| Veal |
| Entrees are served with spaghetti, soup or salad, and garlic rolls. |
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| |
| VEAL PIZZAIOLA |
| MEDALLIONS OF VEAL SAUTÉED IN A LIGHT MARINARA & OREGANO SAUCE |
| 16.95 |
|
| |
| VEAL SORRENTINO |
| TENDER VEAL CUTLET SAUTÉED IN A LIGHT WINE SAUCE, SERVED ON A BED OF |
| GRILLED EGGPLANT AND PROSCIUTTO HAM, TOPPED WITH MOZZARELLA CHEESE |
| AND A SPLASH OF MARINARA SAUCE |
| 18.95 |
|
| |
| VEAL PARMIGIANA |
| LIGHTLY BREADED VEAL CUTLET, BAKED WITH TOMATO SAUCE AND |
| MELTED MOZZARELLA CHEESE |
| 18.95 |
|
| |
| VEAL NAPOLITANO |
| TENDER MEDALLIONS OF VEAL SAUTÉED IN OLIVE OIL, FRESH MUSHROOMS, GREEN PEPPERS, |
| SPICED WITH WHITE WINE AND LIGHT MARINARA |
| 18.95 |
|
| |
| VEAL FIORENTINA |
| MEDALLIONS OF VEAL DIPPED IN EGG BATTER, SAUTÉED IN A LIGHT WINE SAUCE, |
| ON A BED OF SPINACH TOPPED WITH MOZZARELLA |
| 19.95 |
|
| |
| VEAL FRANCESE |
| TENDER VEAL IN A LIGHT EGG BATTER, SAUTÉED TO |
| PERFECTION IN A LIGHT LEMON AND WINE SAUCE |
| 18.95 |
|
| |
| VEAL MARSALA |
| TENDER VEAL SCALLOPINI SAUTÉED TO PERFECTION |
| IN MARSALA WINE AND MUSHROOM SAUCE |
| 18.95 |
|
| |
| VEAL CLEOPATRA |
| TENDER VEAL SCALLOPINI TOPPED WITH DICED EGGPLANT, BRUSCHETTA TOMATOES |
| AND SPINACH, BAKED WITH FRESH MOZZARELLA |
| 19.95 |
