tag:blogger.com,1999:blog-280624612011-04-21T21:49:09.932-07:00ristorantestefanonoreply@blogger.comBlogger141100tag:blogger.com,1999:blog-28062461.post-74672038077027538212009-01-06T22:25:00.000-08:002009-01-06T22:26:16.793-08:00MAIN COURSES 2009 ( all ¥ 3.000 )<br /><br /><br />Seppie al nero<br />スミイカのイカスミ煮込み<br />Venetian style cuttlefish in its ink<br /><br />Baccaea' alla vicentina <br /> ヴィチェンザ風干しダラの煮込み<br />Dry salted cod in tomato, anchovy, cappers, onion and milk sauce<br /> <br />Trancia di pesce alla carlina<br />本日の鮮魚のカルリーナソース<br />The daily fish choice in carlina sauce<br /> <br />Scampi e gamberi ai ferri con verdure <br /> 天使のエビ、手長エビと野菜のグリル<br />Langustines grilled and seerved with vegetables<br /> <br />Cartoccio di pesce misto al forno con erbe e verdure<br />アドリア海風魚貝と季節野菜の紙包み焼き　香草風味<br />Chef's sellected fish and seasonal vegetables wrapped and backed, herbs flavor<br /> <br />Fegato alla veneziana con polenta arrosta<br /> -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<br />Venetian style pan-fried veal lever and onions with grilled polenta<br /><br />Lucanica fatta in casa all griglia con verdure grigliate<br />自家製ヴェネト風ソーセージと野菜のグリル<br />Grilled home made thin sausage and vegetables<br /><br />Tartara di manzo<br />牛フィレ肉のタルタル<br />Beef tartare<br /><br />Trippa al pomodoro<br />牛ハチノスの煮込み<br />Veal tripe, tomato stew<br /><br />Filetto di manzo secondo lo chef (+ 200 yen)<br />シェフのおすすめ牛フィレ肉料理<br />Beef fillet as suggested from the chef<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28062461-7467203807702753821?l=secondi-ristorantestefano.blogspot.com' alt='' /></div>ristorantestefanonoreply@blogger.comtag:blogger.com,1999:blog-28062461.post-50592598037082694162008-12-15T20:10:00.001-08:002008-12-15T20:10:24.961-08:00Sepe al nero 2.600 yen<br />スミイカのイカスミ煮込み<br />Venetian style cuttlefish in its ink<br /><br />Baccaea' alla vicentina 2.800 yen <br /> ヴィチェンザ風干しダラの煮込み<br />Dry salted cod in tomato, anchovy, cappers, onion and milk sauce<br /> <br /> Trancia di pesce alla carlina 2.600 yen<br />本日の鮮魚のカルリーナソース<br />The daily fish choice in carlina sauce<br /> <br />Scampi ai ferri 3.150 yen<br />手長エビのグリル<br />Langustines grilled and seerved with vegetables<br /> <br />Cartoccio di pesce misto al forno con erbe e verdure 2,800 yen<br />アドリア海風魚貝と季節野菜の紙包み焼き　香草風味<br />Chef's fish and seasonal vegetables selection wrapped and backed, herbs flavor<br /> <br />Figa' aea venesiana co poenta rosta 2.500 yen<br /> -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<br />Venetian style pan-fried veal lever and onions with grilled polenta<br /><br />Lucanica fatta in casa all griglia con verdure grigliate 2,500 yen<br />自家製ヴェネト風ソーセージと野菜のグリル<br />Grilled home made thin sausage and vegetables<br /><br />Tartara di manzo 3,200 yen<br />牛タルタル<br />Beef tartare<br /><br />Trippa al pomodoro 2,500 yen<br />牛ハチノスの煮込み<br />Veal tripe, tomato stew<br /><br />Filetto di manzo secondo lo chef 3,200 yen<br />本日の牛フィレ肉のシェーフのすすめ<br />Beef fillet as suggested from the chef<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28062461-5059259803708269416?l=secondi-ristorantestefano.blogspot.com' alt='' /></div>ristorantestefanonoreply@blogger.comtag:blogger.com,1999:blog-28062461.post-21560192444383052142008-05-30T18:06:00.000-07:002008-05-30T18:07:33.210-07:00Lucanica casereccia all’aceto con fagioli <br />Home-made sausage sauteed with borlotti beans and fresh polenta<br />自家製ソーセージとボルロッテイ豆のソテー<br /><br /> <br />Scaloppine di vitello giapponese al marsala con fegato grasso<br />Sautéed Japanese veal fillet and foie gras, marsala wine sauce<br />仔牛フィレ肉とフォアグラのソテー マルサラワインソース<br /><br /><br />Tagliata di filetto di manzo giapponese alla griglia al rosmarino con le sue verdure<br />Japanese beef fillet grilled, rosemary flavor, served with grilled vegetables <br />和牛フィレ肉のグリル ローズマリー風味 季節のグリル野菜添え<br /><br /><br />Trancette di coniglio all’arancio