La Rosa di Parma Oven-cooked beef tenderloin with Marsala wine, prepared by slicing open, covering with slices of
Prosciutto di Parma and Parmigiano Reggiano and then rolled up. Served on a bed of sautèed spinach
with Parmigiano Reggiano.
$42
Ossobuco di vitello con risotto allo zafferano
Prepared daily. Eight hours slow-stewed veal ossobuco in cognac, white wine, onions,
carrots and celery. Served with saffron "Carnaroli" risotto
$39
Imprigionata alla Petroniana Slightly pounded veal tenderloin prepared by slicing open, covering with slices of Prosciutto di Parma
and Parmigiano Reggiano, breaded with eggs that have been scented with lemon and nutmeg,
single pan fried in Extra Virgin Olive Oil- oil is changed each time an Imprigionata is prepared.
Served with sautèed spinach and sweet and sour cipolline in Aceto Balsamico Originale di Modena.
$39
Stinco di agnello con patate arrosto ed asparagi
A slow stewed lamb shank, cooked for six hours daily, with white wine, garlic,
celery and carrots. Accompanied by oven-roasted rosemary potatoes and sautéed asparagus
