‘Add sautéed mushrooms or onions 1.25
‘Add sautéed muchrooms and onions 2.00

Prime Angus reserve 16 oz

Two thick, center French cut pork chops, pan seared and juicy.

Two tender slices of beef liver smothered with caramelized onions.

Tender veal scaloppine, lightly breaded and topped with marinara sauce and provolone cheese.

Tender veal scaloppine, sautéed and topped with red peppers, mushrooms and onions and finished with a red wine laced brown sauce

Boneless chicken breast, lightly breaded and deep fried, layered with fresh basil, tomatoes and provolone cheese and topped with a pesto sauce.

Boneless chicken breast dipped in a Romano cheese – ogg batter and sautéed to a golden brown and topped with a lemon cream sauce.

Assorted vegetables sautéed in a sweet soy sauce and served over rice