CHICKEN CUTLET WITH FRENCH FRIES

FISH OF THE DAY, PRICE BY THE 100G

CUTTLEFISH COOKED IN A SQUID INK SAUCE AND SERVED ON A BED OF SOFT YELLOW POLENTA

BEEF TAGLIATA WITH CHERRY TOMATOES, ARUGULA SALAD AND GRANA CHEESE

SLICET OF STEAMED COD WITH PAN-COOKED VEGETABLES

SALMON STEAK WITH VEGETABLES