113018 Found.
$34.00
Pork scallopine and speck in a sauce of mostarda di cremona and pears
$36.00
Rosemary and fennel crusted duck breast, spelt, vincotto, and roasted wild amerena cherries
$40.00
The classic dish created in paris by master chef auguste escoffier for composer gioachino rossini tournedos, my interpretation, ethical foie gras, seasonal truffle, valpolicella ripasso sauce
$46.00
From Milano. The classic butter pan-fried veal chop in a girssini crust with a sauce of fontina, parmigiano, mozzarella and gorgonzola finished au gratin with sauteed seasonal mushrooms.