Second Courses

1/2 devilled chicken
Entrecote grilled beef
“Special Battuta di manzo” (beef finely minced with a knife)
“Milanese” style veal escalope
Grilled fillet of beef
“Campagnola” style fillet of beef
Fillet of beef tartare (raw)
Mozzarella in carrozza (fried mozzarella in breadcrumbs)
“Romana” style skewer of mozzarella with anchovy
Grilled Paillard veal
Eggplantwith mozzarella and tomato (parmesan style)
Veal piccata pizzaiola style
Saltimbocca alla Romana (veal medallions seasoned with ham, sage, and pan-sautéed in either oil or butter)
Veal piccata with fresh peas

Hors d’oeuvres    First Courses    Second Courses    Neapolitan Specialities    Fish dishes    Side dishes and Fresh seasonal vegetables    Cheeses    Desserts, Fruit and Ice cream