Slow cooked shin of veal in a rich Frascati wine, root vegetables & garlic sauce, served with risotto Milanese & gremolata

Prime Fillet of Beef in a creamy Port & Dolcelatte cheese sauce

Oven baked chicken breast wrapped in pancetta in a creamy gruyere cheese sauce

Veal medallions sauteed in vino dei castelli, fresh sage & Parma ham topping

Tender slices of calf’s liver, pan fried in red wine, topped with pancetta with pureed potatoes