Veal Entrees
Choice USDA Milk-Fed Veal
• Roast Loin of Veal Dijonaise: Boneless Loin of Veal Butterfield, Stuffed with Spinach, Proscuitto, Fontaine, Capers and Lemon Served with a Dijonaise Sauce
• Broiled Center-Cut Veal Chop: Marinated in Olive Oil, Garlic, Onion, Parsley, White Wine and Broiled to Medium rare
• Baked Stuffed Center Cut Veal Chop: Marinated, Stuffed with Onions, Peppers, Porcini, Sundried Tomatoes, Fresh Basil, Garlic, Broiled to Medium Rare
• Scallopini: 2-3 Medallions Floured and Sautéed
• Marsala: with Porcini Mushrooms and Marsala Wine Sauce
• Parmagiano: Breaded, with Tomato Sauce and Mozzarella
• Francaise: with Mushrooms and Francaise Sauce
• Piccata: Marinated in Lemon, Basil and Wine, served with a Citron Sauce
• Chausseur: with Chausseur Sauce
• Almondine: Breaded with Crushed Almonds, served with a Lime Sauce
• Dianne: Poivrade Sauce with Heavy Cream
• Cacciatore: Cubes of Veal, Green Pepper, Onions, Mushrooms, Tomato Sauce
Veal Cutlets
• Cordon Bleu: Stuffed with Imported Ham, Swiss Cheese, Breaded, Sauteed, served with Champagne Sauce
• Oscar: Breaded, Sautéed, Topped with Crab Meat, Asparagus, Hollondaise Sauce (Substitute Lobster for Crab, $1.25 extra)
• DeFelicia: Stuffed with Shallots, Sundried Tomato, Pignolis, Breaded, Sautéed, served with Chausseur Sauce
• Holstein Schnitzel: Breaded, Sautéed, Topped with a Poached Egg, Hollondaise Sauce, and Garnished with Anchovies, Lemon, Beats, and Capers
priced per person
