Typical Bresaola cold-cut beef
Tuscan mixed cold-cuts
Shrimps* and rocket salad
Shrimps* and beans
Warm fish* starter
Ham and buffalo mozzarella
Buffalo mozzarella bites
Spaghetti with clams
Spaghetti with tomatoes and basil
Tagliatelle pasta with squids and courgettes
Milanese-style risotto
Fresh-filled pasta, ricotta cheese and spinach with saffron sauce
Pasta and beans
Vegetables soup
Spelt soup
Fried mozzarella and courgettes
Veal Milanese
Parmesan-style escalope with ham, cheese and cream
Roman-style “saltimbocca” (rolled-up escalope with ham and sage)
Venetian-style veal liver (with onions)
Veal kidney cooked in oil, parsley and garlic
Butter and sage veal cutlet
Spicy cockerel
Fried mozzarella with anchovies sauce
Beef tartare with garlic, oil and chili pepper
Butter veal medallions
Marsala wine veal medallions
White wine veal medallions
Steak Robespierre with baked potatoes
Carpaccio with Grana cheese and rocket salad (with oil, lemon and mustard dressing)
Steak tartare with parsley, onion, anchovies, capers, egg yolk, oil, lemon, salt, pepper, Worcester sauce, tabasco sauce and mustard dressing)
Beef fillet Woronoff (with mustard, cream and cognac dressing)
Green pepper fillet
Grilled beef fillet
Grilled beef rib-eye steak
T-bone Fiorentina steak (min. 2 people)
Florentine-style Tagliata (thinly sliced beef)
Grilled veal cutlet
Grilled beef entrecôte
Grilled veal paillard