22oz. certified Angus beef t-bone steak ® prepared in a
wood burning oven and served with rosemary potatoes
Veal chop bone-in with aged balsamic vinegar reduction served with spinach
Baby rack of lamb prepared in wood-burning oven and
served with rosemary potatoes
Grilled salmon filet in a lemon and caper sauce served with asparagus
Grilled and sliced filet mignon served with arugula and shaved Parmesan cheese
20oz. certified Angus beef rib eye steak ® prepared in a wood burning oven
and served with spinach and rosemary potatoes
Veal chop bone-in pounded and breaded served with rosemary potatoes and checca
Half chicken roasted in herbs, served with spinach and rosemary potatoes
Chicken breast breaded topped with mozzarella cheese and tomato sauce
Whitefish sautéed with spinach and artichokes
