D'Agnese's Menu

Pan-seared eight ounce filet mignon with white wine butter sauce, artichoke hearts, peperoncinis, olives and pimentos, served with potatoes

Braised veal shank in a natural jus with mirepoix, served over risotto

Braised short ribs in a demi glaze with mushrooms and onions, served over whipped potatoes

Rack of lamb with a raspberry port wine sauce and spinach, served over whipped potatoes

Melted mozzarella, mushrooms, escarole, prosciutto di parma and a marsala wine sauce

Lemon cream sauce, artichoke hearts, capers and roasted red peppers

Mozzarella and marinara sauce

Layered with eggplant, mozzarella, mushrooms, and pimentos, topped with a marsala wine sauce

White wine butter sauce with genoa salami, mushrooms, and onions

Simmered tomato sauce, onions, mushrooms, and bell peppers

Port wine sauce, oven roasted tomatoes and goat cheese, served over saffron risotto and garnished with roasted vegetables

Melted mozzarella, mushrooms, escarole, prosciutto di parma and a marsala wine sauce

With mozzarella cheese, mushrooms and a marsala wine sauce

Pan seared sea scallops topped with a port wine reduction sauce, portabella mushrooms and goat cheese, served over saffron & spinach risotto

Oven roasted orange roughy fillets topped with a white wine sauce, capers, artichoke hearts and roasted red peppers

Blackened north atlantic salmon served with oven-roasted vegetables and saffron & spinach risotto, finished with lemon butter and a balsamic reduction

Baked with ricotta, romano, mozzarella, and marinara sauce