The Second Course Dishes "Gifts of land nature"

Venetian beef liver with mashed potatoes

Chiken breast with gorgonzola cheese sauce

Pork loin medallions with mushroom sauce

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Beef tenderloin steak with red wine sauce

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Florentine tripe with crostini from toasted Toscana bread

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Toscana boneless pig`s knuckle with potatoes and rosemary

400 g

400 r

220 g

280 g

250 g

250 g

300 g

550 r

750 r

1300 r

520 r

500 r

The second course dishes of fish and sea foods

1700 r

250 g

250 g

240 g

1200 r

750 r

Salmon with Mediterranian herbs on the bed of arugula

Salmon tartar with fresh fennel (or celery – according to the season) and mashed passion fruit puree

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Seabass, or Dorado, baked in tin foil