Salmone ala Jenny

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.

Chicken Marsala

Boneless breast simmered in a mushroom Marsala wine sauce with spaghetti.

Chicken Parmigiana

Breaded and fried then smothered in tomato sauce and topped with romano and mozzarella cheese. Served with spaghetti.