second courses

Second cour­ses

 

Clas­sic mila­ne­se Cutlet in but­ter and sage with chic­ken or pork accom­pa­nied by “Dip­pers” fren­ch fries
20 €

Pul­led Pork in chi­li sau­ce, with Bor­lot­ti beans and onion, accom­pa­nied with Basma­ti rice
18 €

Ita­lian – sty­le veal with tuna sau­ce with sli­ces of veal top­si­de, tuna sau­ce with capers and ancho­vies
20 €

Baked pork knuc­kle ser­ved with rose­ma­ry fla­vo­red pota­toes
19 €

Citrus sea bass fil­let with fen­nel sau­ce ser­ved with pota­toes
23 €