e zenzero<br />Stefano’s special boned rabbit in an orange and ginger sauce<br />ウサギのオーブン焼き オレンジとショウガのソース<br /><br /><br />Stinco d'agnello all'ampezzana con purea di patate <br />Calf of lamb marinated and stewed in red wine and spices <br /> ラムすね肉の煮込み アムペッゾ風<br /><br /><br />Tagliata di puledro gratinata alla rucola co mozzarella affumicata e pomodori semisecchi <br />Japanese horse tagliata served with homemade smoked mozzarella, on a semi-dry tomato and rucola salad<br />馬肉のタリアータのグラタン、自家製スモークモッツァレッラ、ドライトマトとルコラ添え<br /><br /><br />Cartoccio di pesce e verdure alle erbe<br />Chef's fish and seasonal vegetables selection wrapped and backed, herbs flavor<br />アドリア風魚貝と季節野菜の紙包み焼き　香草風味<br /><br /><br />Il pesce del giorno secondo stagione <br />Our daily fish suggestion from the Tsukiji market<br />本日の鮮魚 シェフのおすすめ調理法で<br /><br /><br />Grigliata mista di pesce e verdure al rosmarino <br />Today's mix grilled fish and vegetables<br /> 本日のいろいろな魚と野菜のグリル<br /> <br />From June 6 -　６月４日から〜<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28062461-2156019244438305214?l=secondi-ristorantestefano.blogspot.com' alt='' /></div>ristorantestefanonoreply@blogger.comtag:blogger.com,1999:blog-28062461.post-15808571951241231402008-03-03T23:28:00.000-08:002008-03-03T23:30:56.471-08:00Lucanica casereccia in umido con fagioli <br />Home-made sausage sauteed with borlotti beans and fresh polenta<br />自家製ソーセージとボルロッテイ豆のソテー<br /><br /> <br />Filetto di maiale in prosciutto agli asparagi bianchi e fonduta di formaggio<br />Pork fillet wrapped in prosciutto, white asparagus sauce and cheese fondue<br />生ハムで巻いた豚フィレ肉のソテー、イタリア産ホワイトアスパラガスソース<br />チーズフォンデュ添え<br /><br />Tagliata di filetto di manzo giapponese al pepe verde<br />Japanese beef fillet sautéed in green pepper sauce<br />和牛フィレ肉のソテー グリーンペッパーとマスタードクリームソース<br /><br /><br />Coniglio in umido con le fave alla veneta<br />Venetian style rabbit stew in tomato and broad beans<br />ウサギのトマト煮込みヴェネチア風　そら豆添え<br /><br /><br />Stinco d'agnello all'ampezzana con purea di patate <br />Calf of lamb marinated and stewed in red wine and spices <br /> ラムすね肉の煮込み アムペッゾ風<br /><br /><br />Tagliata di puledro gratinata alla rucola co mozzarella affumicata e pomodori semisecchi <br />Japanese horse tagliata sesrved with home made smoked mozzarella, semi-dry tomato and rucola salad<br />馬肉のタリアータのグラタン、自家製スモークモッツァレッラ、ドライトマトとルコラ添え<br /><br /><br />Cartoccio di pesce e verdure alle erbe<br />Chef's fish and seasonal vegetables selection wrapped and backed, herbs flavor<br />アドリア風魚貝と季節野菜の紙包み焼き　香草風味<br /><br /><br />Il pesce del giorno secondo stagione <br />Our daily fish suggestion from the Tsukiji market<br />本日の鮮魚 シェフのおすすめ調理法で<br /><br /><br />Grigliata mista di pesce e verdure al rosmarino <br />Today's mix grilled fish and vegetables<br /> 本日のいろいろな魚と野菜のグリル<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28062461-1580857195124123140?l=secondi-ristorantestefano.blogspot.com' alt='' /></div>ristorantestefanonoreply@blogger.comtag:blogger.com,1999:blog-28062461.post-18512387235496051852007-10-13T00:32:00.001-07:002007-10-13T00:32:47.635-07:00Lucanica casereccia in umido con fagioli <br />Home-made sausage sauteed with borlotti beans and fresh polenta<br />自家製ソーセージとボルロッテイ豆のソテー<br /><br /> <br />Spiedino di pernice al forno alle erbe con radicchio rosso tardivo<br />Oven-baked partridge and lard kebab in white wine and herb sauce with radicchio rosso tardivo<br />山うずらとラルドの串焼きのロースト香草風味 ラディッキオロッソタルディーボ添え<br /><br /><br />Filetto di manzo giapponese ai porcini con fonduta tartufata<br />Japanese beef fillet sauteed with porcini mushrooms and truffle-flavored cheese fondue<br />和牛フィレのソテー ポルチーニソース　トリュフ風味のチーズフォンデュソース<br /><br /><br />Rotolo di coniglio disossato arrosto in agrodolce con peperonata<br />Oven-baked boned rabbit roll, sweet & sour sauce, served with bell pepper stew<br />ウサギのロースト 甘酸っぱいソース　パプリカ煮込み添え<br /><br /><br />Stinco d'agnello