Pork loin stuffed with sun-dried cranberries, currants and pecans served with a carmelized onion pancetta cream sauce

Veal scaloppine sautéed with artichoke hearts and capers in a white wine lemon sauce

Sautéed boneless breast of chicken topped with spinach and mozzarella cheese then baked and served with a demi-glace sauce

8 oz Flat Iron Steak grilled rare and sliced, seasoned with rosemary, green peppercorns and balsamic vinegar, served on a bed of arugula topped with shiitake mushrooms and shaved parmesan

Veal scaloppine folded with sun-dried tomatoes, asparagus, and fontina cheese served over a demi-glace

Baked parmesan crusted chicken breast topped with mozzarella cheese, pomodoro sauce and served with spaghetti marinara

Superior Angus New York steak crusted and served with a gorgonzola cream sauce