Main Course


Chef Savino Antonacci

Chicken breast in green peas cream and violet potatoes

Breaded veal cutlet “Milanese style” with rocket salad and fresh tomatoes

Angus sirloin steak sliced with crispi novelli spinach and slices of parmesan cheese

Stewed knuckle of veal served with risotto saffron and parmesan cheese “Milanese Style”

Angus beef filet with strawberries and red onions of Tropea

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

Baby squid “Mediterranean style”

Sesame-crusted grilled salmon

Mixed fried seafood with pumpkin flowers “Il Solferino Style”

Mediterranean tuna steak with poppy seed crust

Julienne of turbot fish at grill potato pie and pistachios

King prawns “catalan style”

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