Pane E Vino

'arugula, parmigiano regglano with a balsamic vingarette'

melon wrapped in parma ham

fresh tomato and mozzarella

'shrimp cocktail'

'lightly breaded fried squid'

' clams steamed in a red sauce'

sauteed sea scallops with dijon mustard and cream sauce'

'escargot with shallots garlic butter and parsley'

'macaroni and beans'

house special

'tomato, red onion and basil tossed in extra virgin olive oil'

'mixed field greens with house dressing'

caesar style salad

arugula,belgian endive and radicchio tossed in a balsamic vingarette

' fresh tomato and basil mozzarella and prosciutto'

' roasted pepper, red onion,mushrooms and oven roasted tomato

'smoked salmon with capers and red onion

'spicy broiled shrimp'

'forest mushrooms'

'calamari, shrimp, scallops and shellfish'

'risotto with lobster meat in an aurora sauce'

'potato dumpling in a light meat sauce topped with fresh buffalo mozzarella'

'needlepoint pasta topped with garden vegetables sauteed in fresh garlic and oil'

'ribbon noodles with meat sauce'

'ribbon noodles in a butter, cream, cheese and nutmeg sauce'

'bacon, onion, egg yolk sauteed in a white sauce'

'meat tortellini with snow peas, prosciutto, fresh mushroom and cream'

'chicken breast with marsala wine and forest mushrooms'

'chicken breast with lemon, butter, capers and artichoke hearts'

'breaded chicken breast sauteed and topped with mozzarella cheese and marinara sauce '

'sauteed chicken breast with sugar peas, tomato, roasted red pepper, shallots and mushrooms'

'breaded eggplant sauteed and topped with mozzarella cheese and marinara sauce'

'thinly pounded veal tenderloin with marsala wine and wild mushrooms'

'thinly pounded veal tenderloin with lemon, capers and artichoke hearts'

'breaded veal cutlet sauteed topped with mozzarella cheese and marinara sauce'

'sauteed veal chop with forest mushrooms, dijon mustard and brandy cream sauce'

'veal chop breaded and sauteed in olive oil'

'medallion of beef with forest mushroom brandy cream sauce with a touch Dijon'

'medallions of beef sauteed in bordeaux wine'

'served with red or white clam sauce'

'lobster, shrimp, scallops, mushrooms, garlic, white and fresh tomato'

'shrimp with garlic sauce on a bed of angel hair'

'sea scallops, shrimp and wild mushrooms with marsala wine and cream sauce'

'fresh catch of the day'

'filet mignon with forest mushrooms'

' 24 oz porterhouse seasoned woth garlic extra virgin olive oil and rosemary'

'veal chop grilled topped with portobello mushroom with an aged balsamic vinegar sauce'