Tartare di tonno crudo con fiori di zucca, zucchine e scalogno

Meat dishes

  • Veal with Tuna sauce and Caper “fruits” (Vitel Tonné)
  • Roast-Beef with English mustard
  • Encrusted Turkey roulade with Pistachio
  • Turkey roast with Green Apples, Orange and Brandy
  • Pork loin roast with Prunes and Grapes
  • Encrusted Fillet with Foie Gras
  • Porterhouse steak with “glazed” vegetables and Balsamic vinegar
  • Braised Beef with Barolo Wine sauce
  • Piedmontese Beef tartare
  • Chianina steak with Balsamic vinegar from Modena
  • Beef fillet with Mustard and Honey
  • Beef fillet with Green Pepper
  • Veal fillet with Gorgonzola cheese
  • Chicken breast with Curry and Mango
  • Chicken breast with Citrus fruits and Red Thai curry
  • Stew Veal with Marsala Wine sauce

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