Second courses

Meat

• Truffled lamb medallions
• Lamb chops with pistachios and pecorino cheese
• Prosciutto e melone
• Prosciutto e fichi
• Veal rolls with mustard, Treviso lettuce and apples

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Fish

• Shrimp in cornmeal crust
• Shrimps on chickpeas puree
• Anchovy gratin
• Octopus salad
• Grilled cuttlefish and shrimps
• Mullets and leek stew
• Mullets in white wine sauce
• Braised sturgeon in red wine sauce

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Poultry

• Duck breast with spices
• Chicken rolls with speck and cheese

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Vegetarian

• Vegetarian cous cous
• Bulghur, quinoa and vegetables
• Stuffed tomatoes

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