VEAL

VEAL CUTLET – GRENBLOIS, HOLSTEIN, PARMESAN OR VIENNOISE
Large and delicately thin cutlets of veal are crusted with a Parmesan blanket and pan fried, then served with your choice of: Grenblois (lemon butter, capers, shallots), Holstein (fresh egg, fried up to your request), Parmesan (Arli’s tomato sauce), or Viennoise (lemon butter, capers, diced egg & dash of fresh parsley)

VEAL MARSALA
Medallions of veal, porcini and oyster mushrooms in a rich brown Marsala wine sauce

VEAL ORLOFF
An exceptional and distinctive preparation of veal served for a minimum of 10 guests. Arli’s secret and elaborate double baking process is used to create an exquisite veal roast ribboned with streams of fresh dark forest truffle and wild truffle piping, topped with Arli’s own béchamel sauce.

VEAL PICCATA
Thin delicate medallions of veal sautéed with lemon butter, capers and shallots

VEAL CHOP
Your choice of loin chop or t-bone chop baked or broiled up to your request, served with your favorite traditional or gourmet side sauce

VEAL TENDERLOIN
Hand-selected tenderloin of veal, seared to seal in the flavor, then roasted to perfection, table carved to the plate by one of Arli’s Captains and served with our traditional brown sauce or Arli’s own veal sauce

OSSO BUCCO
Tender braised veal shanks slowly simmered to draw its full flavor essence into a colorful and flavorful tomato and herb serving sauce

VEAL MARENGO
Bites of savory veal slowly simmered with colorful nuggets of garden vegetables and black olives, served on the bed of your choice: mashed potatoes, rice, polenta or other favorite

VEAL ZUCCATA
Golden brown medallions of wafer-tender veal and egg-puff squares of garden zucchini aligned on their sides and served with ribbons of lemon butter or brown sauce

VEAL SALTIMBOCCA
Hand-carved veal topped with crabmeat, asparagus, proscuitto and warm Provolone, very colorful and flavorful

VEAL PEPPERONATTA
Medallions of veal steeped with slivers of flavorful peppers and onions, slow simmered in Arli’s brown sauce