Filet Mignon medallions sautéed with green, red, &, yellow peppers, mushrooms in a wine sauce.
Two thick Filet Mignon medallions sautéed with mushrooms and Marsala wine. Served over linguine noodles.
Boneless breast of chicken sautéed in an egg batter topped with white wine and lemon sauce. Served over linguine noodles.
Chicken and mushroom lightly sautéed and cooked with a white cream sauce and mozzarella cheese.