all'ampezzana con purea di patate <br />Calf of lamb marinated and stewed in red wine and spices <br /> ラムすね肉の煮込み アムペッゾ風<br /><br /><br />Tagliata di cervo ai mirtilli e frutta secca con polenta fresca e scalogni caramellati<br />Venison fillet sauteed, blueberry and dry fruit sauce, served on fresh polenta with caramelized shallots<br />蝦夷鹿のソテー 　ブルーベリーとドライフルーツソース　フレッシュポレンタとエシャロット添え<br /><br /><br />Cartoccio di pesce e verdure alle erbe<br />Chef's fish and seasonal vegetables selection wrapped and backed, herbs flavor<br />アドリア風魚貝と季節野菜の紙包み焼き　香草風味<br /><br /><br />Il pesce del giorno secondo stagione <br />Our daily fish suggestion from the Tsukiji market<br />本日の鮮魚 シェフのおすすめ調理法で<br /><br /><br />Grigliata mista di pesce e verdure al rosmarino <br />Today's mix grilled fish and vegetables<br /> 本日のいろいろな魚と野菜のグリル<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28062461-1851238723549605185?l=secondi-ristorantestefano.blogspot.com' alt='' /></div>ristorantestefanonoreply@blogger.comtag:blogger.com,1999:blog-28062461.post-3020347338442579362007-07-20T17:13:00.002-07:002007-07-20T17:14:44.968-07:00SECONDI CLASSICI VENEZIANI<br />Venetian classic style main dishes / ヴェネチア風のメイン<br /><br />Sepe al nero 2.200 yen<br />- Venetian style cuttlefish in its ink<br />-スミイカのイカスミ煮込み<br /><br />Baccaea' in umido al pomidoro 2.600 yen <br />-dry salted cod in tomato, anchovy, cappers, onion and milk sauce<br />-イタリア産干しダラのトマト煮込み<br /><br />Scampi aea busara 3.150 yen<br />-Langoustines saut仔d with tomato sauce<br />-トマトで煮込んだ手長エビ　ヴェネツィア風<br /><br />Bransin aea grilia 2.520 yen<br />-Grilled sea bass with grilled vegetables<br />-スズキのグリルと野菜<br /><br />Fritturina de pese come in laguna 2.600 yen<br />-Mediterranean style fried seafood<br />-アドリア海風ミックス魚フライ<br /><br />Peto de faraona in peara' 2.600 yen<br />-Guinea fowl breast saut仔d, salami and chicken lever sauce<br />-ホロホロ鳥のソテー　鶏レバーとサラミソース添え<br /><br />Figa' aea venesiana co poenta rosta 2.300 yen<br />-venetian style pan-fried veal lever and onions with grilled polenta<br />-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<br /><br /><br />SECONDI<br />Main dishes / メイン<br /><br />Lucanica casereccia con fagioli <br />Homemade sausage sauteed with borlotti beans and fresh polenta<br />自家製ソーセージとボルロッテイ豆のソテー<br /> <br />Costicine d'agnello alla griglia con le sue verdure<br />Marinated lamb chop and vegetables on the grill<br />ラムチョップと季節野菜のグリル<br /><br />Tagliata di controfiletto di manzo giapponese al grana<br />Japanese beef loss sauteed and topped with grana cheese, rosemary sauce<br />和牛ロースのソテーグラナチーズのせ ローズマリーソース<br /><br />Rotolo di coniglio disossato arrosto al limone con contorno del giorno<br />Oven-baked boned rabbit roll , lemon sauce, served with seasonal vegetables<br />ウサギのロースト レモン風味 季節の野菜添え<br /><br />Stinco d'agnello all'ampezzana con purea di patate <br />Calf of lamb marinated and stewed in red wine and spices <br /> ラムすね肉の煮込み アムペッゾ風<br /><br />Battuta di vitello arrotolata con rucola, pomodoro fresco e salsa al pesto genovese<br />Veal fillet paillard rolled with fresh tomato and rucola, basil pesto sauce<br />グリルした仔牛フィレ肉のロール フレッシュトマトとルコラ バジルペーストソース<br /><br />Cartoccio di pesce e verdure alle erbe<br />Chef's fish and seasonal vegetables selection wrapped and backed, herbs flavor<br />アドリア風魚貝と季節野菜の紙包み焼き　香草風味<br /><br />Il pesce del giorno secondo stagione <br />Our daily fish suggestion<br />本日の鮮魚 シェフのおすすめ調理法で<br /><br />Grigliata mista di pesce e verdure al rosmarino <br />Today's mix grilled fish and vegetables<br /> 本日のいろいろな魚と野菜のグリル<br /><br />( I piatti in questo menu sono preparazioni sia regionali che originali del nostro ristorante )<br />Some of the dishes in this menu are northern style preparations and some our originals<br />こちらのメニューの料理は北イタリア料理を基本にしてアレンジしたステファノのオリジナル料理です。