Plump juicy chicken, sautéed with garlic, wine, and spices. Boneless or ½ whole chicken served with quartered potatoes.
Boneless breast of chicken, sautéed in an egg batter, topped with white wine, lemon and caper sauce. Served over linguine noodles.
Cod fish dipped in our blue moon beer batter, deep fried to a golden brown. Served with coleslaw and french fries.
Two thick Filet Mignon medallions sautéed with mushrooms and Marsala wine. Served over linguine noodles.
Pan fried fresh veal cutlet and eggplant, topped with plum tomato and basil sauce with mozzarella cheese; with potato or pasta