Meat Courses
Deep fried veal cutlet in milanese style with rucola (rocket salad) and fresh tomatoes
Chicken breast in curry sauce with Golden apple
Croutoned baby lamb cutlets grilled
Angus sirloin steak sliced with artichokes
Stewed knuckle of veal served with rice malted with parmesan and saffron
Milan style (ossobuco con risotto)
Duck breast “Il Solferino style”
Angus beef fillet “Rossini” style
Grilled t-bonesteak