Buonasera Ristorante

Chicken breast, prepared Milanese style, topped and baked with tomatoes basil sauce, diced eggplants, buffalo mozzarella and Parmigiano Reggiano, served with Penne pasta same sauce

Sous vide Half Long Island Duck finished with black currant sauce

Veal scaloppini, Italian coppa prosciutto, mozzarella, finished with bordelaise demi-sauce

Grilled Veal Chop, finished with mushroom demi-sauce

Veal cutlet Pounded and breaded, topped with arugula salad, tomatoes, shaved Parmigiano, lemon dressing

Filet mignon topped with braised onions, Gorgonzola cheese, and bordelaise sauce

Partially deboned Australian Lamb rack, finished with mint demi-sauce

Italian Rosemary potatoes fries, Sauteed Spinach, Sauteed Broccoli Rabe, Sauteed Napoli Escaroles

Snapper Broiled oreganata style Snapper filet finished with Puttanesca sauce style, Sicilian cherry tomato preserve, capers, Tuscan olives and salted Romana ricotta, garnished with Napoli sautéed escaroles, potatoes mash

Diver Sea scallops quickly broiled with sundries tomato and olives tapenade, finished with our tomato passata, sautéed spinach

Broiled Scottish salmon filet, encrusted with lump crabmeat infused gluten free breading, finished with our tomato passata, sautéed spinach and potatoes

Fresh Dover Sole classically sauteed in lemon butter, baby artichokes and capers sauce, garnished with sautéed spinach and potatoes mash

Whole Branzino, roasted then deboned, finished with lemon, extra virgin olive, topped with arugula salad with tomato and Parmigiano Reggiano

soaked in espresso and amaretto liquor, whipped Marscalpone and cream

Chocolate mousse, covered with chocolate sauce

Flourless pistachios chocolate cake

Mini donuts, vanilla cream, finished with Nutella hazel nuts chocolate sauce

Catalana vanilla cream custard, caramelized sugar

Warm Italian Apple cake, Vanilla cinnamon ice cream

Italian ricotta cheesecake Mix berries

Chicken breast, prepared Milanese style, topped and baked with tomatoes basil sauce, diced eggplants, buffalo mozzarella and Parmigiano Reggiano, served with Penne pasta same sauce

Sous vide Half Long Island Duck finished with black currant sauce

Veal scaloppini, Italian coppa prosciutto, mozzarella, finished with bordelaise demi-sauce

Grilled Veal Chop, finished with mushroom demi-sauce

Veal cutlet Pounded and breaded, topped with arugula salad, tomatoes, shaved Parmigiano, lemon dressing

Filet mignon topped with braised onions, Gorgonzola cheese, and bordelaise sauce

Partially deboned Australian Lamb rack, finished with mint demi-sauce

Italian Rosemary potatoes fries, Sauteed Spinach, Sauteed Broccoli Rabe, Sauteed Napoli Escaroles

Snapper Broiled oreganata style Snapper filet finished with Puttanesca sauce style, Sicilian cherry tomato preserve, capers, Tuscan olives and salted Romana ricotta, garnished with Napoli sautéed escaroles, potatoes mash

Diver Sea scallops quickly broiled with sundries tomato and olives tapenade, finished with our tomato passata, sautéed spinach

Broiled Scottish salmon filet, encrusted with lump crabmeat infused gluten free breading, finished with our tomato passata, sautéed spinach and potatoes

Fresh Dover Sole classically sauteed in lemon butter, baby artichokes and capers sauce, garnished with sautéed spinach and potatoes mash

Whole Branzino, roasted then deboned, finished with lemon, extra virgin olive, topped with arugula salad with tomato and Parmigiano Reggiano

soaked in espresso and amaretto liquor, whipped Marscalpone and cream

Chocolate mousse, covered with chocolate sauce

Flourless pistachios chocolate cake

Mini donuts, vanilla cream, finished with Nutella hazel nuts chocolate sauce

Catalana vanilla cream custard, caramelized sugar

Warm Italian Apple cake, Vanilla cinnamon ice cream

Italian ricotta cheesecake Mix berries

Chicken breast, prepared Milanese style, topped and baked with tomatoes basil sauce, diced eggplants, buffalo mozzarella and Parmigiano Reggiano, served with Penne pasta same sauce

Sous vide Half Long Island Duck finished with black currant sauce

Veal scaloppini, Italian coppa prosciutto, mozzarella, finished with bordelaise demi-sauce

Grilled Veal Chop, finished with mushroom demi-sauce

Veal cutlet Pounded and breaded, topped with arugula salad, tomatoes, shaved Parmigiano, lemon dressing

Filet mignon topped with braised onions, Gorgonzola cheese, and bordelaise sauce

Partially deboned Australian Lamb rack, finished with mint demi-sauce

Italian Rosemary potatoes fries, Sauteed Spinach, Sauteed Broccoli Rabe, Sauteed Napoli Escaroles

Snapper Broiled oreganata style Snapper filet finished with Puttanesca sauce style, Sicilian cherry tomato preserve, capers, Tuscan olives and salted Romana ricotta, garnished with Napoli sautéed escaroles, potatoes mash

Diver Sea scallops quickly broiled with sundries tomato and olives tapenade, finished with our tomato passata, sautéed spinach

Broiled Scottish salmon filet, encrusted with lump crabmeat infused gluten free breading, finished with our tomato passata, sautéed spinach and potatoes

Fresh Dover Sole classically sauteed in lemon butter, baby artichokes and capers sauce, garnished with sautéed spinach and potatoes mash

Whole Branzino, roasted then deboned, finished with lemon, extra virgin olive, topped with arugula salad with tomato and Parmigiano Reggiano