MenuCategories "secondi piatti"

veal escalopes sautéed with grape tomatoes, fresh mozzarella and basil

veal escalopes with prosciutto Galloni and sage sautéed in white wine and veal stock

veal escalopes sautéed in white wine and butter with melted fontina cheese

cutlet of veal, lightly breaded, filled with fontina cheese, with a black truffle sauce

cutlet of veal, lightly breaded with a sauce of artichoke hearts, tomatoes, prosciutto cotto, shiitakes

veal chop, pounded and lightly breaded, topped with fresh arugula and tomatoes

two medallions of filet mignon with shallots, parsley, white wine and demi glace

new york strip, grilled with a spicy tomato sauce with olives, capers and oregano

super porterhouse for two, grilled, rosemary, sage, sea salt, extra virgin olive oil