A favorite entree at Verdi’s is pork tenderloin Milanese with arugula tossed with a sweet balsamic vinaigrette drizzle and tomato salad. Chef Guy Verdi suggests Seghasio Zinfandel with the entree.

Photo by ROGER LALONDE

A favorite entree at Verdi’s is pork tenderloin Milanese with arugula tossed with a sweet balsamic vinaigrette drizzle and tomato salad. Chef Guy Verdi suggests Seghasio Zinfandel with the entree.

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