My wife and I started by sharing a Caprese salad which, although it was hinderd by winter tomatoes, was good. It was a unique presentation with cow's milk mozzerala topped with pesto and a dusting of parmesan. Generally we hold out for bufalo mozzerala but this was good.
We both had veal; I enjoyed the veal/eggplant combo and my wife loved the picatta accompanied by a delicious mashed potato combo of golden yukon and yams.
The olive oil for dipping was very good but it should be accompanied by hard crust Italian bread not the bland but fresh bread that was served. The wine selection of mostly Italian was very good. The cost for dinner and wine was very reasonable. Overall it was good enough to try again.
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