Italian cuisine: Main Course
- Carpaccio of beef on a bed of rocket with parmesan and marinated artichokes
- Cerf goulash with mushrooms
- Chicken with olives
- Couronne de rabbit with rosemary gravy
- Deviled poussin
- Duck breast in a juniper berry crust with lentils and apples in balsamic vinegar
- Duck breast oven-baked with balsamic sauce
- Entrecôte on a bed of rocket with shallots and balsamic vinaigrette, served with herb potatoes
- Entrecôte with rocket and gorgonzola au gratin
- Entrecôte with rocket and gorgonzola au gratin
- Escalope in lemon sauce
- Escalope of veal filled with raw ham and cheese
- Escalope of veal in lemon sauce
- Escalope of veal with garlic
- Fillet of Angus beef, Rossini style in Marsala sauce
- Fillet of beef in Marsala sauce
- Fillet of beef in onions and thyme crust with red wine sauce
- Fillet of beef in yellow boletus mushrooms and raw ham
- Fillet of local beef in black pepper crust, baked potatoes and plums in balsamic vinegar
- Fillet of rabbit in bacon on chanterelles and black pepper horseradish
- Fillet of rabbit sauté on lentils in balsamic vinegar
- Fillet of veal in raw ham on creamed spinach with mashed potatoes
- Fillet of venison in herb crust with potato cake and balsamic onions
- Fillet steak of beef in thyme au gratin on Port wine sauce
- Fillets of beef with marrow
- Fine lamb cutlets
- Fresh asparagus with hard boiled egg sauce or melted butter with grated bread and new potatoes
- Fried artichokes hearts on marinated radicchio
- Fried calf's cheeks on marinated cannellini beans salad
- Fried morsels of hare in polenta on plums chutney
