Italian cuisine: Fish & Seafood
- Small cuttlefish filled with foie gras and red sea-bream on polenta
- Sole and salmon medallions in basil oil with green and white asparagus
- Sole and salmon role with wild rice
- Sole and salmon roll with hot pasta salad
- Sole en papillote with vegetables italian style
- Sole on vegetable julienne with basil and mushrooms
- Sole rolls in white wine sauce
- Spiny lobster medallions in shallot and rosemary sauce
- Spiny lobster medallions with red lentil ragout
- Squash blossoms filled with salmon and sole in a pepper sauce
- Steak of pike-perch in bread crust on chanterelle sauce
- Steamed angler-fish medallion with vegetables and basil vinaigrette
- Steamed angler-fish medallion with vegetables in basil vinaigrette
- Steamed sole and yellow boletus mushrooms in aniseed sauce
- Steamed sole with mussels sauce
- Steamed sole with pesto of rocket and botarga of mullet roe
- Stewed sea bass with shrimps and peppers
- Stewed sole with artichokes
- Stewed sole with capers and lemon
- Strips of sole with lobster in orange and basil vinegar
- Stuffed cuttlefish
- Stuffed sole with leaf spinach and tomato julienne
- Stuffed squid on mediterranean tomato ragout and white polenta with king prawns skewer
- Stuffed squids with polenta and fried cuttlefisch croquette
- Swordfish Paillard on salads with balsamic vinegar
- Timbale of small cuttlefish and king prawns mediterranean
- Tuna stroganov with vegetables in a white wine sauce
- Turbot au gratin with yellow boletus mushrooms and tomatoes with baked potatoes
- Turbot on spinach with truffle sauce and horseradish
- Variety of seafish in basil vinaigrette
