Entrees
Filet of Beef Tenderloin 
32
8oz. center cut tenderloin char-grilled and finished with herb butter or brandy peppercorn sauce
Filet of Beef Tenderloin Siciliano 33
8 oz. center cut tenderloin char-grilled, rolled in seasoned breadcrumbs, topped with provel cheese, lemon butter, and fresh mushrooms
Beef Spiedini 29
Marinated chunks of beef, skewered, char-grilled, and finished with amogio
NY Strip 30
14 oz. NY Strip char-grilled and finished with herb butter or brandy peppercorn sauce
Bone-In Ribeye40
22 oz. Bone-In Ribeye char-grilled and finished with herb butter or brandy peppercorn sauce
Veal Milanese 27
Thin pounded veal, seasoned in breadcrumbs, and pan-sauteed
Veal Parmigiano 27
Thin pounded veal, breaded, sauteed, topped with tomato sauce and provel cheese, then baked
Veal Marsala 24
Slices of Provimi veal prepared in a sweet Marsala wine sauce with fresh mushrooms
Veal Saltimbocca 24
Slices of Provimi veal prepared with prosciutto and provolone in a Marsala sage sauce
Veal Nunzio with Crabmeat 27
Slices of Provimi veal, sauteed and topped with crabmeat, melted provel cheese, and lemon butter sauce (Named for the late George Nunzio Gitto)
Chicken Nunzio with Crabmeat 21
Boneless breast of chicken, dusted with breadcrumbs pan-sauteed, topped with crabmeat, melted provel cheese and lemon butter sauce
Chicken Marsala 17
Boneless breast of chicken prepared with a sweet Marsala wine sauce and fresh mushrooms
Chicken Saltimbocca 18
Boneless breast of chicken prepared with prosciutto and provolone in a Marsala sage sauce
Chicken Spiedini 19
Marinated chicken skewered, char-grilled, and finished with amogio