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28062461-302034733844257936?l=secondi-ristorantestefano.blogspot.com' alt='' /></div>ristorantestefanonoreply@blogger.comtag:blogger.com,1999:blog-28062461.post-77222783412446304772007-07-20T17:13:00.001-07:002007-07-20T17:13:47.566-07:00SECONDI<br />Main dishes / メイン<br /><br />Lucanica casereccia con fagioli <br />Homemade sausage sauteed with borlotti beans and fresh polenta<br />自家製ソーセージとボルロッテイ豆のソテー<br /> <br />Costicine d'agnello alla griglia con le sue verdure<br />Marinated lamb chop and vegetables on the grill<br />ラムチョップと季節野菜のグリル<br /><br />Tagliata di controfiletto di manzo giapponese al grana<br />Japanese beef loss sauteed and topped with grana cheese, rosemary sauce<br />和牛ロースのソテーグラナチーズのせ ローズマリーソース<br /><br />Rotolo di coniglio disossato arrosto al limone con contorno del giorno<br />Oven-baked boned rabbit roll , lemon sauce, served with seasonal vegetables<br />ウサギのロースト レモン風味 季節の野菜添え<br /><br />Stinco d'agnello all'ampezzana con purea di patate <br />Calf of lamb marinated and stewed in red wine and spices <br /> ラムすね肉の煮込み アムペッゾ風<br /><br />Battuta di vitello arrotolata con rucola, pomodoro fresco e salsa al pesto genovese<br />Veal fillet paillard rolled with fresh tomato and rucola, basil pesto sauce<br />グリルした仔牛フィレ肉のロール フレッシュトマトとルコラ バジルペーストソース<br /><br />Cartoccio di pesce e verdure alle erbe<br />Chef's fish and seasonal vegetables selection wrapped and backed, herbs flavor<br />アドリア風魚貝と季節野菜の紙包み焼き　香草風味<br /><br />Il pesce del giorno secondo stagione <br />Our daily fish suggestion<br />本日の鮮魚 シェフのおすすめ調理法で<br /><br />Grigliata mista di pesce e verdure al rosmarino <br />Today's mix grilled fish and vegetables<br /> 本日のいろいろな魚と野菜のグリル<br /><br />( I piatti in questo menu sono preparazioni sia regionali che originali del nostro ristorante )<br />Some of the dishes in this menu are northern style preparations and some our originals<br />こちらのメニューの料理は北イタリア料理を基本にしてアレンジしたステファノのオリジナル料理です。<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28062461-7722278341244630477?l=secondi-ristorantestefano.blogspot.com' alt='' /></div>ristorantestefanonoreply@blogger.comtag:blogger.com,1999:blog-28062461.post-56128471488490172832007-06-13T05:44:00.000-07:002007-06-13T05:45:02.748-07:00SECONDI / Main Courses / メインコース<br />Lucanica casereccia a piacere (griglia / forno / umido)<br />Home-made sausage prepared as you like (grilled / baked / stewed)<br />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）<br /><br />Fegato di vitello alla veneziana <br />Venetian style pan-fried veal liver and onions with grilled polenta<br />仔牛レバーと玉葱のソテー　ヴェネツィア風味<br /> <br />Costicine d'agnello alla griglia con le sue verdure<br />Marinated lamb chop and vegetables on the grill<br />ラムチョップと季節野菜のグリル<br /><br />Tagliata di controfiletto di manzo giapponese al grana<br />Japanese beef loss sauteed and topped with grana cheese, rosemary sauce<br />和牛ロースのソテーグラナチーズのせ ローズマリーソース<br /><br />Rotolo di coniglio disossato arrosto al limone con contorno di stagione<br />Oven-baked boned rabbit roll , lemon sauce, served with seasonal vegetables<br />ウサギのロースト レモン風味 季節の野菜添え<br /><br />Stinco d'agnello all'ampezzana con purea di patate <br />Calf of lamb marinated and stewed in red wine and spices <br /> ラムすね肉の煮込み アムペッゾ風<br /><br />Petto di faraona farcito alla ricotta, salsa al vermuth<br />Fresh ricotta cheese stuffed guine fawl breast in vermuth sauce<br />ホロホロ鳥むね肉 のリコッタチーズ詰め物、ベルモットソース<br /><br />Battuta di vitello arrotolata con rucola e pomodoro fresco, salsa al pesto genovese<br />Veal fillet paillard rolled with fresh tomato and rucola, basil pesto sauce<br />グリルした仔牛フィレ肉のロール フレッシュトマトとルコラ バジルペーストソース<br /><br /><br /> *****本日のおすすめお肉料理もございます<br /><br />Baccala' alla vicentina<br />Dried salted cod in anchovy, onion and caper stew, served with grilled polenta<br /> イタリア 産干し鱈　玉葱、アンチョビとケッパー煮込み (５時間煮込みました）<br /><br />Cartoccio di pesce e verdure alle erbe<br />Chef's fish and seasonal vegetables selection wrapped and