Easter Sunday Menu
Cold Appetizers
Garden mixed salad with vinaigrette dressing.
Fresh Avocado, hearts of palm, cherry tomatoes, red onion on a bed of mixed greens and lite lemon dressing.
Fresh Buffalo mozzarella with roasted Holland peppers, garden tomatoes, olive oil, garlic and fresh basil
Cold Antipasto with mixed greens, prosciutto, sliced salami, sliced parmigiano cheese, roasted peppers, Italian dressing.
Shrimp Cocktail
Hot Appetizers
Whole clams on the half shell baked with bread crumbs, fresh herb, garlic white wine and lemon
Mussels Marinara or Bianco
Hot Antipasto with mussels, baked clams, shrimp, stuffed mushroom, stuffed peppers and eggplant rollatini
Pastas
Homemade Ravioli stuffed with Lobster meat and sautéed with butter sage sauce
Rigatoni with shrimps and scallops, arugula in a lite pink sauce.
Homemade baked ravioli stuffed with ricotta cheese and topped with melted mozzarella
Pollo - Chicken
Breaded breast of chicken, tomato sauce and baked with mozzarella
Breast of chicken, hearts of palm, fresh chopped tomatoes, artichoke, lemon, white wine garlic sauce
Breast of chicken stuffed with prosciutto, mozzarella, marsala brown sauce with mushrooms and fresh tomatoes.
Vitello - Veal
Veal Scaloppini sautéed in demi-glace sauce, with cremini mushrooms topped with melted Gorgonzola cheese.
Oven Roasted Spring Baby Lamb Romano with white wine, green, peas and boiled potatoes.
Dalla Griglia - From the Grill
Veal Chop, sauteed with mixed mushrooms and classic Italian white truffle oil
Broiled 16oz Filet Mignon, served with sautéed broccoli rabe
Black Angus Prime Ribeye served in hot lava stone with sauteed onions, mushroom and spinach
Oven Roasted Rack of Lamb served over string beans with potatoes and polenta.