Sushi-grade, wild farmed Salmon fillet crusted with herbs, then grilled and served over a bed of lightly sautéed spinach with toasted pine nuts and golden raisins, topped with a balsamic glaze.
Boneless breast marinated in balsamic vinegar, olive oil, and rosemary, grilled with eggplant, zucchini, onions, & bell peppers. With shaved Asiago cheese. Served with a panzerotti.
Boneless breast simmered in a mushroom Marsala wine sauce with spaghetti.
Breaded and fried then smothered in tomato sauce and topped with romano and mozzarella cheese. Served with spaghetti.