Entree's
Filetto NWL
Filet mignon in an "NWL Bourbon Sauce" served with roasted potatoes, asparagus and bacon
Bistecca di Tonno
Ahi Tuna steak served over a bed of arugula, fresh parmesan and balsamic reduction
Ravioli al Cinghiale
Homemade three-cheese filled ravioli tossed with wild boar bolognese and parmesan
Whiskey Chicken
Chicken breast filet sauteed in a creamy whiskey sauce with portobella mushrooms served with wilted spinach