~~Chicken escarole and bean
~~Shrimp Florenza – shrimp sauteed in a butter wine garlic sauce with mushrooms, scallions, diced tomatoes, and sharp provolone cheese served over bruschetta bread.
~~Shrimp and Calamari Sauce over Linguine
~~Boneless beef short ribs with red onion and scallions in a white wine beef demi glaze served over mashed potatoes and with a side of fried zucchini topped with red sauce and peccorini romano cheese.
~~Steak Rooster- 18 oz ribeye sautéed in a butter wine garlic sauce with mushrooms, scallions, red roasted peppers, and red onion.