| •
VEAL ROMANA |
Veal scaloppini sauteéd with asparagus tips, oven dried tomatoes and crumbled gorgonzola cheese. |
| |
•
VEAL
__"DONATELLO"
|
Veal
scaloppine sautéed with marsala wine and portobello
mushrooms. |
| |
•
COSTELETTA AI
__SAPORI D'ALBA |
Veal chop sauteéd with truffle-thyme sauce and served over champagne risotto. |
| |
| •
SKIRT STEAK ALLA __RICCARDO |
Grilled and served with caramelized onions and mashed potatoes. |
| |
•
COSTOLETTE
__D'AGNELLO
__"FIORENTINA" |
New
Zealand rack of lamb served with port wine and dry figs reduction garnished with soft polenta. |
| |
