VITELLO - VEAL

All entrees served with soup or house salad and pasta

Tender medallions of veal sauteed with shallots, vodka, prosciutto, roma tomatoes, a touch of cream, and topped with asparagus

Breaded and sauteed veal cutlet topped with arugula, red onion, and Roma tomato in a balsamic vinaigrette dressing

Tender medallions of veal sauteed with wine, lemon, artichokes, and capers

Tender medallions of veal sauteed with marsala wine and assorted mushrooms

Tender veal cutlet lightly breaded and sauteed to a golden brown topped with marinara sauce, mozzarella cheese

Tender medallions of veal sauteed with mushrooms, and marsala wine, topped with eggplant, capicola, and provolone