Stracciatella SoupAn egg-drop soup prepared by beating eggs and adding grated Parmesan cheese to a boiling chicken broth. The beaten egg mixture is added slowly to the broth to make little torn shreds of cooked egg in the soup.
Eggplant ParmigianaFresh slices of eggplant, lightly breaded and fried, then layered with ricotta cheese, mozzarella and tomato sauce. Baked until golden brown. Served with your choice of pasta or salad.
Veal Scaloppine PizzaiolaTender veal cutlets, browned in a olive oil and served with a sauce made of chopped onions, whole crushed tomatoes, tomato puree, oregano and basil with choice of pasta or salad.
Stuffed Flounder with CrabmeatFresh filets of flounder, stuffed with a mixture of crabmeat, chopped green pepper, seasonings and breadcrumbs, then baked til golden and bubbly. Served with choice of pasta or salad.