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stuffed with Fontina, Mozzarella, Proscuitto Di Parma, with a Tomato Anchovy Cream Sauce
Topped with an Herb and Nut Crust with a Shallot and White Wine Dijon Honey Sauce
with Grated Parmigiana, Croutons and Caesar Dressing
with Smoked Salmon, Ricotta Salata Cheese, Pignoli Nuts, Fresh Beets, Roasted Peppers and Tossed in a Ginger Honey Dijon Vinaigrette
with Buffalo Mozzarella, Baby Arugala and Roasted Peppers
with Eggplant, Zucchini, Portobello Mushroom and Baby Arugala
topped with Shaved Parmigiano
with Shrimp, Sun Dried Tomato, Broccoli Rabe in Garlic, Olive Oil Sauce
with Shrimp, Scallops, Clams and Mussels in a Slightly Spicy Fish Broth
with Sausage and Wild Mushrooms
with a Touch of Cream and Snow Peas
Stuffed with Porcini Mushrooms in a Truffle Cream Sauce
stuffed with Puree of Pumpkin, a Slice of Sun Dried Tomato and a Dab of Goat Cheese, in a Sherry Wine Sauce with Prosciutto and Diced Vegetables
Sautéed with Garlic, Fresh Herbs and White Wine
Sautéed with Mushrooms, Hot Cherry Peppers, Onions and Potatoes
with Sun Dried Tomato, Shitake Mushrooms and Gorgonzola Cheese
Sauteed with Capers, Lemon, White Wine and Butter
with Wild Mushrooms in a Porcini Truffle Cream Sauce with Spinach and Asparagus
Topped with Sage, Prosciutto, Eggplant, Spinach, Fontina and Plum Tomato with Marsala Demi Glaze Sauce
with a Pignoli Nut Crust with Shallots, Basil and Fresh Diced Tomato in a Lemon, Dijon White Wine Sauce
with Asparagus, Roasted Pepper and Capers in a Shallot White Wine Sauce
with Potato Gnocchi
Topped with Chopped Portobello Mushrooms and Oven Dried Tomato with a Nut and Herb Crust in a White Wine Sauce
with Tuscan Barbeque Sauce and a Warm Roasted Vegetable Orzo Salad
Topped with a Herb and Nut Crust with a Shallot and White Wine Dijon Honey Sauce
with Shiitake Mushrooms
Topped with Chopped Radicchio, Endive, Mixed Field Greens with Aged Balsamic, Lime and Extra Virgin Olive Oil
stuffed with Puree of Pumpkin, a slice of Sun Dried Tomato and a dab of Goat Cheese in a Sherry Wine Sauce with Prosciutto and Diced Vegetables
Sautéed with Garlic, Fresh Herbs and White Wine (Sausage Optional)
Topped with Sage, Prosciutto, Eggplant, Fontina and Plum Tomato over Spinach in a Marsala Demi Glaze Sauce
with a Wild Mushroom in a Porcini Truffle Cream Sauce with Spinach and Asparagus
topped with Arugala, Tomato and Onion Salad
with Wild Mushrooms and Sun Dried Tomatoes in a Sherry Wine Sauce
Topped with Gorgonzola and Served with Mashed Potato
with a Bread & Herb Dijon Crust over Spinach, Potato Puree and Porcini Dijon Sauce
with a Pignoli Nut Crust with Shallots, Basil & Tomato in a Lemon, Dijon, White Wine Sauce
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