SECONDI PIATTI

 

MEATS & MORE - SECONDI PIATTI

Cotoletta Primavera - Pounded and breaded Veal cutlet, fried to perfection, topped with arugula, tomatoes and shaved Parmigiano

22.00

Make it Parmigiana (if you have to) +2.50

Melanzana alla Parmigiana - Fresh eggplant, thin sliced, breaded and fried, layered with homemade tomato sauce, Mozzarella and Parmigiano Reggiano

18.00

Pollo alla Boscaiola - Pounded and floured Chicken breast in a red sauce with Porcini mushrooms and sweet peas

19.00

Vitello della Nonna - Thin sliced veal in a traditional red sauce with garlic and oregano

21.00

Scaloppine al Vino Bianco - Thin sliced meat, floured and cooked in a white wine sauce with capers and slices of fresh lemon

Chicken 17.00 / Veal 21.00

Scaloppine ai Funghi Porcini e Gorgonzola - Thin sliced meat, floured and cooked in a Gorgonzola cheese and Porcini mushrooms sauce

Chicken 20.00 / Veal 24.00

ADD A SIDE OF PASTA

6.00