Two veal medallions in a light egg batter sauteed in lemon butter and white wine sauce.
Baked eggplant slices with light tomato sauce, parmigiano and fresh mozzarella cheese.
Beef tenderloin lightly breaded with romano cheese.
Stuffed with heirloom tomatoes and burrata cheese with light cream and assorted vegetables.
Sauteed fettuccine with diced eggplant, diced tomatoes, olive oil, garlic, fresh basil, fine herbs and spices and topped with parmigiano cheese.