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S e c o n d o ( M a i n s )
Lombata di Vitello (Veal Cutlet) $17.40
Grilled veal cutlet topped with an Italian herb butter, served on a timbale of marinated capsicum, eggplant and grilled vegetables.
Polletto al Dragoncello (Tarragon Chicken) $17.80
Chicken breast braised with white wine, tarragon mushrooms and cream.
Osso Buco (Traditional veal shank casserole) $16.80
Tender veal shanks cooked lightly seasoned tomato sauce and served atop a bed of saffron rice.
Piccata di Vitello al Limone (Veal Lemon) $15.80
Veal scallops pan sealed in butter, capers and lemon juice.
Zuppa di pesce con frutti di mare (Seafood and fish) $19.80
A selection of fresh seafood, poached in a light basil garlic and tomato sauce, served with a selection of fish fillets on a garlic bruschetta.
Stinco d'Angnello Infornato Al Limone e Rosmarino (Lamb shank) $18.80
Oven baked lamb shanks with rosemary and lemon served on a nutmeg potato mash with a port and balsamic vinegar jus.
Scaloppine La Scala (Veal la scala) $16.80
Richer than rich and smoother than silk, but teeth like a lion. Bacon, garlic, chilli and cream, a virtual sin in every mouthful. (A hot dish!)
Polletto Alla Borghese (Chicken Borg) $18.50
Oven baked chicken breast, filled with a brie and bacon served with a bacon, garlic, chilli, brandy and cream sauce.
Filetto Di Manzo ai Ferri (Beef Fillet) $21.80
Cooked Race, Medium or Medium and served with a choice of:
Balsamic, mushroom, bacon and port sauce
Peppercorn sauce
Garlic and butter
Mushroom cream sauce.
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