Carré agnello
Rack of lamb on mustard, thyme bread crumbs and mint sauce
Petto d’anatra
Duck breast marinated in orange with soy on onion jam cream
Pluma Iberica
“Pluma Iberica” (pork) in barbeque sauce, roasted potato and peppers from the grill
Tagliata
Entrecôte of Scottona with chilli butter and shitake mushrooms
