Grilled chicken pillard, brushed with olive oil and hens, grilled and topped with a mixed green salad.

Bread chicken or veal cutlet, topped with tomato sauce and melted mozzarella.

Battered chicken breast or veal with mushrooms in a marsala wine sauce.

Battered chicken breast in a lemon wine sauce.

Chicken cutlet, breaded and pan sautèed to a golden brown, topped with a chopped salad of fresh arugula, diced tomatoes and diced fresh mozzarella, dressed with olive oil, basil and balsamic.

Chicken breast pounded thin, coated with crispy fried onions, pan sautéed and baked with tomato sauce and melted provolone cheese.

Filled or Norwegian salmon, broiled with fresh herbs, topped with tomatoes, red ohio and gaeta olives, tossed with a balsamic vinaigrette.

Broiled fillet of sole, topped with seasoned bread crumbs then lightly sautèed in lemon white wine sauce.

Dark meat chicken on the bone, sautèed in lemon white wine sauce, fresh hens garlic and rosemary. (Please allow 15 minutes for this dish)

6 grilled shrimp, served with broccoli rabe and topped with homemade 'Pico de Gallo' (corn, red and green peppers, red onions, dressed with cilantro and lime juice)