backed, herbs flavor<br />魚貝の紙包み焼き　香草風味<br /><br />Seppie al nero con polenta<br />Venetian style cuttlefish cooked in its ink<br /> 炭イカのイカスミ煮込み グリルポレンタ添え<br /><br />Il pesce del giorno secondo stagione <br />Our daily fish suggestion<br />本日の鮮魚 シェフのおすすめ調理法で<br /><br />Grigliata mista di pesce e verdure al rosmarino <br />Today's mix grilled fish and vegetables<br /> 本日のいろいろな魚と野菜のグリル<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28062461-5612847148849017283?l=secondi-ristorantestefano.blogspot.com' alt='' /></div>ristorantestefanonoreply@blogger.comtag:blogger.com,1999:blog-28062461.post-71284523516071613252007-03-15T00:02:00.000-07:002007-04-11T16:31:11.343-07:00Lucanica casereccia a piacere (griglia / forno / umido) ¥2.300<br />Home-made sausage prepared as you like (grilled / baked / stewed)<br />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）<br /><br />Fegato di vitello alla veneziana ¥2.300<br />Venetian style pan-fried veal liver and onions with grilled polenta<br />仔牛レバーと玉葱のソテー　ヴェネツィア風味<br /> <br />Costicine d'agnello alla griglia con verdure di stagione ¥2.800<br />Lamb chop saut� and gratin with fresh bread and parsley, white wine and thyme sauce<br />ラムチョップの香草パン粉焼<br /><br />Tagliata di controfiletto di manzo giapponese al pepe verde ¥3.850<br />Japanese beef loss sauteed in green pepper sauce with spinach<br />和牛ロースのソテー　グリーンペッパーソース、ほうれん草ソテー添え　<br /><br />Rotolo di coniglio arrosto al limone con contorno di stagione ¥2.650<br />Oven-baked boned rabbit roll in lemon sauce served with seasonal vegetables<br />ウサギのロースト レモン風味 季節の野菜添え<br /><br />Stinco d'agnello all'ampezzana con purea di patate ¥2.400<br />Calf of lamb marinated and stewed in red wine and spices <br /> ラムすね肉の煮込みアムペッゾ風<br /><br />Petto di faraona farcito alla ricotta, salsa al vermuth e fagottino di verdure ¥2.600<br />Fresh ricotta cheese stuffed guine fawl breast in vermuth sauce and artichoke<br />ホロホロ鳥むね肉 のリコッタチーズ詰め物、ベルモットソース、アーテイチョークを添えて<br /><br />Filetto di vitello in prosciutto agli asparagi bianchi e fonduta di formaggi ¥2.800<br />Veal fillet wrapped in prosciutto and sauteed with white asparagus, cheese fondue sauce<br />生ハムで巻いた仔牛フィレ肉とホワイトアスパラガスのソテー、チーズフォンヂュソース添え<br /><br /> *****本日のおすすめお肉料理もございます<br /><br />Baccala' alla vicentina ¥2.600<br />Dried salted cod in anchovy, onion and caper stew, served with grilled polenta<br /> イタリア 産干し鱈　玉葱、アンチョビとケッパー煮込み (５時間煮込みました）<br /><br />Cartoccio di pesce e verdure alle erbe ¥2.800<br />Chef's fish and seasonal vegetables selection wrapped and backed, herbs flavor<br />魚貝の紙包み焼き　香草風味<br /><br />Seppie al nero con polenta ¥2.200<br />Cuttlefish cooked in its ink<br /> 炭イカのイカスミ煮込み グリルポレンタ添え<br /><br />Il pesce del giorno secondo stagione ¥2.400〜<br />Our daily fish suggestion<br />本日の鮮魚 シェフのおすすめ調理法で<br /><br />Grigliata mista di pesce e verdure al rosmarino 2.850<br />Today's mix grilled fish and vegetables<br /> 本日のいろいろな魚と野菜のグリル<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28062461-7128452351607161325?l=secondi-ristorantestefano.blogspot.com' alt='' /></div>ristorantestefanonoreply@blogger.comtag:blogger.com,1999:blog-28062461.post-1162909810014676142006-11-07T06:29:00.000-08:002006-11-07T06:30:10.033-08:00Lucanica casereccia a piacere (griglia / forno / umido) ¥ 2.300 <br />Home-made sausage prepared as you like (grilled / baked / stewed) <br />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） <br />Fegato di vitello alla veneziana ¥ 2.300<br />Venetian style pan-fried veal liver and onions with grilled polenta <br />仔牛レバーと玉葱のソテー　ヴェネツィア風味 <br />Costicine d'agnello saltate al timo alla provenzale ¥ 2.800<br />Lamb chop sauté and gratin with fresh bread and parsely, white wine and thyme sauce <br />ラムチョップの香草パン粉焼 <br />Tagliata di controfiletto di manzo giapponese al rosmarino con radicchio al vino rosso e formaggio colato ¥ 3.850<br />Japanese beef grilled, rosemary flavor served with red wine