Ombra Cucina Italiana Menu

Scaloppine of chicken sautéed with wild mushrooms, garlic, Marsala wine, touch of demi-glace

Breast of chicken pounded thin, lightly breaded, pan fried, baked with marinara, fresh mozzarella, Parmiggiano

Scaloppine of veal sauteed with fresh lemon, Sicilian capers, garlic, white wine, demi-glace

Scaloppine of veal sautéed with wild mushrooms, garlic, Marsala wine, touch of demi-glace

Veal tenderloin pounded thin, lightly breaded, pan fried, baked with marinara, fresh mozzarella, Parmiggiano

Breast of chicken pounded thin, lightly breaded, pan fried, baby arugula, tomatoes, shavedParmigiano, fresh lemon

Breast of chicken sauteed with wild mushrooms, julienne vegetables, haricot vert, baby potatoes, truffle, white wine, tomato, demi-glace, cream

Herb encrusted half boneless chicken pounded thin, onion, sausage, mushrooms, spicy cherry peppers, garlic, white wine, demi- glace, whipped potatoes, wilted spinach

Herb encrusted half boneless chicken pounded thin, grilled under a brick, roasted potatoes, broccoli rabe, extra virgin olive oil, fresh lemon

Medallions of veal lightly pounded, wild mushrooms, garlic, cognac, truffle, demi-glace, cream

Roasted tenderloin of veal, pancetta, vodka, demi-glace, cream

Filet mignon of beef wrapped in prosciutto, Gorgonzola butter, Barolo wine sauce, whipped potatoes, wilted spinach

Seared veal chop with seasonal mushrooms, black truffle red wine sauce, whipped potatoes, wilted spinach

Chef Michael Cirafesi specializes in a large variety of Atlantic, Pacific, and Mediterranean fish