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I'm glad you enjoyed, Menu looked outstanding...only thing on the menu that was perplexing was the Veal Scaloppine, normally it doesn't have Marsala Wine, that would make it just a Veal Marsala (or Chicken Marsala)...I guess it's just their version. (Please tell me the Bisque had some nice...

That's usually what I use....

That's how Italians came up with Braciole...back in the early 1900s in Italy, the Italian peasants would take the toughest and cheapest cut of meat....pound it out, roll it with fresh herbs, bread crumbs, Broccoli Rabe, prosciutto etc...tie the ends...brown it off in Olive Oil, and then let it...

I do a mean Ossu Buco...but instead of Veal Shanks...I use Pork Shanks...Like the flavor better.

I love Braised meats to begin with...especially Braciole...

@SpikeUM ....Those Braised Short Ribs always are one of my go to's....I do a version where I braise them in Dr. Pepper believe it or not, and serve them on Polenta..I have absolutely no doubt my GF would order the Trout Picatta....

Nice Mushroom varieties...Crimini (Baby Portabello) and Chantarelle (thin yellow)

Outstanding Menu...with an Outstanding selection....Enjoy

Stupid good....

Red Wine reduction Braised Short ribs on Polenta.

Penne Ala Vodka......Insane