stewed radicchio and Asiago cheese <br />和牛ロースグリル ローズマリー風味　 <br />赤ワインで煮込んだラディッキオ・ロッソ・タルディボとアジアゴチーズ添え <br />Giambonetto di coniglio alla salvia e verza brasata al latte ¥ 2.690<br />Oven-baked boned leg of rabbit, sage sauce, served with milk brased swiss cabage <br />国産ウサギのジャンボネットセージ風味 ちりめんキャベツの煮込み添え <br />Stinco d'agnello all'ampezzana con purea di patate ¥ 2.400<br />Calf of lamb marinated and stewed in red wine and spices <br /> ラムすね肉の煮込みアムペッゾ風 <br />Petto di faraona farcito alle castagne con salsa al marsala ¥ 2.800<br />Chestnuts stuffed guine fawl breast, marsala sauce <br />ホロホロ鳥むね肉 茨城産利休栗詰め物のロースト、マルサラワインソース <br /> <br /> *****本日のおすすめお肉料理もございます <br /> <br />Baccala' alla vicentina ¥ 2.600<br />Dried salted cod in anchovy, onion and caper stew, served with grilled polenta <br /> イタリア 産干し鱈　玉葱、アンチョビとケッパー煮込み (５時間煮込みました） <br />Cartoccio di pesce e verdure alle erbe ¥ 2.800<br />Assorted fish selection and vegetables wrapped and backed, herbs flavor <br />魚貝の紙包み焼き　香草風味 <br />Seppie al nero con polenta ¥ 2.200<br />Cuttlefish cooked in its ink <br /> 炭イカのイカスミ煮込み グリルポレンタ添え　 <br />Il pesce del giorno secondo stagione preparato con il radicchio tardivo ¥ 2.400~<br />Our daily fish suggestion prepared with the Radicchio Tardivo <br />本日の鮮魚とラディッキオ・ロッソ・タルディボをステファノおすすめ調理法で <br />Grigliata mista di pesce e verdure al rosmarino ¥ 2.850<br />Today's mix grilled fish and vegetables <br /> 本日の魚と野菜のグリル<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28062461-116290981001467614?l=secondi-ristorantestefano.blogspot.com' alt='' /></div>ristorantestefanonoreply@blogger.comtag:blogger.com,1999:blog-28062461.post-1162907519086423472006-11-07T05:51:00.000-08:002006-11-07T05:51:59.103-08:00Lucanica casereccia a piacere (griglia / forno / umido) ¥ 2.300 <br />Home-made sausage prepared as you like (grilled / baked / stewed) <br />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） <br />Fegato di vitello alla veneziana ¥ 2.300<br />Venetian style pan-fried veal liver and onions with grilled polenta <br />仔牛レバーと玉葱のソテー　ヴェネツィア風味 <br />Costicine d'agnello saltate al timo alla provenzale ¥ 2.800<br />Lamb chop sauté and gratin with fresh bread and parsely, white wine and thyme sauce <br />ラムチョップの香草パン粉焼 <br />Tagliata di controfiletto di manzo giapponese al rosmarino con radicchio al vino rosso e formaggio colato ¥ 3.850<br />Japanese beef grilled, rosemary flavor served with red wine stewed radicchio and Asiago cheese <br />和牛ロースグリル ローズマリー風味　 <br />赤ワインで煮込んだラディッキオ・ロッソ・タルディボとアジアゴチーズ添え <br />Giambonetto di coniglio alla salvia e verza brasata al latte ¥ 2.690<br />Oven-baked boned leg of rabbit, sage sauce, served with milk brased swiss cabage <br />国産ウサギのジャンボネットセージ風味 ちりめんキャベツの煮込み添え <br />Stinco d'agnello all'ampezzana con purea di patate ¥ 2.400<br />Calf of lamb marinated and stewed in red wine and spices <br /> ラムすね肉の煮込みアムペッゾ風 <br />Petto di faraona farcito alle castagne con salsa al marsala ¥ 2.800<br />Chestnuts stuffed guine fawl breast, marsala sauce <br />ホロホロ鳥むね肉 茨城産利休栗詰め物のロースト、マルサラワインソース <br /> <br /> *****本日のおすすめお肉料理もございます <br /> <br />Baccala' alla vicentina ¥ 2.600<br />Dried salted cod in anchovy, onion and caper stew, served with grilled polenta <br /> イタリア 産干し鱈　玉葱、アンチョビとケッパー煮込み (５時間煮込みました） <br />Cartoccio di pesce e verdure alle erbe ¥ 2.800<br />Assorted fish selection and vegetables wrapped and backed, herbs flavor <br />魚貝の紙包み焼き　香草風味 <br />Seppie al nero con polenta ¥ 2.200<br />Cuttlefish cooked in its ink <br /> 炭イカのイカスミ煮込み グリルポレンタ添え　 <br />Il pesce del giorno secondo stagione preparato con il radicchio tardivo ¥ 2.400~<br />Our daily fish suggestion prepared with the Radicchio Tardivo <br />本日の鮮魚とラディッキオ・ロッソ・タルディボをステファノおすすめ調理法で <br />Grigliata mista di pesce e verdure al rosmarino ¥ 2.850<br />Today's mix grilled fish and vegetables <br /> 