Petto di Pollo ai Porcini, con panna e spinaci£12.90 Pan fried breast of chicken with porcini mushrooms and sautéed spinach in a cream sauce.
Fegato di Vitello burro, salvia e cipolla croccante£13.30 Calves liver in butter and sage sauce topped with crispy onions and balsamic.
Fegato di Vitello alla Veneziana£13.30 Calves liver sautéed in a butter, onion and red wine demi glacé.
Bistecchina di Manzo alla pizzaiola£13.80 Pan fried Ribeye steak with garlic, capers and tomato sauce.
Timballo di Vitello con melanzane, crema di patate, funghi e olio tartufato£13.90 Veal and aubergine timballo served with potato cream, mushrooms and trufle oil.
Bistecchina di Manzo all pepe£14.50 Pan fried Ribeye steak with pepper corn, cream,demy glacé and Brandy sauce.
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