Chicken breast suateed in extra virgin olive oil with roasted garlic, artichoke hearts, roasted red peppers, and baby spinach tossed with cavatappi pasta, topped with shaved parmesan.
Sicilian Jumbo Shrimp
Sauteed in a spicy fennel tomato broth with black olives, mushrooms, and sundried tomatoes tossed with angel hair pasta.
Filet Tips au Poivre
Beef tenderloin tips sauteed in a rich cognac Dijon cream sauce with mushroooms and caramelized onions over mushroom ravioli.
Breaded eggplant, garlic risotto, fresh tomato, and fresh mozzarella stacked and served over a basil tomato reduction with balsamic drizzle.