MAIN COURSES

Grilled beef fillet with roast potatoes and seasonal vegetables.

Salt-baked sea bass with a side of grilled vegetables and red wine reduction.

Milanese-style breaded veal cutlet with mixed salad.

Rabbit cacciatore-style with rustic polenta and sautéed mushrooms.

Lamb with rosemary, served with mashed potatoes and Roman-style artichokes.

Grilled king prawns with rocket salad and confit cherry tomatoes.