MAIN COURSES 2009 ( all ¥ 3.000 )


Seppie al nero
スミイカのイカスミ煮込み
Venetian style cuttlefish in its ink

Baccaea' alla vicentina
 ヴィチェンザ風干しダラの煮込み
Dry salted cod in tomato, anchovy, cappers, onion and milk sauce

Trancia di pesce alla carlina
本日の鮮魚のカルリーナソース
The daily fish choice in carlina sauce

Scampi e gamberi ai ferri con verdure
天使のエビ、手長エビと野菜のグリル
Langustines grilled and seerved with vegetables

Cartoccio di pesce misto al forno con erbe e verdure
アドリア海風魚貝と季節野菜の紙包み焼き　香草風味
Chef's sellected fish and seasonal vegetables wrapped and backed, herbs flavor

Fegato alla veneziana con polenta arrosta
-仔牛レバーと玉葱のソテー　ヴェネチア風　グリルポレンタ添え
Venetian style pan-fried veal lever and onions with grilled polenta

Lucanica fatta in casa all griglia con verdure grigliate
自家製ヴェネト風ソーセージと野菜のグリル
Grilled home made thin sausage and vegetables

Tartara di manzo
牛フィレ肉のタルタル
Beef tartare

Trippa al pomodoro
牛ハチノスの煮込み
Veal tripe, tomato stew

Filetto di manzo secondo lo chef (+ 200 yen)
シェフのおすすめ牛フィレ肉料理
Beef fillet as suggested from the chef