On the Hill | Entrees | Charlie Gitto's

On the Hill | Entrees

Premium center-cut beef. Aged a minimum of 28 days.

Bone-In Ribeye | $42
22 oz. finished with brandy peppercorn sauce or herb butter

NY Strip | $30
14 oz. finished with brandy peppercorn sauce or herb butter

Tenderloin Siciliano | $33
8 oz. center-cut, rolled in Italian breadcrumbs, finished with fontina cheese, lemon butter
and roasted mushrooms

Filet of Beef Tenderloin | $32
8 oz. center-cut finished with brandy peppercorn sauce or herb butter

Chicken Spiedini | $20
Marinated chicken, skewered, char-grilled, finished with olive oil, garlic and basil

Chicken Marsala | $18
Boneless breast of chicken, sautéed in a sweet Marsala wine sauce with roasted mushrooms

Chicken Anthony | $20
Boneless breast of chicken, sautéed in an herb and artichoke cream

Chicken Nunzio | $24
Boneless breast of chicken, sautéed, topped with jumbo lump crabmeat, finished with
fontina cheese and lemon butter

Chicken Saltimbocca | $19
Boneless breast of chicken, with prosciutto, fontina cheese and white wine sage demi glace

Premium milk-fed veal

Veal Milanese | $28
Bone-in rib chop thin-pounded, breaded, sautéed, finished with rosemary olive oil and lemon

Veal Marsala | $24
Thin sliced, sautéed in a sweet Marsala wine sauce with roasted mushrooms

Veal Anthony | $24
Thin-sliced, sautéed in an herb and artichoke cream

Veal Parmesan | $28
Bone-in rib chop thin-pounded, breaded, sautéed, baked with tomato sauce, fontina and parmesan

Veal Saltimbocca | $24
Thin sliced, sautéed, with prosciutto, fontina cheese and white wine sage demi glace

Veal Nunzio | $27
Thin sliced, sautéed, topped with jumbo lump crabmeat, finished with fontina cheese and
lemon butter

*consuming raw or undercooked meats may increase your risk of food borne illness