Thursday’s Dinner Feature

Posted by on August 25, 2016

Lemon Caper Veal Saltimbocca

Paneed Veal Stuffed with Prosciutto, Swiss & Fresh Sage. Served over Parmesan-Rosemary Risotto with Grilled Asparagus and a Lemon-Caper Marsala Demi-Glaze.

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McEwens Memphis