Risotto stuffed with provolone, breaded, fried and served with marinara
Pan-Seared, blackened Salmon served with vegetables
Fire-roasted and marinated portabella, topped with spring mix, roasted red peppers, crumbled blue cheese, balsamic glaze and vinaigrette
Cavatelli, Gnocchi, Ravioli, Tortelonni, Tortelinni
Fresh basil, garlic and Romano and olive oil in a rich cream sauce
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