|
|
|
BRANZINO IN AQUA PAZZA |
|
FILLET OF SEABASS COOKED IN WHITE
WINE, GARLIC & CHERRY TOMATOES |
|
|
|
BISTECCA AL BAROLO E ROSE MARINO |
|
SIRLOIN STEAK COOKED IN RED WINE,
ONIONS & ROSEMARY |
|
|
|
TORTELLINI GIGANTI RIPIENI |
|
FILLED PAST SHELLS WITH RICOTTA
CHEESE & ASPARAGUS COOKED IN A
CREAM SAUCE |
|
|
|
POLLO DELLO CHEF |
|
BREAST OF CHICKEN FILLETS COOKED
IN BUTTER TOPPED WITH |
|
FRESH ASPARAGUS, TOMATO &
MOZZARELLA CHEESE |
|
|
|
SCALOPPINI DI TACCHINO ALLA SALVIA |
|
TURKEY ESCALOPE WRAPPED IN PARMA
HAM WITH SAGE & WHITE WINE SAUCE |
|
|
|
 |
 |
|
|
PANETTONE ALLA CREMA |
|
|
or |
|
|
TIRAMISU |
|
|
and |
|
|
TEA / COFFEE |
|
|
 |
|
