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Ristorante Italiano - Fine
Italian cuisine
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LE
CARNI |
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Vitello
Masta Giavianni
Veal, lightly breaded, sauteed,
topped with a fresh tomato basil sauce and sharp
imported provolone. Served with fusilli alla
Puttanesca. |
$19.00 |
Vitello alla Nichol:
Veal served with shrimp,
scallops and crab, topped with cheese, in a light
chardonnay
sauce.
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$21.00
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Veal T-Bone:
Priced Accordingly
A T-bone of nature Veal ranging
from 12 to 20 oz.
Two styles: Alla Natuale is broiled with butter
and garlic. Or, Calabrise style is
broiled with peppers, onions, and raw fries.
ALL ABOVE ENTREES SERVED WITH A POTATO AND VEGETABLES
OR SIDE OF PASTA.
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Medaglioni di Vitello: (picatta)
Tender veal cutlets, sauteed
with lemon, butter, capers and white wine sauce.
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$18.00
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Medaglioni di Vitello Marsala:
nature veal, sauteed with
wild mushrooms, dry sack sherry and florio marsala
sauce.
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$19.00
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Medaglioni di Vitello Valdastano:
Tender veal sutlets, sauteed
with parma proscuitto, imported cheese and fresh
spinach, with a Madeira wine sauce.
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$20.00
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Medaglioni Francaise:
Tender veal cutlets, dipped
in egg batter, sauteed with lemon and white wine.
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$18.00
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