|
CHICKEN
VALDOSTANA
Boneless breast of
chicken sautéed with mushrooms in a
white wine sauce topped with fontina
cheese
TILAPIA
Pan seared and topped
with sun –dried tomatoes, capers,
roasted peppers and olive oil
VEAL CONCORDIA
Sautéed scallops of veal
with fresh tomatoes, basil ~ demi-glace |
