10 oz. filet mignon served on abed of broccoli rape, topped with onion and balsamic glaze. All entrées served with pasta, baked potato or side of veggies, soup or salad and bread.
10 oz. filet mignon stuffed with prosciutto and Swiss, topped with mushrooms, roasted peppers and port wine demi glaze sauce. All entrées served with pasta, baked potato or side of veggies, soup or salad and bread.
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