本日の魚と野菜のグリル<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28062461-116290751908642347?l=secondi-ristorantestefano.blogspot.com' alt='' /></div>ristorantestefanonoreply@blogger.comtag:blogger.com,1999:blog-28062461.post-1158133801682909432006-09-13T00:49:00.000-07:002006-09-13T00:50:01.693-07:00Lucanica casereccia a piacere (griglia / forno / umido) ¥ 2.300 <br />Home-made sausage prepared as you like (grilled / baked / stewed) <br />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） <br /> <br />Fegato di vitello alla veneziana ¥ 2.100<br />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 <br /> <br />Costicine d'agnello al marsala con pere e purea di zucca ¥ 2.800<br />Lamb chop saue’ in marsala wine sauce served with pear and pumpkin puree <br />ラムチョップのソテー マルサラワインソース 洋梨とカボチャのピューレ <br /> <br />Controfiletto di manzo ai porcini con patate croccanti e fonduta al grana ¥ 3.850<br />Pan-fried Japanese beef sirloin with porcini mushrooms sauce, crispy potatoes and grana cheese fondue <br /> 岩手産和牛のソテー ポルチーニ茸のソース　クリスピーポテトとグラナチーズソース <br />Giambonetto di coniglio nello speck ai finferli e gnocchetti di patate, salsa all'aceto bianco ¥ 2.690<br />Oven-baked boned leg of rabbit wrapped in speck, white wine vinegar sauce, potatoes "gnocchi" and chanterelles mushrooms <br />ウサギもも肉のスペック巻きロースト ビネガーソース　ジロール茸とジャガイモのニョッキ添え <br />Stinco d'agnello all'ampezzana con purea di patate ¥ 2.400<br />Calf of lamb marinated and stewed in red wine and spices <br /> ラムすね肉の煮込みアムペッゾ風 <br /> <br />Involtino di pollo al fumo e scampi con aurora fresca e cavolfiori al burro ¥ 2.600<br />Oven backed lightly smoked breast of chicken rolled with langoustine and served with fresh tomato and cream sauce, sage flavor <br />軽くスモークした鶏むね肉と手長エビのロースト　フレッシュトマトとクリームソース　セージ風味 <br />Baccala' alla vicentina ¥ 2.600<br />Dried salted cod in anchovy, onion and caper stew, served with grilled polenta イタリア 産干し鱈　玉葱、アンチョビとケッパー煮込み (５時間煮込みました） <br />Cartoccio di pesce e verdure alle erbe ¥ 2.800<br />Assorted fish selection and vegetables wrapped and backed, herbs flavor 魚貝の紙包み焼き　香草風味 <br /> <br />Zuppetta di pesce e patate ¥ 2.200<br />Assorted fish and potatoes soup <br />魚介とジャガイモのスープ <br /> <br />Seppie al nero con polenta e piselli ¥ 2.500<br />Cuttlefish cooked in its ink with green peas and polenta <br /> 炭イカのイカスミ煮込み グリーンピースとグリルポレンタ添え　 <br /> <br />Il pesce del giorno secondo stagione ¥ 2.500<br />Our daily fish suggestion <br />シェフの魚のおすすめ料理 <br /> <br />Grigliata mista di pesce e verdure al rosmarino ¥ 2.550<br />Today's mix grilled fish and vegetables <br /> 本日の魚と野菜のグリル<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28062461-115813380168290943?l=secondi-ristorantestefano.blogspot.com' alt='' /></div>ristorantestefanonoreply@blogger.comtag:blogger.com,1999:blog-28062461.post-1151218157982741092006-06-24T23:49:00.000-07:002006-06-24T23:49:17.993-07:00Lucanica casereccia a piacere (griglia / forno / umido)<br />Home-made sausage prepared as you like (grilled / baked / stewed)<br />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）<br /><br />Fegato di vitello alla veneziana <br />Venetian style pan-fried veal liver and onions with grilled polenta<br />仔牛レバーと玉葱のソテー　ヴェネツィア風味<br /> <br />Costicine d'agnello alla griglia con verdure di stagione<br />Lamb chop and vegetables on the grilled<br />ラムチョップと野菜のグリル<br /><br />Controfiletto di manzo ( Iwate ) al pepe verde con spinaci all'olio<br /> Pan-fried Japanese beef sirloin, green pepper, mustard and cream sauce<br /> 岩手産和牛のソテー、グリーンペッパーソース　<br /><br />Giambonetto di coniglio al limone con peperonata<br />Oven-baked leg of rabbit in lemon sauce with bell pepper stew<br />ウサギもも肉のローストレモンソース、ペペロナータ添え<br /><br />Stinco d'agnello all'ampezzana con purea di patate <br />Calf of lamb marinated and stewed in red wine and spices <br /> ラムすね肉の煮込みアムペッゾ風<br /><br />Battuta di anatra arrotolata con pomodoro fresco e pesto al rosmarino <br />Breast of duck grilled and rolled with basil pesto and fresh tomato served with polenta and