CALDI

| Scottadita-Marco Polo | Canestrini alle Nettuno | Langoustine | Funghi di Bosco Barbecue | Asparagi Contessa | Avocado Caldo | Filetto alla Robespierre | Fiori di Zucchine Primavera | Salmone Affumicato Caldo | Calamari Luciana

FREDDI

| Bresaola & Ricotta | Carpaccio alla Rucola | Prociutto di San Daniele | Insalata Vecchia Napoli | Salmone Scozzese Affumicato | Avocado Reale | Insalata di Mare | Avocado Scalini | Insalata di Granseola | Papaya and Prawns

Zuppa alla Milanese

Vegetable soup with Rice & Parmesan cheese

Zuppa di Cipolle Ignorante

Onion soup

Zuppa Scalini

Chicken consommé with Egg, Spinach & Cappeletti

Zuppa alla Genovese

Small tube Pasta, Tomato, Sausage & Pesto sauce

Pasta e Fagioli alla Veneta

Thick Pasta & Bean soup

Zuppa di Crostacei

Fresh Shell Fish soup

Fegato Veneziana Con Polenta

Sliced Calves Liver sautéed with Onions served with Maize Pudding

Costoletta di Vitello Scalini

Veal chop stuffed with Ham, Mushrooms, topped with cheese & Truffles

Pollastrino Ruspante

Grilled baby Chicken

Fegato di Vitello Burro e Salvia

Calves Liver in Butter with Sage

Faraona Reale

Guinea-fowl braised with fresh Sage, Olives from Tuscany & Potatoes

Petto di Pollo alla Zarina

Stuffed Breast of Chicken with Butter & Garlic

Rognoncini Mostarda

Chopped Veal Kidneys & Mushrooms in Cream, Mustard seeds & Brandy sauce

Medaglioni di Manzo Stefano

Beef Medallions with Madeira sauce & Fresh Wild Mushrooms

Abbacchio al Forno

Rack of Lamb, braised in the oven, with garlic, Wine & mixed herbs

Scaloppine Monteverde

Veal Escalope dipped in Egg, Parmesan cheese, Artichoke Heart with Butter & Wine

Cervella alla Caprese

Calves Brains in Butter, Capers & Garlic

Vegetables of the day

Coffee

Scaloppine Dolcelatte

Veal Escalope, in a creamy dolcelatte cheese & green Peppercorn sauce

Rosette di Vitello alla Sylvie

Veal with Sage & Ham

Nodino di Vitello

Grilled Veal chop in Butter & Rosemary

Filetto di Manzo Arlecchino

Fillet of Beef topped with Green Pepper & cream sauce

Anatra all Arancio

½ Roast Duck in Orange sauce

Scaloppa di Vitello Tirolese

Bread-crumbed Veal Escalope, sautéed in butter with an Egg, Anchovy & capers

Involtino Mario

Veal Escalope stuffed with Ham & Belpaese Cheese in Tomato & Mushroom sauce

Petto di-Pollo Curry

Chicken with curry sauce

Battuta di Manzo Salernitana

Paillard of Beef Fillet with Aubergine, Tomato, Garlic & Capers

Agnello Gallese al Forno

Welsh Lamb with Port & Red Currant sauce

800gr Di Fiorentina

Chargrilled T-bone Steak a la Metro d’hotel

Tagliata di Manzo

Entrecote Steak with Mustard, Rucula, Olive oil & Lemon

Petto di Pollo Trevisano

Breast of Chicken with Radicchio, Onions & Balsamic Vinegar

Carpaccio as main course

Paglia e Fieno Duca Diacono

Small green & white noodles, Gratin with Asparagus, Mushrooms, Shrimps, Mozzarella cheese & Cream

Tortellini Gorgonzola

In cream & fresh Asparagus

Strozzapreti

With Speck, Rocket, Sun dried Tomato & Pine Kernels

Linguini alle Arselle Freshe

With fresh Clams, Tomato & Garlic

Pennette alla Polceuerasca

Tomato, Sausage & Pesto sauce

Rigatoni Perestroika

Elephant tooth pasta with, Mountain ham, Vodka & Tomato

Spaghetti alla Pescatora

Spaghetti with Seafood sauce

Gnocchi della Nonna

As you like it

Pappardelle-zia-Maria

With raw Tomato sauce, jumbo Prawns & Asparagus

Spaghetti Genarro

Chef’s Special

Tagliolini Portofino

With Tomato, Onions & Pancetta

Risotto a Piacere

(for 2 persons, allow 20 minutes) Risotto as you like it. Seafood, Chicken or Gorgonzola & Pear

Sogliola alla Griglia

Grilled Dover Sole

Aragosta alla Brace

Charcoal Grilled Lobster with fresh herbs

Gamberoni Fra Diavola

King Prawns in a Spicy Garlic & Butter Brandy sauce

Salmone con Gamberetti

In Butter & Lemon with prawns

Branzino Al Cartoccio

Sea Bass with Extra Virgin Olive Oil, Herbs & Balsamic Vinegar

Grigliata di Mare

Mixed grill of Fish

Rombo all’Americana

Turbot escalope in Lobster sauce

Razza al Burro Nero

Skate in Butter, Capers & Garlic