Breaded milk fed veal cutlet, fried, and topped with mozzarella cheese and marinara sauce with linguini.

Sautéed medallions of tender veal dredged in flour then sautéed with capers and garlic in a fresh squeezed lemon, butter and white wine sauce. Served over linguine.

Veal dusted in flour then coated in a special egg batter and pan seared. Finished with a lemon butter sauce. Served over linguine.
ADD: Crabmeat +$8.32

Tender milk fed veal lightly coated in seasoned flour, sautéed with fresh mushrooms, Marsala wine and fresh herbs served with roasted seasonal vegetables. Served over linguine.

Medallions of veal, shrimp and scallops dusted in flour then sautéed with fresh diced tomatoes and basil in a sherry wine broth topped with crabmeat. Served over linguine.

Frenched, center cut veal chop, grilled to order, and served with seasonal vegetables.