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Provolone medallion breaded, fried and served over marinara
Moist tender veal lightly breaded, sautéed and topped with marinara and cheese served with marinara spaghetti pasta
Heirloom (seasonal) and Roma tomatoes, fresh mozzarella and fresh basil over a bed of arugula, drizzled with balsamic glaze, olive oil, cracked black pepper and sea salt
Small Italian dumplings made from a combination of potatoes, semolina, flour and eggs, best served in a rich cream or butter sauce with Romano cheese
A meat-based sauce originating from Bologna, slowly cooked with onion, celery, carrots and tomatoes
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