VEAL MARSALA 26

Sautéed with mushroom, onion and sundried tomato, finish in Marsala sauce

VEAL PICATA 26

Sautéed with garlic, olives, roasted pepper and capers, finish in lemon butter wine sauce

VEAL OR CHICKEN PARMIGIANO 24

Breaded veal topped with marinara sauce and mozzarella cheese

VEAL SALTIMBOCCA 29

Sautéed in truffle sage sauce, topped with artichoke, Prosciutto di Parma and fontina cheese, finish in Prosecco wine sauce

VEAL OR CHICKEN ROMANO 26

Breaded and topped with marinara sauce, mozzarella cheese, spinach and Prosciutto di Parma

VEAL Nonna Giuseppina 28

Stuffed with artichoke, posted peppers and mozzarella finished in a Dolcetto wine sauce

RICHARDS LAMB RACK 34

Grilled and topped with sautéed tomato, garlic, feta cheese finished in a Maderia sauce.

LAMB RACK TUSCO 34

Marinated in lemon, garlic and ECOO. Grilled and served over a nest of spinach.

LAMB RACK CASARSA 34

Breaded with fresh meant and Pecorino romano topped with feta cheese and spinach.

CACCIATORE 26

Sautéed with mushroom, olives, roasted pepper and onion, finish in marinara sauce

CHICKEN MEDITERANEAN 29

Chicken breast stuffed with roasted pepper, tomato, pesto and fontina cheese, topped with a creamy pistachio orange liquor sauce
*Chef Sal’s award winning signature dish

CHICKEN FRANCESE 26

Egg-wash and sautéed with spinach, finish in sherry lemon butter sauce

CHICKEN MARSALA 26

Sautéed with mushroom, onion and sundried tomato, finish in Marsala sauce

EGGPLANT ROLLATINI 24

Stuffed with mozzarella and spinach, baked in vodka sauce
h3>EGGPLANT DI BOSCO 24

Stuffed with ricotta and mushroom finished in a pesto creamy sauce.

EGGPLANT RUGADINO 24

Stuffed with Prosciutto di Parma, asparagus and fontina cheese, finish with sherry marinara

EGGPLANT PARMIGIANO 22

Topped with marinara sauce and mozzarella cheese

EGGPLANT FOCACCINI 24

Stuffed with ricotta cheese and spinach, finished in a marinara sauce.

PORK CHOP NAPOLETANA 29

Grilled and topped with tomatoes, basil and garlic finished in a sherry marinara sauce.

AMERICANA PORK CHOP 29

Sautéed with apples and cranberries, finished in a maple syrup-prance liquor and vermouth, served with sautéed asparagus.