Served with pasta and soup or salad.
Breast of chicken sautéed with mushrooms in a Marsala wine demiglace
Breast of chicken sautéed with capers and garlic in a lemon butter and wine sauce
Breast of chicken sautéed with artichoke hearts, sweet bell peppers, and mushrooms in a delicate cream sauce
Breast of chicken sautéed with asparagus, roasted red peppers, and fresh ginger in a white wine demiglace
Breast of chicken sautéed with Italian sausage, onion, bell pepper, and rosemary in a red wine tomato sauce
Breast of chicken served in a creamy Gorgonzola sauce, topped with pistachios
Lightly-breaded breast of chicken in a zesty red sauce, topped with mozzarella and Parmigiano cheese
Veal medallions sautéed with mushrooms in a marsala wine demiglace
Veal medallions sautéed with capers and garlic in a sauce of lemon, butter, and white wine
Breaded veal medallions in a zesty red sauce topped with mozzarella and Parmigiano cheese
Meaning 'jump into your mouth', veal medallions topped with sage and prosciutto and sautéed in a white wine demiglace
Prawns served in a spicy tomato and herb sauce
Prawns sauteed with fresh herbs and garlic in a buttery lemon anisette sauce
Poached salmon filet served in a luscious dill and dijon mustard sauce
Poached salmon filet served with sweet green peas in a light butter sauce
Rack of lamb with thyme sauce
Rack of lamb braised in balsamic vinaigrette
Tender filet mignon braised in red wine and mushrooms, sprinkled with gorgonzola
Tender filet mignon braised in mushrooms, red wine, fresh herbs and a touch of cream
Tender filet mignon served in a creamy gorgonzola sauce