| Term | Definition |
|---|
| Meat Ball | Beef, onions, mushrooms, bread crumbs, ketchup, romano cheese, salt, egg, garlic and spices. |
| Smoked Prosciutto | Italian style ham, dry cured and cold smoked, slightly salty in flavor. |
| Veal | Veal cutlets are thin, boneless, very lean slices from the leg of a calf raised for its meat, usually a milk-fed animal less than three months old. |
| Scallops | The edible adductor muscle of any of various free-swimming marine mollusks, having fan-shaped bivalve shells with a rediating fluted pattern. |
| Sole | A European flatfish, mild in flavor, flakey in texture. |
| Halibut | Either of two large flatfishes of the North Atlantic or of the North Pacific, mild in flavor. |
| Calamari | Squid prepared as food. The tubes are cross-sections of the body, while the tentacles are just that, the tentacles of the squid. |
| Short Ribs | A popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches think, and contains three or four ribs. |
| Strip Steak | Also known as striploin, shell steak, Porterhouse steak, Delmonico, New York or Kansas City strip steak. |
| Spiedini | An Italian word for skewers of meat or fish grilled over a flame. |
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