SPIEDINI DI POLLO - Chicken breast rolled in Italian breadcrumbs and drizzled with amogio sauce. Served with saffron risotto and vegetables. PETITE FILET - Two 4 ounce beef tenderloin filets topped with carboanra sauce. Served with rosemary-garlic mashed potatoes and seasonal vegetables. VEAL PICCATA - Sautéed in white wine, garlic, lemon juice and capers. Served with garlic rosemary mashed potatoes and vegetables. ATLANTIC SALMON - Marinated and grilled salmon, topped with cilantro beurre blanc. Served with saffron risotto and vegetables. CHICKEN WALNUT PASTA - Sliced chicken breast tossed with penne in a Gorgonzola cream sauce
GELATO BALL - Wild berry gelato, coated in dark chocolate, covered with fresh raspberry sauce. NEW YORK STYLE CHEESECAKE - Topped with fresh raspberry sauce. CHOCOLATE DECADENCE CAKE - Classic chocolate cake with a scoop of vanilla gelato. TIRAMISU - Lady fingers soaked in espresso with marscapone cheese.