| Gnocchi |
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| Shrimp Scampi |
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| Tortellacci |
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| Pasta Prosciutto |
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| Ravioli Al Forno |
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| Stellas Peppers and Sausage |
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| Risotto Milanese |
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| Tortellini and Minestrone Soups |
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| Seafood or Vegetable Rotini |
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| Fettuccin |
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| Risotto Milanese |
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| Cappellini Marinara |
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| Eggplant Parmesan |
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In an herbed tomato sauce |
| Shrimp Scampi |
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Tender tiger shrimp, herb wine butter sauce |
| Chicken Evviva |
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Baked in a light, healthy herbed white wine sauce and topped with a light coating of gran padano cheese |
| Chicken Cacciatore |
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Half chicken baked in an herbed tomato sauce of wine and mushrooms and served over polenta |
| Chicken Parmesan |
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Boneless breasts baked in herbed tomato sauce, topped with finest Italian cheeses |
| Veal |
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Fine, thin cut, lightly breaded, delicately seasoned. Baked in lightest lemon butter sauce |
| Veal Parmesan |
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Our traditional presentation of this old dish |
| Veal Stew |
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Veal scallops in a modenese red wine sauce |
| Our Special Pork Chop |
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A truly great iowa pork chop |
| Our Rosemary Veal Chop |
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| Our Tenderloin Filet |
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The best quality in chicago five or eight ounces |
| Our Famous New York Strip Steak |
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12 Ounce |
| Our 18 Ounce Bone In Kansas City Strip Steak |
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| Bruschetta di Pomodoro |
$5.50 |
A mixture of small tomatoes in a modenese balsamic sauce on toasted crostini |
| Portabello Mushroom |
$9.50 |
Sauteed mushrooms with a light parmesan cream sauce |
| Braised Short Ribs |
$19.50 |
Costatine di manzo served with polenta and asparagus port wine sauce |
