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.
Battered and fried eggplant slices, topped with marinara, parmesan, and mozzarella cheese. Baked and then served with spaghetti.