Second Course

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Chef Savino Antonacci

Sautè porcini mushrooms with potatoes

Chicken breast with parmesan cheese and eggplant

Deep fried veal cutlet milanese style with rucola (rocket salad) and fresh tomatoes

Kidney veal sautè with porcini mushrooms

Porcini mushrooms genovese style

Croutoned baby lamb cutlets grilled

Angus sliced beef with porcini mushrooms

Stewed knuckle of veal served with rice malted with parmesan and saffron Milan Style

Angus beef fillet alpine style with porcini mushrooms

Grilled Angus t-bone steak (x 2 pers.)

Grouper fillet “Solferino” style

Salmon escalope in pink sauce with green pepper

Deep fried assorted fresh fish plate with courgettes “Il Solferino”

Filet tuna mediterranean style lightly grilled with poppy’s seed crust

Turbot fish sicilian style

Prawns with garlic and chilli pepper

Sea-bass baked in a salt crust (x 2 pers.)

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