 oz. provimi veal chop pounded thinly put into our seasoned italian breadcrumbs and sauteed in extra virgin olive oil. Then topped with a tri colored salad and a lemon wedge.
Veal Parmigiana
16 oz. provimi veal chop pounded thinly put into our seasoned italian breadcrumbs, sauteed in extra virgin olive oil. Covered with buffalo mozerella and our marinara sauce then oven baked.
Osso Buco
Provimi veal shank oven baked in a light tomato and chianti wine sauce, served on a bed of saffron arborio rice (please note: Osso Buco is served on Friday and Saturday only)
Seared Diver Scallops
Seared then gently placed on top of orzo pasta and topped with roasted garlic butter
Lobster Risotto
Medallions of lobster sauteed in extra virgin olive oil, a hint of garlic, fresh diced roma tomatoes, flambeed in cognac Courvoisier, then blended with imported arborio rice, a touch of cream and Italian parsley
