8 oz. tenderloin wrapped with prosciutto di Parma, topped with gorgonzola cheese, served with wild mushrooms ravioli.
Two pieces four oz. medallions of tenderloin lightly breaded, pan seared.
Rolled pork tenderloin filled with roasted red peppers & asiago cheese simmered in a Kalamata olive tomato sauce.
Beef tenderloin wrapped around a thin slice of Genova salami, sauteed with chianti wine.
Roast Suckling Pig$29.95
First course: Mozzarella, tomatoes, basil, and salad. Second course: Garlic, Mushpatatoes with mozzarella and cheddar cheese. Third course: Sauteed Italian broccoli and rapini with butternut squash and roasted red peppers. Fourth course: Cream Caramel Dessert.