Sautéed Tender Chicken Breast in a Rich Marsala Mushroom Sauce and served with Parmesan Truffle Risotto and topped with Spiced Pecans.

Angel Hair Pasta tossed in a Creamy Garlic, White Wine, and Lemon Butter Sauce with aged Parmesan Cheese. Sautéed with Herb Roasted Asparagus and Grape Tomatoes. Served with a Olive Oil Crostini.

Served with Rosemary Garlic Mashed Potato, Roasted Cauliflower, and a Brandy Peppercorn Sauce.

Tender Breaded Eggplant Cutlets topped with Tomato Bruschetta, Imported Parmesan, and Mozzarella over a bed of Marinara Sauce.