Entrees Flashcards
Veal Saltimboca
6 oz cutlet
Layered w prosciutto di Parma, fresh sage
Lightly floured and pan fried w shallots
Topped w mozzarella
Finished with a rich veal demiglace (seasoned stock reduction)
Complimented w parm risotto
Garnished w parsley
Veal Milanese
6 oz cutlet Lighly breaded and pan fried Topped w fresh arugula, cherry tomatoes, red onions tossed in olive oil, salt, pepper Drizzed w balsamic reduction Complimented w parm risotto
Veal Marsala
6 oz cutlet Sauteed w shallots and cremini mushrooms Finished w marsala wine Garnished w fresh parsley Complimented w risotto
Salmon Romano
7 oz
Served w shallot, white wine butter sauce (artichoke hearts, capers, sundried tomatoes)
Bed of sauteed spinach
Sole Francese
Egg washed Pan fried w shallots and lemon In lemon butter white wine sauce Garnished w fresh parsley Complimented w parm risotto
Chicken Parmigiana
6 oz breaded cutlet Pan seared Topped w fresh mozz, pomodoro sauce, fresh basil Penne tossed in pomodoro and parm Garnished w parm, basil Drizzled w olive oil
Chicken Francese
6 oz Egg washed Pan seared w shallots and lemon Over parm risotto Drizzled w lemon butter white wine sauce Garnished w chopped parsely
Chicken & Rabe
6 oz breaded cutlet Rabe Shaved Grana (hard, granular cheese - think parm) Olive oil Complimented with parm risotto
Pork Chop
14oz pan seared French cut chop
Served in white wine butter sauce
Topped w cherry and banana vinegar peppers (adds bright flavor to sauce)
Complimented w parm risotto
Garnished w parsley and olive oil
15 minute cooking time, medium well to well
Eggplant Parmigiana
Thinly sliced, egg battered, lightly fried
Layered w pomodoro, parm, mozz (vegetable lasagna)
Complimented w 5 oz spaghetti pomodoro
Garnished w parm, fresh basil
Drizzled w olive oil
They say it’s the best in DE
NY Strip
16 oz center cut 1855 angus (USDA Prime)
Complimented w broccoli rabe and parm risotto
