| | | | | | | |

ENTREES

EGGPLANT PARMIGIANA
Breaded eggplant topped with melted mozzarella cheese, in a fresh plum tomato-basil sauce. 16.00

CHICKEN PARMIGIANA
Breaded chicken cutlets topped with melted mozzarella cheese, in a fresh plum tomato-basil sauce. 17.00

VEAL PARMIGIANA
Breaded veal cutlets topped with melted mozzarella cheese, in a fresh plum tomato-basil sauce. 20.00

CHICKEN QUATTRO FORMAGGIO
Breast of chicken rolled and stuffed with pecorino romano, mozzarella, fontina and goat cheeses, with sundried tomatoes, spinach, pine nuts and garlic, lightly battered and sauteéd in a madeira wine sauce. 19.00

CHICKEN SCARPARO
Sauteéd chicken with hot cherry peppers, sliced sausage and garlic with bits of tomato. 18.00

VEAL SORRENTINO
Veal scallopini topped with eggplant and melted mozzarella in a white wine butter sauce. 19.00

CHICKEN MARSALA
Chicken breast sauteéd with mushrooms in a marsala wine sauce. 19.00

VEAL MARSALA
Veal scallopini sauteéd with mushrooms in a marsala wine sauce. 23.00

SHORT RIBS TOSCANO
Beef short ribs braised and roasted, served with spinach and roasted red potatoes, topped with a reduced vegetable wine sauce. 22.00

FILET OF SOLE FIORENTINA
Lightly battered and sauteéd in a white wine lemon sauce served over spinach. 23.00

SHRIMP FRANCESE
Dipped in egg batter and sauteéd in a white wine lemon sauce garnished with sauteéd spinach 24.00

EGGPLANT FIORENTINA
Eggplant rolled with spinach, ricotta cheese and topped with mozzarella and tomato sauce 17.00

VEAL SALTIMBOCCA
Veal scallopini topped with prosciutto di parma, spinach and melted mozzarella in a white wine sauce 23.00

VEAL SORRENTIN
Veal scallopini topped with eggplant and melted mozzarella in a white wine butter sauce 23.00

SHRIMP SCAMPI
Topped with seasoned bread crumbs in white wine lemon sauce over a bed of sauteéd spinach 24.00

SHRIMP PARMIGIANA
Breaded shrimp topped with melted mozzarella cheese, in a fresh plum tomato-basil sauce. 24.00

– All Entrees include choice of: vegetable of the day, spaghetti or ziti –

ENTREES
EGGPLANT PARMIGIANA Breaded eggplant topped with melted mozzarella cheese, in a fresh plum tomato-basil sauce.	16.00
CHICKEN PARMIGIANA Breaded chicken cutlets topped with melted mozzarella cheese, in a fresh plum tomato-basil sauce.	17.00
VEAL PARMIGIANA Breaded veal cutlets topped with melted mozzarella cheese, in a fresh plum tomato-basil sauce.	20.00
CHICKEN QUATTRO FORMAGGIO Breast of chicken rolled and stuffed with pecorino romano, mozzarella, fontina and goat cheeses, with sundried tomatoes, spinach, pine nuts and garlic, lightly battered and sauteéd in a madeira wine sauce.	19.00
CHICKEN SCARPARO Sauteéd chicken with hot cherry peppers, sliced sausage and garlic with bits of tomato.	18.00
VEAL SORRENTINO Veal scallopini topped with eggplant and melted mozzarella in a white wine butter sauce.	19.00
CHICKEN MARSALA Chicken breast sauteéd with mushrooms in a marsala wine sauce.	19.00
VEAL MARSALA Veal scallopini sauteéd with mushrooms in a marsala wine sauce.	23.00
SHORT RIBS TOSCANO Beef short ribs braised and roasted, served with spinach and roasted red potatoes, topped with a reduced vegetable wine sauce.	22.00
FILET OF SOLE FIORENTINA Lightly battered and sauteéd in a white wine lemon sauce served over spinach.	23.00
SHRIMP FRANCESE Dipped in egg batter and sauteéd in a white wine lemon sauce garnished with sauteéd spinach	24.00
EGGPLANT FIORENTINA Eggplant rolled with spinach, ricotta cheese and topped with mozzarella and tomato sauce	17.00
VEAL SALTIMBOCCA Veal scallopini topped with prosciutto di parma, spinach and melted mozzarella in a white wine sauce	23.00
VEAL SORRENTIN Veal scallopini topped with eggplant and melted mozzarella in a white wine butter sauce	23.00
SHRIMP SCAMPI Topped with seasoned bread crumbs in white wine lemon sauce over a bed of sauteéd spinach	24.00
SHRIMP PARMIGIANA Breaded shrimp topped with melted mozzarella cheese, in a fresh plum tomato-basil sauce.	24.00
– All Entrees include choice of: vegetable of the day, spaghetti or ziti –