Secondi

Crispy breaded free-range chicken breast layered with San Marzano tomato sauce, fresh mozzarella di bufala, and fresh basil, finished under the broiler.

Whole roasted Mediterranean sea bass stuffed with lemon, herbs, and fennel fronds, drizzled with white wine and olive oil, served with roasted fingerling potatoes.

Herb-crusted lamb chops marinated in rosemary, garlic, and Barolo wine, grilled to a perfect medium-rare and served with mint gremolata and charred broccolini.

Tender veal scaloppine layered with fresh sage and prosciutto di Parma, pan-seared in white wine and butter, served alongside sautéed spinach.