Restaurant menu «Bistrot»
Main meat course
| Ossobuco with milanese style risotto |
| ||||||
| Baked duck leg with lentil |
| ||||||
| Braised rabbit with tomatoes and herbs, served with white beans |
| ||||||
| Dairy goatling liver under balsamic sauce |
| ||||||
| Rack of lamb baked with herbs in chianti sauce and served with vegetables |
| ||||||
| Baked goatling with potatoes |
| ||||||
| Rossini style beef fillet |
| ||||||
| Venetian style calf's liver with mashed potatoes |
| ||||||
| Lamb baked with potatoes, capers and tomatoes |
| ||||||
ON TOP