Steak al Gorgonzola - 6oz Petite flit atop a portabella mushroom roasted red pepper topped with gorgonzola butter and balsamic fried onions

Salmon - Fresh Atlantic salmon sautéed with artichoke hearts tomatoes, capers, olives in white wine dill sauce topped with asparagus

Veal Josephine - layers of breaded veal and goat cheese served with piccata sauce and topped with fresh Arugula.