Entrees – Secondo
| POLO POMODORO | breast of chicken sautéed in white wine, topped with imported plum tomatoes, garlic, parmesan and French feta cheese |
20- |
| POLLO ALL'ARANCIA | breast of chicken sautéed with fresh squeezed oranges, extra virgin olive oil and black peppercorn |
20- |
| VEAL "PAVAROTTI" | classical veal tenderloin and portabella mushrooms sautéed in a marsala wine sauce |
27- |
| VITELO DI VERONA | plum tomatoes simmered in white wine sauce topped with artichokes, breadcrumbs and pecarino romano over veal tenderloin |
26- |
| GRILLED VEGETABLE PLATTER | grilled seasonal vegetables | 19- |
| RISOTTO | a daily special | market price |
| SEAFOOD SPECIAL | a daily special |
market price |
| PASTA TORRE | flavor daily special all New York low fat to bat |
market price |
| FISH OF THE DAY | a daily special | market price |
| CHEF'S SAMPLER | four person minimum- 5 courses (per person) 2 apps, 2 pasta, chicken, salad & dessert | 36- |
| CHEF'S FEAST | two person minimum - 6 courses (per person) 2 apps, 1 pasta 1 risotto, veal or fi sh, salad and dessert | 50- |
Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