gorgonzola cheese <br />バジルペーストとフレッシュトマト、グリル鴨むね肉のロース<br /><br />Baccala' alla vicentina <br />Dried salted cod in anchovy, onion and caper stew, served with grilled polenta<br /> イタリア 産干し鱈　玉葱、アンチョビとヶッパー煮込み (５時間煮込みました）<br /><br />Cartoccio di pesce e verdure alle erbe<br />Assorted fish selection and vegetables wrapped and backed, herbs flavor<br />魚貝の紙包み焼き　香草風味<br /><br />Gamberoni trifolati con prataioli e fagioli borlotti al rosmarino<br />Prawns saut仔d with button mushrooms and borlotti beans, rosemary flavor<br />エビ、マッシュルームとボルロッティ豆のソテー、ローズマリー風味<br /><br />Seppie al nero con polenta e piselli<br />Cuttlefish cooked in its ink with green peas and polenta<br /> 炭イカのイカスミ煮込み、グリーンピースとグリルポレンタ添え　<br /><br />Il pesce del giorno secondo stagione<br />Our daily fish suggestion<br />チェーフの魚のおすすめ料理<br /><br />Trancia di pesce e verdure alla griglia al rosmarino <br />Today's grilled fish with grilled vegetables<br /> 本日の魚と野菜のグリル<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28062461-115121815798274109?l=secondi-ristorantestefano.blogspot.com' alt='' /></div>ristorantestefanonoreply@blogger.comtag:blogger.com,1999:blog-28062461.post-1147847260094486702006-05-16T23:26:00.000-07:002006-06-06T17:00:58.416-07:00Secondi / Main courses / メイン<br /><br />Lucanica casereccia a piacere (griglia / forno / umido)<br />Home-made sausage prepared as you like (grilled / baked / stewed)<br />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）<br /><br />Fegato di vitello alla veneziana <br />Venetian style pan-fried veal liver and onions with grilled polenta<br />仔牛レバーと玉葱のソテー　ヴェネツィア風味<br /><br />Filetto di vitello agli asparagi in prosciutto<br />Veal fillet wrapped in Prosciutto served with white asparagus, sage sauce<br /> 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<br /><br />Petto di faraona all’agrodolce con cipolline e patate novelle<br />Pan fried Guinea fowl in sweet and sour sauce served with baby onions and new potatoes <br />ホロホロ鳥の<br /><br />Tagliata di controfiletto di manzo con rucola e pomodoro maturato <br />Pan-fried sautéed Iwate sirloin steak with rucola, fresh tomato and Asiago cheese, served with gorgonzola sauce<br /> 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<br /><br />Giambonetto di coniglio in peverada con piselli <br />Oven-baked leg of rabbit in chicken liver and salami sauce, served with green peas<br />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<br /><br />Stinco d'agnello all'ampezzana con purea di patate <br />Calf of lamb marinated and stewed in red wine and spices <br /> ラムすね肉の煮込みアムペッゾ風<br /><br />Spiedino di galletto al forno con patate alla contadina<br />Young chicken kebab with lard and garlic served with farm-style potatoes<br />鴨胸肉のソテー　ポルチーニプディング添え<br /><br />Baccalá alla vicentina <br />Dried salt cod in anchovies, onion and caper stew, served with grilled polenta<br /> 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）<br /><br />Rombo alle zucchine e prosecco con purea di fave<br />Halibut sautéed with zucchini and prosecco wine sauce, served with broad bean puree<br /> 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<br /><br />Branzino infornato al rosmarino con verdure di stagione<br />Oven-baked monkfish and radicchio tardivo with cherry tomatoes and mashed potatoes<br />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<br /><br />Merluzzo in crosta di pasta al sale con broccoli all’aglio e pomodorini infornati<br />Sautéed fresh cod fillet wrapped in Prosciutto, sage sauce, served with bacon and red onion stew<br />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<br /><br />Trancia di pesce e verdure alla griglia al rosmarino <br />Today's grilled fish with grilled vegetables<br /> 本日の魚と野菜のグリル<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/28062461-114784726009448670?l=secondi-ristorantestefano.blogspot.com' alt='' /></div>ristorantestefanonoreply@blogger.com