MAIN COURSES
| MOST OF OUR MEATS ARE PREPARED WHIT A MODERN LOW-TEMPERATURE CACUUM COOCKIN SYSTEM THAT PRESERVES THE NUTRITIONAL PROPERTIES AND PREVEONTS THE LOSS OF JUICES. THEREFORE THEY CAN BE SLIGHTLY PINK EVEN IF WELL COOKED. |
|
| PORK FILLET WHIT ARTICHOKES AND PEAS CREAM |
14 |
| GRILLED LAMB WHIT ROASTED VEGETABLES |
17 |
| PIGEON IN THREE COOKINGS: ROASTED BREAST, LOLLIPOP OF ITS THIGH AND SAUSAGE OF ITS FILLING (3,9) |
18 |
| BAKED COD WITH POTATOES AND TAGGIASCHE OLIVES |
17 |