Entrees come with a choice of soup or salad and a basket of warm bread. The meat is rolled and sauteed in a herbed champagne sauce and topped with mushrooms. The veal medallion dish, sauteed with wild mushrooms and peas and served over penne pasta in a creamy gorgonzola cheese sauce, was tasty as well. The chicken rigatoni was disappointing. Although spiced up nicely with garlic and red peppers and served with romano cheese and white wine, the overall effect was lost because the bottom of the plate was a pool of excess oil that should have remained in the kitchen.
Regular customers love the place.
The food isn't on a par with , say, Tavola di Tosa, and that's OK because it's not supposed to be. The Indianapolis Star. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.