Italian cuisine: Main Course
- Fried oyster mushrooms with cherry tomatoes and basil
- Glazed pigeon and chestnuts with salsify and polenta
- Glazed shoulder of pork Mirza
- Grilled breast of guinea fowl
- Grilled chicken breast with rosemary and garlic
- Grilled escalope of turkey
- Grilled lamb chops with hot tomato and pepper sauce
- Grilled lamb chops with sauteed peppers vegetables and polenta
- Grilled lamb chops with thyme sauce on potatoes and chanterelles
- Grilled paillard of veal
- Grilled paillard of veal with lemon
- Grilled radicchio in mustard sauce
- Grilled rumpsteak with lemon
- Grilled veal chop with fresh tomatoes and sage
- Grilled veal cutlet with basil butter
- Grilled venison cutlet's on polenta with red cabbage and cranberry & juniper sauce
- Guinea fowel breast in smoked ham parfumed with chives
- Herb breaded calf's liver on vegetables and potato cake
- Jugged hare
- Lamb fillet in a raw ham and chards coat on spicy vegetable couscous
- Lamb fillet with mint in strudel pastry
- Lamb noisettes in a layer of peppers
- Lamb stew with curry and chanterelles
- Lamb stew with tomates and herbs
- Larded veal shank with polenta ravioli
- Leg of hare, Abruzzese style
- Leg of rabbit filled with prunes in balsamic vinegar
- Leg of rabbit in rosemary sauce
- Leg of rabbit stuffed with goat's cheese on red peppers
- Leg of veal with tuna sauce
