Classic Festivities
- Pan Seared French Statler Breast of Chicken, -pinot Grigrio sauce or Bill’s Provencal Sauce
orzo/wheat germ Milanese & asparagus lemonata - Bronzini Roma -prepared picatta style with lemon zest & baby capers with our add touch of finely diced organic Campari tomatoes served with Mediterranean rice pilaf made with chic peas and leek bundled haricots verts
Current Favorites
- Steak, a la Pizziola -prepared as Bistecca a la Fiorentina char grilled, served sliced topped with a Pizziola sauce made with sautéed shallots, roasted tomatoes and fresh herbs served with roasted red potato crown filled with haricots verts
- Grilled Salmon in Lemon Brodetto with ancient grains & leek tied bundles of haricots verts & roasted carrot twigs
