S E C O N D I P I A T T I TRANCI DI SALMONE Pan-seared Salmon with lemon sauce, capers and fennel served with sautéed spinach 22 SCALOPPE DI VITELLO ALLA MILANESE Thinly sliced milk-fed veal, breaded and pan-fried, with an arugula and tomato salad with Chianti-vinegar and virgin olive oil 24 PETTI DI POLLO ALLA VALDOSTANA Prosciutto-wrapped chicken breast stuffed with Fontina cheese and basil with a Marsala wine and mushroom sauce 21 GAMBERONI AL PROFUMO DI LIMONCELLO Egg-battered sautéed jumbo wild-caught shrimp in a lemon-citrus sauce with sautéed spinach and toasted garlic 24 PETTI DI POLLO ALLA NAPOLETANA Sautéed chicken breast with prosciutto, eggplant and mozzarella in a sweet vermouth sauce 19 PETTI DI POLLO ALLO SPUMANTE Sautéed chicken breast with Jerusalem artichokes, mushrooms and capers in a spumanti sauce 19 BOCCONCINI DI POLLO E SALSICCE ALLA CAMPAGNOLA Boneless chicken with sweet Italian sausage, cherry peppers and porcini mushrooms 23 SCALOPPE DI VITELLO ALLA TOSCANA Breaded veal cutlets stuffed with prosciutto cotto, Fontina cheese and roasted garlic puree in a Chianti wine sauce with Cerignola olives and mushrooms 22 CODA DI ARAGOSTA AL PROFUMO DI ORANGELLO E MIELE DOLCE Egg-battered Belizean lobster tails in an Orangello, honey blossom sauce with sautéed spinach 26 FILETTO DI SOGLIOLA ALLA FRANCESE Wild-caught filet of sole, egg-battered and sautéed in lemon and white wine 22 PETTI DI POLLO ALL’ AVELLINESE Sautéed chicken breast with peppers and potatoes in a sherry wine vinegar demi-glaze 21 FILETTO DI PESCE PERSICO ALLA LIVORNESE Wild-caught Lake Victoria perch filet sautéed tomatoes, capers, onions, olives and basil 22 GAMBERI GRATINATI Wild-caught jumbo shrimp with herb bread crumbs, tomatoes and basil served with Sicilian-style couscous 23 CODA DI ARAGOSTA AL PROFUMO DI BASILICO Oven-baked, basil-crusted Belizean lobster tails served with farro and corn, risotto-style 26 |
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