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Ristorante Italiano - Fine
Italian cuisine
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CHEF'S
RECOMMENDATIONS |
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A
BONE - IN FILET MIGNON |
Random
cuts from 12 oz. to 20 oz., 100% Certified Heriford
Beef, encasaed in proscuitto
seared to perfection in a griswald an. Served with
a mushroom barola demi glaze, or
a marsala crab sauce..
Priced Accordingly |
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A BONE - IN N.Y. STRIP
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Random
cuts from 12oz. to ??oz. 100% Certified Heriford
Beef, seared to perfection in a griswald pan.
Served with a mushroom barola demi glaze, or a marsala
crab sauce.
Priced Accordingly |
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A PORTERHOUSE
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Random
cuts from 12oz to ??oz. 100% Certified Heriford
Beef, seared to perfection in a griswald pan.
Served with mushroom barola demi glaze, or a marsala
crab
sauce
Priced Accordingly |
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Petto di Pollo alla
Scarparelli:
Tenderloins
of chicken, sautéed in butter and garlic, served with
fresh parsley
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$14.00 |
Petto di Pollo Pinot Grigio:
Tenderloin of chicken, sauteed with white wine and
mushrooms. |
$15.00
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Petto di Pollo alla Marsala:
Chicken breast, served with sauteed wild mushrooms,
marsala and demi glaze sauce.
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$15.00
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Petto di Pollo Masta Giavianni:
Chicken, lightly breaded, sauteed, topped with fresh
tomato basil sauce and sharp
imported provolone. Served with fusili alla
Puttanseca.
ALL
ABOVE ENTREES SERVED WITH A POTATO AND VEGETABLES OR
SIDE OF PASTA |
$18.00 |
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