Secondi / Main courses / メイン
Lucanica casereccia a piacere (griglia / forno / umido)
Home-made sausage prepared as you like (grilled / baked / stewed)
自家製ソーセージ、お好みの調理で （グリル／オーブン／煮込み）
Fegato di vitello alla veneziana
Venetian style pan-fried veal liver and onions with grilled polenta
仔牛レバーと玉葱のソテー ヴェネツィア風味
Filetto di vitello agli asparagi in prosciutto
Veal fillet wrapped in Prosciutto served with white asparagus, sage sauce
自家製ソーセージの地鶏巻き 鶏レバーとサラミのソース
Petto di faraona all’agrodolce con cipolline e patate novelle
Pan fried Guinea fowl in sweet and sour sauce served with baby onions and new potatoes
ホロホロ鳥の
Tagliata di controfiletto di manzo con rucola e pomodoro maturato
Pan-fried sautéed Iwate sirloin steak with rucola, fresh tomato and Asiago cheese, served with gorgonzola sauce
岩手産和牛のソテー アーティチョーク添え タイム風味 トリュフのチーズフォンデュソース
Giambonetto di coniglio in peverada con piselli
Oven-baked leg of rabbit in chicken liver and salami sauce, served with green peas
ウサギもも肉のローストレモン風味、ちりめんキャベツの煮込み
Stinco d'agnello all'ampezzana con purea di patate
Calf of lamb marinated and stewed in red wine and spices
ラムすね肉の煮込みアムペッゾ風
Spiedino di galletto al forno con patate alla contadina
Young chicken kebab with lard and garlic served with farm-style potatoes
鴨胸肉のソテー ポルチーニプディング添え
Baccalá alla vicentina
Dried salt cod in anchovies, onion and caper stew, served with grilled polenta
イタリア 産干し鱈 玉葱、アンチョビとヶッパー煮込み (５時間焼きました）
Rombo alle zucchine e prosecco con purea di fave
Halibut sautéed with zucchini and prosecco wine sauce, served with broad bean puree
ホタテ貝とエビのグラタン、ほうれん草のバターソテー添え
Branzino infornato al rosmarino con verdure di stagione
Oven-baked monkfish and radicchio tardivo with cherry tomatoes and mashed potatoes
あんこうのオーブン焼き、ラディッキオとプチトマト マッシュポテト添え
Merluzzo in crosta di pasta al sale con broccoli all’aglio e pomodorini infornati
Sautéed fresh cod fillet wrapped in Prosciutto, sage sauce, served with bacon and red onion stew
タラのプロシュ−ト巻き セージ風味 赤玉葱とベーコンソテー添え
Trancia di pesce e verdure alla griglia al rosmarino
Today's grilled fish with grilled vegetables
本日の魚と野菜のグリル
Lucanica casereccia a piacere (griglia / forno / umido)
Home-made sausage prepared as you like (grilled / baked / stewed)
自家製ソーセージ、お好みの調理で （グリル／オーブン／煮込み）
Fegato di vitello alla veneziana
Venetian style pan-fried veal liver and onions with grilled polenta
仔牛レバーと玉葱のソテー ヴェネツィア風味
Filetto di vitello agli asparagi in prosciutto
Veal fillet wrapped in Prosciutto served with white asparagus, sage sauce
自家製ソーセージの地鶏巻き 鶏レバーとサラミのソース
Petto di faraona all’agrodolce con cipolline e patate novelle
Pan fried Guinea fowl in sweet and sour sauce served with baby onions and new potatoes
ホロホロ鳥の
Tagliata di controfiletto di manzo con rucola e pomodoro maturato
Pan-fried sautéed Iwate sirloin steak with rucola, fresh tomato and Asiago cheese, served with gorgonzola sauce
岩手産和牛のソテー アーティチョーク添え タイム風味 トリュフのチーズフォンデュソース
Giambonetto di coniglio in peverada con piselli
Oven-baked leg of rabbit in chicken liver and salami sauce, served with green peas
ウサギもも肉のローストレモン風味、ちりめんキャベツの煮込み
Stinco d'agnello all'ampezzana con purea di patate
Calf of lamb marinated and stewed in red wine and spices
ラムすね肉の煮込みアムペッゾ風
Spiedino di galletto al forno con patate alla contadina
Young chicken kebab with lard and garlic served with farm-style potatoes
鴨胸肉のソテー ポルチーニプディング添え
Baccalá alla vicentina
Dried salt cod in anchovies, onion and caper stew, served with grilled polenta
イタリア 産干し鱈 玉葱、アンチョビとヶッパー煮込み (５時間焼きました）
Rombo alle zucchine e prosecco con purea di fave
Halibut sautéed with zucchini and prosecco wine sauce, served with broad bean puree
ホタテ貝とエビのグラタン、ほうれん草のバターソテー添え
Branzino infornato al rosmarino con verdure di stagione
Oven-baked monkfish and radicchio tardivo with cherry tomatoes and mashed potatoes
あんこうのオーブン焼き、ラディッキオとプチトマト マッシュポテト添え
Merluzzo in crosta di pasta al sale con broccoli all’aglio e pomodorini infornati
Sautéed fresh cod fillet wrapped in Prosciutto, sage sauce, served with bacon and red onion stew
タラのプロシュ−ト巻き セージ風味 赤玉葱とベーコンソテー添え
Trancia di pesce e verdure alla griglia al rosmarino
Today's grilled fish with grilled vegetables
本日の魚と野菜のグリル
posted by ristorantestefano | 11:26 PM
