Main Course

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Chef Savino Antonacci

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

Chicken breast in curry sauce with Golden apple

Angus sirloin steak sliced with artichokes

Stewed knuckle of veal served with rice malted with parmesan and saffron Milan Style (ossobuco con risotto)

Duck breast “Il Solferino style”

Croutoned baby lamb cutlets grilled

Angus beef fillet “Rossini” style

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

 

Pavè of salmon baked with tomato coulis

Grouper fillet “Solferino” style

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

Fried cod fillet with artichokes

Mediterranean Tuna fillet lightly grilled with poppy’s seed crust

Prawns with garlic oil and chilli

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

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